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M. E. Ludwig cookbook, 1910
Page 18
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Bread 1/2 c. Scalded Milk 1/4 tbsp. fat 3/4 tsp. salt sugar 2 1/2 ysts. cakes 1/4 c. water Add fat, salt sugar to hot milk. When lukewarm add yeast softened to water. Add sufficient flour to make a sponge. Cover & let double in bulk. add flour & knead. Let rise again. a perfect loaf of bread should be well done - a brown crust, not burned, even grain, not sour, light-not to heavy-not cracked even. Sponge is used in 1 conditions, when we want to hurry. Test-tap on bottom. If it sounds hollow it is done.
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Bread 1/2 c. Scalded Milk 1/4 tbsp. fat 3/4 tsp. salt sugar 2 1/2 ysts. cakes 1/4 c. water Add fat, salt sugar to hot milk. When lukewarm add yeast softened to water. Add sufficient flour to make a sponge. Cover & let double in bulk. add flour & knead. Let rise again. a perfect loaf of bread should be well done - a brown crust, not burned, even grain, not sour, light-not to heavy-not cracked even. Sponge is used in 1 conditions, when we want to hurry. Test-tap on bottom. If it sounds hollow it is done.
Szathmary Culinary Manuscripts and Cookbooks
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