To Make Bread
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To Make Bread
Last updated 6/12/2012 1:26:48 AM. Recipe ID 61387. Report a problem with this recipe.
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      Title: To make bread
 Categories: Info/tips
      Yield: 1 Servings
  ================== Information file ==================
  I thought you might like to see this recipe reprinted from Domestic
  Cookery from 1864.  It was an English book.
  "To make bread let flour be kept four to five weeks before it is
  begun to be used to bake with.  Put half a bushel of good flour into
  a trough or kneading tub; mix with it between four and five quarts of
  warm water and a pint and a half of good hop yeast.  Stir well with
  your hands until it becomes tough.  Let it rise about an hour and a
  half or less if it rises fast; then, before it falls, add four more
  quarts of warm water and half pound of salt.  Work it well and cover
  with a cloth. Put the fire then into the oven and by the time it is
  warm enough the dough will be ready. Make the loaves about five
  pounds each; sweep out the oven very clean and quick, and put in the
  bread; shut it up close and two and one half hours will bake it. In
  summer the water should be milk warm, in winter a little more and in
  frosty weather as hot as you can well bear your hands in but not
  scalding else the whole will be ruined. If baked in tins the crust
  will be very nice.
  The oven should be round, not long; the roof twenty to twenty-four
  inches high, the mouth small and the door of iron to shut close. This
  construction will save firing and time and bake better than long and
  high-roofed ovens."

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Recipe ID 61387 (Apr 03, 2005)

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