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 Another Random Document on
Scribd Without Any Related Topics
warm place and cover with clean towels. Let the loaves rise to twice
their size, and then bake in a moderately hot oven for fifty minutes.
 Water Bread.
1 quart of flour.
1/2 pint of water, generous measure.
1 tablespoonful of butter or lard.
1/4 cake of compressed yeast, or 1/2 gill of liquid yeast.
1/2 teaspoonful of salt.
1 teaspoonful of sugar.

Sift the flour into the bread bowl. Take out half a cupful to use in
kneading. Put the salt, sugar, and half the butter in the flour.
Dissolve the yeast and mix with the flour. Beat well with a strong
spoon.
Sprinkle flour on the board and knead the dough for twenty minutes
or half an hour. Return to the bowl, and rub the remainder of the
butter or lard over it. Cover with a clean towel; then put a tin or
wooden cover on the bowl and raise and finish as directed in the
rule for bread made with dry yeast. This will make two small loaves
or one large one.
 Potato Bread.
1 quart of flour.
1/2 pint of boiling water, generous measure.
1/4 cake of compressed yeast, or 1/2 gill of liquid yeast.
1 potato.
1/2 teaspoonful of salt.
1 tablespoonful of sugar.
1 tablespoonful of butter or lard.

Cover the potato with boiling water and cook for thirty minutes. Take
it up and mash fine and light; then pour the boiling water on it. Let
this stand until it is blood-warm; then beat into it the yeast, sugar,
and a pint and a half of flour. Beat well for ten minutes; then cover
the dough and set it in a warm place to rise. It will take between
four and five hours. When the dough has risen to a light sponge,
add the salt and butter or lard to it, and beat well.
Sprinkle the board with flour, turn the dough out on it and knead for
fifteen or twenty minutes. Return the dough to the bowl; cover, and
set in a warm place to rise. When it has risen to more than double
the original size, shape it into two small loaves, or a loaf of medium
size and a small pan of rolls. Cover the bread with a clean towel and
raise to double the original size.
If all the dough be put into one loaf, it must be baked for one hour;
if two small loaves be made, bake them for forty-five minutes. This
is delicious bread. Milk may be substituted for water.
 Entire-wheat Bread.
3 gills of water.
3 pints of entire wheat flour.
1/2 teaspoonful of salt.
1 level tablespoonful of sugar.
1/2 tablespoonful of butter or lard.
1/4 cake of compressed yeast, or 1/4 cupful of liquid yeast.

Sift the flour into the mixing bowl, but take out a gill to use in
kneading. Dissolve the yeast in the water. Mix the salt, sugar, and
butter with the flour, and stir in the yeast and water. Beat well; then
knead for twenty minutes or half an hour. Cover, and set to rise.
Finish the same as water bread.
This bread must be mixed as soft as possible and should be baked
thoroughly. Bake a loaf of medium size one hour and a quarter.
 Graham Bread.
1 pint of graham meal.
1 pint of white flour.
3 gills of water, generous measure.
1/4 cake of compressed yeast, or 1/4 cup of liquid yeast.
1 level teaspoonful of salt.
1/2 gill of molasses.

Sift the meal and flour into the mixing bowl, turning in the bran also.
Dissolve the yeast in the water, and add the salt and molasses to it.
Turn this mixture out on the flour, and beat the dough vigorously for
twenty minutes or longer. Cover the bowl and let the dough rise over
night. In the morning wet the hand in cold water and beat the
dough for five or ten minutes; then shape, and put in a well buttered
pan. Let it rise to nearly double the original size, and bake for an
hour and a half, having the oven quite hot the first half-hour, and
very moderate the last hour.
Success in making this bread depends upon the thorough beating
and baking. Flours vary so much that it is impossible to give the
exact amount of liquid, but the dough should be as thick as you can
mix and beat it with the hand. It must, however, never be kneaded
stiff, like bread made with white flour.
 Rye Bread.
Substitute rye meal for graham, and proceed exactly as directed for
graham bread.
 Rye Bread, No. 2.
Make this bread as directed for entire-wheat bread, substituting fine
rye flour for the entire-wheat flour.
 Boston Brown Bread.
3 gills of corn meal.
3 gills of rye meal.
5 gills of sweet milk.
1 gill of molasses.
1 level teaspoonful of salt.
1 level teaspoonful of soda.
2 tablespoonfuls of cold water.

