Milk Bread, No. 1

Ingredients

• 1 pint milk, scalded and cooled
• 1 tablespoonful butter, melted in the hot milk
• 1 teaspoonful salt
• 3^ cup yeast
• 6 or 7 cups flour

Method

1. 1

   Mix the ingredients with a knife, cutting and turning until all dry flour is well mixed.

2. 2

   Let it rise, shape into loaves, and bake for about forty minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.

1 pint milk, scalded and cooled. 1 tablespoonful butter, melted in the hot milk. 1 teaspoonful salt. 3^ cup yeast. 6 or 7 cups flour. Milk Bread, JSTo. 2 (not kneaded). The Boston Cook Book. 6s turning and working it over until all the dry flour is well mixed with the other materials. Mix it just soft enough to be shaped into a loaf after it has risen. Scrape the dough from the sides of the bowl ; smooth the top with a knife ; cover and let it rise. Shape it into loaves, and when well risen bake about forty minutes. Water Bread (with a Sponge). 1 tablespoonf 111 butter. 1 teaspoonful salt. 1 tablespoonful sugar. 1 pint water. 3^2 cup yeast, scant. About 2 quarts flour. Put the butter, sugar, and salt in the mixing-bowl ; add one fourth cup of boiling water to dissolve them ; then add enough more lukewarm water to make a pint in all, half a cup of yeast, and three and a half or four cups of flour, enough to make a batter that will drop, not pour, from the spoon. Give it a vigorous beating ; cover and let it rise over night. This soft mixture is called a sponge. In the morning add flour to make it stiff enough to knead. Knead it half an hour. Cover ; let it rise in the bowl until noon, or till light and spongy ; then shape it into loaves or rolls ; let it rise again in the pans ; bake as usual. This sponge can be divided in the morning, add- ing to one part of it white flour enough to knead it, and to the other part whole-wheat or rye flour and another tablespoonful of sugar. Make it just stiflT enough to shape easily into a loaf after it is risen. Use white flour to shape it on the board, as the rye and whole-wheat flour are sticky. Or make the dough a little softer, fill gem pans two thirds full, let them rise to the top, bake in a hot oven, and you have " raised rye or whole-wheat gemsJ^ Milk Bread, No. 3 (with Sponge). Pour one pint of scalded milk on one tablespoonful each of butter and sugar ^ and one teaspoonful of salt ; when luke- warm, add half a cup of yeast if mixed in the morning or one fourth of a cup if mixed at night. Stir in three cups of 5 66 The Boston Cook Book. flour ^ and beat well. Let it rise over night, or, if mixed in the morning, about three hours. Then add from two to three cups of jiour^ or enough to knead it, and knead half an hour. Let it rise in the bowl, and again after being shaped into loaves or rolls, and bake as usual. Whole-wheat or rye bread or gems can be made from this sponge the same as in the preceding rule. Whole- Wheat or Graham Bread. 1 pint milk, scalded and cooled. 5 or 6 cups fine granulated wheat 2 tablespoonfuls sugar. flour, or 1 teaspoonful salt. 2 cups white flour, and % cup yeast. 3 or ^% cups sifted Graham flour. In the morning mix, in the order given, into a dough, a little softer than for white bread ; let it rise till light, stir it down, pour it into w ell- greased pans ^ or, if stiff enough, shape it into loaves ; let it rise again, and bake a little longer and in a less hot oven than white bread. Graham or whole-wheat flour rises more rapidly than white flour, as it contains more gluten. It is liable to become sour if mixed over night, and then the cooks resort to the soda. For the true remed}' use less yeast, and use sugar instead of molasses, or mix in the morning. Always sift the flour, notwithstanding all cook-books say to the contrar3\ Use a coarse sieve or squash strainer. Sift once, and, if you observe the character of the refuse, you will be glad to do so always. Bake part of this as biscuit or rolls. When made with ordinary Graham flour, the bread is much lighter if at least one third white flour be used. Squash Bread. 1 cup squash, stewed and sifted. 1 tablespoonful butter. 2 tablespoonfuls sugar. ^^P y^ast. \% cups scalded milk. Flour enough to knead it. 1 teaspoonful salt. Mix the sugar and salt with the squash, add the butter melted in the hot milk, and when cool add the yeast and The Boston Cook Book. 67 flour. Knead fifteen minutes. Let it rise till light. Knead and shape into loaves or biscuit. When well risen, bake. Rye Bread. Make by rule given for Milk Bread, No. 3, adding rye flour or rye meal to the white-flour sponge. Raised Brown Bread. (Mrs. H. B. May.) 1 pint yellow corn meal. ^2 cup yeast, cup molasses. teaspoonful salt. 1 saltspoonful soda. 1 pint rye meal. Put the corn meal in the mixing-bowl, and scald it with boiling water, just enough to wet it ; let it stand ten min- utes, then add cold water enough to make a soft batter. When lukewarm, add the yeast, molasses, soda, salt, and rj'C meal. Beat it well, and let it rise over night, or until it cracks open. Stir it down ; put it in a buttered and floured tin to rise again ; sprinkle flour over the top. Bake in a moderate oven two hours. Brown bread made by this rule was first tested by the writer thirty years ago, when it was a wonder and delight to watch it as it was put on a wooden shovel and placed in the great brick oven. It has been made in the same house regularly every week since then, and proves just as good now as it was in the olden time. Thirded Bread. 1 cup white flour (St. Louis). 1 teaspoonful salt

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