2 tablets of active dry yeast
1/4 cup of warm water
1/4 cup of sugar
1 3/4 cups of scalded milk
1 tablespoon of salt
8 cups of all-purpose flour (approximately)
2 cups of cooked bird's milk
1/4 cup of melted butter or oil
2 tablets of active dry yeast
1/4 cup of warm water
1/4 cup of sugar
1 3/4 cups of scalded milk
1 tablespoon of salt
8 cups of all-purpose flour (approximately)
2 cups of cooked bird's milk
1/4 cup of melted butter or oil
Mix yeast and warm water
Let it sit for a few minutes, then stir until dissolved
Add 1 tablespoon of sugar and let it sit for 10 minutes
Mix scalded milk, salt, and remaining sugar in a bowl
Stir and let it cool
Add yeast mixture to the bowl and mix well
Add 2 1/2 cups of flour and beat until smooth
Add cooked bird's milk, melted butter or oil (chilled), and mix well
Gradually add the remaining flour and work with your hands until a firm dough forms
Place the dough on a lightly floured surface, cover with a bowl, and let it rest for 10 minutes
Shape the dough into a loaf, place it in a greased mold, and let it rise in a warm place for 1 hour
Punch down the dough, shape into two parts or leave as one, cover, and let it rest for another 45 minutes
Divide the dough into two portions or leave as one, cover, and let it rest for 10 minutes
Open the dough and roll it like a croissant
Seal the ends and place in English muffin tins
Cover and let it rise for another hour
Bake at 375°F (190°C) for 15 minutes, then reduce heat to 325°F (165°C) and bake for an additional 25 minutes or until golden brown
Remove from mold, let it cool, and slice into two medium-sized loaves or one large loaf.
