Milk and Water Bread
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Use one cup water and one cup milk, and proceed as for Milk Bread.
- Salt Rising Bread 1 cup scalded milk 1 teaspoon sugar ¼ teaspoon salt 3 cups white flour 1 cup scalded milk entire wheat flour to knead Mix one cup milk, sugar and salt, and one cup of flour;
- beat well and let rise over night.
- In the morning beat, add other two cups of flour, the other cup of milk, cover, let rise again.
- When light, add the entire wheat to knead, shape in loaves, let rise in pans and bake.