Milk Rising Bread

Ingredients

• % pint of new milk
• 2 tablespoons of sifted meal
• 1 tablespoon of granulated sugar
• ^ teaspoon of salt
• 6 pints of flour
• 1 kitchen spoon of lard

Method

1. 1

   Boil the milk, then cool sufficiently with water, so it does not burn the fingers.

2. 2

   Add to milk the sifted meal, sugar, salt, and enough flour to make a stiff batter.

3. 3

   Beat thoroughly, then put yeast in a pitcher.

4. 4

   Set it in a pot of warm water.

5. 5

   Beat it down 3 times (once every hour).

6. 6

   By 12 or 1 o'clock it should be ready to make the bread.

7. 7

   Do not allow it to cool.

8. 8

   Have the flour sifted and add the yeast and enough warm water to make a tolerably stiff dough.

9. 9

   Make into a loaf, let rise again, then bake.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 65. The excerpt below is the record exactly as published.

Milk Rising Bread. Take % pint of new milk and boil it, then cool sufficiently with water, so it does not burn the fingers. Add to milk 2 tablespoons of sifted meal, 1 tablespoon of granulated sugar, ^ teaspoon of salt and enough flour to make a stiff batter. Beat thoroughly, then put yeast in a pitcher. Set it in. a pot of warm water. Beat it down 3 times (once every hour.) By 12 or 1 o'clock it should be reaSy to make the bread. Do not allow it to cool. Have 6 pints of flour sifted and add the yeast and enough warm water to make a toler- ably stiff dough. Add 1 kitchen spoon of lard

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