German Unfermented Bread
A simple bread recipe from 1888.
Ingredients
- 1 quart Flour
- 1 1/2 tablespoonfuls Sugar
- 1 teaspoonful Salt
- 2 teaspoonfuls Baking powder (Originally Royal Baking Powder.)
- 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 large Egg
- 1 pint Water
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Instructions
- 1Sift together flour, sugar, salt, and baking powder. Rub in the butter (or shortening) cold. Add the beaten egg and water. Mix into a smooth dough that can be handled.
- 2Flour the board, turn the dough out, and form into the shape of a loaf. Handle the dough as little as possible. Place the loaf in a greased tin. Bake in a preheated oven at 375°F (190°C) for 45 minutes. Protect the loaf with paper for the last 20 minutes of baking.
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