Ingredients

Instructions

1 cake yeast ¼ c. warm water ½ c. flour 2 c. whole milk 2 t. Salt

Dissolve yeast in warm water. Add flour, stir and set in warm place until bubbly. Scald milk, cool to lukewarm, add yeast to mixture. Add salt and enough flour (Ceresote or other unbleached) to make a rather stiff dough. Turn onto board (floured) and knead [vigorously] -- no less than 10 minutes. Add in flour as needed. When dough is stiff and elastic, set aside in warm place until doubled in bulk. Form into 2 loaves about 8 inches long, patting them as high as possible. Set on a flat, greased cookie sheet, at least 4 inches apart. When about half risen, make 3 ¼ inch incisions short wise across each loaf with a sharp knife, using a light slicing motion. When the loaves have risen to double bulk, brush them with milk and place in oven, preheated to 400 F. Bake 50 minutes or until golden brown.