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PERIOD: Medieval & Renaissance | SOURCE: Authentic & Contemporary | CLASS: Authentic & Contemporary DESCRIPTION: recipe for white bread (


  • 1 package yeast
  • 1/4 cup water
  • 2 cups milk, scalded
  • 2 tbs. sugar
  • 1 tsp. salt
  • 1 tbs. oil
  • 6 1/4 cups flour, sifted

Cooking Instructions

Soften yeast in warm water. Combine hot milk, sugar, salt, and oil. Cool to lukewarm. Stir in 1/4 of the flour; beat well. Add the softened yeast; mix. Add enough of the remaining flour to make a stiff dough. Knead till smooth. Shape dough in ball; place in a lightly greased bowl. Cover and let rise until doubled. Punch down. Let rise again until doubled. Cut in portions. Shape each in a smooth ball. Cover; let rest 10 minutes. Shape in round loaves. Place on greased pans. With a sharp knife, slash an "x" or a cross on top, and let rise until doubled. Bake at 400° F for 35 minutes or until done. Brush tops with butter

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