GINGER LOAF, OR ROLLS

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Yield: 6.0 – 8.0 small ones
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

two ounces of good powdered ginger,—called in the shops prepared ginger,— ↝ Tea, ginger [Tea]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
German or brewer's yeast, in the usual manner. ↝ Yeast [Not included in a food category]
German yeast, 1/2 oz ↝ Yeast [Not included in a food category]
fresh brewer's yeast 1 large dessert-spoonful ↝ Yeast [Not included in a food category]
milk, or milk and water, 1 pint ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Mix intimately two ounces of good powdered ginger,—called in the shops prepared ginger,— and a little salt, with two pounds of flour, and make it into a firm but perfectly light dough with German or brewer's yeast, in the usual manner.
Bake it either in one loaf, or divide it into six or eight small ones.
Let the dough rise one hour or until quite light.
Knead the dough down and leave it again to rise until light.

Original Text

GINGER LOAF, OR ROLLS.

Mix intimately two ounces of good powdered ginger,—called in the shops prepared ginger,— and a little salt, with two pounds of flour, and make it into a firm but perfectly light dough with German or brewer's yeast, in the usual manner. Bake it either in one loaf, or divide it into six or eight small ones.

Flour, 2 lbs.; prepared ginger, 2 oz.; little salt; German yeast, ½ oz., or fresh brewer's yeast 1 large dessert-spoonful; milk, or milk and water, 1 pint: to rise one hour or until quite light: to be kneaded down and left again to rise until light.

Notes

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