Sourdough White Bread Langtry

Emily Charlotte Le Breton was born October 13, 1852 on the island of Jersey, England.  
Her father was Reverend W. C. Le Breton, Dean of Jersey.  In 1874 she married Edward 
Langtry.  Edward died in 1897.  In 1899 Emily married Sir Hugo De Bathe.  A woman as 
good looking as Emily just not have a chance to stay single too long.

In 1881 Mrs. Langtry made a sensation by being the first society woman to go on the 
stage.  She made her debut at the "Haymarket Theatre" in London with the Bancroft, as 
Kate Hardcastle in "She Stoops to Conquer."  For some time the critics thought her just 
another eccentric society woman looking for a new thrill.  After a few years of seasoning, 
Emily became a very competent actress, her most successful part being Rosiland.  She 
toured all of the British Provinces and met with great success everywhere.  Emily turned 
the old "Aquarium Theater" in London into the "Imperial Theater", modeling it into a 
Greek temple theme.  Emily opened the theater in 1900 under her management.  She had 
a passion for race horses and maintained a very successful horse racing stable at 
Newmarket, England.  Emily was unquestionably one of the most beautiful women the 
world has ever produced.  King Edward the VII of England was a great lover of hers and 
would gladly have deserted his throne for her if she would have had him.  Roy Bean, the 
law west of the Pecos, was about as hard a man as you could come by anywhere.  He 
could eat a hearty meal in front of a starving man and throw the scraps to the coyotes 
without blinking an eye.  Roy threatened to have any man hung that said an off-color 
remark about "The Jersey Lily" -- and he meant it.  He had fallen in love with a picture of 
her.

Mrs. Langtry died at Monte Carlo on February 12, 1929.  She used the stage name "The 
Jersey Lily".

The island of Jersey originally belonged to France.  All on the island always were and 
still are French.  England has held the Island of Jersey as a military buffer.  The famous 
Jersey cows that give such rich milk originated on the island of Jersey.

Lillian Langtry was also, of course, of French descent.  She was a fabulous cook.  Her 
sourdough breads, well-buttered and served with a good bottle of wine, were considered 
the very finest meal a man could have.  Here are the "Jersey Lily's" sourdough bread 
recipes.

The night before bread baking, add to the sourdough starter 2 1/2 cups of flour and 2 cups 
of lukewarm (the original says lakewarm) water.  Mix well until the sourdough batter is 
smooth.  Cover with a warm damp towel and set in a warm place overnight.  Preferably 
in a covered box.

In the morning take out nine cups of bubbling sourdough starter.  Add 4 cups of white 
flour unsifted,  2 level teaspoons of salt, (the original calls for 1 teaspoon), 3 level 
tablespoons of sugar, 1/2 level teaspoon of baking soda and 3 level tablespoons of oil or 
bacon drippings.  Mix the ingredients together thoroughly.  If needed, add more flour to 
get a dough stiff enough for kneading.

Turn the dough onto a well-floured board and knead until satiny and very smooth.  This 
will take about 10 to 15 minutes.

Put the dough into (note: about 3) well greased warm loaf pans, cover with a damp, warm 
towel and put in a warm place.  Put in a covered box if possible.

Let the dough rise until double in bulk.  This will take about one or one and a half hours.

Bake at 375 degrees for about one hour until the loaves are golden brown and shrink 
away from the pans a bit.

Sourdough Raisin Nut Bread Langtry

Make exactly the same as for White Bread Langtry but before kneading the dough, add 
one cup of chopped-up nuts, one cup of brown sugar, and one cup of raisins that have 
been soaked in the same amount of hot water to make them swell up.  Be sure to drain the 
raisins well before adding them to the dough.

Sourdough Cinnamon Bread Langtry

Make exactly the same as for White Bread Langtry but after the dough has raised, punch 
it down.  Press or roll the dough on a flour-covered board until it is about one-half inch 
thick.  Sprinkle the dough generously with cinnamon and brown sugar.  Dot with small 
pieces of butter.  Roll up as you would in making cinnamon rolls.  Cut in half (note: or 
thirds) and place the halves in well-greased loaf pans.  Cover with a damp, warm towel 
and put in a warm place.  Preferably place in a covered box.

When doubled in bulk, bake at about 375 degrees for about one hour or until golden 
brown and the loaves shrink away from the pans a bit.