{"id":6357,"slug":"french-bread-2","title":"French bread","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one gallon of warm water","two ounces of yeast","three ounces of salt","three ounces of sugar","three ounces of lard","flour","milk"],"ingredients_norm":["warm water","yeast","salt","sugar","lard","flour","milk"],"steps":["Dissolve the yeast, salt, sugar and lard in the water.","Mix in flour enough to form a medium-stiff dough.","Work it until smooth.","Cover with a cloth and let it raise for one-half hour.","Then form the dough into long loaves and about two inches thick.","Lay them on a cloth dusted with flour and let them raise to nearly double in size.","Moisten the tops with milk.","Make several diagonal cuts on each loaf half way through.","Bake in a rather hot oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w130:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f0aa288145cbb2739e3ce57996dccb7eb338291f63e428e66b2b9bd9dcd42ba3","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/french-bread-2"}