French Bread

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Sift 4lb. of fine flour into a pan and make a bay in the centre.
  2. Dissolve 4oz. of butter in half a pint of tepid milk and water.
  3. Work the dissolved butter mixture up with 2oz. of dried yeast.
  4. Pour the mixture when blended into the bay, drawing down a little flour from the sides to form a small pool of thin batter in the hollow.
  5. Dust the top with some more fresh flour.
  6. Cover the pan with a cloth inside the fender in a warm corner to rise.
  7. Remember that, though it must be kept warm, it must not be allowed to get hot.
  8. In about three hours knead it up again with about one and a half pints of tepid milk and water.
  9. Again cover it, and let it rise as before for three-quarters of an hour.
  10. Dust a board lightly with flour.
  11. Turn out the dough.
  12. Make it up into loaves, which must also be set to rise for fifteen minutes.
  13. Bake in a well-heated oven.
Original Text · last edited 4 days ago
French Bread.—Sift 4lb. of fine flour into a pan and make a bay in the centre; dissolve 4oz. of butter in half a pint of tepid milk and water, work it up with 2oz. of dried yeast, and pour the mixture when blended into the bay, drawing down a little flour from the sides to form a small pool of thin batter in the hollow; then dust the top with some more fresh flour, and get the pan covered with a cloth inside the fender in a warm corner to rise. Remember that, though it must be kept warm, it must not be allowed to get hot. In about three hours knead it up again with about one and a half pints of tepid milk and water; then again cover it, and let it rise as before for three-quarters of an hour; now dust a board lightly with flour, turn out the dough, and make it up into loaves, which must also be set to rise for fifteen minutes, then bake in a well-heated oven.
Notes
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