Home › Bread Made With Yeast › Bread in Five Hours

Bread in Five Hours

Scald one quart of milk and let cool to blood heat. Add two dissolved yeast cakes, two teaspoons of salt and two teaspoons of sugar. Use this for the wetting of the sifted flour, which should be of sufficient quantity to make a fairly stiff dough. Let rise in a room where the temperature is 80 degrees, for four hours. Knead into small loaves, put into greased pans and let rise, then bake for half an hour. In the first mixing use a spoon and beat the dough vigorously to insure a perfect mixing of wetting and flour. In the kneading for the pans, work each loaf three or four minutes. This method insures the best bread ever eaten.-Mrs William A.

Herron, Pittsburg.