EXCELLENT SUFFOLK BREAD.
It is scarcely possible to have bread superior to that made by the receipt which I insert here, and which I give to show how perfectly the plan of slow fermentation answers when it is well conducted, as it was in the following instance. The bread, I must observe, was sent to me from a distance, and was made by a servant who a few months before knew little or nothing of the art of preparing it, but who had the good sense to profit by the instructions which were offered to her, and who is now an excellent bread maker, much to her own advantage, as well as to that of her employers. “Cook mixed a tablespoonful and a half of good yeast, fresh from the brewery, with nearly three pints of warm milk and water, and made up a gallon of flour with it into a firm dough at once, after she had stirred in a dessertspoonful of salt. It was then left to rise from two to three hours, turned on to a pasteboard and well kneaded, and again left in the pan until it was ready to send to the oven. It was rising altogether between four and five hours, and was baked in two large tins at the baker's. The tops of the loaves were glazed with beaten egg.”
Good and quite fresh brewer's yeast, one tablespoonful and a half; best Suffolk flour, one gallon; salt, one dessertspoonful; warm milk and water, nearly three pints: rising altogether between four and five hours. Baked in two loaves at baker's oven from one hour and a half to two hours.
Observations:—Very lately I have received another equally good specimen with the above, of bread made by the same servant. A larger