Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Water | not in our table | 0 |
| Tea | not in our table | 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
- 2 quarts of warm water
- one quart of half milk
- a cup of tea
- eight different sorts
- one ferment
- one peck of flour into bread
- 2 ozs
- half water
Directions
sponge into fine flour and make rather weak, or if a few tight dough, or small fancy, make tight. If you make only a few brown loaves, this sponge will be but a little thicker than a fer- ment, and will make good brown bread if dipped into good meal. Vienna : to make nice, rub a little butter into fine Hungarian flour, dip enough of this thin sponge into it to make the quantity you require. The remaining portion of sponge should be made up and left to prove for half-an-hour, just time to get a cup of tea and a snack, then begin to weigh off and mould all that are to be baked with the batch. The few twists and rolls should be made up, and be baked after the batch bread comes out, because they must have a hot oven. Batch tea (" tough ") cakes and all very small rolls baked upon tins must also be baked afterwards in warm oven. Of course, to make six or eight different sorts and sizes of bread off one ferment, and bake them all off before deterioration, will mean smartness and judgment ; but there are scores of small bakers who have to do this, and they frequently make bread this way that would compare favourably with that made in the larger shops. If the rolls, &c.^ are baked off first, the doughs for them should be made as quickly as possible, covered up and kept warm. In moulding always get up the small bread first. In filling the oven put in the largest and closely packed bread first, these will take more time to bake. Twists, small rolls, &c, should be proved with steam. If you have no proving cupboard, put a pail of boiling water into the trough, fit sticks to the same, and put the rolls over the water.
V. Good Housekeeper's and Farmhouse Bread-
To make one peck of flour into bread : Put in the sponge when you are preparing to go to bed, with the following quan- tities : 2 quarts of warm water (not hot), teaspoonful of sugar, about half of the flour, and 2 ozs. yeast ; stir these into a sponge in a pan large enough to allow room to rise to double its initial bulk, put this into a comfortable corner, with a stick across to keep the cloth out, cover up and leave until you get up. In about eight to twelve hours from the time the sponge was put in, make the dough, add another quart of warm water, 2 ozs. salt, well mix them and make into a firm dough. In about an hour it will be ready to mould up for the oven ; keep it warm.
VI. Small Fancy Bread for the Stillroom Maids.
At bedtime, put in a sponge with one quart of half milk and half water, (if the weather is cold) as warm as you can comfort- ably bear the back of your hand in, not quite 2 ozs. yeast,