Milk Bread with White Flour

Ingredients

• one pint of unskimmed milk
• one fourth of a cup, or three tablespoonfuls, of liquid yeast
• three cups of flour
• two or three cups of warm flour

Method

1. 1

   Scald and cool milk, add yeast when lukewarm, and flour.

2. 2

   Beat vigorously, cover, and let rise overnight.

3. 3

   In the morning, add more flour to knead, knead well, allow to rise again, shape into loaves, place in pans, let stand until light, then bake.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 7. 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 table- spoonfuls, 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 overnight. In the morning, when well risen, add two or three cups of warm flour

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