Salt Rising Bread II

Ingredients

• 1 pt boiling water
• 1 teasp sugar
• 1/2 teasp soda
• 1/2 teasp salt
• flour to make a thick batter
• 1 qt warm milk

Method

1. 1

   Put boiling water, sugar, soda, and salt in a jar.

2. 2

   When cool enough, add flour to make a thick batter.

3. 3

   Beat well and place in a vessel of hot water.

4. 4

   Keep at a uniform temperature until light.

5. 5

   Add warm milk and flour to make a sponge.

6. 6

   Let rise and then shape into loaves.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 9. The excerpt below is the record exactly as published.

Salt Rising Bread II Put into a qt pitcher or .iar 1 pt boiling water, 1 teasp sugar, and % teasp each soda and salt. When cool enough to bear your hand in it, add flour to make a thick batter, beat well, and put the jar or pitcher m a vessel filled with hot v/ater but not hot enough to scald the mixture. Keep up a uniform temperature until the "rising" is light. If set early in the morning, it will be ready just before noon to make sponge. Add 1 qt warm milk and flour to make a sponge. Set in a warm place and when light make into loaves and let them rise again. Care should be taken not to let them rise too long, or the bread will be dry and tasteless. — [Mrs. J, A. W., Mo. Directions for Steaming Bread For moulds, if you do not have the boughten ones, use l-lb baking powder cans, or cottolene cans, or small lard pails, with covers to fit snugly. Butter the inside of the moulds well, and also the inside of the covers. Fill the moulds no more than two-thirds full, to allow space for swelling. If you do not own 2 0 FARM AND HOME COOK BOOK a "steamer," it is a good plan to set the covered mould inside of a larger vessel with a thin little piece of wood in the bottom, and fill the outside vessel with boiling water to within an inch of the top of the mould, but no more, as otherwise the water would leak into the mould while boiling. Cover the outside vessel securely, and boil steadily for the length of time the recipe calls for. It is important that the water should not stop boiling until the bread is done, otherwise the bread will be soggy. Have a kettle of hot boiling v/ater always in readiness, and if necessary add a little water to the steaming vessel, if the water in it boils away too much. When done remove the cover from the mould, and put the bread in the oven about 5 or 10 minutes, to dry and brown. — [A. G., Mass. Entire Wheat Bread Sift 2 V2 cups entire wheat flour with 1 scant teasp soda and V2 teasp salt, add 1 cup buttermilk. Mix well, then turn into greased pans and bake V2 hour. If liked 1 or 2 tablesp sugar may be added. — [J. B. J., O. Baked Graham Bread To V2 cup molasses or scant % cup brown sugar add V2 cup each white flour and corn meal, 2 cups each graham flour and sour milk, and 1 teasp soda dissolved in a little warm water, added last. Bake in 1-lb baking powder cans, about % hour. — [Mrs. B. W. A., Cal. Steamed Graham Bread To 1 % cups graham flour add 1 cup wheat flour, ^/^ cup corn, meal, 1 teasp baking powder, i/^ cup sugar, 1 egg, 2 tablesp butter, 1 cup each sweet milk and buttermilk in which dissolve 1 teasp soda, 1 % cups molasses, and a pinch salt. Steam 2 hours, then bake 2 0 minutes. — [Mrs. E. V., N. Y. Raised Graham Bread I Early in the morning scald 1 pt fresh milk, and while hot add 1 teasp butter or lard, and small pinch soda. When luke- warm add 1 cake compressed yeast dissolved in a little luke- warm water. Mix well, then add 1 qt graham flour, 1 pt wheat flour, V2 cup sugar, and 1 teasp salt

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