Light Bread

Ingredients

• Take a cup of sweet milk
• one quart of water
• add little salt
• make a stiff dough

Method

1. 1

   Boil sweet milk, make a thin mush of meal, set aside.

2. 2

   Next morning, add hot water, salt, and flour to make a stiff batter.

3. 3

   Let rise, knead, and bake.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 66. The excerpt below is the record exactly as published.

Light Bread, by a Professional Bread Maker. — It makes fine bread, does away with the annoyance of setting bread at night, and still allows you to get your bread done by noon. Save the water in which you boil the potatoes; mash two or three pota- toes and add to it. When it cools add one yeast cake, one half cupful of sugar and one tablespoonful of salt. Let it stand over night in a warm place in winter. In the morning take out about one pint of this, and set it away for the next time. Add a little more water if needed, and stir in flour to make a soft sponge. Let it rise until light, mix stiff, let rise again, 116 HOW WE COOK IN TENNESSEE. make into loaves, let rise and bake. It -will come up so quickly Add a little more water if needed, and stir in Dainty flour to make a soft sponge. Let it rise until light, mix stiff, let rise again, make into loaves, let rise and bake. It will come up so quickly as to surprise you. Now, when you want to bake again, save your potato water as before, add potatoes, sugar and salt, and at night the pint you saved before, which is called the "starter." In the morning, before adding any flour take out your "starter" again, and proceed as before. You can add half a yeast cake occasionally, and after baking ten or twelve times it is probably best to start again, otherwise it would get sour after a time. This way of baking is economical, easy and quick, and makes the best bread I ever had. — Mrs. C. H. B. Light Bread. — Light bread recipe: Take a cup of sweet milk, let it come to a boil, and make a thin mush of meal, and set aside in some warm place. Next morning add one quart of water as hot as you can bear your finger in; add little salt and make a stiff batter, and set in a kettle of warm water, I might say hot water, for it ought to be just so you can bear your hand in, and keep it that way, and when it has stood about an hour stir good with a spoon, and when it rises sift your flour and make a stiff dough

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