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Milk Bread

Scalded milk 1/2 cake compressed yeast 1/2 tablespoon sugar 1 1/2 tablespoons butter 1/2 tablespoon of salt 1 1/2 quarts sifted flour Put into a pint measure the butter, salt and one-half cup of boiling water. Fill it up with scalded milk. When lukewarm, stir and pour into bread-mixer, keeping back 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 five minutes. Set away in a warm place for an hour or more until well risen. Turn upon a molding board and shape in loaves. Place in buttered pans, and put in a warm place until light. Bake in a hot oven three-fourths of an hour. Remove from the pan and place the loaves in such a position that the air will reach all sides. This will form a crisp crust. To obtain a soft crust, wrap in a cloth.