{"id":6358,"slug":"homemade-bread","title":"Homemade bread","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of warm water","one quart of warm milk","two ounces of yeast","one ounce of salt","one-quarter of a pound of melted lard or butter","flour"],"ingredients_norm":["warm water","warm milk","yeast","salt","lard or butter","flour"],"steps":["Dissolve the yeast in the milk and butter, and add the salt and butter, or lard.","Add enough flour to make a medium dough.","Mix, beat well and cover.","Allow to raise for about four hours.","Divide the dough in four parts.","Roll and place in moulds or pans and let raise another hour before baking."],"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:w130:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8a92413673595c69b24b6fd8fee164afb436e4f675961740509d5f0aa896a520","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T17:11:32Z","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/homemade-bread"}