Recipes > Breads > Milk Bread

Milk Bread


  • 1 quart of milk
  • flour
  • 1 cup of hop yeast
  • 1/2 tablespoonful of salt


Take the milk, heat one-third of it, and scald with it half a pint of flour; if the milk is skimmed, use a small piece of butter; when the batter is cool, add the rest of the milk, the yeast, salt, and flour enough to make it quite stiff; knead the dough until it is fine and smooth, and raise it over night. This quantity makes three small loaves.


Print recipe/article only


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

comments powered by Disqus