Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Good Bread
From Buckeye cookery, 1892
Serves 4
Use stoneware for better heat retention. Bread should undergo only two fermentations.
A modern interpretation · AI-generated from the original record
Ingredients
- three pints of ‘wetting’
- one small tea-cup of yeast
- two level tea-spoons of salt
- flour (amount not specified)
Method
Measure and sift the flour.
Make a well in the center of the flour, pour in the sponge, and add salt.
Mix well, knead for 45 minutes to 1 hour until the dough is smooth and elastic.
Form into a round mass, place in a floured bread pan, cover, and let rise until doubled in size.
Knead down, mold into loaves, place in greased pans, cover, and let rise again.
Bake when risen.
As published
This recipe was extracted from Buckeye cookery (1892), page 3. The excerpt below is the record exactly as published.
one small tea-cup of yeast and three pints of ‘“‘ wetting” will make sponge enough for four ordinary loaves. In all sponges add the yeast last, making sure that the sponge is not hot enough to scald it; when placed to rise, always coverclosely. In cold weather the temperature runs down very quickly, in many kitchens, after the fire is out, and the bread shouid be set earlier in the evening, and in a warmer place; a temperature _ of eighty or ninety degrees is right. When it rises well for the first two hours, it will go on rising unless the temperature falls below the freezing point. It isan improvement to beat the sponge thoroughly, - like batter for a cake, for fifteen minutes. Never set sponge in tin, but always in stoneware, because a more steady and uniform heat can be maintained in a stone jar than in tin. x | TO MAKE GOOD BREAD, Always be ) : “Up in the morning early, just at the peep of day,” ~— in summer time, to prevent the sponge becoming sour by too long standing, and in winter to be getting materials warmed and in readi-_ ness for use. A large, seamless tin dish-pan with handles and a — tight-fitting cover, kept for this purpose alone, is better than a wooden bowl for bread. It should be thoroughly washed and - gealded every time it is used. Measure and sift the flour. It is - gonvenient to keep two quart cups, one for dry and the other for liquid measuring. In winter always warm the flour (by placing it in a pan in a warm oven for a few minutes or by setting it over night. where it will be kept at the same temperature as the sponge) and also _ thesponge. Put the flour ina bread pan, make a large well in the cen- ter, into which pour the sponge, adding two level tea-spoons of salt
Cook this with the app: pantry check, scaling, and the assistant.