Milk Bread

Scalded milk.

1/2 cake compressed yeast.

1/2 tablespoon sugar.

1 1/2 tablespoons butter 1/2 tablespoon salt 1 1/2 quarts sifted flour.

Put into a pint measure the butter, salt and 1/2 cup of boiling water. Fill it up with scalded milk. Let cool until lukewarm. Stir and pour into a bread mixer, keeping back just enough of the liquid to thoroughly dissolve the yeast. Add the dissolved yeast to the other liquids in the bread mixer and lastly the sifted flour, slightly warmed. Knead five minutes in the mixer. Set away in a warm place for one and one-half hours or until the dough is light. Knead again for another five minutes. Set away in a warm place for another hour or more until well risen again. Turn out upon a molding board and shape into loaves. Place in buttered pans and set away in a warm place until light. Bake in a hot oven three-fourths of an hour.

Salt Rising Bread

1/2 cup corn meal 5/8 cup scalded milk 1/2 teaspoon salt 2 cups milk and water.

2 1/2 cups flour 2 tablespoons butter 1 tablespoon sugar 1 teaspoon salt.

Flour to make a stiff dough Scald the meal and the salt with the 5/8 cup of milk and fermented breads let stand in a warm place over night. In the morning set the bowl in water, just as warm as you can bear the hand in. During the whole process keep the bread at this temperature ; when this is light add it to the remainder of the milk (scalded) and water which has been allowed to cool. Add butter, sugar, salt and flour, and beat this batter thoroughly. Set in warm water to rise; when light add flour to make a stiff dough, knead well, put in pans and when light, bake.

Parker House Rolls

2 cups scalded milk.

3 tablespoons butter.

2 to 3 teaspoons sugar.

1 1/2 teaspoons salt.

1 yeast cake dissolved in.

1/4 cup lukewarm water.

About 5 1/2 cups flour.

To the hot milk add the butter, sugar and salt. Cool to lukewarm and add the dissolved yeast cake and three cups of the flour. Beat thoroughly. Cover and let rise until light. Cut down and add sufficient flour to knead (about 2 1/2 cups). Let rise again. Toss on slightly floured board. Knead and roll out to one-third inch in thickness. Cut with a large biscuit cutter first dipped in flour. Dip the handle of the knife in the flour and with it make a crease through the middle of each piece. Brush one-half of each piece with melted butter, fold and press edges together. Arrange about one inch apart in buttered pans. Cover, let rise and bake in a hot oven twelve to fifteen minutes.