French Bread

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Sift a peck of fine flour into a trough.
  2. Make a cavity in the center with the hand.
  3. Strain into it (mixed together) a pint of lukewarm milk and a pint of good yest.
  4. Mix them with some of the flour till of a light sponge.
  5. Set it in a warm place covered over to prove for an hour.
  6. Add to it two quarts of lukewarm milk, half a pound of fresh butter, an ounce of sifted loaf sugar, and a little salt.
  7. Knead it till of a nice stiffness.
  8. Let it prove an hour more.
  9. Knead it again.
  10. Let it prove another hour.
  11. Mould it into bricks.
  12. Lay them on tins.
  13. Put them into a very slack oven or warm place to prove for half an hour.
  14. Bake them in a brisk oven.
Original Text
French Bread. Sift a peck of fine flour into a trough, make a cavity in the center with the hand, strain into it (mixed together) a pint of lukewarm milk and a pint of good yest; mix them with some of the flour till[303] of a light sponge, set it in a warm place covered over to prove for an hour; then add to it two quarts of lukewarm milk, half a pound of fresh butter, an ounce of sifted loaf sugar, and a little salt; knead it till of a nice stiffness, let it prove an hour more, knead it again, and let it prove another hour; then mould it into bricks, lay them on tins, put them into a very slack oven or warm place to prove for half an hour, and bake them in a brisk oven.
Notes
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