This is the identical salt risin' recipe passed on by my Dad. One comment/question - at the last stage where the quart of hot milk is added, I alwsys have to add LOTS of additional flour, perhaps 3 or 4 cups more than in the recipe, to get a workable dough and I need a very large bowl. Wonder if the mik could be cut to two cups? Anyhow, this makes great bread and 4 nice loaves.