Yeast Bread

Ingredients

• 4 cups new milk
• flour enough to make a slack dough
• a yeast cake
• 1 teaspoonful of sugar
• 1/2 cup of lard

Method

1. 1

   Dissolve a yeast cake in a little warm water, add and set in a warm place to rise.

2. 2

   The next morning add a small teaspoonful of soda dissolved in 1/2 cup of warm water, knead till smooth and light.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 1. The excerpt below is the record exactly as published.

YEAST BREAD WITHOUT KNEADING. 3 pints of flour, measured before sifting, i tablespoonful sugar,. I small tablespoonful salt, J^ cup of yeast, ^ cup of blood warm< water, 1 pint of scalded milk (or water) in which a small piece of butter has been dissolved. Let the milk cool to blood heat, then just stir the dough together and let rise. In the forenoon make out a pan of bi&cuit and 6 large biscuit for a loaf. Do not knead a stroke. Julia P. Saunders. 4 MACHUS COOK BOOK. SEA FO\M ROLLS. Pour I pint of scalding hot nnilk on i tablespoonful of butter, i tablespoonful of sugar, i teaspoonful salt. Mix well, and when cool add Yt, a yeast cake and 3 cups of flour, set to raise for 2 or 3 hours, add flour enough to knead, then raise again, and knead the dough again and roll out i inch thick, cut into biscuit. Roll eaeb biscuit into oblong shape, brush with butter and fold over, brush the tops with butter and let rise until very light. Bake in hot oven. Mrs. E. C. Foster, Dorchester. LIGHT ROLLS. At night take two large cups of warm fresh milk, add i yeast cake or i cup of home-made yeast, add flour to make as stiff as pan cake batter, beat well and let raise over night. In the morning add I egg, ^ cup of sugar, ^ cup butter or lard, j4 teaspoon soda, stir in flour and knead, roll, cut out like biscuit, butter and lap one side over thq other, let raise and bake. Mrs. Fred Smith, Willmar, Minn. PARKER HOUSE ROLLS. I pint milk, i cup yeast, 2 tablespoonfuls sugar, salt, 2 quarts flour, 2 tablespoonfuls lard ; let it rise over night. Place the flour in a pan at night, and in the centre of it pour the other ingredients, but do not stir together and rise again till about three o'clock. Stir it down the second time, roll it out and cut as for biscuit, spread on them a liitle butter, double them together and place them in a tin to rise before baking. BREAD STICKS, I cup milk scalded and cooled, J^ cup butter, i tablespoonful sugar, I tablespccnful salt, y^ cake yeast or 4 tablespoonfuls liquid yeast, white of i egg, flour enough to knead. Let it rise over night or till light. Then roll into sticks about 9 inches long and about y^ inch thick. Let them rise slowly, and bake in a moderate oven. Very nice to serve with soup. Lucy Ames. BREAD. 5 HOT CROSS BUNS. 4 pounds iiour, i pound sugar, }^ pound butter, i pint milk, yi pint yeast (or one yeast cake), 7 eggs, a little allspice. Twenty- four hours or more to rise, beat sugar and eggs together, warm milk and butter together, then mix fruit if desired. We use currants. Mrs. C. E. Parker. YEAST BREAD. 4 cups new milk scalded, then add fljur enough to make a slack dough. Dissolve a yeast cake (or a cup of yeast) in a little warm water, add and set in a warm place to rise. The next morning add a small teaspoonful of soda dissolved in yi cup of warm water, i teaspoonful of sugar

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