Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 21

Pour two cups of scalded milk over two cups of rolled oats, two tablespoonfuls of molasses, one teaspoonful of salt, and one teaspoonful of butter. Dissolve one yeast cake in half a cup of lukewarm water. When cool add the yeast, and flour enough so the dough will drop from the spoon. Let rise double the size, cut down and let rise again the same; then put in small pans, let rise slowly twice the size, and bake for forty-five minutes.