Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts of good flour
- one pint of new milk
- one cup of yeast
- a large teaspoonful of salt
- salt
Directions
To make first-rate bread, the sponge should be set over night in a warm place and raised and kneaded three times; the first time from fifteen to twenty minutes — the more the better. If this rule is followed the bread will present an even surface when sliced off, and not the loose, crumbly appearance which is so often seen in bread.
Take three quarts of good flour, sift and warm ; make a cavity in the center, add a large teaspoonful of salt; take one pint of new milk or water boiling hot, pour into this and stir quickly ; cool off with cold milk or water; add one cup of yeast; mix well together; then cover well and set in moderately warm place (if in cold weather) ; this will be ready to knead up before breakfast, if set over night. Slashing the dough with a sharp knife adds to its lightness and texture. When well kneaded first time, cover tightly, watch closely, and as soon as light knead as before, but be very careful not to work in much flour, only keep enough on the board to prevent sticking, as all the flour that is added after the first kneading only makes the bread hard and dry. As soon as it is light the second time, divide into loaves and reserve a por- tion for biscuit, so that the bread will not be cut till cold. Mold
382 BREAD-MAKING.
smoothly, put into tins, let rise fifteen or twenty minutes in a warm place ; bake half an hour in moderately hot oven. When done set on hearth, cover with double thick cloth five minutes, turn out on same cloth ; let stand until cool ; put in stone jar and keep covered. Always keep a cloth folded in the bottom of the jar to take up the dampness which naturally collects.
Biscuit is made from the same dough as the bread, rolled out and spread with a small quantity of lard, which must be very fresh and sweet. Double the dough together, roll and spread again three times ; then cut in small biscuits ; place on buttered tins ; let stand half an hour; bake fifteen minutes until a very light brown. Cover with gloth a few minutes and slip off on the same until ready for use. All bread, biscuit, loaf cake or doughnuts made from yeast should rise after being mixed before being baked ; if put into the oven or fried directly they are never light, as the dough has no chance to recover its elasticity,