Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Bread. Time—4 hours.
3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful castor sugar, 1½ pint tepid water.
Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid, then add the tepid water. Pass the flour through a sieve, put it in a large basin, make a well in the centre, pour in the yeast and water, work in a little flour from the sides, cover with paper, and set it in a warm place (on the fender) to rise 20 minutes. Then work in the remainder of the flour with the hand, till the dough is smooth, and set to rise 2 hours. Then turn on to a floured board, and knead for a ¼ hour. Divide the dough into two pieces. For tin loaves, flour the tins, put in the dough, prick the top, and set to rise once more ¼ hour. For cottage loaves, cut each piece again into two, one piece twice as large as the other, form into balls with the hand, put the small one on the top of the large one, and make a hole in the top with the finger. Bake in the hottest part of the oven ¼ hour, then remove to a cooler part for 1½ hour. If the loaf sound hollow when tapped, it is done.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen