White Bread

Ingredients

• 1| quarts of milk
• 1 oz. butter
• 1 cake compressed yeast
• 1 cup lukewarm water
• 1 tablespoon of salt
• about 4 pints of flour

Method

1. 1

   Scald the milk till the top is covered with a thin skin, then pour it out and let it cool after adding the butter.

2. 2

   Add the yeast dissolved in lukewarm water, then add salt and enough flour to make a good batter.

3. 3

   Beat energetically for 5 minutes, then set it in a warm place to rise overnight, covering it with a cloth.

4. 4

   The next morning, work in enough flour to form a good dough, knead for 15 or 20 minutes, then set it back in the bowl to rise until light (about 3 hours).

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 207. The excerpt below is the record exactly as published.

WHITE BREAD. Take 1| quarts of milk and scald it till the top is covered with a thin skin, by setting it over a good fire in a double boiler; then pour it out and let it cool after adding 1 oz. butter; now add 1 cake com- pressed yeast dissolved in 1 cup lukewarm water. After it has cooled, add 1 tablespoon of salt, and about 1^ quarts of flour (or enough to make a good batter) and for 5 minutes beat energetically; then set it in a warm place to rise over night, covering it with a cloth. The next morning early, while it is still in the bowl, work in with the hand about 4 pints of flour

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