Milk Bread
From The Institute cook book, 1913
Serves 7
This makes three one-and-one-half pound loaves.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 95. The excerpt below is the record exactly as published.
MILK BREAD 1 cake compressed yeast 3 quarts sifted flour 1 tablespoon sugar 1 tablespoon lard, melted 1 quart milk, scalded and cooled Vi tablespoon salt Dissolve the yeast and sugar in the lukewarm liquid; add one and one half quarts of sifted flour; beat until smooth. Cover and set to rise in warm place, free from draft for about one and one half hours. When light, add lard (or butter), rest of flour, and salt. Knead until smooth and elastic ; place in well-greased bowl; cover; let rise again until double in bulk — about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until double in bulk — about one hour. Bake forty to fifty minutes. This makes three one-and-one-half poimd loaves. WHITE BREAD IN BREAD-MIXER 1 quart boiled water or milk V2 tablespoon salt
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Cook this with the app: pantry check, scaling, and the assistant.