Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 11

2 cups of milk (scalded).

1 cake of compressed yeast, dissolved in half a cup of lukewarm water.

2 teaspoonfuls salt.

1 tablespoonful of sugar.

Flour enough to make a stiff dough—6 or 7 cups.

Pour the hot milk over the sugar and salt. When cool add the dissolved yeast cake, then with a knife cut in the flour and knead for twenty minutes. Put in a warm place to rise. When risen twice the bulk, cut down and let rise again. Make out in two loaves and a pan of biscuits, rise double the bulk in the pan. Bake the bread forty-five minutes.