Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

2 lbs. graham flour, 2 ozs. salt, 2 lbs. wheat flour. Make a sponge vrith the yeast and rye flour, using warm water. Scald the cornmeal with one quart boiling water, and let cool. When the sponge is ready, add molasses and salt, cornmeal mush and the other flours, and mix with milk into a smooth dough. When it shows life, divide into loaves and fill into well-greased molds. This mixture makes about one dozen loaves. Let rise to three-quarter proof, and steam or bake for three hours. 928.— BOSTON BEOWN BEEAD with SODA. 1 lb. rye flour, 1 quart molasses, 1 lb. graham flour, 3 pints milk, 2 lbs. cornmeal, 2 ozs. salt, 1 lb. wheat flour, 1 oz. baking soda. Mix all the flours together, dissolve the soda in the milk; add salt and molasses, and make a slack dough, same as for drop cakes, adding more milk if required.Fill molds about three-quarters full. Steam or bake for three hours. Three ounces of baking powder may be used in place of the soda. Raisins and currants are used for variety in the brown breads, also a small addition of spices, and stale cake crumbs may be used up in the breads. 929.— SALT-EISING BEEAD. This bread is made of winter wheat flour, not of bread flour. Take half a cupful of cornmeal and half, a teaspoonful of soda; scald with three cupfuls of fresh milk, and make a very thin mush; add a pinch of salt and a little sugar. Set in a warm place over night, at an even temperature of 85 to 90 degrees Fahr., and keep well covered. In twelve hours this yeagt will be light. Mix two quarts of warm water and two pounds of flour at 95 degrees Fahr., and add the yeast. This sponge will be ready in about one hour; add one more quart of water, two ounces of sugar and two of salt, a little lard, and with more flour make a medium firm dough. Scale and mold into loaves, put in pans, give about one-half proof, and bake like other breads. A very warm temperature is required from the beginning to the finish, to make this bread successfully. 930.— TO MAKE VARIOUS KINDS OF BREADS FROM ONE LARGE SPONGE. Set a medium sponge with four gallons of water, six to eight ounces of yeast, with a good flour, at a warm temperature of about 80 degrees Fahr. This sponge will have a good drop in three hours. (This same sponge may be set at a cooler temperature and less yeast, for a long sponge.) One quart of liquid makes about five pounds of sponge dough. Take from the ready sponge ten pounds for COFFEE CAKES, or SWEET ROLLS; add ten eggs, one-half pint of warm milk, one and one-quarter pounds of sugar, one and one-half pounds of butter, flavor, a little salt, and make this with more flour into a dough. 108 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Take ten pounds of sponge for OTHER This method, which is mostly used in Ger- ROLLS; add half a pint of milk, ten ounces of many, also in Austria and Russia, and also in sugar, a little salt, one pound of lard or but- some American bakeries for Rye Breads, is ter; this makes another dough. similar to the French method of making the This would leave nearly three gallons of wheat bread raised with leaven or sour dough sponge. To this sponge we add two gallons of (see No. 894). The breads are proved m water at a suitable temperature, also one pound dicker or straw baskets the shape of the loaf, of salt, and break up and mix the sponge -which are made especially for this purpose. dough and water. '^^^ baskets are slightly dusted with flour, the _, ^, • , , molded loaves are put in upside down, and From this broken sponge we measure one , , / j ti,„ „„„i ,, ,,. . ■. . J. 1 J, when proved are turned over on the peel, gallon, adding to it one pint, or less, of mo- , ,^ , ^ • ^i. t ^.i.- i t.v.- -L f J 1 1 J 1 J 1, -4.1, washed and put m the oven. I think this is lasses and some lard, and make a dough with ., , . ^ „ • -o -d i v„„„ „„ it