yeast, one table-spoonful of salt✪ Water Bread, and about three quarts
and a pint of flour.
Cover the potatoes with boiling water. Cook them for
half an hour; then drain and mash them. Pour the
boiling water on them. Let this stand until it is blood-
warm ; then add the yeast and three quarts of the flour,
beating it in with a spoon. Cover the bowl with a cloth,
and then with a board or tin cover, and let it rise over
night, — nine or ten hours.
In the morning beat in the salt and half of the re-
maining flour. Use the remainder of the flour for knead-
ing the bread on the board. Knead for twenty minutes
or half an hour. Put the dough back into the bowl, and
cover it ; let it rise to double its size ; shape into loaves,
and let them rise to double their original size. Bake for
one hour in a moderately hot oven.
The addition of a table-spoonful of sugar and two or
three of lard or butter improves the bread for some tastes.
If these be used, add them with the salt, when the bread
is kneaded.
* Entire-Wheat Bread.
Many people confound entire-wheat flour with graham,
but it is very different. Graham is a coarse-ground
wheat meal; entire-wheat flour is the whole wheat —
with the coarse husk discarded, of course — ground to a
fine flour. It gives a brown loaf or roll, but a delicious
one, — smooth and fine.
For two loaves of bread and a pan of rolls use two
generous quarts of the unsifted flour, a pint and a half
of warm water, one table-spoonful of sugar, one table-
spoonful of butter, half a table-spoonful of salt, half a
cake of compressed yeast✪ Entire-Wheat Bread or half a cupful of home-made
yeast.
After sifting the flour into a bread-bowl, put aside a
cupful for use in kneading the bread later, and put the
784 MISS PABLO A'S KITCHEN COMPANION.
sugar and salt with the remainder. If the yeast be
compressed, dissolve it in a small quantity of the water.
Pour the remaining water and the yeast into the bowl, and
finally add the butter, somewhat softened by standing in
a warm place for a while. Beat the dough vigorously
with a strong spoon, and when it gets smooth and light,
sprinkle a moulding-board with a part of the flour that
was reserved, and turn the dough out upon the board.
Knead until smooth and elastic, — say from twenty
minutes to half an hour ; then return to the bowl, and
after covering first with a clean towel, and then with a
tin or wooden cover, let it rise for about eight hours in
a temperature of about 70°. If the temperature be
lower than 70°, more time will be required for the
rising ; and of course, if it be higher, less time will be
needed.
If the dough be mixed in the morning, and kept
for four or five hours in a temperature of 80° or 90°,
it will be in condition for baking in the afternoon.
When it has risen, butter lightly two bread-pans and
one roll-pan. Make enough rolls to fill the pan, shap-
ing them with the hands ; then put the remainder of
the dough on a board, and divide it into two loaves.
Let the rolls and loaves rise till they are double their
original size ; then bake in a moderate oven, — the rolls
for half an hour, and the bread for an hour.
*Rye Bread.
Make rye bread in the same manner as entire-wheat
bread, substituting rye flour for the wheat flour.
* Graham Bread. ✪ Graham Bread
Page 414 · 4 recipe records on this page
Presented as published in 1887. 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
yeast, one table-spoonful of salt, and about three quarts and a pint of flour.
Cover the potatoes with boiling water. Cook them for half an hour; then drain and mash them. Pour the boiling water on them. Let this stand until it is bloodwarm ; then add the yeast and three quarts of the flour, beating it in with a spoon. Cover the bowl with a cloth, and then with a board or tin cover, and let it rise over night, — nine or ten hours.
In the morning beat in the salt and half of the remaining flour. Use the remainder of the flour for kneading the bread on the board. Knead for twenty minutes or half an hour. Put the dough back into the bowl, and cover it ; let it rise to double its size ; shape into loaves, and let them rise to double their original size. Bake for one hour in a moderately hot oven.
The addition of a table-spoonful of sugar and two or three of lard or butter improves the bread for some tastes. If these be used, add them with the salt, when the bread is kneaded.
* Entire-Wheat Bread.
Many people confound entire-wheat flour with graham, but it is very different. Graham is a coarse-ground wheat meal; entire-wheat flour is the whole wheat — with the coarse husk discarded, of course — ground to a fine flour. It gives a brown loaf or roll, but a delicious one, — smooth and fine.
For two loaves of bread and a pan of rolls use two generous quarts of the unsifted flour, a pint and a half of warm water, one table-spoonful of sugar, one tablespoonful of butter, half a table-spoonful of salt, half a cake of compressed yeast or half a cupful of home-made yeast.
After sifting the flour into a bread-bowl, put aside a cupful for use in kneading the bread later, and put the
sugar and salt with the remainder. If the yeast be compressed, dissolve it in a small quantity of the water. Pour the remaining water and the yeast into the bowl, and finally add the butter, somewhat softened by standing in a warm place for a while. Beat the dough vigorously with a strong spoon, and when it gets smooth and light, sprinkle a moulding-board with a part of the flour that was reserved, and turn the dough out upon the board. Knead until smooth and elastic, — say from twenty minutes to half an hour ; then return to the bowl, and after covering first with a clean towel, and then with a tin or wooden cover, let it rise for about eight hours in a temperature of about 70°. If the temperature be lower than 70°, more time will be required for the rising ; and of course, if it be higher, less time will be needed.
If the dough be mixed in the morning, and kept for four or five hours in a temperature of 80° or 90°, it will be in condition for baking in the afternoon. When it has risen, butter lightly two bread-pans and one roll-pan. Make enough rolls to fill the pan, shaping them with the hands ; then put the remainder of the dough on a board, and divide it into two loaves. Let the rolls and loaves rise till they are double their original size ; then bake in a moderate oven, — the rolls for half an hour, and the bread for an hour.
*Rye Bread.
Make rye bread in the same manner as entire-wheat bread, substituting rye flour for the wheat flour.
* Graham Bread.
Records on this page
Water BreadPotato BreadEntire-Wheat BreadGraham Bread