Twentieth century home cook book

These are made with milk and water, instead of clear water, or with cream and water, if the bread is liked a trifle short. This also makes excellent rolls. Potato bread is made by adding a little warm mashed boiled potato to the sponge, the manipulation of the whole being otherwise identical with the operations for bread previously given. Rice bread is also made by adding boiled rice, crushed fine, to the sponge. A little fine corn-meal is sometimes added to the sponge, under the supposition that it keeps the bread moist. The intelligent housewife may modify her bread-making in many ways. In fact, hardly two persons make bread exactly alike. VII. Rye Bread. Take as much flour as you wish for one baking of bread : make a hole in the center of the flour and stir into it a teacupful of good hop yeast and a pint of new milk. Stir the batter a little stiffer than for griddle-cakes, salting the batter to the taste. Then cover closely, and let it rise over night. In the morning, add more new milk, and knead up your bread very stiff. Then make a hole through the center of the dough, and let it rise until it is even on the top. Your bread is then ready to put in 'the pans for the third rising, which will take about half an hour. Bake as you Avould wheat bread. It is also good if mixed with two-thirds wheat flour to one of rye. VIII. Graham Bread. Make a sponge as for white bread, as a Graham sponge is apt to sour, or use pai't of the sponge to make a soft dough. If liked, a little syrup or sugar may be added. Let it rise only once before putting into the pans. If you proceed as you do with white bread, you will not fail. If you wish all Graham bread, for a change, you can make the " gems" by stirring the Graham flour into cold water, so as to form a stiff batter, and bake in gem pans, in a quick oven; or puffs may be made by taking one cupful of sweet milk, one egg and one cupful of Graham flour, and bake as above. BREAD-MAKING. KNEADING -PAN. IX. Boston Brown Bread. The rule is two parts of Indian meal to one of rye. Wheat flour is sometimes used, and sometimes wheat and rye. To three quarts of mixed meal, add a gill of molasses (not glucose syrup), two teaspoonfuls of salt, one of saleratus and a half-teacupful of good yeast. Water, or better, skimmed milk enough may be used to make a very thick batter. Put in a baking-pan covered, and set in a warm place to rise. When it cracks on the top, smooth it over with the wet hand and place it in the warm oven (not hot) until risen. Then bake with a brisk heat for three or four hours; it may even take five or six hours if the loaf is large, for the oven must not be very hot at any time. When baked let it cool in the oven, and serve either warm or cold. It is good toasted, as an accompaniment to vegetables at dinner, and may be used with butter, soup, or the gravy of meat. At breakfast it is often eaten with butter and syrup. X. Various Recipes for Bread, Potato Bread. — Take six good-sized potatoes, boil and mash very fine. Add three pints of boiling water. Stir flour in till it makes a stiff batter. When lukewarm, add yeast ; set it in a moderately warm place. In the morning add the salt and knead in flour as stiff as you can. Set in a warm place to rise ; knead again, adding as little flour as possible. Let it rise again, and then put it into your pans, making them half full. When the loaves have risen to the top of the pans, bake them to a nice rown. Corn and Rice Bread. — Take one pint of well-boiled rice, one pint of cornmeal, one ounce of butter, two eggs, one pint of sweet milk, two teaspoonfuls of baking powder. Beat the eggs very light, then add the milk and melted butter, beat the rice until perfectly smooth, and add to the eggs and milk. Lastly add the cornmeal. Beat all together until very light.