Sift all the meal into a bowl. Put the milk, molasses, and salt into a
bowl. Dissolve the soda in the cold water and add to the liquid
ingredients. Stir this into the meal and beat vigorously for five
minutes or more; then put into a well buttered brown-bread tin and
steam for five hours; or the batter may be put into three one-pound
baking-powder cans. They will steam in less time than if in the large
loaf. Whatever sort of tin the loaf be steamed in, it must have a
cover. It will do no harm to cook this bread more than five hours,
but if in the large loaf it must not cook less. Graham meal may be
substituted for the rye.
 Steamed Indian Bread.
1/2 pint of corn meal.
1/2 pint of flour.
1 pint of sour milk or buttermilk.
3 tablespoonfuls of cold water.
1 teaspoonful of butter.
1/2 teaspoonful of salt.
1/2 teaspoonful of soda.
2 tablespoonfuls of molasses, generous measure.

Sift the meal and flour into the mixing bowl, and add the salt. Mix
the milk and molasses together. Dissolve the soda in the water and
stir into the milk and molasses. Add this to the flour and meal, and
beat well. Now add the butter, melted, and turn the batter into a
well buttered bread pan. Cover the pan and place in the steamer.
Cook for four hours and a half. Take the pan from the steamer, and
cook in a moderate oven for half an hour longer.
This bread is delicious served hot from the oven, or toasted and
buttered, or toasted and served with hot cream poured over it.
 Pulled Bread.
Tear the crust from a part of a loaf of baker’s bread. Now tear the
crumb of the loaf into long, thin pieces. Spread the torn bread in a
pan and put in a hot oven to become brown and crisp. It will take
about fifteen minutes. Serve hot with cheese. Pulled bread is also
nice with chocolate or coffee.
 Rolls from Bread Dough.
It is almost impossible to shape and raise rolls for an early breakfast,
but if one have a cold room or a refrigerator the rolls can be put in
the pan the night before, and they will then be ready to bake for
breakfast. Reserve about a pint and a half of the risen bread dough
and work into it a tablespoonful of butter or lard. Put the dough in a
bowl; cover it with a plate and place the bowl in the refrigerator or
in a cold room. In the evening shape the dough into rolls and rub a
little soft butter over them. Cover the pan closely, but leave ample
room for the rolls to rise; then put in the refrigerator or cold room.
Bake in the morning in a moderately hot oven for half an hour.
 Sponge Rolls.
1 pint of flour.
1/2 pint of warm water.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1/8 cupful of yeast.

Sift the flour into a bowl; then add the salt and sugar. Melt the
butter in the warm water (be sure it is not above 100°), and add the
yeast. Put this mixture with the flour, and beat thoroughly with a
strong spoon. Cover the bowl and let the dough rise over night. In
the morning butter a French-roll pan and half fill each compartment
with the sponge, being careful not to break it down unnecessarily.
Let the rolls rise for an hour and bake them in a moderately hot
oven for half an hour.
 Parker House Rolls.
1-1/2 pints of flour.
1/2 pint of milk, scant measure.
1 teaspoonful of sugar.
1 tablespoonful of butter or lard.
1/4 cake of compressed yeast, or 1/4 cupful of liquid yeast.

Boil the milk, and let it cool. Sift the flour into the mixing bowl. Mix
the salt and sugar with the flour. Make a hole in the middle of the
flour, by drawing it back to the sides of the pan. Pour the milk very
gently into this place, being careful not to wet the flour above the
point where the milk will come when it is all poured in. Now add the
dissolved yeast, stirring gently at the bottom of the pan. Cover the
bowl and set in a warm place for four hours; then stir the mixture
until a dough is formed. Add the butter or lard, and knead on the
board for twenty minutes. Do not use any flour in kneading. Put the
dough back in the bowl; cover, and set in a warm place to rise to
nearly three times the original size (it will take about three hours for
this). Next put the dough on the board and roll down to the
thickness of half an inch. Cut the dough with an oval cutter. Place a
small round stick on the roll, about one third of the distance from
the end. Press with the stick until the dough is half as thick here as
in other parts. Fold the short end of the dough over, and the roll will
be shaped. A little soft butter may be placed between the folds.
Place the rolls in a buttered pan, having them a little way apart.
Cover, and set in rather a cool place—say seventy degrees—until the
rolls are risen to a little more than double the original size. Bake
them in a moderately hot oven for twenty minutes.
Caution. Do not use any flour in kneading the dough, and when it
has risen put no flour on the board when it is to be rolled out. The
risen dough must not be kneaded, merely turned on the board and
rolled thin. If the rolls be required for luncheon begin them at half
past seven or eight o’clock in the morning, and double the amount
of yeast. The raising time will then be only half that given. This
dough can be used for luncheon rolls and pin wheels.
 Milk Rolls.
1 pint of flour.
1-1/2 gills of milk.
1/8 cupful of yeast.
1 tablespoonful of butter.
1/4 teaspoonful of salt.
1 teaspoonful of sugar.

