Recipes > Breads > German Bread

German Bread


  • 1 pint of milk well boiled
  • 1 teacupful of sugar
  • 2 tablespoonfuls of nice lard or butter
  • 2/3 teacupful of baker's yeast
  • flour


Make a rising with the milk and yeast; when light, mix in the sugar and shortening, with flour enough to make as soft a dough as can be handled. Flour the paste-board well, roll out about one-half inch thick; put this quantity into two large pans; make about a dozen indentures with the finger on the top; put a small piece of butter in each, and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising; when perfectly light, bake in a quick oven fifteen or twenty minutes.


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The White House Cookbook (1887).

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