Milk Bread No. 1

Ingredients

• 1 pint milk, scalded and cooled
• 1 tablespoonful butter, melted in the hot milk
• 1 tablespoonful sugar
• 1 tablespoonful salt
• stir in the flour, adding it gradually after five cups are in

Method

1. 1

   Measure the milk after scalding, and put it in the mixing bowl; add the butter, sugar, and salt.

2. 2

   When cool, add the yeast, and then stir in the flour, adding it gradually to avoid stiffness.

3. 3

   Knead till smooth and elastic.

4. 4

   Cover; let it rise till light; cut it down; divide into four parts; shape into loaves or biscuits.

5. 5

   Let it rise again in the pans.

6. 6

   Bake forty or fifty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 42. The excerpt below is the record exactly as published.

1 tablespoonful salt. 3 raw potatoes. 1 to 2 quarts boiling water. 1 cup yeast. First, see that you have at least three quarts of water boiling rapidly. Pare the potatoes, and keep them cov- ered with cold water. Mix the flour, sugar, and salt in a large bowl, and grate the potatoes as quickly as possible, not stopping to grate ever}^ scrap ; mix them at once with the flour, using a wooden or silver spoon, that the mixture may not be dark-colored. Pour the boilmg water directly from the teakettle over the grater, and rinse off the potato into the bowl, using perhaps a pint of water at first. Mix the water thoroughly with the potato and flour ; then add, slowly, enough more boiling water to make it the consist- ency of thin starch. The amount of water will depend upon the quality of the flour and potatoes. If it does not thicken, pour the mixture into a double boiler or granite pan, and let it come to the boiling-point, stirring well to keep it from sticking. Strain through a squash strainer and let it cool. When lukewarm (clear through the mixture, not merely on the top) , add the yeast. Cover slightl}', and keep in a warm (not hot) place, until light and covered with white foam. After it begins to rise, beat it well sev- eral times, as this makes it stronger. At night, or when well risen, put it into wide-mouthed earthen or glass jars. The next morning cover tightl}^, and keep it in a cool place. Reserve one cupful or more in a small glass jar, and do not open it until ready for the next ^^east-making. Alwa^^s shake 3^east well before using ; take your cup to the jar instead of taking the jar to the hot kitchen ; when empt}^, scald the jar and the cover thoroughh\ This is the quickest and easiest way of making j^east, fifteen min- utes being ample time for the first part of the process. It is whiter and looks more inviting than that made with hops. It keeps well two weeks, and makes delicious bread. This receipt can be varied by using boihng hop- water. /I The Boston Cook Book. 63 Steep one fourth cup of loose hops five minutes in three pints of ivater, in a granite or porcelain kettle, and strain it into the potato and flour. Or the flour may be omitted, using more potato or less water. Man}^ think it an improvement to mix one even teaspoonful of sifted ginger with the flour, sugar, and salt. The hops and ginger will make the 3^east dark-colored, but it will not be perceptible in the bread. Boiled Potato Yeast. (Mrs. Townees Matilda.) Three large.) old potatoes, pared, soaked, and boiled until broken in small pieces ; half a cup of loose hops boiled in one quart of water. Drain and mash the potatoes ; add the hop water and enough more hot water to make two quarts. Strain, rubbing all the potato through, and put it on to boil. When boiling, add three fourths of a cup of flour^ which has been wet to a smooth paste in cold water, and three quarters of a cup of sugar. Boil five minutes, stirring well ; let it cool ; add three fourths of a cup of yeast ; and, when well risen, add one fourth of a cup of salt. Keep in a covered stone jar in a cool cellar. Bread made with this yeast will not sour even in the hottest weather. Hop Yeast. Steep half a cup of loose hops in one quart of boiling water.) in a granite kettle, five minutes. Mix one cup of flour.) one fourth of a cup of sugar., and one tahlespoonful of salt. Strain the hop liquor, and pour it boiling into the flour mixture. Boil one minute, or till thick. When cooled, add one cup of yeast. Water ^ 2 quarts sifted (new-process) flour. 1 teaspoonful salt. 1 tablespoonful sugar. 1 tablespoonful butter, or drip- pings, or lard. Bread. % cup liquid yeast, or, cake compressed yeast, dis- solved in 3^ cup water. 1 pint lukewarm water. Sift the flour, and fill the measure lightly, not heaping, nor shaken down. Turn it into a large bowl holding about 64 The Boston Cook Book, four quarts. Eeserve one cup of flour to add at the last if needed, and to use on the board. Mix the salt and sugar with the flour ; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast be used, dissolve one fourth of a cake in half a cup of water. This is in addition to the pint of water to be used in mix- ing. Pour the liquid mixture into the centre of the flour, mixing it well with a broad knife or a strong spoon. Scrape the dr}^ flour from the sides and bottom of the bowl, bring- ing the knife up through the dough, and turning the mass over and over until no dr}^ flour is left. If it be too soft to be handled easil}^, add a little of the reserved cup of flour. If too stifl*, add more water. Knead it half an hour, or till smooth and flne-grained. Cover, and let it rise until it doubles its bulk. Cut it down ; let it rise again ; divide into four parts, then shape into loaves, putting two in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven nearly an hour. 1 tablespoonful sugar. Measure the milk after scalding, and put it in the mixing- bowl ; add the butter, sugar, and salt. When cool, add the yeast, and then stir in the flour, adding it gradually after five cups are in, that it maj^ not be too stifl* ; use just enough to knead it. 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 again in the pans. Bake forty or fifty minutes. The same proportions as in the preceding rule, except that about one cup less of flour is used, and the dough is not kneaded. Mix it with a knife, cutting it through and Milk Bread, l^To. 1. 1 pint milk, scalded and cooled. 1 tablespoonful butter, melted in the hot milk

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