Milk Bread

Ingredients

• 1 pint fttilk, scolded and coded
• 1 tablespoon butter, melted in the hot milk
• 1 tablespoon sugar
• Ifi teaspoon salt
• J5 cup yeast
• 6 or 7 cups fiour

Method

1. 1

   Measure the milk after scalding, and put it in the mixing bowl; add the butter, sugar, and salt.

2. 2

   When cool, add the yeast, and then stir in the flour, adding it gradually after five cups are in, that it may not be too stiff.

3. 3

   Use just enough to knead it.

4. 4

   Knead until smooth and elastic.

5. 5

   Cover; let it rise till light; cut it down; divide into four parts; shape into loaves or biscuit.

6. 6

   Let it rise again in the pans.

7. 7

   Bake forty or fifty minutes.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 22. The excerpt below is the record exactly as published.

Milk Bread 1 pint fttilk, scolded and coded 1 tablespoon butter, melted in the hot milk 1 tablespoon sugar Ifi teaspoon salt J5 cup yeast 6 or 7 cups fiour

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