Bread Sponge (Plain)
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Bread Sponge (Plain).
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1 quart warm water.
6 tablespoonfuls baker's yeast.
2 tablespoonfuls lard.
2 tablespoonfuls white sugar.
1 tablespoonful soda.
Flour to make a soft batter.
Met the lard in the warm water, add the sugar, then the flour by degrees, stirring in smoothly. A quart and a pint of flour will usually be sufficient if the quality is good. Next comes the yeast, lastly the soda. Beat up hard for several minutes, and set to rise as above (see link below).
Bread mixed with potato-sponge is more nutritious, keeps fresh longer, and is sweeter than that made with the plainer sponge. But there are certain seasons of the year when yood old potatoes cannot be procured, and new ones will not do for this purpose.
The potato-sponge is safer, because surer for beginners in the important art of bread-making. After using it for fifteen years, I regard it as almost infallible - given the conditions of good flour, yeast, kneading, baking.
-----------
Bread Sponge (Plain).
---
1 quart warm water.
6 tablespoonfuls baker's yeast.
2 tablespoonfuls lard.
2 tablespoonfuls white sugar.
1 tablespoonful soda.
Flour to make a soft batter.
Met the lard in the warm water, add the sugar, then the flour by degrees, stirring in smoothly. A quart and a pint of flour will usually be sufficient if the quality is good. Next comes the yeast, lastly the soda. Beat up hard for several minutes, and set to rise as above (see link below).
Bread mixed with potato-sponge is more nutritious, keeps fresh longer, and is sweeter than that made with the plainer sponge. But there are certain seasons of the year when yood old potatoes cannot be procured, and new ones will not do for this purpose.
The potato-sponge is safer, because surer for beginners in the important art of bread-making. After using it for fifteen years, I regard it as almost infallible - given the conditions of good flour, yeast, kneading, baking.
