For three quarts, take two handfuls (as much as you can hold) of
hops, one teacup of flour, half a teacup of salt, half a teacup of
white sugar, two large tablespoonfuls of ginger✪ Yeast That Won't Sour; while the hops are
boiling mix the above with a little cold water, strain the hop water,
wash out the kettle, pour all in the kettle again, stirring all the time, to
keep from burning ; it will be thick and smooth. Boil thoroughly ;
YEAST BREAD. 381
have the yeast jar perfectly clean ; pour in the cooked batter and set
away to cool ; when cool enough not to scald the yeast, put in a tea-
cupful of yeast ; when light, tie up tightly and set on the cellar floor.
DRY YEAST.
Take a large handful of hops, tie up in a cloth and place in a crock or
bright stew pan ; pour one and one-half quarts boiling water over them
and steep fifteen minutes ; remove from fire, squeeze the water from the
hops and lay them aside ; put one quart flour, one tablespoonful of gin-
ger and three of sugar into the hot water, which should be hot enough
to thoroughly scald the flour; when cool add a couple of cakes of good
dry yeast; then stir the mixture frequently; every time it rises, stir it
down again; let it stand over night; the next morning stir as before;
when it is all a light foam, stir thick with corn meal ; make into cakes
and dry in the shade.
GRANDMA'S HOP YEAST.
Put two handfuls of hops in a sack and then put in a kettle with two
quarts of water ; let them boil ten minutes ; peel and steam three or
four good sized potatoes ; put two quarts of flour in a pan ; pour the
boiling hot water on the flour ; mash the potatoes and stir them into
the mixture while hot ; when the whole becomes milk- warm, add one-
half teacup of sugar, same amount of salt and one coffee cup of baker's
yeast.
YEAST BREAD.
To make first-rate bread, the sponge should be set over night in a
warm place and raised and kneaded three times ; the first time from
fifteen to twenty minutes — the more the better. If this rule is followed
the bread will present an even surface when sliced off, and not the loose,
crumbly appearance which is so often seen in bread.
Take three quarts of good flour, sift and warm ; make a cavity in the
center, add a large teaspoonful of salt ; take one pint of new milk or
water boiling hot, pour into this and stir quickly ; cool off with cold
milk or water; add one cup of yeast✪ Yeast Bread; mix well together; then cover
well and set in moderately warm place (if in cold weather) ; this will be
ready to knead up before breakfast, if set over night. Slashing the
dough with a sharp knife adds to its lightness and texture. When well
kneaded first time, cover tightly, watch closely, and as soon as light
knead as before, but be very careful not to work in much flour, only
keep enough on the board to prevent sticking, as all the flour that is
added after the first kneading only makes the bread hard and dry. As
soon as it is light the second time, divide into loaves and reserve a por-
tion for biscuit, so that the bread will not be cut till cold. Mold
382 BREAD-MAKING.
Page 331 · 4 recipe records on this page
Presented as published in 1886. 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
For three quarts, take two handfuls (as much as you can hold) of hops, one teacup of flour, half a teacup of salt, half a teacup of white sugar, two large tablespoonfuls of ginger; while the hops are boiling mix the above with a little cold water, strain the hop water, wash out the kettle, pour all in the kettle again, stirring all the time, to keep from burning ; it will be thick and smooth. Boil thoroughly ;
YEAST BREAD. 381
have the yeast jar perfectly clean ; pour in the cooked batter and set away to cool ; when cool enough not to scald the yeast, put in a teacupful of yeast ; when light, tie up tightly and set on the cellar floor.
DRY YEAST.
Take a large handful of hops, tie up in a cloth and place in a crock or bright stew pan ; pour one and one-half quarts boiling water over them and steep fifteen minutes ; remove from fire, squeeze the water from the hops and lay them aside ; put one quart flour, one tablespoonful of ginger and three of sugar into the hot water, which should be hot enough to thoroughly scald the flour; when cool add a couple of cakes of good dry yeast; then stir the mixture frequently; every time it rises, stir it down again; let it stand over night; the next morning stir as before; when it is all a light foam, stir thick with corn meal ; make into cakes and dry in the shade.
GRANDMA'S HOP YEAST.
Put two handfuls of hops in a sack and then put in a kettle with two quarts of water ; let them boil ten minutes ; peel and steam three or four good sized potatoes ; put two quarts of flour in a pan ; pour the boiling hot water on the flour ; mash the potatoes and stir them into the mixture while hot ; when the whole becomes milk- warm, add onehalf teacup of sugar, same amount of salt and one coffee cup of baker's yeast.
YEAST BREAD.
To make first-rate bread, the sponge should be set over night in a warm place and raised and kneaded three times ; the first time from fifteen to twenty minutes — the more the better. If this rule is followed the bread will present an even surface when sliced off, and not the loose, crumbly appearance which is so often seen in bread.
Take three quarts of good flour, sift and warm ; make a cavity in the center, add a large teaspoonful of salt ; take one pint of new milk or water boiling hot, pour into this and stir quickly ; cool off with cold milk or water; add one cup of yeast; mix well together; then cover well and set in moderately warm place (if in cold weather) ; this will be ready to knead up before breakfast, if set over night. Slashing the dough with a sharp knife adds to its lightness and texture. When well kneaded first time, cover tightly, watch closely, and as soon as light knead as before, but be very careful not to work in much flour, only keep enough on the board to prevent sticking, as all the flour that is added after the first kneading only makes the bread hard and dry. As soon as it is light the second time, divide into loaves and reserve a portion for biscuit, so that the bread will not be cut till cold. Mold
Records on this page
Yeast That Won't SourYeast BreadDry YeastGrandma's Hop Yeast