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English cookbook, 1820
Page 262
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put to the flour shou'd be rather warmer than for common Beer Barm. and it shou'd be mixed overnight and kept covered - within the air of the fire till morning when it will be ready for kneading in the usual way, the only difference between this process and the common way of making bread being that it requires rather more warmth and a larger time to rise -- A gill of this yeast to 10 or 12 pounds of flour will generally be found to answer and the bread will rise the better if you first make a light batter in the middle of the flour, and then add the Barm to the batter, rather than mix the water and yeast together at first before you moisten the flour with them - Yeast Betty Rothwell - from Miss Leigh Wiegh a pound and a half of Malt bruised rather fine, than it is ground for breading, and two ounces of moist Sugar - with one ounce and three quarters of fine flour, rub them all together, then pour a quart of boiling water over them and keep the mixture warm upon the hearth two hours. - Take two ounces of Hops to a quart of boiling water and boil them forty Minutes - strain and squeeze the Malt dry from the liquid, and do the same to the hops - then mix the water from both together - and put one gill of [Store?] to it as soon as mixed; then put all into a Mug and let it stand at a little distance from the
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put to the flour shou'd be rather warmer than for common Beer Barm. and it shou'd be mixed overnight and kept covered - within the air of the fire till morning when it will be ready for kneading in the usual way, the only difference between this process and the common way of making bread being that it requires rather more warmth and a larger time to rise -- A gill of this yeast to 10 or 12 pounds of flour will generally be found to answer and the bread will rise the better if you first make a light batter in the middle of the flour, and then add the Barm to the batter, rather than mix the water and yeast together at first before you moisten the flour with them - Yeast Betty Rothwell - from Miss Leigh Wiegh a pound and a half of Malt bruised rather fine, than it is ground for breading, and two ounces of moist Sugar - with one ounce and three quarters of fine flour, rub them all together, then pour a quart of boiling water over them and keep the mixture warm upon the hearth two hours. - Take two ounces of Hops to a quart of boiling water and boil them forty Minutes - strain and squeeze the Malt dry from the liquid, and do the same to the hops - then mix the water from both together - and put one gill of [Store?] to it as soon as mixed; then put all into a Mug and let it stand at a little distance from the
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