Recipes > Breads > Quartern Loaf

Quartern Loaf


  • 3 1/2 pounds of flour
  • 1 3/4 pints of water
  • 1/2 ounce of salt
  • 1 ounce of German yeast


Put 3 pounds of flour into the pan.

Make the water lukewarm, and mix it with the yeast.

Make a hole in the middle of the flour, and mix in the water smoothly and gradually.

Knead lightly for a minute or two.

Sprinkle with a little flour, and set to rise in a warm place for about two hours.

Then knead well for about a quarter of an hour, working in the remainder of the flour.

Make it into a loaf, and put it in or on a floured tin.

Set it to rise for about twenty minutes, and then bake.

The oven must be very hot for the first few minutes, and then the heat must be much lowered, that the bread may get well cooked through.


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The Skilful Cook (1905).

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