Milk Bread, No. 3 (with Sponge)

Ingredients

• Pour one pint of scalded milk
• one tablespoonful of butter
• one tablespoonful of sugar
• one teaspoonful of salt
• half a cup of yeast
• three cups of flour
• from two to three cups of flour

Method

1. 1

   Mix the ingredients, let it rise overnight or for three hours, then knead and shape into loaves or rolls, and bake.

Nutrition per serving

Estimated from matched ingredients across 4 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 45. The excerpt below is the record exactly as published.

her 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

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