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Old Fashioned Bread From Milk Yeast
At noon the day before baking,
take half a cup of corn meal and pour over it enough sweet milk boiling
hot to make it the thickness of batter-cakes. In the winter place it where
it will keep warm.
The next morning before breakfast pour into a pitcher
a pint of boiling water; add one teaspoonful of soda and one of salt. When
cool enough so that it will not scald the flour, add enough to make a stiff
batter; then add the cup of meal set the day before. This will be full
of little bubbles. Then place the pitcher in a kettle of warm water, cover
the top with a folded towel and put it where it will keep warm, and you
will be surprised to find how soon the yeast will be at the top of the
pitcher.
Then pour the yeast into a bread-pan; add a pint and a half of
warm water, or half water and half milk, and flour enough to knead into
loaves. Knead but little harder than for biscuit and bake as soon as it
rises to the top of the tin. This recipe makes five large loaves. Do not
allow it to get too light before baking, for it will make the bread dry
and crumbling. A cup of this milk yeast is excellent to raise buckwheat
cakes.
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