NO. 187. STIRRED BREAD.
STIRRED BREAD
1½ quarts of water,
2 tablespoonfuls of sugar,
1 tablespoonful of butter, lard, or cottolene,
1 tablespoonful of salt,
1 cake of compressed yeast,
Flour enough to make a thick batter, or about two and three-quarter quarts.
This quantity of material will make three loaves.
Have the water warm, not hot. Stir into the water the sugar, salt, softened butter, and the yeast, which has been dissolved in a tablespoonful of water (yeast is more easily dissolved in a small quantity of water), then stir in enough flour to make a batter as thick as can be stirred easily. Stir and beat the batter well for about ten minutes. Cover the bread-pan and set it in a warm place (eighty degrees is the right temperature). When the dough is light, or about doubled in bulk, stir it down, and beat it well for a few minutes. Let it rise a second time, and again beat it, then turn it into the pans, filling them half full. The tops of the loaves can be made smooth by brushing them with a pastry-brush dipped in water.