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The Rev. Mr. Hagget’s Economical Bread

A large loaf of economical bread made by boiling flour, straining bran‑water, kneading with salt and yeast, and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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The Rev. Mr. Hagget’s Economical Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the bran-water

  1. Boil 5 pounds of flour in slightly more than 4 gallons of water until smooth.

  2. Strain to obtain 3 gallons and 3 quarts of clear bran-water.

Make and shape the dough

  1. Knead 56 pounds of flour with the bran-water, adding salt and yeast as for other bread.

  2. Shape the dough into loaves weighing about 5 pounds each.

Bake

  1. Preheat the oven to 400°F (200°C) and bake for 2.5 hours.

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.

Explore the science

What each ingredient does

Flour
Provides starch and gluten that give the loaves their structure.
Yeast
Produces gas that makes the dough rise and become lighter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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