Brick Loaf Bread

Ingredients

• another half cup sugar
• half cup rather thick cream
• one cup warm flour
• one cup seeded raisins
• one-fourth cup citron chopped fine
• one-half cup seeded dates
• two well beaten eggs
• about one and one-third cup flour

Method

1. 1

   Let rise until light; add sugar, cream, and warm flour.

2. 2

   Beat together and set away to rise again.

3. 3

   When well risen, add raisins, citron, dates, eggs, and flour.

4. 4

   Turn into a brick loaf bread pan, let rise until very light and bake.

5. 5

   Set away until twenty-four hours old before using.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 74. The excerpt below is the record exactly as published.

another half cup sugar, half cup rather thick cream, which has been scalded and cooled, one cup warm flour, and after beating together, set away to rise again. When well risen, add one cup seeded raisins, one-fourth cup citron chopped fine, one-half cup seeded dates, two well beaten eggs and about one and one-third cup flour; turn into brick loaf bread

Cook this with the app: pantry check, scaling, and the assistant.