Yeast Bread, Not Kneaded

Ingredients

• one pint of milk
• one pint of water to the milk
• one quart of milk well scalded
• two tablespoons of sugar
• two quarts of flour
• two tablespoons of melt- ed butter
• one cooking spoon of sugar
• one-half yeast cake dis- solved in luke warm water
• one teaspoon of salt
• salt

Directions

1. Scald one pint of milk and one cooking spoon of sugar. Cut a cooking spoonful of butter into what you think enough flour to make a soft batter, and add a scant spoonful of salt. Dissolve one-half a yeast cake in luke warm water. Add one pint of water to the milk, having the mixture luke warm, at least. Pour this on to the flour, turn in your dissolved yeast cake and stir. Add moie flour if necessary until you have quite a stift" batter, though not as stiff as if you kneaded it. Cover and put in a warm place. In the morning cut it down with a knife and form into loaves, if possible not adding any dry flour.

2. One quart of milk well scalded, one-half yeast cake dis- solved in luke warm water or milk. When the milk is cool, add two tablespoons of sugar and one teaspoon of salt. Pour upon about two quarts of flour, if necessary add more flour

3. The Victor Fancy Patent is the Best

4. 48 to make a stiff batter. This is not to be moulded but stirred with a spoon. In the morning- add two tablespoons of melt- ed butter. Knead half an hour and let it rise a verj' little, then put in pans and let it rise about one-third of what you wish when baked. Bake in a moderate oven. Bake slowly twenty minutes, browning a little, then cover with paper and bake about forty minutes.

Nutrition, whole recipe (rough)

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.