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Classic
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page 58
it will take more. If you use dry yeast, let it soak fifteen minutes, and put in
a tea-spoonful of salæratus to prevent it from getting sour.
Light Bread, Baking in a Stove.
For two loaves of bread, thicken a quart of water with flour, till it will just
pour easily; put in a table-spoonful of salt and half a tea-cup of yeast; this
should be done in the evening. If the weather is cold, set it where it will be
warm all night; but, if warm, it will rise on a table in the kitchen. (If it
should not be light in the morning, and the water settles on the top, stir in a
little more yeast, and set it in a pan of hot water for a few minutes;) knead in
flour till it is nearly as stiff as pie crust, and let it rise again. Have your
baking pans greased, and when it is light, mould out the bread, and put it in
them; set it by the fire, covered with a cloth, till it begins to crack on the
top--when it is light enough to bake. To bake in a stove requires care to turn
it frequently; if it browns too fast at first, leave the door open a little
while; a thick loaf will bake in an hour, and a small one in less time. In
trying the heat of a stove, drop a few drops of water on the top, if it boils
gently it is in good order, and the heat should be kept at this point.
To Bake a Dutch-oven Loaf.
If you wish to make a large loaf, it will take three pints of water, more than
half a tea-cup of yeast, and two spoonsful of salt; when the rising is light,
knead it up, have the dutch-oven greased; put it in, and set it near the fire,
but not so near that it will scald. When it rises so as to crack on the top, set
the oven on coals; have the lid hot, cut the loaf slightly across the top,
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