Home › Our Susan's Opinion of a Kitchen › Superior Bread

Superior Bread

Mrs. D. C. Norton.

Scald one quart of sour milk; when cool enough, set your sponge with the whey; take about three quarts of flour, make a hole in the centre, put in the whey about a good teaspoon of salt, one teacup of good hop yeast (home made is best), and stir quite stiff with a spoon; wrap in a thick cloth so as to keep as warm as possible in cold weather, in summer it is not necessary In t morning knead well, adding flour until stiff enough, ar keep warm until light; then set it in pans to rise; saleratus is needed. Bread made in this way will nev fail to be good if good flour and yeast are used.