into the oven. A portion of milk, too, is always
a desirable addition to bread when it can be had.
Flour (resembling what is called households, but
excellent of its kind), four gallons and a
half; salt, one small teacupful; fresh brewer’s
yeast, three pennyworth (or rather more than
a pint); water, four to five quarts; made
into a firm dough at once, and left to rise
for an hour; kneaded down, and shortly
afterwards divided into 4lb. loaves; baked
in well-heated brick oven two hours.
Remark.—The proportion of fresh yeast for this
bread being large, it becomes light in a shorter
time than that specified for the second rising of
the dough in the generality of the receipts con-
tained here; but slower fermentation is to be re-
commended. In cottage life, many laborious
avocations falling often on one individual, the same
time and the same minute attention cannot well
be bestowed on any of them as in families where
the work is divided between several persons. The
“clerk’s wife,” cited above, has to make bread for
a large family of her own, as well as for her
customers, yet the order and neatness of her
house, even on the busy baking days, and the
attractive appearance of her “batches” of whole-
some-looking bread, have been remarked with
pleasure by accidental visitors.