French Bread

Ingredients

• one-quarter cup of yeast
• one egg
• two tablespoonfuls of melted butter
• one-half pint sweet milk
• one-half teaspoonful of salt
• one quart flour

Method

1. 1

   Stir all ingredients together very thoroughly and set to rise.

2. 2

   When it is light, make into a loaf, let rise again, and bake.

3. 3

   Just before placing in oven, cut gashes across the top.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 92. The excerpt below is the record exactly as published.

FRENCH BREAD. Sift on a table four pounds of the best flour procur- able, transfer two pounds of it into a bowl of the capac- ity to hold ten quarts. Make a hollow space in the cen- ter of the flour in the bowl, then put in it one ounce of compressed yeast, pour in one pint of lukewarm water, then with the hand thoroughly dissolve the yeast in the water for three minutes thereafter, then gradually incor- The Complete Cook Book. 197 porate the flour for five minutes, then sharply knead the ■whole for five minutes. Fully cover the bowl with a napkin, lay the bowl in a warm place of about eighty degrees temperature, to let the sponge rise for two hours. During that length of time the sponge will double, after about one hour and a half (after being put away) then fall, and again rise double. Have in a vessel one pint of lukew '.rm water, or the same quantity of lukewarm milk, add one and a half ounces of salt, thoroughly dis- solve for one minute, then pour it into the bowl with the sponge, and thoroughly knead the whole well to- gether for five minutes. Now gradually add the two remaining pounds of flour, constantly kneading mean- while, which ought to take about fifteen minutes, to have it smooth and consistent. Lift up the dough with the hands and sharply knock it against the bottom of the bowl for at least six or seven different times, so as to have it of a firm consistency ; then cover the bowl with a napkin, place it in a warm place, the same tempera- ture as before, to rise for two hours again ; by this time the dough should be raised double. Remove the nap- kin and transfer the dough on a lightly floured table. Cut out a two-pound piece, and with the hands roll and press it into a ball shape for three minutes, then lay it aside. Cut out another of the same weight, roll and press it in the same way as the first. Cut the remain- ing dough into twelve equal pieces, and roll them also into ball shapes, and let rest for three minutes. FRENCH BREAD. One-quarter cup of yeast, one egg, two tablespoonfula of melted butter, one-half pint sweet milk, one-half tea- spoonful of salt, one quart flour

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