Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Kirkleatham Yeast
Breads
Historic
Cleveland

A raising mixture made from hops, water, flour and yeast applied to a mashed-potato-and-flour bread dough. Known only from Mrs.B, and unknown from local enquiries around Kirkleatham, near Redcar.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

KIRKLEATHAM YEAST.
1717. INGREDIENTS: 2 oz. of hops, 4 quarts of water,½ lb. of flour,½ pint of yeast.
Mode: Boil the hops and water for 20 minutes; strain, and mix with the liquid½ lb. of flour and not quite½ pint of yeast. Bottle it up, and tie the corks down. When wanted for use, boil potatoes according to the quantity of bread to be made (about 3 lbs. are sufficient for about a peck of flour); mash them, add to them½ lb. of flour, and mix about½ pint of the yeast with them; let this mixture stand all day, and lay the bread to rise the night before it is wanted.
Time: 20 minutes to boil the hops and water.
Sufficient:½ pint of this yeast sufficient for a peck of flour, or rather more.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats