Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 12
MILK BREAD (With Sponge).
ОглавлениеPour two cups of scalded milk onto one tablespoonful of sugar, two teaspoonfuls of salt. When cool add one yeast cake dissolved in one-half cup of lukewarm water. Stir in three cups of flour, beat well. Let rise until light and bubbly, about an hour, then add enough flour to knead, and knead twenty minutes. Let rise and bake the same as milk bread.