Boil the milk, and add the butter, sugar, and salt to it. Let the
mixture stand until it becomes blood-warm; then add the yeast. Pour
this new mixture on the flour, and beat well with a strong spoon;
then knead on the board for twenty minutes. Return the dough to
the bowl, and cover closely,—first with a towel, then with a tin or
wooden cover. Set in a warm place over night. In the morning shape
in either long or cleft rolls, and let these rise in the pans for an hour
and a quarter, or until they have doubled in size. Bake in a
moderately hot oven for half an hour, if the rolls be placed close
together; but if they be detached, as would be the case with cleft
rolls, bake for only fifteen or twenty minutes.
 Luncheon Rolls.
Make the dough for milk rolls. In the morning work it well in the
bowl; then sprinkle the board lightly with flour, and roll the dough
down to the thickness of a quarter of an inch. Spread this with soft
butter and roll up as for a jelly roll. Cut from this slices about an inch
thick, and set them on end in a buttered baking-pan. Have the rolls
a little way apart and let them rise to double the original size. Bake
them in a moderately hot oven for twenty-five minutes.
 Baking Powder Biscuit.
1 pint of flour, measured before sifting.
1/2 pint of milk, scant measure.
1-1/2 teaspoonfuls of baking powder.
1/2 teaspoonful of salt.
1/2 tablespoonful of butter.
1/2 tablespoonful of lard.
1/2 teaspoonful of sugar.

Mix thoroughly in a sieve the flour, sugar, salt, and baking powder,
and then rub through the sieve. Rub the butter and lard into this
mixture. Have the oven very hot, the pans buttered, the board,
cutter, and rolling pin ready. Now add the milk to the mixture,
stirring quickly and vigorously with a strong spoon. Sprinkle the
board with flour and turn out the dough upon it. Roll down to the
thickness of about half an inch and cut with a small cutter. Bake in a
quick oven. Do not crowd the biscuit in the pan. If they be cut small,
and the oven be very hot, they will bake in ten or twelve minutes.
They should not stand in the oven after they are done.
It is impossible to give in this receipt the exact quantity of milk to
use, flour varies so much; but the dough should be mixed as soft as
it is possible to handle.
 Quick Luncheon Rolls.
Follow the rule for baking powder biscuit; then roll the dough thin,
spread it with soft butter and roll up like jelly roll. Cut the roll into
slices about three quarters of an inch thick and set them on end in a
baking-pan, having them a little way apart. Bake them in a quick
oven for about fifteen minutes.
 Pin Wheels.
Make the dough for milk rolls, and when it has risen, roll it as thin as
possible. Spread it with soft butter and sprinkle over this half a
cupful of sugar and one tablespoonful of cinnamon mixed together.
Roll up like a jelly roll and cut into slices about half an inch thick.
Place these slices in a well buttered pan and let them rise to double
the original size. Bake in a moderately hot oven for twenty-five
minutes.
If you prefer, a baking powder biscuit dough may be used and the
pin wheels be baked in a quick oven for fifteen minutes.
 Crumpets.
1 pint of flour, generous measure.
1 pint of warm water.
1/8 cupful of yeast.
1/2 teaspoonful of salt.
1/2 teaspoonful of sugar.
2 tablespoonfuls of butter.

Put the flour, salt, and sugar in a bowl. Add the water and yeast, and
beat vigorously for fifteen minutes. Cover the bowl, and set in a
warm place over night. In the morning beat in the melted butter and
pour the batter into buttered muffin pans. Let the crumpets rise for
an hour, and bake them for half an hour in a moderate oven.
If you choose you may add the butter to the mixture at night. In
that case the risen sponge may be taken out by spoonfuls, being
careful not to break it down, and the crumpets will then require only
half an hour to rise.
Crumpets may be baked on a griddle instead of in muffin pans. If
they are baked on a griddle, measure the quart of flour lightly. When
ready to fry them, butter the muffin rings and also a griddle, which
should not be so hot as for common griddle-cakes. Place the
buttered rings on the griddle and put a spoonful of the batter in
each one. When the crumpets get done on one side, turn them, and
brown the other side. It will take about twelve minutes to cook
them.
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