Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 31

Heat two cups of milk or the same amount of water that potatoes or rice have been boiled in. Let this come to the boiling point. Add two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of sifted corn meal. Stir and cook for five minutes. Remove from the fire. When cool add one yeast cake that has been dissolved in one-half cup of lukewarm water, cover, set in a cool place to rise over night. In the morning stir in one cup of corn meal, the rest white flour or whole wheat. Knead thoroughly. Grease the bread pan, put back the dough, let rise slowly until double the bulk, then shape in loaves, rise twice the size, and bake slowly for one hour. This amount makes two loaves.