Milk Bread

Ingredients

• a full half-pint of boiling water
• six hops
• Jib. of fine flour
• a dessert-spoonful (level) of salt
• a dessertspoonful of butter or lard
• a tablespoonful of caster sugar
• three-quarters of a pint of single cream or new milk

Method

1. 1

   Prepare a sponge with boiling water and hops, strain, and add more water to make 3/4 pint.

2. 2

   Dissolve yeast, mix with flour, cover, and let rise.

3. 3

   Add more flour, salt, butter, and sponge, knead, and let rise again.

4. 4

   Shape into loaves and bake.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Milk Bread. — This is a particularly nice American bread, and well worth the little trouble it entails. Set a sponge (or ferment) thus : Pour a full half-pint of boiling water on to six hops, and let it stand till lukewarm, then strain off the water, squeezing the hops well, and add to it as much more water as will produce exactly three-quarters of a pint HOUSEHOLD AND FANCY BREADS. 35 of liquid, and dissolve in this half a cake of yeast ; when this is all blended, add Jib. of fine flour, sifted after measuring, and mix it lightly together in a basin that will hold three quarts. Cover this down closely with a flannel and set it in a warm place to rise for two and a half to three hours, by which time the basin or pan should be quite three-quarters filled with the dough ; measure and sift Jib. more flour with a dessert- spoonful (level) of salt, and turn it into a pan double the size of the first one, add to it a dessertspoonful of butter or lard and a tablespoonful of caster sugar, and work it all well together ; now pour into it the sponge, wash out the basin containing this with three-quarters of a pint of single cream or new milk

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