Bran and Barley Bread

Ingredients

• 2 Cups Bran
• V/z Cups Barley Flour
• 5 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• •/2 Teaspoon Soda
• 1 Egg
• 1 1-3 Cups Milk
• •/2 Cup Molasses

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 15. The excerpt below is the record exactly as published.

/2 Teaspoons Salt 1 Cake Compressed Yeast Mix sugar, shortening and salt first; rub these ingredients until very light; add J/2 cup of the milk. Dissolve the yeast in ^ cup of milk. Sift the flours together and add ^ of the flour to the mixture of sugar, shortening, salt and milk. Add yeast and rest of flour to this mixture and make into a dough. Brush over with milk or with yolk of egg beaten with a teaspoon of water. Let rise for 2^ hours in a warm place, then break down. Let it rise again for 1^ hours. ^ Put into loaves, brush surface with milk or with yolk of egg and bake for 1 hour. LUNCH OR DINNER ROLLS Contributed by the Fleischmann Yeast Company of California. 2 Cups Barley Flour 1 Cup Rice or Potato Flour 1 Cup Corn Flour or Buckwheat 1 Cake Conapressed Yeast 1 or 2 Eggs 1 Tablespoon Shortening 1 Teaspoon Sugar 1 Teaspoon Salt 1 Cup Warm Milk Dissolve yeast by breaking into a couple of tablespoons of warm water; mix with One teaspoon of sugar and let stand while mixing other ingredients. The flours should be sifted and mixed well. Melt the shortening in the warm milk; add sugar, salt, and well beaten egg, and last the yeast. Add enough flour to make a stiff batter. Beat well, set in a warm place ard let it rise. Add more flour to make a soft dough. Knead briskly until full of air bubbles. Let it rise and then make into rolls. Brush over, let it rise in pans and bake in quick oven. BISCUIT OR FINGER ROLLS Contributed by the Fleischmann Com- pany of California. The sponge from any of the foregoing recipes may be varied in a number of ways. Instead of shaping into loaves, divide the dough into small portions, roll each with your hand into round shape for common biscuit, or bake them in muffin pans; or, roll each ball under the hand, until about a finger's length, place them close together in two rows in a long shallow pan. COFFEE CAKE Contributed by the Fleischmann Yeast Company of California. Place dough for lunch or dinrier rolls evenly in oiled layer cake pans. Sprinkle with fining mixture; let it rise and bake in a hot oven. FILLING FOR COFFEE CAKE % Cup Light Brown Sugar, sifted 1 Teaspoon Oleomargarine, melted ■/4 to Yz Cup Chopped Raisins y^ to 1/2 Cup Chopped Nuts % Teaspoon Cinnamon Mix all together and spread on bread before baking. Coffee bread may be rolled with the filling, cut in slices and then baked, if desired. DUTCH APPLE CAKE Contributed by Fleischmann Yeast Co. of California. Spread in pan as for coffee cake. Cover surface thinly with sliced apples instead of the filling, sprinkle with sugar and cinnamon and bake. Above breads may be varied by the ad- dition of raisins, currants, nuts, or dates. They may be kneaded into the dough. ENGLISH BUNS 1 Cup Barley Flour 1 Cup Rice or Corn Flour 1 Tablespoon Shortening % Cake Yeast 2 Eggs !/i Cup Lukewarm Water 1 Tablespoon Syrup '/a Cup Broken Nut Meats 1/2 Cup Chopped Raisins Directions: Mix and sift the flours. Pour flour into a bowl; break the eggs in whole. Add the melted shortening, the yeast (which has been dissolved by breaking into a cup and mixing it with the sugar and the luke warm water). Stir until all are mixed; beat well, put in 30 BRIBERS COOK BOOK warm place to rise one and one-half hours. Then sprinkle nuts and raisins over top, mix very lightly with a spoon. Drop into well buttered gem pans; let it rise one-half hour. Bake twenty-five minutes. BARLEY AND RICE BREAD (Two Loaves) 2'^ Cups Barley Flour 2<4 Cups Rice Flour 8 Teaspoons Baking Powder 1 Teaspoon Salt 2 Eggs 1 1-3 Cup Milk Vst Cup Corn Syrup Sift together the dry ingredients. Beat the eggs, add the milk, syrup, and dry ingredients. Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 1^/4 hours. CORN, RICE, OATS AND BARLEY BREAD (Two Loaves) 2 Cups Cornmeal 1 Cup Rice Flour 1 Cup Ground Rolled Oats 1 Cup Barley Flour 8 Teaspoons Baking Powder •/2 Teaspoon Soda 1 Teaspoon Salt 2 Eggs 3 Cups Milk </2 Cup Molasses Sift together the dry ingredients. Beat the eggs, add the milk, the molasses, and the dry ingredients. Turn the mixture into greased pans, allow it to stand for 10 minutes, and bake it in a slow oven from 1 to 15^ hours. BRAN AND BARLEY BREAD (One Loaf) 2 Cups Bran V/z Cups Barley Flour 5 Teaspoons Baking Powder « '/2 Teaspoon Salt '/2 Teaspoon Soda 1 Egg 1 1-3 Cups Milk •/2 Cup Molasses

Cook this with the app: pantry check, scaling, and the assistant.