Bread Recipe 1 ingredients

• 4 pounds and 2 ounces of flour
• ¾ ounce of yeast
• 1¾ pints of water
• ¼ ounce of salt

To prepare this Bread Recipe 1, first a bread-mixer should be used in making this bread. Best seconds flour is better than superfine flour. The water must be warm, but not too hot to bear the hand in. Dissolve the yeast in the water; add the salt, and stir all well together. Pour the liquid into the bread-mixer. Now add the flour which must be sifted. Fasten the top on the mixer, and turn the handle for exactly three minutes. Remove the cover, and have ready a well-floured pastry-board. Take a large knife and remove the dough from the central screw, divide it into four equal parts, and place each part in a wellgreased bread-tin. Let the tins stand in a warm place for one hour to rise. The plate rack above an ordinary kitchen stove is a good place. Then put them in a very moderately heated oven, and after the first twenty minutes increase the heat until it is hot, but not so hot as is required for pastry. The loaves must bake for an hour. Bread is much better baked in tins; but if tins are not used, the dough must be divided into four, and formed into round cakes and placed on the oven shelves, which must be first floured. Three-quarters of an hour to rise, and the same to bake will then be quite long enough. Great care should be taken in weighing and measuring the quantities.