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History Cookbook: Bread

This recipe is in categories Tudors, Baking, Breakfast
  • Bread
About this recipe
Healthiness : (0 votes)
Difficulty:  2 out of 5 difficulty
Comments: This recipe takes quite a long time to complete but all cooking takes place at the end.
Preparation Time: About 2 hours
Cooking Time: 30-40 minutes
Number of servings: Make a 2lb loaf.
Serving suggestions: Serve with butter and jam, as toast or make sandwiches.


Ingredients
  • 700g, 1 1/2 lb strong white flour
  • 10ml, 2 level tsp salt
  • knob of lard ( can use hard margarine)
  • 1 sachet of dried yeast
  • 400ml, 3/4 pint tepid water
  • a little spare flour for kneading
Equipment
  • Large bowl
  • Scales
  • Plastic jug
  • Wooden spoon
  • Oiled cling film
  • 2 lb (900g) Loaf tin ( or a baking sheet if making cottage loaves or rolls)
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Sift the flour into the bowl, add the salt. Rub in the lard
  2. Mix in the dried yeast and make a well (hollow) in the centre
  3. Add the tepid water and stir in. Work the mixture into a dough, adding a little more flour if it is too sticky
  4. Turn the dough out onto a floured surface and knead for 10 minutes, until the dough id smooth, elastic and no longer sticky. Shape into a ball
  5. Now prove the dough, this means setting the dough to rise. Put it back into the bowl and cover the bowl with greased cling film. The film will stop the surface of the dough drying out. Leave in a warm place to double in size (30-40 minutes approximately) 
  6. Saving the greased film, turn the risen dough onto a floured surface and knead thoroughly again
  7. Grease the loaf tin ( or baking sheet). Shape the dough to fit the tin and place it inside. (If you are making rolls, make the shapes you want and put them on the baking sheet)
  8. Leave to prove a second time. Cover the tin with the greased film and leave to double in size for about 30-40 minutes. NB:after about 20 minutes pre-heat the oven to 230C, 450 F, Gas 8
  9. Once the dough has risen, bake in the oven for 30-40 minutes
  10. To check the bread is cooked, it should be well risen, golden brown and soung hollow when you tap it. Leave the bread to cool completely on a wire rack
Bread  - print view  Bread - print view

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