JB/107/112/002

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Copied Jan 26th 1796 bread to be made at Redbridge

Bread

Rice one pound
Wheat flour five lbs Boil or rather
simmer the rice
in water till it
becomes perfectly
soft, bruise it so
that it may have
the appearance
of an uniform
jelly, then mix
the flour with it,
the yest salt, &
as much water
as necessary to
knead it. — Potatoes, beanflour,
rye flour, or barley
meal equal weights.
Fermented slowly
and a slow oven. — Potatoes && bean flour
equal weights— — Potatoes, wheaten
flour && bean flour
equal weights — Scotch barley,
maize, grits, pease
or beans boiled in
the same manner
as directed for the
rice && made into bread with per-
haps an equal
weight of flour
of any kind; &&
half the weight
of potatoes if
with wheaten
flour, an equal
weight if with
any other—

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Bean flour one
pound; neats foot
jelly, about as
stiff as calve's
foot jelly
is usu-
ally made, half
a pint—

Animal glu-
ten instead of
the gluten of
wheat has never
yet been tried
at all, but it may
probably be found
an excellent sub
stitute and is
worth the trou
ble of trial 3
or 4 times in
different propor-
tions && with various kinds
of meal—

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In bread ma
king note the following par-
ticulars at the
time of making
it, otherwise
they will be
vague experi-
ments from
which it will
be impossible
to ascertain
the comparative expence—

Measure of the
grain before it
is sent to the mill
Weight of the
whole grain—
Weight of flour
returned by the
miller
Weight of brand.
Quantity by wt
of fuel consumed
on boiling the
rice &&c or whether
the heat of the
oven after bread
is drawn or other
unemployed heat
be sufficient. -
Weight of bread
when first made
into Dough—
Weight of Dough
when put into the oven—
Weight of bread
when taken out
of the oven—
Weight of bread
in 24 hours af
ter it is taken
out of the oven—
Millers charge
for mealtime —

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The gluten of
wheat gives light
ness && porosity-
Potatoes contain
more gluten than
wheat—
To make the
cheapest bread
it is usual to em-
ploy one part po-
tatoes, two parts
cheap flour; but
to make very light
bread of oatmeal &&c
there should be
two parts potatoes,
one part meal—
Wheaten flour,
bean flour,
rice &&
potatoes may be
used in mixtures
to give whiteness-
Potatoes to make
bread keep long with
out growing harsh
Also to give
sweetness to over-
come the bitter
taste of oatmeal
Maize is sup
posed to make
a very white bread
When bread has
been made too dry
cool it very quick-
ly, but not in
a place where
there is a cur-
rent of air; if too
wet cool it gradu
ally in a mode
rate current of air
Alum is mixed
with bread to make
it dry, white, &
crumbly—

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Carraway seeds,
treacle, raisins,
fruit, may be
mixed with
coarse bread
to disguise the
taste & colour, &
to save butter
&& cheese.

Identifier: | JB/107/112/002"JB/" can not be assigned to a declared number type with value 107.
Date_1	1796-01-26	Marginal Summary Numbering
Box	107	Main Headings
Folio number	112	Info in main headings field	cheap bread to be made at redbridge &c black puddings minced meat bread
Image	002	Titles	bread
Category	copy/fair copy sheet	Number of Pages	2
Recto/Verso	recto	Page Numbering
Penner		Watermarks	i taylor
Marginals		Paper Producer	evan nepean
Corrections		Paper Produced in Year
Notes public	date is date copied	ID Number	35103
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