BREAD BAKING
SUBMITTED RECIPE
In response to a request for a recipe for bread baking a correspondent has kindly submitted the following:—
"For about three pounds of flour add a dessertspoonful of salt. Mix, then pour in about a large cup of wellwarmed—but not hot —water (add more if needed) and a full cup of liquid yeast. Mix well, with either a large strong spoon or the hand, and knead slightly. Cover very thoroughly and leave till morning. Divide into two or three loaves as desired, put into well-greased tins, leave again to rise an hour or two then put into hot oven (350 to 400). Bake for half an hour or so, turn to low for another quarter of an hour, and finish on stored heat. In winter, it may be as well to slightly warm the flour in the oven.
"For the yeast, take a large 'pinch' of hops, about a desertspoonful, and pour over it a large cup of boiling water. When cold, add this to a mixture of one dessertspoonful each of sugar and flour in a little cold water. Make this yeast each time the baking is done, each time adding part of the
previous making of yeast to 'start' it. It will require a small piece of compressed yeast to start it off at the first. The whole process is as simple as making a tart for dinner.'?
The correspondent always uses wholemeal and brown sugar.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19360128.2.132.5
Bibliographic details
Evening Post, Volume CXXI, Issue 23, 28 January 1936, Page 15
Word Count
242BREAD BAKING Evening Post, Volume CXXI, Issue 23, 28 January 1936, Page 15
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