Milk and Water Bread

Ingredients

• One cup scalded milk
• one cup of boiling water
• one tablespoonful of lard
• one tablespoonful of butter
• one and a half teaspoonfuls of salt
• one yeast cake
• one-quarter cup lukewarm water
• six cups sifted flour
• three tablespoonfuls molasses

Method

1. 1

   Prepare and bake as water bread.

2. 2

   If using entire wheat flour, add molasses.

3. 3

   Bread can be mixed, raised, and baked in five hours with one yeast cake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 233. The excerpt below is the record exactly as published.

one tablespoonful of lard, one tablespoonful of sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one- quarter cup lukewarm water, six cups sifted flour. Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a wooden spoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles STANDARD COOKERY. 341 may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be for- gotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in tempera- ture of 65° F. In morning cut down; this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be raised again, and re-cut down if it is not convenient to shape into loaves or biscuits after first cutting. When prop- erly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. Cottolene, coto suet, or beef drippings may be used for shortening, one-third less be- ing required. Bread shortened with butter has a good flavor, but is not as white as when lard is used. Milk and Water Bread. One cup scalded milk, one cup of boiling water, one table- spoonful of lard, one tablespoonful of butter, one and a half teaspoonfuls of salt. One yeast cake dissolved in one-quarter cup lukewarm water, six cups sifted flour, or one cup white flour and enough entire wheat flour to knead. Prepare and bake as water bread. When entire wheat flour is used add three tablespoonfuls molasses

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