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Bread, Cobbett's Recipe For

Take one pint of good sweet yeast, and the same of slightly warm water; make a hollow in the centre of a bushel of flour and throw it in, and mix it up with the flour lying round it, till it has become a thin batter; then throw some flour over the batter, and a cloth over the pan; draw it near the fire to leaven, and when sufficiently risen, which may be known by the cracks and flowing of the yeast, mix the whole, with the addition of more warm water or milk, and a little salt strewn over, into a stiff dough. Knead it well, shape it into loaves, in tins or otherwise, place them in a warm place for twenty minutes, and then bake in a moderate oven. If the oven is too hot, the bread will not rise well.