No. 3694 — Excellent Sweet-and-Sour Tea Bread
English historical translation of Molokhovets recipe No. 3694 from the 1901 Russian cookbook, retaining original methods and measures.
Take 12 pounds flour. At about eight in the morning scald half with 12 glasses boiling water, beat very thoroughly and leave warm to malt.
At eight in the evening knead in the remaining flour and 2½ glasses podkvasye from recipe No. 3693.
Scald 1½ pounds prunes just enough to remove their stones, without boiling them to a pulp. Stone, shred and mix into the dough.
Add 1 pound peeled finely sliced sweet almonds, 4 pounds molasses and, if liked, ½ cup caraway or more. Knead thoroughly and leave warm overnight.
Next morning shape loaves, smooth with wet hands and bake in a very hot oven.
Allow 1 teaspoon salt for each pound flour.