Place flour into a large bowl. In another bowl, lightly beat together salt, egg yolks and milk and pour into flour. Knead dough until it is shiny. Let stand for 1 hour. Add the bread to dough and combine well. With floured hands, shape dough into 4-inch diameter balls or rolls that measure 8 inches long by 2 1/2 inches in diameter. Slice dough from rolls about 2 to 3 inches thick. Have 6 quarts of boiling water ready and put in the dumplings, making sure they do not stick to the bottom by moving them once with a spatula. Cover and cook for 20 to 30 minutes. Remove dumplings with a slotted spoon. Make a cut across the center of one dumpling to make sure it is done, then slice all dumplings into 1/2-inch to 3/4-inch pieces with a thin sharp knife. Arrange slices in a heated bowl. NOTES : To prevent heavy dumplings with soggy bottoms, make sure the liquid in which they are cooked bubbles gently but continually. For light, fluffy dumplings, cover the pan and leave it covered until the cooking time is almost complete. Sudden drafts affect the temperature and can deflate the dumplings. Note: The prep time does not include the 1 hour standing time for the dough. Recipe by: Reader-submitted recipe - The Sacramento Bee Posted to recipelu-digest Volume 01 Number 537 by Crane Walden on Jan 15, 1998