twenty minutes; by this time no part of it will stick
to the hands or board. Cover and place in a warm cor-
ner, out of the way of draughts for five hours ; then
turn again on the kneading board, knead for ten min-
utes, form into loaves and place in well buttered pans.
Let this rise for an hour longer, then bake fifty min-
utes in a moderate oven. When baked, remove from
the pans, place the loaves in a slanting position, cover
with clean cloth until cold, then place in the bread box.
Bread, No. 2
At night take a quart of scalded milk, two quarts
of flour, three tablespoonfuls of liquid yeast, or half
a cake of compressed yeast, and a tablespoonful of
sugar✪ Bread, No. 2. Mix together with a spoon. Cover with a
cloth; stand in a warm room for the night. In 'the
morning add a tablespoonful of salt and flour enough
to make a soft dough ; put it back in the bowl and let
it rise again; it ought to double itself. Turn out and
cut the loaves. Knead each one a little. Put in baking
pans; let rise again, then bake.
Home Made RoUs
1 yeast cake 1 heaping kitchenspoonful
1 Irish potato (large) sihortening
4 tablespoonfuls sugar 1 teaspoonful salt
6 cupfuls flour
Soak yeast cake in three-fourths cupful lukew^arm
water✪ Home Made Rolls ; boil potato thoroughly tender. Put lard, sugar
and salt in mixing bowl and pour in one teacupful of
potato water and hot mashed potato. Add yeast.
Sift into the mixture sufficient flour to make as
stiff batter as can be worked with a spoon. Set aside
in a warm place to rise until light and spongy. Add
more flour and work into a soft dough. Roll out, cut
with biscuit cutter, smear with melted butter and fold.
POace in baking pan, not touching. Let rise to double
the size. Bake in moderate oven. When just begin-
ning to brown smear with melted butter. Makes four
dozen rolls.
THE NEW ANNIE DENNIS COOK BOOK 69
Old Virginia Loaf Bread
Boil one large Irish potato until done, peel and
mash fine ; add a little cold water to soften it, stir into
it a teaspoonful of brown sugar, a tablespoonfui of
lard, and three tablespoonfuls of liquid hop yeast.
Mix all the ingredients thoroughly and put the sponge
in a close jar ; cover and let stand several hours to rise.
Sift into the tray three pints of flour, to which add a
teaspoonful of salt, then pour the sponge in, with
enough tepid water to work into a stiff dough; knead
until smooth and let stand over night to rise. In the
morning, make into loaves, allow it to rise one hour
and bake.
Parker House Breakfast Rolls
Two quarts of flour, half a cup of sugar, half a cup
of butter, half a cup of liquid yeast. Mix these ingre-
dients with fresh sweet milk until you have a nice,
light dough, about the same consistency as bread dough.
Let them stand in a warm place ; if made after dinner,
and to be used at tea time, four hours will be sufficient
length of time for them to rise. Let them stand in a
cooler place if made over night to be used for break-
fast. When the dough is light, take about as much as
for an ordinary biscuit and roll it out in any desired
size, spread on one-half of the piece of dough a little
soft butter, lap over the other half, and when they
have risen again, and are baked in a "quick oven" they
are delicious, making the famous 'Tarker House Rolls."
Tea Rolls ✪ Old Virginia Loaf Bread
Page 36 · 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
twenty minutes; by this time no part of it will stick to the hands or board. Cover and place in a warm corner, out of the way of draughts for five hours ; then turn again on the kneading board, knead for ten minutes, form into loaves and place in well buttered pans. Let this rise for an hour longer, then bake fifty minutes in a moderate oven. When baked, remove from the pans, place the loaves in a slanting position, cover with clean cloth until cold, then place in the bread box.
Bread, No. 2
At night take a quart of scalded milk, two quarts of flour, three tablespoonfuls of liquid yeast, or half a cake of compressed yeast, and a tablespoonful of sugar. Mix together with a spoon. Cover with a cloth; stand in a warm room for the night. In 'the morning add a tablespoonful of salt and flour enough to make a soft dough ; put it back in the bowl and let it rise again; it ought to double itself. Turn out and cut the loaves. Knead each one a little. Put in baking pans; let rise again, then bake.
Home Made RoUs
1 yeast cake 1 heaping kitchenspoonful
1 Irish potato (large) shortening
4 tablespoonfuls sugar 1 teaspoonful salt
6 cupfuls flour
Soak yeast cake in three-fourths cupful lukewarm water ; boil potato thoroughly tender. Put lard, sugar and salt in mixing bowl and pour in one teacupful of potato water and hot mashed potato. Add yeast.
Sift into the mixture sufficient flour to make as stiff batter as can be worked with a spoon. Set aside in a warm place to rise until light and spongy. Add more flour and work into a soft dough. Roll out, cut with biscuit cutter, smear with melted butter and fold. Place in baking pan, not touching. Let rise to double the size. Bake in moderate oven. When just beginning to brown smear with melted butter. Makes four dozen rolls.
Old Virginia Loaf Bread
Boil one large Irish potato until done, peel and mash fine ; add a little cold water to soften it, stir into it a teaspoonful of brown sugar, a tablespoonfui of lard, and three tablespoonfuls of liquid hop yeast. Mix all the ingredients thoroughly and put the sponge in a close jar ; cover and let stand several hours to rise. Sift into the tray three pints of flour, to which add a teaspoonful of salt, then pour the sponge in, with enough tepid water to work into a stiff dough; knead until smooth and let stand over night to rise. In the morning, make into loaves, allow it to rise one hour and bake.
Parker House Breakfast Rolls
Two quarts of flour, half a cup of sugar, half a cup of butter, half a cup of liquid yeast. Mix these ingredients with fresh sweet milk until you have a nice, light dough, about the same consistency as bread dough. Let them stand in a warm place ; if made after dinner, and to be used at tea time, four hours will be sufficient length of time for them to rise. Let them stand in a cooler place if made over night to be used for breakfast. When the dough is light, take about as much as for an ordinary biscuit and roll it out in any desired size, spread on one-half of the piece of dough a little soft butter, lap over the other half, and when they have risen again, and are baked in a "quick oven" they are delicious, making the famous Parker House Rolls."
Tea Rolls
Records on this page
Bread, No. 2Home Made RollsOld Virginia Loaf BreadParker House Breakfast RollsTea Rolls