Name: German Bread
Cuisine: American
Ingredients: 1 pint of milk well boiled; 1 teacupful of sugar; 2 tablespoonfuls of nice lard or butter; 1 rising with the milk and yeast; 1 dough as can be handled; 2 large pans; 1 dozen indentures with the finger on the top; 1 small piece of butter in each; 1 tablespoonful of sugar mixed with one teaspoonful of cinnamon; 1 second rising; 1 quick oven fifteen or twenty minutes

Original Recipe

One pint of milk well boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupful of baker's yeast. 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.

1

One pint of milk well boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupful of baker's yeast.
2

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.
3

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.
4

Let this stand for a second rising; when perfectly light, bake in a quick oven fifteen or twenty minutes.

Original Recipe

Ingredients

Instructions