Salt, or Milk, Rising for Bread, and How to Bake it

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a pint of new milk, stir in nearly a pint of boiling water, then salt it with a teaspoonful of fine salt; thicken this with flour enough to make a thick batter. Set it in a warm place to rise, and it is ready to mix into bread. Mix the yeast in a soft dough with fine flour, a little lard, and a cup of water; mould it, and set it to rise. When well risen, bake it a nice brown. Wrap it in a damp cloth for a few minutes, and let it cool slowly before it is cut. This is a good bread for a delicate stomach, which is sometimes painfully affected by hop-yeast bread.