Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 76

Table of Contents

2 cups scalded milk

¼ cup sugar or

⅓ cup molasses

1 teaspoon salt

1 yeast cake dissolved in

¼ cup lukewarm water

4⅔ cups coarse entire wheat flour

Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.