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Classic
Cook Books
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page 126
knead it well and set it to rise again. When it is light, work in a little more
flour, shape it in loaves in the baking-pans; and when light the second time
bake it; this allows the yeast to lighten or rise once, and the dough or bread
to rise twice, making three fermentations the dough undergoes before it is baked
into bread.
LIGHT BREAD, INVARIABLY GOOD
Take nine pint cups of flour, one pint cup of good yeast made from hops, two
pint cups of warm water and a pint cupful of warm milk. Make into a sponge, let
this rise; when risen, knead it with all your strength, work more flour into it,
and let it rise again. When it is light, you must bake it in loaves.
EXCELLENT FAMILY BREAD
Take a peck of sifted flour, half a pint of family yeast, or a gill of brewers'
yeast; wet all up soft with new milk, or milk and water warm. Add a cup of
shortening, and a teaspoonful of salt. Knead it faithfully, and set it in a warm
place to rise. It is better to take the dough when risen, and work it down
again; but some dislike the trouble, and bake it as soon as it rises. You must
keep your dough for wheat bread very soft; but for rye, you may have it stiff.
SPONGE BREAD
Take three quarts of wheat flour, and three quarts of boiling water, mix them
thoroughly; let them remain until lukewarm, then add twelve spoonfuls of family
yeast, or six of brewers'. Place it where it will be warm; keep the air from it,
and leave it to rise.
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