Cream Bread

Ingredients

• Dissolve a piece of butter the size of a walnut
• in one quart of scalding milk
• add one pint of cold water
• add two quarts of sifted flour
• Dissolve one cake of compressed yeast
• one tablespoon of sugar
• one tablespoon of salt
• a lump of soda the size of a bean

Method

1. 1

   Dissolve the butter in the scalding milk and add cold water.

2. 2

   When cool, add sifted flour and beat until smooth.

3. 3

   Dissolve yeast in tepid water and add to sponge.

4. 4

   Set in a warm place for two hours.

5. 5

   Add sugar, salt, and dissolved soda, then stir in flour until manageable.

6. 6

   Knead for twenty minutes, let rise for two hours, then form into loaves.

7. 7

   Knead each loaf for five minutes, let rise for thirty minutes, and bake for one hour.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 124. The excerpt below is the record exactly as published.

CREAM BREAD. Dissolve a piece of 'butter the size of a walnut in one quart of scalding milk ; add one pint of cold water. When cool, so that the flour will not scald, add two quarts of sifted flour and beat until very smooth. Dissolve one cake of compressed yeast in a little tepid water, and add to sponge and set in warm place for two hours. Then add to sponge one tablespoon of sugar, one tablespoon of salt, a lump of soda the size of a bean

Cook this with the app: pantry check, scaling, and the assistant.