Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 cup scalded milk.
  • 1 cup boiling water.
  • 1 tablespoon lard.
  • 1 tablespoon butter.
  • cup brown sugar.
  • teaspoons salt
  • ¼ yeast cake dissolved in
  • ¼ cup lukewarm water.
  • 3 cups flour.
  • Rye meal.

    Method

    To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.