American Thirded Bread
From The encyclopædia of practical cookery (1892).
A historical recipe
The encyclopædia of practical cookery, by Theodore Francis Garrett and William A Rawson (1892).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Mix 8oz.
- each of flour, ryeflour, and yellow corn-meal with sufficient milk (that has been scalded and cooled) to make it thick enough to be shaped ;
- then add 1 teacupful of yeast, 3 table-spoonfuls of sugar, and 1 teaspoonful of salt.
- Let this rise until it cracks open, when stir it down, and put it into an earthenware pan (see Pig.
- 193, b) to rise again.
- When well risen, bake it for an hour.
- Fig.
- 193.
- Pans for Brown Bread.
- a, Iron ;
- n, Earthenware.
- The illustration (Fig.
- 192) shows a Bread-crock with a ventilator fitted into the centre of the lid, and experience has shown that this is a consideration worthy of special attention.
Plating
Cookware for this recipe
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Wooden spoon