White Bread
- 1 gallon flour
- 6 ounces of butter
- 1/2 pint of good yeast
- Salt
- 2 eggs
- 1-2 spoonful water
- Milk
To a gallon of the best flour put six ounces of butter, half a pint of good yeast, and a little salt; break two eggs into a dish, put a spoonful or two of water to them, beat them up to a froth, and place them in the flour; have ready as much new milk as will wet it, make it just warm and mix it up; lay a handful of flour, and drive it about, holding one hand on the dough, and driving it with the other hand till it is quite light; then put it into your pan again, place it near the fire and cover it with a cloth, and let it stand an hour and a quarter. Make your rolls up ten minutes before you place them in the oven, and prick them with a fork; If they are as large as French roll, three quarters of an hour will bake them.
Submitted by Aug 28, 2009
15 min
30 min
45 min