Powhatan Loaf

Ingredients

• one quart of flour
• one gill of yeast
• two or three eggs
• a piece of butter the size of a turkey-egg

Method

1. 1

   Mix flour and yeast at night.

2. 2

   When ready for a second rise, add beaten eggs and butter, knead smooth, let rise in the baking pan, and bake in a moderate oven.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 11. The excerpt below is the record exactly as published.

one gill of yeast. To bake for breakfast, mix the above ingredients the last thing at night, and set the Sally Lmm to rise in a 1* 10 VmOINIA COOKERT'BOOK. covered pan, allowing it plenty of room to swell; set it in a warm or cool place, as the state of the weather shall in- dicate, always remembering that it rises more quickly than light bread dough. In the morning, if you find it at all over-risen or sour, mix up half a teaspoonf ul of soda in a little sour milk, and stir it in gradually until the bat- ter again tastes sweet. The soda is only to be put in in case of necessity, and pains should be taken to keep the batter sweet; grease a one-pound cake-mould, and af- ter the batter again has risen for half an hour put it in the oven to bake, and eat hot, with butter. Sally Lunn, No. 2. When we make Sally Lunn at home for tea we prepare a sponge as for light bread very early in the morning, thus : Boil, peel, and mash fine two large Irish potatoes, which must be made into a paste with two large spoon- fuls of sifted flour, a table-spoonful of sugar, and a tea- spoonful of salt, by means of warm water. By ten o'clock the sponge will have risen sufficiently to make into a bat- ter with three pints of flour, four eggs, and a small table- spoonful of butter and lard mixed. This batter may be risen in any vessel that is convenient, and only need be put into the baking-moulds when ready for the second rise, which would be about four o'clock p.m. for a six o'clock tea. The above quantity is sufficient for two Turkish turbans holding three-quarters of a pound each, and would suffice for a company of twenty persons. Cinnamon Buns. After supper put one pint of new milk, one cup of but- ter and lard mixed, and one cup of white sugar on the fire to warm; then pour into the tray a little of two quarts of flottr^ beating it uatU Qool; add ow cup of yeast, a»d VIRQimA COOKERY-BOOK. 11 work in the rest of the flour well; set to rise as you do light bread. After breakfast next day work in another cup of sugar, and roll out the dough about half an inch thick, spread- ing over its surface the mixture given below, and roll up as you would a roly-poly pudding, then setting it to rise for the second time ; when well risen cut it down in pieces one and a half inches wide; bake on buttered paper in a slow oven. Mixture for layer: Half a pound of butter creamed, one pound of brown sugar, two heaping table-spoonfuls of powdered cinnamon. Materials required: Two quarts of flour, one pint of milk, one cup of butter and lard, two cups of white sugar, one cup of yeast, one dessert-spoonful of salt. Layer: Half a pound of butter, one pound of brown sugar, two table-spoonfuls .of cinnamon. Time for whole process, twenty-two hours. Hannah's Rolls. Two quarts of flour, one table-spoonful of lard, two gills of yeast, two teaspoonf uls of salt. Make to the con- sistency of light bread dough, with water, or milk-and- water. In winter let the water be warm ; in summer, the coldest ice-water. In winter make it up as early in the evening as possible ; in sunmier, as late ; knead always a great deal, with a pressure at once firm and light. Hannah's Muffins. One quart of flour, one gill of yeast, two eggs, one spoonful of butter and lard, one teaspoonful of salt, half a pint of milk. Make up at ten o'clock in the morning for a seven o'clock tea. Its consistency is that of a soft dough. Bake either by dropping from a spoon into the 12 VIRGINIA COOKERT'BOOK, pan, or in mnffin- rings. For handed tea they are de- lightful, if buttered at the fire before being sent to the dining-room. French Bbead. Rub one table-spoonful of lard into one quart of flour ; add a teaspoonf ul of salt, and three teaspoonf uls of good yeast ; mix with milk enough to make a thin dough ; knead it well, and put in a buttered pan to rise ; bake it in, the same pan. Allow one hour for the baking. French Biscurr. Four pints of flour, four eggs (leaving out the yolks of two), four teaspoonf uls of white sugar, one teacupful of good yeast, one table-spoonful of butter and lard mixed, a teaspoonful of salt, one pint of new milk. Make all these materials into a dough and work well; set them away and allow them four hours in which to rise ; then work again and roll out thin, cutting them out into small biscuits ; grease their tops lightly with lard, and place on that a second biscuit; let them rise again, and bake in a rather quick oven. Lightened Biscurrs. One quart of flour, one teaspoonful of sugar, three eggs, one cupful of butter, one cupful of yeast, three potatoes, one teaspoonful of salt. Beat the eggs very light, and, if you choose, substitute lard for half the butter; use no water ; knead very thoroughly, and make up directly af- ter breakfast. The potatoes, mashed fine and worked in smoothly, are a great improvement. Set them to rise the second time at three o'clock p.m. ; put to bake at six p.m. Powhatan Loaf. Make up one quart of flour at night with a gill of yeast; when the dough is ready for a second rise beat up the VntGINIA COOKERY-BOOK. IS yolks of two or three eggs; add a piece of butter the size of a turkey-egg

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