Bread Recipe

His diet was of _wheaten bread_.

COWPER.

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_.

DODSLEY.

Her _bread_ is deemed such dainty fare,

That ev'ry prudent traveller

His wallet loads with many a crust.

COWPER.

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.

LOVILOND.

Mix with six pounds of sifted flour one ounce of salt, nearly half a

pint of fresh sweet yeast as it comes from the brewery, 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.