The historic bread receipts that I’ve shared with you thusfar have all been for “white bread.” So I thought now I’d offer one or two for French Bread, so you can see the differences between them. Remember, adding ingredients such as eggs or milk, makes for a more enriched, and hence, more French, bread. In [...]
Archive for May 26th, 2009
Martha’s French side
Posted in culinary history, research & experiments, tagged French vs English bread, historic cookbooks, historic receipts (recipes), Martha Washington's Booke of Cookery on May 26, 2009 | Leave a Comment »
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