BROWN CARRAWAY, ON NEWCASTLE BREAD

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

dough base

a quartern of meal, or of meal and flour, or of flour and sharps mixed ↝ Soy meal, defatted, raw [Legumes and Legume Products]
two parts of flour and one of sharps (or middlings) ↝ Flour, 00 [Cereal Grains and Pasta]
two parts of flour and one of sharps (or middlings) ↝ Cheese, cheddar, sharp, sliced [Dairy and Egg Products]

flavoring and leavening

three ounces of fresh whole carraway seeds, or two ounces which have been ground ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
three ounces of fresh whole carraway seeds, or two ounces which have been ground ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
full three-quarters of an ounce of German yeast, or a large tablespoonful of purified beer-yeast ↝ Yeast [Not included in a food category]
full three-quarters of an ounce of German yeast, or a large tablespoonful of purified beer-yeast ↝ Yeast [Not included in a food category]

liquid for dough

as much skimmed milk, or new milk and water, as will render it moderately firm ↝ Milk, NFS [Milk, reduced fat]
as much skimmed milk, or new milk and water, as will render it moderately firm ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
as much skimmed milk, or new milk and water, as will render it moderately firm ↝ Water, tap [Tap water]

optional addition

a little sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (2)

Put rather less than the usual quantity of salt into a quartern of meal, or of meal and flour, or of flour and sharps mixed, and stir well into it three ounces of fresh whole carraway seeds, or two ounces which have been ground.
When they are properly mingled, proceed to make the dough with full three-quarters of an ounce of German yeast, or a large tablespoonful of purified beer-yeast, and as much skimmed milk, or new milk and water, as will render it moderately firm.

Original Text

BROWN CARRAWAY, ON NEWCASTLE BREAD.

This may be made either with wheaten-meal, or with two parts of flour and one of sharps (or middlings). With the addition of a little sugar it will resemble a common cake, and will usually be very acceptable to children, to many of whom it will also be suitable and wholesome. Put rather less than the usual quantity of salt into a quartern of meal, or of meal and flour, or of flour and sharps mixed, and stir well into it three ounces of fresh whole carraway seeds, or two ounces which have been ground. When they are properly mingled, proceed to make the dough with full three-quarters of an ounce of German yeast, or a large tablespoonful of purified beer-yeast, and as much skimmed milk, or new milk and water, as will render it moderately firm. Less than a pint

Notes

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