Bread Dough.—Pour sponge into bread pan or mixer, add the other
three cups warm water, and gradually mix in the rest of the warm flour sifted
with the salt. The dough should not be dry but just stiff enough to handle.
Turn it on to a warm board and knead until smooth and full of large holes when
cut. Return to a warm greased pan, brush over the top of the dough with
melted lard or warm water to prevent a crust forming. Cover the pan with a
clean cloth, and board or tin.
First Rising. Leave to rise in a warm (not hot) place out of a draught, or
stand pan in a.bath of warm water. Keep the dough at a temperature of about
65° F., and if water surrounds it keep that at 100° F. If bread is raised over
night cover with a blanket.
When dough has doubled its bulk it is ready to be made into loaves, but if
it is necessary to leave it a while longer cut the dough down to check fermenta-
tion. This may be done once or twice and the dough will rise again. Cutting
dough is supposed to make a finer grained loaf.
Loaves. To shape loaves, turn dough on to a floured board, knead lightly
to evenly distribute the COs, divide dough into four equal parts, knead each into
a smooth loaf which should half fill a warm, greased and floured bread tin.
Second Rising. Cover loaves with a cloth and put to rise in a warm place,
and when the dough fills the pans place them at the bottom of a hot oven. The
heat should gradually decrease.
Baking. A 1% lb. loaf of bread bakes in about one hour. Bread when
cooked shrinks from the sides of the bread tin and rings hollow when knocked
sharply.
The Care of Bread. Cool bread, uncovered, on wire cooler to make a crisp
crust. Keep in airtight ventilated tin or earthen crock.»
Note—Bread Without a Sponge. It is not necessary to set a sponge for
bread. All the water may be added to the yeast and sugar at first, and the flour
may all be added gradually to make a dough straightaway. The sponge is made to
start the yeast growth and to increase the number of yeast plants to raise the
dough.
Butter and Lard in Bread. If butter and lard are used, take two level table-
spoons of each to the above quantities. Melt these in boiling water, cool and
when lukewarm add water and fats to the sponge or yeast and proceed as above.
Potato and fat in bread help to keep it moist but are not necessary.
Graham Bread.
Make as for white bread, using equal quantities of white and graham flour.
EE,
BREAD AND BREAD. MAKING 47
Wholemeal Bread.
2 cups boiling water. 5%4 cups wholemeal flour.
2 tbsp. molasses or brown sugar. ly, . toSp.acale.
1 yeast cake. ;
Add boiling water to molasses or sugar, when lukewarm add yeast cake and
dissolve. Stir in half the flour and beat well. Add the rest of the flour with the
salt and continue beating. Cover and put to rise until double in bulk. Then
beat again thoroughly to distribute evenly the gas. Half fill prepared bread tins
with the dough. Set to rise until dough fills tins. Bake in a hot oven about one
hour. This quantity makes three loaves.
Parker House Rolls.
ies capimilk, Ise thspsibutter
1 tbsp. sugar. Lie tpsp:. lard:
1% yeast cake. 3. cups (about) flour.
2 tbsp. warm water. Leeitcp=ssalt:
✪ Wholemeal Bread
Page 28 · 3 recipe records on this page
Presented as published in 1913. 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
Bread Dough.—Pour sponge into bread pan or mixer, add the other three cups warm water, and gradually mix in the rest of the warm flour sifted with the salt. The dough should not be dry but just stiff enough to handle. Turn it on to a warm board and knead until smooth and full of large holes when cut. Return to a warm greased pan, brush over the top of the dough with melted lard or warm water to prevent a crust forming. Cover the pan with a clean cloth, and board or tin.
First Rising. Leave to rise in a warm (not hot) place out of a draught, or stand pan in a.bath of warm water. Keep the dough at a temperature of about 65° F., and if water surrounds it keep that at 100° F. If bread is raised over night cover with a blanket.
When dough has doubled its bulk it is ready to be made into loaves, but if it is necessary to leave it a while longer cut the dough down to check fermentation. This may be done once or twice and the dough will rise again. Cutting dough is supposed to make a finer grained loaf.
Loaves. To shape loaves, turn dough on to a floured board, knead lightly to evenly distribute the COs, divide dough into four equal parts, knead each into a smooth loaf which should half fill a warm, greased and floured bread tin.
Second Rising. Cover loaves with a cloth and put to rise in a warm place, and when the dough fills the pans place them at the bottom of a hot oven. The heat should gradually decrease.
Baking. A 1% lb. loaf of bread bakes in about one hour. Bread when
cooked shrinks from the sides of the bread tin and rings hollow when knocked sharply.
The Care of Bread. Cool bread, uncovered, on wire cooler to make a crisp crust. Keep in airtight ventilated tin or earthen crock.»
Note—Bread Without a Sponge. It is not necessary to set a sponge for bread. All the water may be added to the yeast and sugar at first, and the flour may all be added gradually to make a dough straightaway. The sponge is made to
start the yeast growth and to increase the number of yeast plants to raise the dough.
Butter and Lard in Bread. If butter and lard are used, take two level tablespoons of each to the above quantities. Melt these in boiling water, cool and when lukewarm add water and fats to the sponge or yeast and proceed as above. Potato and fat in bread help to keep it moist but are not necessary.
Graham Bread.
Make as for white bread, using equal quantities of white and graham flour.
EE,
BREAD AND BREAD. MAKING 47
Wholemeal Bread.
2 cups boiling water. 5%4 cups wholemeal flour. 2 tbsp. molasses or brown sugar. ly, . toSp.acale. 1 yeast cake. ;
Add boiling water to molasses or sugar, when lukewarm add yeast cake and dissolve. Stir in half the flour and beat well. Add the rest of the flour with the salt and continue beating. Cover and put to rise until double in bulk. Then beat again thoroughly to distribute evenly the gas. Half fill prepared bread tins with the dough. Set to rise until dough fills tins. Bake in a hot oven about one hour. This quantity makes three loaves.
Parker House Rolls.
ies capimilk, Ise thspsibutter 1 tbsp. sugar. Lie tpsp:. lard:
1% yeast cake. 3. cups (about) flour. 2 tbsp. warm water. Leeitcp=ssalt:
Records on this page
Wholemeal BreadParker House RollsHot Cross Buns