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Mix well together one gill of good strong yeast with half a pound of flour, so that it makes a rather stiff paste. Knead so that you shape it like a ball. Make two cuts with a knife on the top, across and about one-quarter of an inch deep; then place the paste in a bowl of tepid water (milk-warm), the cuts upward. After it has been in the water for a few minutes it will float and swell; let it float about two minutes, when take off and use. Put six ounces of flour on the paste-board, and make a hole in the middle; put into it the yeast prepared as above, tepid water enough to make an ordinary dough, and salt to taste. Knead well, shape according to fancy, put in a warm place (about 78 deg. Fahr.) to rise, and bake. It requires about six hours to rise.


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Hand-Book of Practical Cookery (1884).

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