Crisco Milk Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Mix the yeast cake with 1 tablespoon of sugar.
Heat the milk, add the remaining sugar, shortening, and salt.
Cool, then add the yeast and enough flour to make a stiff dough.
Turn out onto a floured board, divide into three pieces, and knead and stretch each piece.
Let rise overnight or in a warm place for 5 hours.
Knead lightly, divide into greased pans, allow to rise, and bake in a moderate oven at 350 degrees Fahrenheit for 1 hour.
Original recipe, verbatim
Crisco Milk Bread
3 tahlespoonfuls sugar 1 yeast cake
3 tahlespoonfuls melted Crisco I quart milk
2 tahlespoonfuls salt About 7 pints flour
Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder
of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff"
dough. Turn out on floured baking board, cut in three pieces, knead first
one piece, then others, stretching dough; let rise over night or in warm
temperature five hours. Knead lightly and divide into Criscoed pans.
Allow to rise and bake in moderate oven one hour. From same dough,
French bread, breadsticks, horse shoe rolls and French rolls can be made.
Sufficient for three loaves.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.