Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 27

1 cup scalded milk.

1 cup corn meal.

1 cup wheat flour.

1 yeast cake.

1 teaspoonful of salt.

1 tablespoonful each of sugar and butter or shortening.

Pour the hot milk onto the corn meal, salt and sugar, when cool add the yeast that has been dissolved in one-third cup of lukewarm water, then beat in the cup of flour, cover, and let rise overnight; in the morning mix with it enough white flour to knead, and the shortening. Knead thoroughly, let rise slowly twice the size, make out the same as Parker House rolls, let rise in the pans, slowly, until light; bake in a hot oven twenty minutes.