Lady Clark's Bread

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (13)
  1. Put a pint of Home-made yeast (see Baking Powder, &c.), or 11/2 pts. brewer's yeast, to a stone of flour overnight.
  2. Let it rise in the kitchen near the fire.
  3. Take it up in the morning, and knead well.
  4. Make dough into loaves, letting them rise before the fire.
  5. Put them, when they have risen, in the oven to bake.
  6. Add powdered white sugar, and 11/2 pts. of lukewarm water poured over all.
  7. Stir well with a wooden spoon, and put in a cook's basin in the meat-screen to work, covered with a cloth and left one hour.
  8. Then take 1 lbs. of flour, and a pinch of salt.
  9. Make a hole in middle and strain in the yeast; work all well together to a dough, adding more lukewarm water if necessary.
  10. Cover with a cloth and again let it rise in meat-screen till it comes to top of basin in 3 or 4 hours.
  11. Then beat up well again and half fill the buttered tins.
  12. The dough to rise to rim of tin; then bake.
  13. When taken out of tins lay the loaves on their sides till cold.
Original Text
Lady Clark's Bread. Put a pint of Home-made yeast (see Baking Powder, &c.), or 1½ pts. brewer's yeast, to a stone of flour overnight. Let it rise in the kitchen near the fire; take it up in the morning, and knead well, then make dough into loaves, letting them rise before the fire and putting them, when they have risen, in the oven to bake. powdered white sugar, and 1½ pts. of lukewarm water poured over all. Stir well with a wooden spoon, and put in a cook's basin in the meat-screen to work, covered with a cloth and left one hour. Then take 1 lbs. of flour, and a pinch of salt. Make a hole in middle and strain in the yeast; work all well together to a dough, adding more lukewarm water if necessary; cover with a cloth and again let it rise in meat-screen till it comes to top of basin in 3 or 4 hours. Then beat up well again and half fill the buttered tins. The dough to rise to rim of tin; then bake. When taken out of tins lay the loaves on their sides till cold. If wanted light do not cut till next day.
Notes
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