French Bread and Rolls (No. 100)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Make the milk quite warm.
  2. Add the small-beer yest and sufficient flour to make it as thick as batter.
  3. Put it into a pan, cover it over, and keep it warm.
  4. When it has risen as high as it will, add the warm water and salt.
  5. Mix them well together.
  6. Rub two ounces of butter into a little flour.
  7. Make your dough, not quite so stiff as for your bread.
  8. Let it stand for three quarters of an hour.
  9. It will be ready to make into rolls, &c.
  10. Let them stand till they have risen.
  11. Bake them in a quick oven.
Original Text
French Bread and Rolls.—(No. 100*.) Take a pint and a half of milk; make it quite warm; half a pint of small-beer yest; add sufficient flour to make it as thick as batter; put it into a pan; cover it over, and keep it warm: when it has risen as high as it will, add a quarter of a pint of warm water, and half an ounce of salt,—mix them well together;—rub into a little flour two ounces of butter; then make your dough, not quite so stiff as for your bread; let it stand for three quarters of an hour, and it will be ready to make into rolls, &c.: let them stand till they have risen, and bake them in a quick oven.
Notes
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