Milk Bread with White Flour
From Every-day dishes and every-day work, 1897
If not setting overnight, add more yeast to facilitate rising.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 22. The excerpt below is the record exactly as published.
Milk Bread with White Flour.— Scald and cool one pint of unskimmed milk. Add to the milk when lukewarm, one fourth of a cup, or three tablespoonfuls, of liquid yeast, and three cups of flour. Give the batter a vigorous beating, turn it into a clean bread-bowl or small earthen crock, cover, and let rise over night. In the morning, when well risen, add two or three cupfuls of warm flour
Cook this with the app: pantry check, scaling, and the assistant.