English Bread

Take a peck of the best white flour, sift it into a trough, make a cavity in the center, and strain through a hair sieve (mixed together) a pint of good yeast and a pint of lukewarm water; mix them lightly with some of the flour till of a light paste, set it in a warm place covered over to prove for an hour; then mix the whole with two quarts of lukewarm water and a little salt, knead it, let it be of a good stiffness, prove it an hour more and knead it again; prove it another hour, mould it into loaves or batch two pieces together, and bake them in a brisk oven.

N. B. A middling-size leaf will require an hour and a half in baking.

French Bread

Sift a peck of fine flour into a trough, make a cavity in the center with the hand, strain into it (mixed together) a pint of lukewarm milk and a pint of good yeast; mix them with some of the flour till of a light sponge, set it in a warm place covered over to prove for an hour; then add to it two quarts of lukewarm milk, half a pound of fresh butter, an ounce of sifted Loaf sugar, and a little salt; knead it till of a nice stiffness, let it prove an hour more, knead it again, and let it prove another hour; then mould it into bricks, lay them on tins, put them into a very slack oven or warm place to prove for half an hour, and bake them in a brisk oven.