SUMMER BREAD. (No. 1.)

The English bread-book · Eliza Acton · 1857

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

Ingredients (4)

Flour four pounds ↝ Flour, 00 [Cereal Grains and Pasta]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a single tablespoonful of brewer's yeast (which has been well watered for two days, and kept in a cool larder) ↝ Yeast [Not included in a food category]
a pint of cold milk and water,—of which one part of three was new milk, and two were filtered water ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Mix flour and salt in a very large bowl.
Make a hollow in the middle of the flour.
Mix brewer's yeast smoothly with cold milk and water (one part new milk, two parts filtered water).
Pour the yeast mixture into the hollow.
Stir and beat well with surrounding flour to make a stiff batter.
Strew a thick layer of flour on top.
Remove the spoon.
Lay a large cloth twice doubled over the pan.

Original Text

SUMMER BREAD. (No. 1.) June, 1856.

Flour four pounds, mixed in a very large bowl with a teaspoonful of salt. The middle made hollow, and a single tablespoonful of brewer's yeast (which has been well watered for two days, and kept in a cool larder) very smoothly mixed with a pint of cold milk and water,—of which one part of three was new milk, and two were filtered water,—poured in, and stirred and beaten well with as much of the surrounding flour as made it into a stiff batter. On this a thick layer of flour was strewed, the spoon removed, and a large cloth twice doubled was laid over the pan, which was

* It is well to warm the bread-pan or tub, and the flour also, before using them for dough in seasons of excessive cold : and thick coverings should be laid over, but not upon, the dough, after it is made.

Notes

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