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Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bread

Ingredients

Directions

  1. Sift the flour well.

  2. Test the yeast by adding a little to flour and placing it in a warm spot. If it rises in 10 minutes, it's good to use.

  3. Make the sponge at night in winter; prepare the dough in the morning to bake by 10 o'clock.

  4. In summer, you can make and bake the dough in one day.

  5. Shape the dough into rolls or bake in muffin rings or on a griddle for breakfast.

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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