Milk Bread

Ingredients

• 1 pint sweet milk scalded and cooled
• 2 eggs beaten light
• one-half cup of sugar
• One yeast cake dissolved in lukewarm water
• 4 ounces of lard, melted
• two teaspoons salt
• enough flour to make a batter

Method

1. 1

   Add sugar to eggs.

2. 2

   Add yeast to cooled milk, then add eggs and sugar.

3. 3

   Stir in enough flour to make a batter.

4. 4

   Let rise for two hours.

5. 5

   When light and foamy, add melted lard and salt, then enough flour to make a soft dough.

6. 6

   Let rise about two hours, shape into rolls, and let rise until double in size (about two hours).

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 13. The excerpt below is the record exactly as published.

Milk Bread 1 pint sweet milk scalded and 2 eggs beaten light cooled Add one-half cup of sugar to eggs. One yeast cake dissolved in luke warm water. Add yeast to the cooled milk then add eggs and sugar and stir in enough flour to make a batter. Let rise two hours. When light and foamy add 4 ounces of lard, melted, and two teaspoons salt

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