Breakfast

Milk bread (No. 2)

Milk bread (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of .

BreakfastBrunchVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep20 min

Est. cook15 min

Est. serves4

Total35 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Milk bread (No. 2)” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 48

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of salt and sugar.
Into this flour stir a pint of warm milk, to which has been added a scant tablespoonful of melted butter, a pint of warm water, and half a yeast cake dissolved in a gill of blood-warm water.
Early in the morning divide into loaves, knead each for five minutes, put the loaves into greased pans and set in a warm place to rise for an hour before baking in a steady oven.
Cover the bread for the first half-hour it is in the oven.

Historical transcription

Source method

1
Sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of salt and sugar. Into this flour stir a pint of warm milk, to which has been added a scant tablespoonful of melted butter, a pint of warm water, and half a yeast cake dissolved in a gill of blood-warm water. Work to a dough; turn upon a floured pastry-board and knead for fifteen minutes. Put the dough in the bread-raiser and set to rise over night. Early in the morning divide into loaves, knead each for five minutes, put the loaves into greased pans and set in a warm place to rise for an hour before baking in a steady oven. Cover the bread for the first half-hour it is in the oven. It should be baked in an hour.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.