Cottage Bread

Ingredients

• ¼ pound German yeast
• 1 quart warm water
• about 2 cups all-purpose flour (for initial mixture)
• 1 peck (about 8 cups) all-purpose flour (for dough)
• 2 quarts lukewarm water
• ½ pound coarse sea salt

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Dissolve the yeast in warm water until mixed well.

2. Sprinkle in about 2 tablespoons of flour and mix until you have a thin batter.

3. In a clean bowl, place 8 cups of flour and make a hollow in the center.

4. Pour the yeast mixture into the hollow and sprinkle a handful of flour on top.

5. Cover with a cloth and let it rise in a warm place for about 30 minutes.

6. Once risen, add 2 quarts of lukewarm water mixed with dissolved salt.

7. Mix in the remaining flour and the risen yeast until you have a soft dough.

8. Transfer the dough to a floured surface and knead until smooth.

9. Divide the dough into pieces for loaves, shaping each piece until compact.