Milk Bread.
1 quart of milk.
½ teacupful of yeast.
¼ lb. butter, one tablespoonful white sugar.
Stir into the milk, which should be made blood-warm, a pint of flour, the sugar, lastly the yeast. Beat all together well, and let them rise five or six hours. Then melt the butter, and add with a little salt. Work in flour enough to make a stiff dough; let this rise four hours, and make into small loaves. Set near the fire for half an hour, and bake.
In warm weather, add a teaspoonful of soda, dissolved in warm water, to the risen sponge, as all bread mixed with milk is apt to sour.