403. Cottage Bread, No. 1

Preparation info

    • Difficulty

      Medium

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Put into a large pan fourteen pounds of flour, add to one quart of warm water a quarter of a pint of brewer’s yeast, or two ounces of German yeast, make a hole in the flour, and pour in the water and the yeast; stir it well up with a wooden spoon till it forms a thickish paste, throw a little flour over, and leave it in a warm room; in about one hour or seventy-five minutes it will have risen and burst through the covering of flour, then add more warm water and four teaspoonfuls of salt, until it forms, when kneaded, a rather stiff dough; it cannot be too much worked; then let it remain covered with a cloth for about another hour, or an hour and a half; the time, as well as the quantity of water it takes, depends greatly on the quality of the flour. Cold water may be used in summer.

Then divide the dough into five pieces; if the flour is old and good they will weigh four pounds each, and take about one hour and forty minutes to bake; the oven should be well heated, and sufficiently large to bake the quantity of dough you make at one time; if the oven is small, make only half the quantity; the door should be well closed. If the bottom of the oven is too hot, a tile placed on it will prevent too much bottom must; or a baking sheet, kept half an inch above the bottom of the oven, will have the same effect.

In some places they hake in tins, in others in brown pans; if so, the dough may be made softer, and allowed to rise a little longer, though I do not approve of bread being too light, as it is both tasteless and unprofitable.

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