Rolls are more crisp and tender when baked quickly, and the
heat of the oven should be somewhat greater for rolls than for bread.
They should also be considerably lighter than bread when put to
bake, as the fermentation is arrested so rapidly by the heat required
for baking them properly, that they rise but little after they go in-
to the oven.
BREAD-MAKING. 21
Bread. — Set sponge at nine o'cl6ck in the evening in summer
and keep it in a cool place ; or at noon and make it up in the even-
ing. Do not keep in cellar or it will sour. In the winter set it
at six o'clock at night and place where it will keep warm. For the
sponge use one yeast^ake soaked in lukewarm water, three potatoes
boiled and mashed fine and one pint flour. Scald with the boiling
potato water, adding the yeast after the mixture has become cool,
and mixing to a smooth paste. Add a teaspoon salt and beat fifteen
minutes. When the sponge foams it is risen sufficientlv ; then add
a pint warm water✪ Bread and flour to make a smooth dough that will not
stick to the fingers, set in warm place, and when full of cells work
in all the flour possible. Let it rise and knead until the gas stops
cracking. Make into loaves, let rise, and increase the heat of tne
oven after the first twenty minutes of baking.
Apple Bread. — To make bread from apples or other fruits, pare
them, put them over the fire and stew them tender, adding a httle
sugar if they are very sour; then pulp them through a sieve. Use
this pulp as the basis of bread ; mix one pound of fruit pulp with
two pounds flour, teaspoon salt, one gill liquid yeast, and water
enough to make a soft dough✪ Apple Bread ; knead, make into loaves, let rise and
bake as ordinary bread. Pears and other fruits may also be used,
the fact being remembered that the juice of fruit must not be ex-
tracted, but must be allowed to replace water or milk in making the
bread. Fruit breads should be eaten with some precaution, as their
action may be laxative ; in this connection it may be well to give a
good recipe for a harmless vegetable bread of the same nature.
Bean Bread. — The use of potatoes in bread is well known, but
not so the fact that beans, parsnips, carrots, turnips,beets and sweet
potatoes may be employed either for purposes of variety or economy :
any of these vegetables may be usea after being boiled and reducea
to 9k puree or pulp according to the directions given above, care be-
ing taken to extract their moisture by rolling the puree lengthwise
in a strong towel, and then squeezing it as dry as possible by having
the ends of the towel twisted tight by two persons.
Page 13 · 2 recipe records on this page
Presented as published in 1890. 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
Rolls are more crisp and tender when baked quickly, and the heat of the oven should be somewhat greater for rolls than for bread. They should also be considerably lighter than bread when put to bake, as the fermentation is arrested so rapidly by the heat required for baking them properly, that they rise but little after they go into the oven.
Bread. — Set sponge at nine o'clock in the evening in summer and keep it in a cool place ; or at noon and make it up in the evening. Do not keep in cellar or it will sour. In the winter set it at six o'clock at night and place where it will keep warm. For the sponge use one yeast cake soaked in lukewarm water, three potatoes boiled and mashed fine and one pint flour. Scald with the boiling potato water, adding the yeast after the mixture has become cool, and mixing to a smooth paste. Add a teaspoon salt and beat fifteen minutes. When the sponge foams it is risen sufficientlv ; then add a pint warm water and flour to make a smooth dough that will not stick to the fingers, set in warm place, and when full of cells work in all the flour possible. Let it rise and knead until the gas stops cracking. Make into loaves, let rise, and increase the heat of tne oven after the first twenty minutes of baking.
Apple Bread. — To make bread from apples or other fruits, pare them, put them over the fire and stew them tender, adding a little sugar if they are very sour; then pulp them through a sieve. Use this pulp as the basis of bread ; mix one pound of fruit pulp with two pounds flour, teaspoon salt, one gill liquid yeast, and water enough to make a soft dough ; knead, make into loaves, let rise and bake as ordinary bread. Pears and other fruits may also be used, the fact being remembered that the juice of fruit must not be extracted, but must be allowed to replace water or milk in making the bread. Fruit breads should be eaten with some precaution, as their action may be laxative ; in this connection it may be well to give a good recipe for a harmless vegetable bread of the same nature.
Bean Bread. — The use of potatoes in bread is well known, but not so the fact that beans, parsnips, carrots, turnips, beets and sweet potatoes may be employed either for purposes of variety or economy : any of these vegetables may be usea after being boiled and reduced to a puree or pulp according to the directions given above, care being taken to extract their moisture by rolling the puree lengthwise in a strong towel, and then squeezing it as dry as possible by having the ends of the towel twisted tight by two persons.
Records on this page
BreadApple Bread