To make overnight. Dissolve one two-cent cake of yeast
in two quarts of water. Add two table-spoonfuls each of
salt, butter, and sugar, also sifted flour enough to make a
moderately stiff dough ; knead thoroughly. In the morn-
ing, when thoroughly light, make into four loaves, and let
138 The New Kentucky Some Cook Booh
them stand about one hour, or till light, then bake. Keep
the dough moderately warru in winter ; in warm weather,
ccol.
BOSTON BROWN-BREAD.
Dissolve one two-cent cake of compressed yeast in three-
fourths of a pint of water, and stir in one cupful of wheaten
flour. Let it rise five hours, then stir in one quart of wa-
ter, a good half tea-spoonful of soda, one tea-spoonful of salt,
two and one-half tea-spoonfuls of molasses, one large quart
of Indian meal, one large pint of rye meal, raisins if de-
sired. Put into a pan and steam or bake five hours. If
steamed, take out of the pan and put into the oven for a few
minutes to dry. Makes one large family pan. Can steam
or bake with slow fire all night, if desired.
ROLLS MADE WITH FLEISCH MAN'S YEAST.
Take two quarts of flour, measure after sifting; mix with
it one table-spoonful of sugar, one tea-spoonful of salt, rub
in one table-spoonful of lard or butter. Boil one pint of
milk and cool it ; when lukewarm, add oue-half cake of com-
jn*essed yeast dissolved in half a cupful of lukewarm water
or milk. Make a hole in the flour, and pour in the milk
and yeast, stirring in just enough flour to make a thin bat-
ter. Cover and let it rise overnight, and in the morning
stir in the rest of the flour and knead twenty minutes, usiug
no more flour. The dough should be very stiff. Let it rise
again. When light, roll out half an inch thick, and cut
with round or oval cutter. Fold edges together, rise agaiu,
Avell covered, until very light. Bake ten or fifteen minutes
in a very hot oven. If not mixed overnight, set a whole
cake of yeast.
SALT-RISING BREAD.
Pour one-half pint of scalding night's milk over two ta-
ble-spoonfuls cf sifted meal ; set it iu a warm place overnight.
The New Kentucky Home Cook Book.
139
In the morning, take a pint of lukewarm water, being care-
ful not to get it too warm. Mix this with the meal, and
put with it a pinch of salt, the same of soda, and one tea-
spoonful of sugar. Stir in enough flour to make a thick
sponge, leaving some of the flour on top. Set this into a
pot of water warm enough to bear your hand in. Cover
both sponge and pot of water closely, and set on back of
the range or near where the water will keej3 the same tem-
perature. It ought to rise in two or three hours. When
it rises to twice its original height, have ready two quarts
of sifted flour, into which mix thoroughly one tea-spoonful
of salt and a lump of lard the size of a hen's egg. Make a
hole in the center and pour in the rising. If this is not
enough rising to take up all the flour, add lukewarm water
to the flour in the bowl in which you are mixing. Knead
well about twenty minutes; make into loaves; set to rise,
and then bake. Mrs. Charles E. Tabb.
SALT-RISING BREAD. ✪ Bread Made with Fleischman's Yeast
Page 70 · 3 recipe records on this page
Presented as published in 1884. 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
To make overnight. Dissolve one two-cent cake of yeast in two quarts of water. Add two table-spoonfuls each of salt, butter, and sugar, also sifted flour enough to make a moderately stiff dough ; knead thoroughly. In the morning, when thoroughly light, make into four loaves, and let
138 The New Kentucky Home Cook Book
them stand about one hour, or till light, then bake. Keep the dough moderately warru in winter ; in warm weather, ccol.
BOSTON BROWN-BREAD.
Dissolve one two-cent cake of compressed yeast in threefourths of a pint of water, and stir in one cupful of wheaten flour. Let it rise five hours, then stir in one quart of water, a good half tea-spoonful of soda, one tea-spoonful of salt, two and one-half tea-spoonfuls of molasses, one large quart of Indian meal, one large pint of rye meal, raisins if desired. Put into a pan and steam or bake five hours. If steamed, take out of the pan and put into the oven for a few minutes to dry. Makes one large family pan. Can steam or bake with slow fire all night, if desired.
ROLLS MADE WITH FLEISCH MAN'S YEAST.
Take two quarts of flour, measure after sifting; mix with it one table-spoonful of sugar, one tea-spoonful of salt, rub in one table-spoonful of lard or butter. Boil one pint of milk and cool it ; when lukewarm, add one-half cake of compressed yeast dissolved in half a cupful of lukewarm water or milk. Make a hole in the flour, and pour in the milk and yeast, stirring in just enough flour to make a thin batter. Cover and let it rise overnight, and in the morning stir in the rest of the flour and knead twenty minutes, usiug no more flour. The dough should be very stiff. Let it rise again. When light, roll out half an inch thick, and cut with round or oval cutter. Fold edges together, rise again, well covered, until very light. Bake ten or fifteen minutes in a very hot oven. If not mixed overnight, set a whole cake of yeast.
SALT-RISING BREAD.
Pour one-half pint of scalding milk over two table-spoonfuls cf sifted meal ; set it iu a warm place overnight.
The New Kentucky Home Cook Book.
In the morning, take a pint of lukewarm water, being careful not to get it too warm. Mix this with the meal, and put with it a pinch of salt, the same of soda, and one teaspoonful of sugar. Stir in enough flour to make a thick sponge, leaving some of the flour on top. Set this into a pot of water warm enough to bear your hand in. Cover both sponge and pot of water closely, and set on back of the range or near where the water will keej3 the same temperature. It ought to rise in two or three hours. When it rises to twice its original height, have ready two quarts of sifted flour, into which mix thoroughly one tea-spoonful of salt and a lump of lard the size of a hen's egg. Make a hole in the center and pour in the rising. If this is not enough rising to take up all the flour, add lukewarm water to the flour in the bowl in which you are mixing. Knead well about twenty minutes; make into loaves; set to rise, and then bake. Mrs. Charles E. Tabb.
SALT-RISING BREAD.
Records on this page
Bread Made with Fleischman's YeastBoston Brown-BreadSalt-Rising Bread