Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 155

1.Mix the salt with half the flour.

2.Cream the yeast with the sugar and add it to a gill of tepid water (but be very careful the water is really tepid, neither hotter nor colder or your bread will be heavy).

3.Put the unsalted flour into a warmer (but not hot) mixing bowl.

4.Make a hole in the middle and pour in the yeast mixture.

5.Stir in enough flour to make a rather thick batter, cover with a cloth and stand it for 10 minutes near the fire or gas oven to rise.

6.Then add the remainder of the flour and rest of the water, and mix well until the flour is all mixed in.

7.Knead it well on a floured board for 10 minutes; put the dough back in the basin.

8.Cut it across the top in the form of a cross.

9.Cover it with a cloth and let it rise again for 1/2 an hour in summer and 1 hour in winter.

10.Divide the dough into as many portions as you need loaves.

11.Mould them into shape, and bake in a moderate oven from 1 hour to 1 1/2 hours according to the size of the loaves.