Name: Leavened Bread
Ingredients: 2 pounds of dough from the last baking; 1 peck of flour; warm water; 2 to 3 bushels of flour; 1 pound of coarse sea salt (formerly 'bay salt')

Leavened Bread

Oven, in the book's wordsA quick oven

Ingredients

2 pounds of dough from the last baking
1 peck of flour
warm water
2 to 3 bushels of flour
1 pound of coarse sea salt (formerly 'bay salt')

Directions

Keep the dough in flour.
The night before baking, mix the dough with a peck of flour and warm water.
Cover it in a warm place overnight.
The next morning, mix the fermented dough with 2 to 3 bushels of flour and warm water.
Add 1 pound of salt for each bushel of flour.
Cover with flannel until it rises.
Knead well and shape into flat loaves or bricks.
Bake as directed previously.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.