404. Milk Bread and Rolls

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Weigh a pound of flour, put is on the table-dresser, or in a pan, make a hole in the centre, put in a quarter of an ounce of German yeast, one egg, two ounces of butter, quarter of a teaspoonful of salt, one of sugar, have half a pint of warm milk, put a little in, mix all well together, then add by degrees the flour, and also the milk; it may not take the half pint, but depends on the flour; stir all well, work it for a few minutes, until it is a stiff dough; take a little flour and rub off the paste which attaches to the side of the basin, roll it round, throw some flour on the bottom of the basin, put in the dough, keep it in a warm place for two hours, or till it has nicely risen, then throw some flour on the board, cut the paste off in the size of eggs, flatten them with the hand, make them long and pointed, and make a line in the centre with the back of the knife, egg over with a paste-brush, let them rise half an hour longer in a warm place, bake twenty minutes in rather a sharp oven. They ought to be of a nice yellow colour, and light. If the yeast is doubtful, add a little more; brown yeast is preferable.

Another Plainer, No. 2

Put in the centre of the flour two ounces of lard, or good dripping, then add an ounce of German yeast, a little salt, a little tepid water, with which dissolve both yeast and lard; mix it with the flour.