French Bread or Rolls
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 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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- Warm 1½ pint of milk, add ½ pint yeast;
- mix them with fine flour to a thick batter, put it near the fire to rise, keeping it covered.
- When it has risen as high as it will, add ¼ pint of warm water, ½ oz.
- salt, 2 oz.
- butter;
- rub the butter first with a little dry flour, mix the dough not quite so stiff as for common bread;
- let it stand three quarters of an hour to rise, then make it into rolls.
- Bake in a quick oven.