To make French-bread
PERIOD: England, 17th century | SOURCE: The Cooks Guide: Or, Rare Receipts for Cookery, 1654 | CLASS: Authentic
DESCRIPTION: A recipe for French bread
To make French-bread.
Take half a bushel of fine flower, ten eggs, yolks and white, one pound and an half of fresh butter, then put in as much of yest as into the ordinary manchet; temper it with new milk pretty hot, then let it lye half an hour to rise, then make it into loaves or rowles, and wash them over with an egge beaten with milk; let not your oven be too hot.
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