Keep this kind of bread very warm all the time it is mak-
ing, but do not spoil the ferment by scalding it. The fermenta-
tion is supposed to be from germs or bacteria the sponge
absorbs from the air.
230 THE HOME COOK BOOK
WHOLE WHEAT BREAD
Mix through one quart of entire wheat flour one teaspoon
of salt, two tablespoons of molasses, and one-quarter of a cake
of compressed yeast✪ Whole Wheat Bread dissolved in cold water. Mix and knead
four or five minutes. Set to rise at night in a warm place.
In the morning knead five minutes more. Divide in two
parts and put in greased pans. Let rise until light, which will
take almost an hour. Bake one hour in a rather brisk, steady
heat.
BREAD STICKS
When you are making yeast bread, leave out a small por-
tion of the dough. Cut from this small pieces, roll out till
twice as long and about the thickness of a common lead pencil.
Set to rise for half an hour, and bake in a hot oven about
a quarter of an hour. A long, narrow dripping-pan will serve
for a pan. The sticks should be a soft crust brown all round.
HOT CROSS BUNS
Mix together one pound of flour, quarter of a pound of
sugar, a pinch of cloves and of mace, quarter of a teaspoon
of cinnamon, and half a pound of currants✪ Hot Cross Buns which have been
washed and dried. Next dissolve a yeast cake in a cup of
warm water, and add a cup of scalded milk. Make a hole in
the middle of the flour mixture and pour in the liquid. Grad-
ually work in the flour, and after thoroughly mixing, cover
and set in a warm place to rise. When very light, work in
two heaping tablespoons of butter, knead and again set to rise.
If on this kneading the dough is not soft, work in a little
scalded milk. After the second rising, form your buns, and
set the pan in a warm place for half an hour. Mark the top of
each bun with a cross, using a knife. Afterward brush with
the white of an egg and sprinkle with sugar.
CINNAMON LOAF
On a breadmaking day, when your dough has risen and is
light, take out a lump weighing two pounds. Cut up quarter
ROLLS 231
of a pound of butter, slightly warmed, in a cup of milk and
beat in three eggs. Stir this mixture gradually into the dough
and mix thoroughly, also adding half a teaspoon of soda dis-
solved in a tablespoon of lukewarm water. In one cup of
sugar have mixed one tablespoon of powdered cinnamon✪ Bread with Cinnamon and Sugar.
Form the bread in the shape of a loaf, make deep incisions in
the top of the loaf, and press the cinnamon and sugar into
the cuts, pulling up the dough over the little pockets of sea-
soning. Put the loaf in a greased pan and bake with the other
bread. It is nice eaten warm for supper or lunch. Do not
cut in pieces. Cut the crust and then break irregularly.
ROLLS ✪ Rolls
Page 127 · 5 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Keep this kind of bread very warm all the time it is making, but do not spoil the ferment by scalding it. The fermentation is supposed to be from germs or bacteria the sponge absorbs from the air.
WHOLE WHEAT BREAD
Mix through one quart of entire wheat flour one teaspoon of salt, two tablespoons of molasses, and one-quarter of a cake of compressed yeast dissolved in cold water. Mix and knead four or five minutes. Set to rise at night in a warm place. In the morning knead five minutes more. Divide in two parts and put in greased pans. Let rise until light, which will take almost an hour. Bake one hour in a rather brisk, steady heat.
BREAD STICKS
When you are making yeast bread, leave out a small portion of the dough. Cut from this small pieces, roll out till twice as long and about the thickness of a common lead pencil. Set to rise for half an hour, and bake in a hot oven about a quarter of an hour. A long, narrow dripping-pan will serve for a pan. The sticks should be a soft crust brown all round.
HOT CROSS BUNS
Mix together one pound of flour, quarter of a pound of sugar, a pinch of cloves and of mace, quarter of a teaspoon of cinnamon, and half a pound of currants which have been washed and dried. Next dissolve a yeast cake in a cup of warm water, and add a cup of scalded milk. Make a hole in the middle of the flour mixture and pour in the liquid. Gradually work in the flour, and after thoroughly mixing, cover and set in a warm place to rise. When very light, work in two heaping tablespoons of butter, knead and again set to rise. If on this kneading the dough is not soft, work in a little scalded milk. After the second rising, form your buns, and set the pan in a warm place for half an hour. Mark the top of each bun with a cross, using a knife. Afterward brush with the white of an egg and sprinkle with sugar.
CINNAMON LOAF
On a breadmaking day, when your dough has risen and is light, take out a lump weighing two pounds. Cut up quarter
ROLLS 231
of a pound of butter, slightly warmed, in a cup of milk and beat in three eggs. Stir this mixture gradually into the dough and mix thoroughly, also adding half a teaspoon of soda dissolved in a tablespoon of lukewarm water. In one cup of sugar have mixed one tablespoon of powdered cinnamon. Form the bread in the shape of a loaf, make deep incisions in the top of the loaf, and press the cinnamon and sugar into the cuts, pulling up the dough over the little pockets of seasoning. Put the loaf in a greased pan and bake with the other bread. It is nice eaten warm for supper or lunch. Do not cut in pieces. Cut the crust and then break irregularly.
ROLLS
Records on this page
Whole Wheat BreadHot Cross BunsCinnamon LoafBread with Cinnamon and SugarRolls