Put into the baking-dish two quarts of sifted flour, less one teacup-
ful, to be used on the board when kneading; mix with it one teaspoonful
of salt; rub in well one tablespoonful of either butter, Ko-nut or lard.
Mix one-half of a teacupful of baker's yeast, or its equivalent, one-half of
a cake of dry hop or compressed yeast, with one pint of lukc-warm water✪ Yeast Bread (Without Kneading)
and pour it into the middle of the flour, mixing the whole with a large
spoon until the proper consistency for the dough has been attained, using
either more water or flour, as may be needed. Knead the mass for about
one-half of an hour and set in a warm place to rise. By morning it should
have about doubled in bulk. Knead it over with a little flour, shape into
loaves, and after it has risen in the pans put into the oven and bake.
Do not have the oven too hot at first. When done take out of the pan
and lean it against something until cool. Mrs. T. Anderson.
BREAD MAOE FROM YEAST FOAM.
Take at night one cake of yeast foam and dissolve it in luke-warm
water. Turn in a bread-pan and mix into it one quart of warm water to
which has been added one tablespoonful of salt and one tablespoonful of
sugar; add enough flour to make it just stiff enough to beat briskly. Set
to rise. Next morning pour this sponge into two quarts of sifted flour
with one pint of warm water✪ Bread Made from Yeast Foam and one tablespoonful of salt. Mix well into
a smooth soft dough. When light make into four loaves and bake about
one hour in a moderately hot oven. Anna L. Tholoney,
SALT RISING BREAD.
Put three teacupfuls of water, as warm as you can bear your finger in,
in a two-quart bowl with three-fourths of a teaspoonful of salt. Stir in
flour to make stiff batter. This is for the rising, or emptyings, as some
call it. Set the bowl, closely covered, in a kettle, in water as warm as you
can bear your finger in, and keep it as near this temperature as possible
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC, 137,
Notice the time you set your rising. In three hours stir in two tablespoon-
fuls of flour, put it back and in five and one-half hours from the time of
setting it will be within one inch of the top of your bowl. It is then light
enough and will make up eight quarts of flour. Make a sponge in the
center of your flour with one quart of water✪ Salt Rising Bread of the same temperature as
the rising, stir the rising into it, cover over with a little dry flour and put it
where it will keep very warm and not scald. In three-fourths of an hour
mix this into stiff dough. If water is used, be sure it is very warm and do
not work as much as yeast bread. Make the loaves a little larger and
keep it warm for another three-quarters of an hour. It will then be ready
to bake. While rising this last time, have your oven heating. It needs a
hotter oven than yeast bread. If these rules are followed, you will have
bread as white as snow with a light brown crust deliciously sweet and
tender. Mrs. Jennie Mills.
POTATO BREAD. ✪ Potato Bread
Page 104 · 5 recipe records on this page
Presented as published in 1917. 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
Put into the baking-dish two quarts of sifted flour, less one teacupful, to be used on the board when kneading; mix with it one teaspoonful of salt; rub in well one tablespoonful of either butter, Ko-nut or lard. Mix one-half of a teacupful of baker's yeast, or its equivalent, one-half of a cake of dry hop or compressed yeast, with one pint of luke-warm water and pour it into the middle of the flour, mixing the whole with a large spoon until the proper consistency for the dough has been attained, using either more water or flour, as may be needed. Knead the mass for about one-half of an hour and set in a warm place to rise. By morning it should have about doubled in bulk. Knead it over with a little flour, shape into loaves, and after it has risen in the pans put into the oven and bake. Do not have the oven too hot at first. When done take out of the pan and lean it against something until cool. Mrs. T. Anderson.
BREAD MADE FROM YEAST FOAM.
Take at night one cake of yeast foam and dissolve it in luke-warm water. Turn in a bread-pan and mix into it one quart of warm water to which has been added one tablespoonful of salt and one tablespoonful of sugar; add enough flour to make it just stiff enough to beat briskly. Set to rise. Next morning pour this sponge into two quarts of sifted flour with one pint of warm water and one tablespoonful of salt. Mix well into a smooth soft dough. When light make into four loaves and bake about one hour in a moderately hot oven. Anna L. Tholoney,
SALT RISING BREAD.
Put three teacupfuls of water, as warm as you can bear your finger in, in a two-quart bowl with three-fourths of a teaspoonful of salt. Stir in flour to make stiff batter. This is for the rising, or emptyings, as some call it. Set the bowl, closely covered, in a kettle, in water as warm as you can bear your finger in, and keep it as near this temperature as possible
Notice the time you set your rising. In three hours stir in two tablespoonfuls of flour, put it back and in five and one-half hours from the time of setting it will be within one inch of the top of your bowl. It is then light enough and will make up eight quarts of flour. Make a sponge in the center of your flour with one quart of water of the same temperature as the rising, stir the rising into it, cover over with a little dry flour and put it where it will keep very warm and not scald. In three-fourths of an hour mix this into stiff dough. If water is used, be sure it is very warm and do not work as much as yeast bread. Make the loaves a little larger and keep it warm for another three-quarters of an hour. It will then be ready to bake. While rising this last time, have your oven heating. It needs a hotter oven than yeast bread. If these rules are followed, you will have bread as white as snow with a light brown crust deliciously sweet and tender. Mrs. Jennie Mills.
POTATO BREAD.
Records on this page
Yeast Bread (Without Kneading)Bread Made from Dry YeastBread Made from Yeast FoamSalt Rising BreadPotato Bread