French Bread

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

a quarter of a peck of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
the yelks of three and whites of two eggs, beaten and strained ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of good yeast that is not bitter ↝ Yeast [Not included in a food category]
as much milk, made a little warm, as will work into a thin light dough ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

With a quarter of a peck of fine flour mix the yelks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough.
Stir it about, but do not knead it.
Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick.
Rasp when done.

Original Text

French Bread.

With a quarter of a peck of fine flour mix the yelks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough. Stir it about, but do not knead it. Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done.

Notes

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