Recipes > Breads > Bread


His diet was of wheaten bread.

Mixt with the rustic throng, see ruddy maids,
Some taught with dextrous hand to twirl the wheel,
Some expert
To raise from leavened wheat the kneaded loaf.

Her bread is deemed such dainty fare,
That ev'ry prudent traveller
His wallet loads with many a crust.

Like the loaf in the Tub's pleasant tale,
That was fish, flesh, and custard, good claret and ale,
It comprised every flavor, was all and was each,
Was grape and was pineapple, nectarine and peach.


  • 6 pounds of sifted flour
  • 1 ounce of salt
  • nearly 1/2 pint of fresh sweet yeast as it comes from the brewery
  • warmed milk


Mix with the flour the salt, yeast, and a sufficient quantity of warmed milk to make the whole into a stiff dough, work and knead it well on a board, on which a little flour has been strewed, for fifteen or twenty minutes, then put it into a deep pan, cover it with a warmed towel, set it before the fire, and let it rise for an hour and a half or perhaps two hours; cut off a piece of this sponge or dough; knead it well for eight or ten minutes, together with flour sufficient to keep it from adhering to the board, put it into small tins, filling them three quarters full; dent the rolls all around with a knife, and let them stand a few minutes before putting them in the oven.

The remainder of the dough must then be worked up for loaves, and baked either in or out of shape.


Print recipe/article only


A Poetical Cook-Book (1864).

comments powered by Disqus