Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 83

Table of Contents

1 cup scalded milk

1 cup boiling water

1 tablespoon lard

1 tablespoon butter

⅓ cup brown sugar

1½ teaspoons salt

¼ yeast cake dissolved in

¼ cup lukewarm water

3 cups flour

Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.