Directions for Cookery, in its Various Branches

Have ready half a pint of warm water, which in summer should be only lukewarm, but even in winter it must not be hot or boiling, and stir it well into half a pint of strong fresh yeast; (if the yeast is home-made you must use from three quarters to a whole pint;) then pour it into the hole in the middle of the flour. With a spoon work in the flour round the edges of the liquid, so as to bring in by degrees sufficient flour to form a thin batter, which must be well stirred about, for a minute or two. Then take a handful of flour, and scatter it thinly over the top of this batter, so as to cover it entirely. Lay a warmed cloth over the whole, and set it to rise in a warm place; in winter put it nearer the fire than in summer. When the batter has risen so as to make cracks in the flour on the top, scatter over it three or four table-spoonfuls (not more) of fine salt, and begin to form the whole mass into a dough; commencing round the hole containing the batter, and pouring as much soft water as is necessary to make the flour mix with the batter; the water must never be more than lukewarm. When the whole is well mixed, and the original batter which is to give fermentation to the dough is completely incorporated with it, knead it hard, turning it over, pressing it, folding it, and working it thoroughly with your clenched hands for twenty minutes or half an hour; or till it becomes perfectly light and stiff. The goodness of bread depends much on the kneading, which to do well requires strength and practice. When it has been sufficiently worked, form the dough into a lump in the middle of the trough or pan, and scatter a little dry flour thinly over it; then cover it, and set it again in a warm place to undergo a farther fermentation; for which, if all has been done rightly, about twenty minutes