INGREDIENTS

INSTRUCTIONS

================== Information file ==================  I thought you
might like to see this recipe reprinted from Domestic  Cookery from
to five weeks before it is  begun to be used to bake with.  Put half a
bushel of good flour into  a trough or kneading tub; mix with it
between four and five quarts of  warm water and a pint and a half of
good hop yeast.  Stir well with  your hands until it becomes tough.
Let it rise about an hour and a  half or less if it rises fast; then,
before it falls, add four more  quarts of warm water and half pound of
salt.  Work it well and cover  with a cloth. Put the fire then into the
oven and by the time it is  warm enough the dough will be ready. Make
the loaves about five  pounds each; sweep out the oven very clean and
quick, and put in the  bread; shut it up close and two and one half
hours will bake it. In  summer the water should be milk warm, in winter
a little more and in  frosty weather as hot as you can well bear your
hands in but not  scalding else the whole will be ruined. If baked in
tins the crust  will be very nice.  The oven should be round, not long;
the roof twenty to twenty-four  inches high, the mouth small and the
door of iron to shut close. This  construction will save firing and
time and bake better than long and  high-roofed ovens."  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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