Milk Bread
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- 1 pint milk
- 1 tablespoonful sugar
- ½ cup yeast
- 1 tablespoonful butter melted
- 1 teaspoonful salt
- 7 cups Gold Medal Flour
Cook safely
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.
Method
Chef Wood
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- 1 pint milk, scalded and cooled, 1 tablespoonful sugar, ½ cup yeast, 1 tablespoonful butter melted in hot milk, 1 teaspoonful salt, 6 or 7 cups Gold Medal Flour.
- Measure the milk after scalding and put in the mixing bowl;
- add the butter, sugar and salt;
- when cool add the yeast, then stir in the flour, adding it gradually;
- knead till smooth and elastic.
- Cover, let it rise till light;
- cut it down;
- divide into four parts;
- shape into loaves or biscuit;
- let it rise in the pans.
- Bake 40 to 50 minutes.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon