White Bread

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
dough
Instructions (12)
  1. To a gallon of the best flour put six ounces of butter, half a pint of good yeft, a little salt.
  2. Break two eggs into a bason, but leave out one of the whites.
  3. Put a spoonful or two of water to the eggs, and beat them up to a froth.
  4. Add the beaten eggs to the flour mixture.
  5. Add new milk, just warm, as much as will wet the dough.
  6. Mix the dough.
  7. Lay a handful of flour and drive it about, holding one hand in the dough, and driving it with the other hand till it is quite light.
  8. Put the dough back into the pan.
  9. Cover the dough with a cloth and let it stand near the fire for an hour and a quarter.
  10. Make your rolls ten minutes before setting them in the oven.
  11. Prick the rolls with a fork.
  12. Bake rolls the size of a French roll for three-quarters of an hour.
Original Text
To make White Bread. TO a gallon of the best flour put six ounces of butter, half a pint of good yeft, a little salt, break two eggs into a bason, but leave out one of the whites, put a spoonful or two of water to them, and beat them up to a froth, and put them in the flour, have as much new milk as will wet it, make it just warm, and mix it up, lay a handful of flour and drive it about, holding one hand in the dough, and driving it with the other hand till it is quite light, then put it in your pan again, and put it near the fire, and cover it with a cloth, and let it stand an hour and a quarter; make your rolls ten minutes before you set them in the oven, and prick them with a fork; if they are the bigness of a French roll, three quarters of an hour will bake them.
Notes
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