Birk Hall Bread, made with Ginger Yeast

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 (4)

4 lbs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
about 11/2 pt. of Ginger Yeast (see Baking Powder, &c.) ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
as much water as warm as new milk as will make it into a stiff dough, i.e. probably about a quart of water ↝ Water, tap [Tap water]

Instructions (7)

Put 4 lbs. of flour in a pan.
Make a hole in the middle and put in about 11/2 pt. of Ginger Yeast, a little salt, and as much water as warm as new milk as will make it into a stiff dough, i.e. probably about a quart of water.
Let it remain in the pan 2 hours to rise before the fire, then knead it again and put it into the tin in which it is to be baked.
It should, when first put in, about half fill the tin.
Put it again before the fire to rise till it reaches the top of the tin; then bake.
Use a large tin—and the bread must honeycomb.
It should have “eaves” of bread hanging over the sides of the tin when done.

Original Text

Birk Hall Bread, made with Ginger Yeast.
Put 4 lbs. of flour in a pan. Make a hole in the middle and put in about 1½ pt. of Ginger Yeast (see Baking Powder, &c.), a little salt, and as much water as warm as new milk as will make it into a stiff dough, i.e. probably about a quart of water. Let it remain in the pan 2 hours to rise before the fire, then knead it again and put it into the tin in which it is to be baked. It should, when first put in, about half fill the tin.
Put it again before the fire to rise till it reaches the top of the tin; then bake. Use a large tin—and the bread must honeycomb. It should have “eaves” of bread hanging over the sides of the tin when done.*

Notes

—