MILK BREAD
- 1 pint milk, scalded and cooled,
- 1 tablespoonful sugar,
- ½ cup yeast,
- 1 tablespoonful butter melted in hot milk,
- 1 teaspoonful salt,
- 6 or 7 cups Gold Medal Flour.
Measure the milk after scalding and put in the mixing bowl; add the butter, sugar and salt; when cool add the yeast, then stir in the flour, adding it gradually; knead till smooth and elastic. Cover, let it rise till light; cut it down; divide into four parts; shape into loaves or biscuit; let it rise in the pans. Bake 40 to 50 minutes.