Cottage Bread

Name: Cottage Bread
Ingredients: Set warm sponge with four ounces of yeast; and ten quarts of water; Then add four quarts of warm milk; two quarts of water; one-half pound of sugar; six ounces of salt; one-half pound of lard; a little butter; sufficient flour to work soft

From Perfection in baking, 1895

This makes a very fine round loaf of bread.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 37. The excerpt below is the record exactly as published.

Cottage Bread, Set warm sponge with four ounces of yeast and ten quarts of water (in winter five ounces of yeast). Set softer than ordinary sponge; let it raise the second time, which should not take more than three hours. Then add four quarts of warm milk, two quarts of water, one-half pound of sugar, six ounces of salt, one-half pound of lard, a little butter and sufficient flour to work soft

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