Bordyke Bread from Modern Cookery for Private Families by Eliza Acton
Mix with a gallon of flour a large teaspoonful of fine salt, make a hollow in the centre, and pour in two tablespoonsful of solid, well purified yeast, gradually diluted with about two pints and a ...
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Kitchen towel
Ingredients
- salt, 1 teaspoonful
- skimmed milk, 2½ pints, to rise from 1 to 1½ hour. Additional milk, 1 to 2 pints: to rise 1 hour. 3 loaves, baked 1¼ hour.
- Flour, 1 gallon
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