To make French Bread

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take three Quarts of Water and one of Milk, in Winter scalding hot, in Summer a little more than Milk warm, season it well with Salt, then take a Pint and half of good Ale-yeast not bitter lay it in a Gallon of Water the Night before, pour it off the Water, stir in your Yeast into the Milk and Water, then with your Hand break in a little more than a Quarter of a Pound of Butter, work it well till it is dissolv’d, then beat up two Eggs in a Bason, and stir them in, have about a Peck and half of Flour, mix it with your Liquor, in Winter make your Dough pretty stiff, in Summer more flack; so that you may use a little more or less of Flour, according to the Stiffness of your Dough, mix it well, but the less you work it the better, make it into Roles, and have a very quick Oven, but not to burn, when they have lain about a quarter of an Hour, turn them on the other Side, let them he about a quarter longer, take them out and rasp them, stir your Liquor into the Flour as you do for Pye Crust; after your Dough is made cover it with a Cloth, and let it lie to rise while the Oven is heating.