victorian bread
of this yeast will make 18 lb. Only half or three quarters of an hour, devoted to kneading the bread, is wanted in active exertion ; and this would be one of the most beneficial exercises our young ladies could practise.I have dwelt at length on this subject, because I consider it as important as did “Uncle John,” that “ Girls should learn to make bread—the staff of life”–and that to do this well is an accomplishment which the lovely and talented should consider indispensable, one of the “ must haves” of female education.There are three things which must be exactly right, in order to have good bread—the quality of the yeast; the lightness or fermentation of the dough ; and the heat of the oven. Part II,Morning Dress, Opera Dress, Murder Dress -- Fashions and Poisons from the Late 1820s,Mrs. If it does not rise sufficiently, dissolve a piece of common soda as large as two kernels of corn, and stir into the batter.’.Put half a bushel (more or less, according to the consumption of the family) of flour into the kneading-trough, and hollow it well in the middle; dilute a pint of yeast with four quarts or more of lukewarm milk or water, or a mixture of the two; stir into it from the surrounding part, with a wooden spoon, as much flour as will make a thick batter, throw a little over it, and leave this, which is called the leaven, to rise, before proceeding farther.In about an hour, it will have swollen considerably, and have burst through the coating of flour on the top; then pour in as much warm liquid as will convert the whole, with good kneading – and this should not be spared – into a firm dough […] Through a cloth over it, and let it remain until it has risen very much a second time, which will be in an hour, or something more […] mould it into loaves […] put them directly in a well heated oven, and bake them from an hour and a half to an hour and three quarters.’.‘Salt-rising, or rather milk-rising bread, to me now looks finer, tastes better, and is more healthy, beside being less work about making it than the common yeast bread.
https://www.historyextra.com/period/victorian/7-victorian-recipes My autocrat has a choice of bread, and it is decidedly “salt-rising.” […] Here is my way of making good bread: Take one pint of warm water, one teaspoonful of salt, put it in a dish sufficiently large to admit of stirring in the flour until it is a thick batter, and keep it warm, quite warm, and in five hours it will rise and be fit for use. i m missing baking so badly! It will rise in about five hours, sometimes more quickly.
Bury the sourdough for 2 hours in the snow.‘Yeast should always be used fresh, but where it cannot be had regularly, it will keep for months in a jar of cold water; the yeast settles on the bottom and the water covering prevents air spoiling the yeast.
When the loaves are done, take them from the oven, and place them on a clean shelf, in a clean, cool pantry.
lovely color and beautiful texture!
I was struggling to find a recipe to fit my theme and that is when this Victorian Milk Bread popped in my head. Twists are made by taking a bit of butter on the dresser instead of flour, and rolling out a long thin length of the dough: then cut it in lengths and turn it in whatever shape you fancy, or may have seen. If the water gets too warm, the yeast will rise to the top and spoil.
Four or five hours of attention, then, is required ; but three fourths of this time might be employed in needlework, or other pursuits.
Hollow out the center and pour in the yeast [starter] and gradually mix in enough flour from the sides to make a thin batter. Roll out on a board; cut it in oblong cakes about three inches by two.
Bread should not be eaten at all till it has been baked, at least, one day.
Shake every hour or so – the more the better. Cover it with a warm cloth, and in the winter the vessel should be placed near the fire.
A middle class family could expect to spend a little more than half their income on food.
This is not always sure when eating baker’s bread.
It is better to be a few days old before using.’,Pour boiling water over the peas, ‘and set it in a vessel all night on the hearth, or any warm place. Cover it, and set it in a warm place to rise. 1902. The skill of the baker and the use of certain ingredients-(alum, ammonia, sulphate of zinc, and even sulphate of copper, it is said, has been used ! It is best kept in the ice box, and the water changed twice a week.To use it, pour off the water carefully, take out what is needed with a spoon and pour fresh water over the remaining yeast. Yeast will also keep frozen for a long time. (,Choose ‘a tree whose trunk is even, (for these contain the least resin), and strip off the bark in the spring when it separates most readily’.
In either case the yeast must be mixed with a pint of milk-warm water, and well stirred before it is poured in.
Bread Fork ca. Victorian bread recipes without commercial yeast and without sourdough starter – you don’t need commercial yeast to bake a loaf of bread! When the cakes are fully dry, put them into a coarse cotton bag ; hang it up in a cool dry place. Add the remaining warm milk and start kneading. Then cork it tightly, and set in a cool place in the cellar. Before using, it should be thawed slowly in cold water.’ (,‘Home-made yeast should always be kept in a glass bottle or a stone jug, and never in earthen or metal.
But good home-baked bread will keep a week, and is better on that account for the health.If the sponge be set at seven or half past, in the morning, and everything well managed, the bread will be ready to be drawn from the oven by twelve. If it foams up lively, it will raise the bread, if it does not, never use it.HARD YEAST. They will dry in a fortnight unless the weather is damp.
If kept in a warm place, it ought to be light in one or two hours.
Then mix it with the flour in the usual manner of preparing bread. Put it in a jar, and tie a paper over: it will keep a week or ten days.When good potatoes are not to be had, use a flour paste made about as thick as gruel.
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