FoodNetArchive

The art of German cooking and baking

1922

Page 135 · 6 recipe records on this page

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm milk and water added and mixed into a smooth batter. The yeast is dissolved and stirred in y^ cup of milk and mixed into the batter; sprinkle a little flour over it and put the sponge in a warm place to rise. If the pan is i^ full, it, must rise to half fill the pan. Put in the salt and the rest of the flour, knead the dough for 15 minutes and put into two greased bread pans to rise again. If the pans are half full, the bread must rise to the brim of the pan. Brush the top of the bread with cold water and bake it in medium hot oven for 45 minutes. No. 2— WHEAT BREAD No. 2. Enough lor 2 Loaves. 8 cups of flour 1 Vz cents' worth of yeast 1 qt. of milk 2 tbsps. of salt 1 tbsp. of lard✪ Wheat Bread No. 2 The preparation is the same as given under No. 1. When the second part of the flour is kneaded into the dough, work in 1 tablespoonful of lard. Remarks : You may take butter instead of lard. One cup of boiled and grated potatoes may be mixed with the flour. No. 3— RYE BREAD WITH LEAVEN. Enough for 2 Loaves. 11 cups of rye flour 2 tbsps. of salt 1 qt. of water 1 tsp. of caraway seed if you like 3 cents' worth of leaven✪ Rye Bread with Leaven Preparation: Mix 4 cups of flour with lukewarm water, then add the leaven or yeast, strew a little flour over and set to rise to double its bulk. Then knead in the salt and caraway seed and the rest of the flour and continue kneading for 30 minutes. Make two loaves and put them into greased pans and set to rise again to twice its size, brush it with cold water and bake 1 hour. — 285 — No..4^RYE BREAD WITH YEAST. Enough for 2 Loaves. 11 cups of rye flour 2 cents' worth of yeast. 1 Qt. of water 1 tsp. of caraway seed if desired 2 tbsps. of salt✪ Rye Bread with Yeast The preparation is the same as given under No. 3, using yeast instead of leaven. Dissolve the yeast in i/4 cup of luke- warm water and mix it with the flour. No. 5— HEALTH BREAD OR GROATS BREAD. Enough lor 2 Loaves. 8 — 9 cups of coarse meal or 1% tbsps. of salt flour (groats) 2 cents' worth of yeast. 1 qt. of water✪ Health Bread or Groats Bread Preparation: Sift 4 cups of flour and mix it to a smooth batter with lukewarm water and yeast that is dissolved in 1/4 cup of water, then set the sponge to rise. After this mix in the salt and knead the rest of the flour in and continue knead- ing 20 minutes. Form two loaves and put them into greased pans, then set them to rise again to twice their size. Bake % ll 1 hour in medium hot oven. " No. 6— BREAD STICKS. Quantity lor 6 Persons. Ingredients and preparation are given under Chapter 1, Soups, No. 16, Bread Sticks. No. 7— BISCUIT. Quantity for 10 Persons. 4 % cups of flour % lb. of butter 1 pt. of milk 1 egg 1% cents' worth of yeast % tsp. of salt✪ Biscuit Preparation: Mix 2 cups of flour to a smooth batter with the lukewarm milk and the yeast dissolved in 14 cup of the lukewarm milk, then set to rise in a warm place. Mix in the melted butter, egg and salt and beat the batter 20 minutes, then add the rest of the flour. Roll out the dough to about % inch thickness, cut out biscuits with a tumbler, fold them half over or leave them round, put them into floured or greased tins, set to rise and bake them to a nice color. Riemarks: If you wish sw.eet biscuits, stir in Yz cup of sugar. The dough must be beaten 20 minutes. — 286 — No. 8— COFFEE CAKK Enough for 2 Cakes. 3% — 4 cups of flour V* lb. of sugar 1 pt. of milk 3 eggs Vi lb. of butter 1 cent yeast % grated lemon rind ✪ Coffee Cake