Third Bread
A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).
A historical recipe
The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.
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
Chef Wood
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- Take equal parts of white flour, rye flour, and Indian meal.
- It is good made with water, but made with milk is much better.
- Add salt and a gill of yeast to a quart of water or milk.
- It should not be made so stiff as to mould, but as thick as you can stir it with your hand, or a large spoon.
- Like all other bread it should be thoroughly worked together.
- Bake in deep pans.
Plating
Cookware for this recipe
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Wooden spoon