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Derbyshire Bread

Breads
Historic

Dough of flour, butter, beaten egg, milk, yeast. Part-baked as rolls, cooled, dipped in milk and oven dried.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

DERBYSHIRE BREAD. Rub four ounces of butter into four pounds of flour, add four eggs well beaten, a pint of milk, and a large spoonful of yeast. Mix them into a paste, make it into rolls, and let them stand half an hour to rise before the fire. Put them into the oven, dip them in milk the next day, and then let them stand by the fire in a Dutch oven about twenty minutes. The rolls will then be very good, and keep a fortnight.




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