French
French Bread
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 36. The excerpt below is the record exactly as published.
French Bread. — Make up a quart of flour twelve hours before you wish to use it, with a large table-spoonful of sweet yeast, and milk and water enough to make the dough pliable, and rather softer than for ordinary light bread. Work in a dessert- spoonful of butter, and one well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.