Lowney's cook book

2 teaspoons salt 3 cups gluten Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise, and bake one hour. Date Bread Add one cup chopped dates to Graham or entire Wheat Bread. Walnut or Filbert Bread Add two cups chopped nuts to Graham or Entire Wheat Bread, just before putting into pans. Raised Brown Bread 2 cups corn meal 1 teaspoon salt ^ yeast cake | teaspoon soda 2 cups rye I cup lukewarm water ^ cup molasses 2 cups boiling water Pour boiling water on corn meal. When lukewarm add dissolved yeast cake and remaining ingredients. Beat well, let it rise over night, beat and pour into a buttered brown-bread tin. Bake in moderate oven from one and one half to two hours. BREAD 159 Buns 4 cups flour 1 teaspoon salt 1 cup milk • I yeast cake ^ cup sugar \ cup lukewarm water ^ cup butter 3 eggs Mix salt, sugar, butter and milk. When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night ; knead, roll into flat cake, fold in three pieces. Knead and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter ; let rise. Bake in a moderate oven thirty minutes ; brush with molasses or sugar dissolved in milk ; return to the oven to dry. Brioche 4 cups flour 1 yeast cake 1 teaspoon salt \ cup lukewarm water 2 tablespoons sugar 8 eggs \ cup butter 1 cup milk Scald milk; when lukewarm add dissolved yeast cake; add remaining ingredients and beat well for one half hour. Let rise to double its bulk ; cut down ; keep in ice box over night; in the morning, shape. For Coffee Cakes, make into biscuit, then into finger shapes, twist ends in opposite directions, shape in crescents, let rise in pan. Bake in moderate oven. Brush with confectioners' sugar dissolved in boiling water. This mixture may be used for Buns. Parker House Rolls 2 cups scalded milk \ cup butter melted I yeast cake 2 tablespoons sugar \ cup lukewarm water 1 teaspoon salt flour 160 lowney's cook book Mix scalded milk when cool, with dissolved yeast cake. Add two cups flour ; beat thoroughly and let rise. When spongy add remaining ingredients and flour to knead. Knead; let rise; when double its bulk, shape into balls ; lay on buttered sheet ; cover with dripping pan. When risen to double their bulk, press with floured handle of spoon almost dividing the biscuit. Brush one half with butter ; press the two halves together ; place on buttered tin; let rise. Bake when light ten to fifteen minutes. Braids Use Parker House Roll mixture ; make in small balls ; roll balls into long sticks ; fasten three ends together and braid. Cut braids into four-inch lengths ; let rise ; bake. When done brush with melted butter. Crescents Shape Parker House Roll mixture into balls then into sticks. Roll sticks in shape of crescents, let rise, and bake. Bread Sticks 1 cup scalded milk ^ yeast cake 1 tablespoon sugar ^ cup lukewarm water \ cup butter 1 egg white 1 teaspoon salt 3 to 4 cups flour