Crisco Milk Bread

A historical recipe from The story of Crisco, by Marion Harris Neil (1913).

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A historical recipe

The story of Crisco, by Marion Harris Neil (1913). Project Gutenberg eBook #13286.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922).

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

3 tablespoonfuls sugar 3 tablespoonfuls melted Crisco 2 tablespoonfuls salt 1 yeast cake 1 quart milk About 7 pints flour Mix yeast cake with 1 tablespoonful sugar.
Heat milk, add remainder of sugar, Crisco, and salt.
Cool and add yeast and flour to make stiff dough.
Turn out on floured baking board, cut in three pieces, knead first one piece then others stretching dough;
let rise over night or in warm temperature five hours.
Knead lightly and divide into Criscoed pans.
Allow to rise and bake in moderate oven one hour.
From same dough, French bread, breadsticks, horse shoe rolls and French rolls can be made.
Sufficient for three loaves.