Bread

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

one pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
three tablespoonfuls of milk ↝ Milk, NFS [Milk, reduced fat]
the same of water ↝ Water, tap [Tap water]
one ounce of German yeast ↝ Yeast [Not included in a food category]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one and a half gills of tepid milk and water ↝ Milk, NFS [Milk, reduced fat]
a little of the flour ↝ Flour, 00 [Cereal Grains and Pasta]
a lightly floured tin
warm milk ↝ Milk, NFS [Milk, reduced fat]
a hot baking tin
a damp sheet of kitchen paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (14)

Put one pound of fine flour in a basin.
In another vessel put three tablespoonfuls of milk and the same of water.
Make this just tepid and then mix with it one ounce of German yeast, one ounce of butter, and a saltspoonful of salt.
Make a well in the centre of the flour and pour the yeast mixture into it.
Sprinkle over with a little of the flour, cover the basin over with a cloth, and leave it in a warm place for three hours.
Knead it up into a light dough with one and a half gills of tepid milk and water.
Cover the dough again and leave it in a warm place for another half hour.
Turn the dough out on to a slab or table and make into any fancy shapes.
Put these on a lightly floured tin and put aside in the screen to rise for about ten minutes.
Bake in a moderate oven for fifteen to twenty minutes.

To reheat bread baked the previous day

Brush over the top lightly with warm milk.
Place it on a hot baking tin and cover it over with a damp sheet of kitchen paper.
Stand it in a moderate oven for about ten minutes.
Take up and dish in a pile.

Original Text

Put one pound of fine flour in a basin, and in another vessel put three tablespoonfuls of milk and the same of water; make this just tepid and then mix with it one ounce of German yeast, one ounce of butter, and a saltspoonful of salt; make a well in the centre of the flour and pour the yeast mixture into it, sprinkle over with a little of the flour, cover the basin over with a cloth, and leave it in a warm place for three hours; then knead it up into a light dough with one and a half gills of tepid milk and water; cover the dough again and leave it in a warm place for another half hour, then turn the dough out on to a slab or table and make into any fancy shapes, put these on a lightly floured tin and put aside in the screen to rise for about ten minutes, then bake in a moderate oven for fifteen to twenty minutes. As this bread requires a considerable time to make, it can (if required to be served hot for breakfast) be baked the previous day and heated the next morning; to make it hot brush over the top lightly with warm milk, place it on a hot baking tin and cover it over with a damp sheet of kitchen paper; stand it in a moderate oven for about ten minutes, then take up and dish in a pile.

Notes

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