Federal Bread

Ingredients

• a quart of either milk or water
• a level teaspoon of salt
• a cup of liquid yeast
• two cakes of compressed yeast
• a tablespoonful of melted butter
• three well-beaten eggs
• flour enough to form a dough somewhat softer than for bread

Method

1. 1

   To a quart of either milk or water, add a level teaspoon of salt and a cup of liquid yeast or two cakes of compressed yeast dissolved.

2. 2

   Stir in flour enough to form a dough somewhat softer than for bread.

3. 3

   Add a tablespoonful of melted butter and three well-beaten eggs.

4. 4

   Pour into a baking dish, let rise for 6-8 hours until light, then bake.

5. 5

   When baked, split crosswise in sections, butter generously, and replace to maintain original shape.

6. 6

   Serve warm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 88. The excerpt below is the record exactly as published.

Federal Bread. — To a quart of either milk or water add a level teaspoon of salt and a cup of liquid yeast or two cakes of compressed yeast dissolved, then stir in flour enough to form a dough somewhat softer than for bread. Add a tablespoonful of melted butter, and three well-beaten eggs

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