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Bread

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Mix the dough as soft as possible for handling.

  2. Let it rise in a warm place, away from cold.

  3. If it becomes sour, dissolve a little soda or saleratus in hot water and work it in.

  4. Knead the dough well.

  5. Preheat the oven to 350°F (175°C).

  6. Place the bread in a tin box to keep it fresh.

  7. When removing from the oven, set it on its end to cool, not flat on the table.

  8. If the crust is hard, wrap it in a wet cloth and cover with a dry one until soft.

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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