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Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread

Ingredients

Directions

  1. Knead the dough as usual.

  2. Divide the dough into loaves weighing 1¼ to 1½ pounds each.

  3. Place the loaves in the oven and bake for 2 hours or longer, depending on taste.

  4. Change the position of the loaves halfway through baking, moving those on the top shelf to the bottom and vice versa.

  5. For a nuttier crust, continue baking longer if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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