Milk Sponge Bread

Ingredients

• Put a pint of boiling water
• a tea-spoonful of sugar
• one-fourth tea-spoonful of salt
• the same of soda
• add flour to make a thick batter
• a quart of very warm milk

Method

1. 1

   Let the mixture stand until you can bear your finger in it, then add flour to make a thick batter.

2. 2

   Beat it hard for two minutes.

3. 3

   Place the pitcher in a kettle of hot water, keeping the water at the same temperature until the emptings are light.

4. 4

   If set early in the morning, they will be ready at 11 o'clock to make a sponge.

5. 5

   Let this sponge get very light, then make into loaves and let it get light again before putting in the oven.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 102. The excerpt below is the record exactly as published.

MILK SPONGE BREAD. Put a pint of boiling water in a pitcher with a tea-spoonful of sugar, one-fourth tea-spoonful of salt, and the same of soda ; let it stand till you can bear your finger in it, then add flour to make a thick batter. Beat it hard for two minutes. Now place the pitcher in a kettle of hot water, not hot enough to scald the mixture. Keep the water at the same temperature until the emptings are light- If set early in the morning they will be ready, if watched carefully, at ii o'clock to make a sponge, the same as for other bread, with a quart of very warm milk

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