Mrs Beetons Baking Recipes Revisited

To Make a Peck of Good Bread

9.1lt (16 pints) [by Volume] Flour
3.4lt (6 pints) Cold Water
1.35kg (3lb) Potatoes
285ml (½ pint) Good Yeast [or

Modern Equivalent]
50g (2oz) Salt

Peel and boil the potatoes.
Beat them to a cream while warm.
Add 600ml (1 pint) of cold water, strain through a colander and add 285ml (½ pint) good yeast, which should have been put in water over night, to take off its bitterness.
Stir well together with a wooden spoon and pour the mixture into the centre of the flour.
Mix it to the consistency of cream, cover it with a cloth and put in a warm place for an hour.
Add the 2.85lt (5 pints) of water, warm milk, with 50g (2oz) of salt.
Pour in and mix to a nice light dough.
Let it remain for about 2 hours.
Make it into 7 loaves and bake for about 1½ hours in a good oven.
When baked, the bread should weigh nearly 9.1kg (20lb).

Time: About 1½ hours.

TO MAKE A PECK OF GOOD BREAD

1719. INGREDIENTS - 3 lbs. of potatoes, 6 pints of cold water, 1/2 pint of good yeast, a peck of flour, 2 oz. of salt.

Mode - Peel and boil the potatoes; beat them to a cream while warm; then add 1 pint of cold water, strain through a colander, and add to it 1/2 pint of good yeast, which should have been put in water over-night, to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the centre of the flour; mix it to the substance of cream, cover it over closely, and let it remain near the fire for an hour; then add the 5 pints of water, milk-warm, with 2 oz. of salt; pour this in, and mix the whole to a nice light dough. Let it remain for about 2 hours; then make it into 7 loaves, and bake for about 1-1/2 hour in a good oven. When baked, the bread should weigh nearly 20 lbs.

Time - About 1-1/2 hour.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

To Make a Peck of Good Bread

Mrs Beeton
Recipes