Bagshot Daily Loaf

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 (7)
Instructions (11)
  1. Put the flour into a pan and make a hole in it.
  2. Dissolve 1/2 oz. of German yeast in 1/2 pt. of warm water and strain it, or use 3 table-spoonfuls brewer’s yeast, or 1/2 pt. home-made yeast.
  3. Pour the dissolved yeast mixture into the hole in the flour.
  4. Add a pinch of salt over the yeast mixture.
  5. Give one good stir round.
  6. Cover the pan with a cloth and let the sponge rise in the screen from 1 hour to 1 1/2 hours, or less, depending on the strength of the yeast.
  7. When the sponge is ready, knead all together into a thinnish paste, adding sufficient water at blood heat.
  8. Put the dough again to rise, uncovered, in the tin in which it is to be baked.
  9. The dough should half fill the tin and rise to the top before going into a moderate oven to bake.
  10. The warm water should make it honeycomb.
  11. For brown bread, knead it more than for white or it will be sticky.
Original Text
Bagshot Daily Loaf. (Mrs. Sherwood. 1860.) Take, to make this bread, rather less than 4 lbs. of well dried and sifted flour. Put it into a pan and make a hole in it, into which pour ½ oz. of German yeast first dissolved in ½ pt. of warm water and then strained, or else 3 table-spoonfuls brewer’s yeast, or ½ pt. home-made yeast (see Baking Powder, Yeast, &c.). Over this put a pinch of salt and give one good stir round. Then cover the pan with a cloth and let the sponge rise in the screen from 1 hour to 1½ hours, or less—it depends on the strength of the yeast. Take it up when you see it is ready and knead all together into a thinnish paste, to make which add sufficient water (at blood heat). Put the dough again to rise, but this time uncovered, in the tin in which it is to be baked. It should half fill the tin and rise to the top before going into a moderate oven to bake. The warm water should make it honeycomb. The less yeast the bread will rise with, the better it will be. For brown bread, knead it more than for white or it will be sticky.
Notes
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