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Compressed Yeast Bread
Use for two loaves of bread
three quarts of sifted flour, nearly a quart of warm water, a level tablespoon
of salt and an ounce of compressed yeast.
Dissolve the yeast in a pint
of lukewarm water; then stir into it enough flour to make a thick batter.
Cover the bowl containing the batter or sponge with a thick folded cloth
and set it in a warm place to rise; if the temperature of heat is properly
attended to the sponge will be foamy and light in half an hour.
Now stir
into this sponge the salt dissolved in a little warm water, add the rest
of the flour and sufficient warm water to make the dough stiff enough to
knead; then knead it from five to ten minutes, divide it into loaves, knead
again each loaf and put them into buttered baking tins; cover them with
a double thick cloth and set again in a warm place to rise twice their
height, then bake the same as any bread.
This bread has the advantage of
that made of home-made yeast as it is made inside of three hours, whereas
the other requires from twelve to fourteen hours.
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