Summer Bread (No. 2)

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Make a firm, well-kneaded dough with flour, salt, and yeast.
  2. Dilute the yeast smoothly with part of the cold milk and water.
  3. Use all of the milk and water, which should be quite cold.
  4. Place the pan, covered with a thick cloth, in a room without a fire.
Original Text
SUMMER BREAD. (No. 2.) July 4th. A gallon and a half of flour, and a dessertspoonful of salt, were made at once into a firm, well-kneaded dough with an ounce only (a pennyworth) of German yeast smoothly diluted with part of nearly five pints of weak milk and water, all of which was used quite cold. The pan, covered with a thick cloth, was then placed in a room without a fire, but with the door and win-
Notes
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