French Stick (without Sponge)
From Perfection in baking, 1895
Bake on bottom or tile.
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.
ench Stick* {-without Sponge). Same as the first bread dough, only leave tne sugar out
Cook this with the app: pantry check, scaling, and the assistant.