Bordyke Bread

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
3.0 loaves
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for kneading
for a finer and more spongy kind of bread
optional improvement
Instructions (16)
  1. Mix with a gallon of flour a large teaspoonful of fine salt.
  2. Make a hollow in the centre, and pour in two tablespoonsful of solid, well purified yeast, gradually diluted with about two pints and a half of milk.
  3. Work it into a thick batter with the surrounding flour.
  4. Strew a thick layer over and leave it to rise from an hour to an hour and a half.
  5. Knead it up with as much more warm skimmed milk, or half new milk and half water, as will render it quite firm and smooth without being very stiff.
  6. Let it rise another hour.
  7. Divide it into three loaves.
  8. Put them into square tins slightly buttered, or into round baking pans.
  9. Bake them about an hour and a quarter in a well-heated oven.
For a finer and more spongy kind of bread
  1. Substitute new milk for skimmed milk.
  2. Dissolve in it about an ounce of butter.
  3. Leave it more liquid when the sponge is set.
  4. Lightly knead the whole into a lithe dough.
Baking instructions
  1. The dough can be formed into household loaves if preferred, and sent to the oven in the usual way.
  2. When a finer and more spongy kind of bread is required for immediate eating, substitute new milk for skimmed, dissolve in it about an ounce of butter, leave it more liquid when the sponge is set, and let the whole be lightly kneaded into a lithe dough.
  3. Shallow round earthen pans answer much better than tins for baking bread; they should be slightly rubbed with butter before the dough is put into them.
Original Text
BORDYKE BREAD. (Author’s Receipt.) Mix with a gallon of flour a large teaspoonful of fine salt, make a hollow in the centre, and pour in two tablespoonsful of solid, well purified yeast, gradually diluted with about two pints and a half of milk, and work it into a thick batter with the surrounding flour, strew a thick layer over and leave it to rise from an hour to an hour and a half; then knead it up with as much more warm skimmed milk, or half new milk and half water, as will render it quite firm and smooth without being very stiff; let it rise another hour, and divide it into three loaves; put them into square tins slightly buttered, or into round baking pans, and bake them about an hour and a quarter in a well-heated oven. The dough can be formed into household loaves if preferred, and sent to the oven in the usual way. When a finer and more spongy kind of bread is required for immediate eating, substitute new milk for skimmed, dissolve in it about an ounce of butter, 598leave it more liquid when the sponge is set, and let the whole be lightly kneaded into a lithe dough: the bread thus made will be excellent when new, and for a day or so after it is baked, but it will become dry sooner than the other. Flour, 1 gallon; salt, 1 teaspoonful; skimmed milk, 2-1/2 pints, to rise from 1 to 1-1/2 hour. Additional milk, 1 to 2 pints: to rise 1 hour. 3 loaves, baked 1-1/4 hour. Obs. 1.—A few spoonsful of cream will wonderfully improve either of the above receipts, and sweet buttermilk, substituted for the other, will give to the bread the shortness of a cake: we would particularly recommend it for trial when it can be procured. Obs. 2.—Shallow round earthen pans answer much better, we think, than tins for baking bread; they should be slightly rubbed with butter before the dough is put into them.
Notes
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