Rate this recipe

Preparation info

  • This recipe makes


    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 2 cups scalded milk, or boiling water
  • 1 tablespoon butter or other fat
  • 1 tablespoon salt
  • ½ oz. compressed yeast dissolved in ½ cup lukewarm water
  • 1 tablespoon sugar
  • 6 to 6½ cups flour


Put salt, sugar and butter in large mixing bowl; pour on the hot milk or water; when lukewarm add dissolved yeast and five cups flour, mix and stir well with knife or mixing' spoon. Add remaining flour, mix and turn the dough out on a floured board and knead until soft and elastic. Put it back into the bowl moisten cover, and let it rise in a warm place until double its bulk, cut down, toss on floured board, then divide into loaves and place into greased or floured pans. Cover the bread and again allow it to double in bulk, then bake one hour in a hot oven twelve seconds by the hand. Biscuits require more heat and less time to bake. Remove from pans and place in draft if you wish a hard crust. If a soft crust is desired, roll bread in a clean cloth. If set in day time, use 1 cake yeast. If set at night, use ½ cake yeast. For 4 large loaves take 3 pints milk or water, 3 tablespoons each of salt, sugar, fat or butter, 5 quarts flour, 1 oz. yeast dissolved in ½ cup lukewarm water.