French Bread

Method

Put one pound of fine flour in a basin, and in another vessel put three tablespoonfuls of milk and the same of water; make this just tepid and then mix with it one ounce of German yeast, one ounce of butter, and a saltspoonful of salt; make a well in the centre of the flour and pour the yeast mixture into it, sprinkle over with a little of the flour, cover the basin over with a cloth, and leave it in a warm place for three hours; then knead it up into a light dough with one and a half gills of tepid milk and water; cover the dough again and leave it in a warm place for another half hour, then turn the dough out on to a slab or table and make into any fancy shapes; put these on a lightly floured tin and put aside in the screen to rise for about ten minutes, then bake in a moderate oven for fifteen to twenty minutes. As this bread requires a considerable time to make, it can (if required to be served hot for breakfast) be baked the previous day and heated the next morning; to make it hot brush over the top lightly with warm milk, place it on a hot baking tin and cover it over with a damp sheet of kitchen paper; stand it in a moderate oven for about ten minutes, then take up and dish in a pile.

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