Excellent Family Bread
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a peck of sifted flour
- a pint of family yeast
- a cup of shortening
- a teaspoonful of salt
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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- Take a peck of sifted flour, half a pint of family yeast, or a gill of brewers’ yeast;
- wet all up soft with new milk, or milk and water warm.
- Add a cup of shortening, and a teaspoonful of salt.
- Knead it faithfully, and set it in a warm place to rise.
- It is better to take the dough when risen, and work it down again;
- but some dislike the trouble, and bake it as soon as it rises.
- You must keep your dough for wheat bread very soft;
- but for rye, you may have it stiff.
Plating
Cookware for this recipe
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Sieve