A FRENCH RECEIPT FOR FRENCH BREAD

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

a gallon of the very best flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of fine salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
another pint or pint and a half ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two ounces of fresh German yeast ↝ Yeast [Not included in a food category]
three tablespoonfuls of home-brewed or of brewer's yeast ↝ Yeast [Not included in a food category]
as much more warm new milk as may be needed ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (7)

Sift a gallon of the very best flour through a hair sieve, and mix with it two ounces of fine salt.
Dissolve a quarter of a pound of butter in a pint of new milk, and when it is sufficiently cooled down, stir it to another pint or pint and a half, which has been very smoothly blended with two ounces of fresh German yeast, or with three tablespoonfuls of home-brewed or of brewer's yeast, which has stood for a night after being stirred up with plenty of water.
Make the flour with these, and as much more warm new milk as may be needed, into a light dough.
Leave it until it has risen to its fullest height, but do not let it begin to sink.
Knead it up, and divide it into loaves of one or two pounds weight, and form them into rouleaux.
Place them some inches apart upon flat baking-tins and set them in a warm place to prove, or rise again.
When they have swollen considerably despatch them to a quite quick oven.

Original Text

A FRENCH RECEIPT FOR FRENCH BREAD.

Sift a gallon of the very best flour through a hair sieve, and mix with it two ounces of fine salt. Dissolve a quarter of a pound of butter in a pint of new milk, and when it is sufficiently cooled down, stir it to another pint or pint and a half, which has been very smoothly blended with two ounces of fresh German yeast, or with three tablespoonfuls of home-brewed or of brewer's yeast, which has stood for a night after being stirred up with plenty of water. Make the flour with these, and as much more warm new milk as may be needed, into a light dough, and leave it until it has risen to its fullest height, but do not let it begin to sink. Knead it up, and divide it into loaves of one or two pounds weight, and form them into rouleaux. Place them some inches apart upon flat baking-tins and set them in a warm place to prove, or rise again; and when they have swollen considerably despatch them to a quite quick oven.

Notes

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