Mrs. Thomas'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 (11)
for rolls and a tin loaf
Instructions (20)
  1. In a large kitchen basin, place about 4 lbs. flour and make a hole in the centre.
  2. Boil some potatoes and mash them well without milk, butter, or salt. Pass them through a sieve.
  3. In another basin, mix 3 lb. of the mashed potatoes with about 1/2 pt. warm water.
  4. Put a teaspoonful of salt into the hole in the 4 lbs. of flour.
  5. Pour the potato and water mixture over the salt.
  6. Add 6 tablespoonfuls of Ginger yeast.
  7. Stir the mixture once, but do not stir in the flour from the sides.
  8. Cover the basin with a plate and leave in a cool corner of the kitchen until a strong froth appears (expected between 4 p.m. and 9 or 10 p.m., or sooner if warm).
  9. Knead the mixture with about 1 lb. more flour and 1/2 pt. more warm water.
  10. Leave the dough overnight in the kitchen or pantry, covered with a cloth.
  11. The next morning, take half of the dough for the tin loaf. Knead it a little more with flour if needed (no more water).
  12. Place the loaf dough into a tin, filling it no more than half full.
  13. Let the tin bread rise before the fire until it is over the top of the pan.
  14. Bake the tin bread in the oven.
  15. For the rolls, add about 1 oz. butter and 2 spoonfuls milk (melted together) to the other half of the dough, or water if the weather is hot and milk might turn sour.
  16. Knead the roll dough as little as possible.
  17. Shape the rolls and place them on a baking sheet.
  18. Cover the rolls with a cloth and let them rise for 20 minutes before the fire.
  19. Bake the rolls until nicely brown.
  20. Serve the rolls on a napkin.
Original Text
Mrs. Thomas's Bread. For rolls and a tin loaf. Take in a large kitchen basin about 4 lbs. flour, and make a hole in the centre; boil some potatoes and mash them well without milk, butter, or salt, and pass them through a sieve. Take in another basin 3 lb. of these mashed potatoes, and mix well in about ½ pt. warm water. Now put a teaspoonful of salt into the hole in the 4 lbs. of flour, and pour over it the potatoes and water; add 6 tablespoonfuls of Ginger yeast (see Baking Powder, &c.), and give the mixture one good stir round, but do not stir the flour sides in. Cover the basin with a plate, and leave in a cool corner of the kitchen. If this is done at 4 p.m. the mixture should rise in a strong froth by 9 or 10 p.m. at latest; or sooner if the room or the weather is very warm. Do not stir it in till then. It must now be kneaded with about 1 lb. more flour and ½ pt. more warm water. Leave it all night in the kitchen, or, if that is too hot, in the pantry, covered by a cloth. Next morning, the half of the sponge necessary to make a tin loaf will want a little more kneading, or flour and no more water before putting it into the tin, which it must not more than half fill. This tin bread must rise before the fire till over the top of the pan, when it is ready for the oven. The other half of the dough, for rolls, must have some butter and milk added to make it less stiff, about 1 oz. butter to 2 spoonfuls milk melted together, or water in hot weather when milk would turn sour. Knead them as little as possible; shape and place on a baking sheet, and cover with a cloth to rise 20 minutes before the fire, then bake a nice brown and serve on a napkin.
Notes
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