l, and set it aside to rise in a wann place at a
temperature of about S5^ to 9CJ° F,; (G) when the dough has ri.sen until it is
A MANUAL OP HOMEMAKtSG
ssa
Vmvst ite origliMJ aise, woric il down b^ foldaiif tht
iDoonrcrihc doiisb acMO, ftod alUiw it U» rte imlll il bfti
bf ow^lalf; (8) timpe tbrn dcMigJi into IcMire^ ami plm
fMiM, filUng the pum about half full; (9) alkm tlw loaw to
mm double in bulk when the dough will bepn to fottow the
pBDi; (10) bake the loaveB for 50 to 60 roinutee in a
a lemptTsture from 3W to 400° V.; the bread ahouU
at tht» f^d of 15 tmnui««; (11) remove the bread from the
fcMir
m
tifitiltlifx
of Cha
to
nil
and place the loavm where they will cool quickly; do not eoircr Hm Uiad
while it ia hot; ( 12) if a aoft, afainy eruat ta desired, greaae the mil 6 n»
otci before the baking ia completed.
rS9
betwdT
For VBiiation in kind of hreodf uae the recipes and dircctiona lor \
wlutc bread, sulMtitutitig* according to the following wa^gm
flour or oensala for part of the white flour. The ^uhntitutea may be *
ID llfgar pfoportionn than are hrre indioited, but the loavw will not be m
tight or BO fliinilar to white bread.
Entire whvat brt^: 6 cupa entire wheat flour, 2 cupa white bread fiour.
Follow the gemaiil diraclions,
C^rahain bmd: 6 eupe graham ilour, 2 cups white bread flour. Fotiow
the gmerat diroetionn, ~
Rolled ohU bread (not kneaded): IH cups roUed oata, 5%
bread flcmr, J'uur IxiUing milk or othiT liquid over the oata, tlie aalt, i
the augar. When thr mixture is lukr^warm, add the yeasit. Add tlu!^ f
and beat the dough woU. Wlxm if Uns ihmUM in l»ulk» l>cftt it welL
if into grcaaed brfod tiitn. When it Um doubltxi in bulk, Lmki? it for !
hour. Generally mol oases or brown sugar is used instead o( granu
sugar,
Hfjllivi rmU hrciid {knviuhK\):2 cufw rolled oats, 6 cupe white bma4J
Arid iUv tmilini;^ litjuid to the rolled oatd. the salt, thesugiir, and thai
mtc; whrn i\w mixture is lukewarm, add the yeast. I'hcn add the1
km lid th<^ duuKh^ and proceed according to the general dirvctiona.
Rii-e brt^nil: 'J inj|»« cooked rice, rice watt^r for liquid, 3 cufia graham floor,'
5*4 cufM wluie hrrwl flour. Boil ^ cup of rice in 2 quarta ol unaallel
wnUT for from 15 tn 20 minutes. Drain the nee, and dry it aofncwliaL
Follow tho general dirc»ctions.
Whrat bread fbrtiadcruiiilm): 2 cups breadcrumbs, &H <*upa whil«
bread flour. Add thi' ^Milling liquid to the breadcrumbs, sugar, shortcnini;
and •uilt. \Vlicn th<» mivtiin* is luki^warm, follow the genrral directjocia,
Wheiit hn*iid (homt»-groijnd wlieat): 4 cups home-ground wheat, 4 to
4)4 cup« white hn*nd flour. Follow the general directions,
l^tato flour l»re!ul: 2 rap* potato flour, 5H cups white bread floor.
Follow the genemi directions,
Hyc bread: 3 cupa r>'e flour, 4}4 cupa white bread tlour. Follow tbo
d
YEAST BREAD
general dirpftions. Since the dough is soft and aticky, it is difficult to
knead; but do not let this tempt you to add more white flour.
Barley bread: 414 cups homisground l)ariey meal, 4^2 cnip^ white l:)read
flour. Follow the general directions. One cup of barley makes l^i cups
of barley meal.
Com brcMid: 2 cups cornflour, 7 cupa wiiite bread dour. Follow the
general directions,
Cmnbination yeast breads (3 loaves)*
Directions for making these combination breadii follow the recipes*
Potato Bread
Page 285
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
l, and set it aside to rise in a wann place at a
temperature of about S5^ to 9CJ° F,; (G) when the dough has ri.sen until it is
A MANUAL OP HOMEMAKtSG
ssa
Vmvst ite origliMJ aise, woric il down b^ foldaiif tht
iDoonrcrihc doiisb acMO, ftod alUiw it U» rte imlll il bfti
bf ow^lalf; (8) timpe tbrn dcMigJi into IcMire^ ami plm
fMiM, filUng the pum about half full; (9) alkm tlw loaw to
mm double in bulk when the dough will bepn to fottow the
pBDi; (10) bake the loaveB for 50 to 60 roinutee in a
a lemptTsture from 3W to 400° V.; the bread ahouU
at tht» f^d of 15 tmnui««; (11) remove the bread from the
fcMir
m
tifitiltlifx
of Cha
to
nil
and place the loavm where they will cool quickly; do not eoircr Hm Uiad
while it ia hot; ( 12) if a aoft, afainy eruat ta desired, greaae the mil 6 n»
otci before the baking ia completed.
rS9
betwdT
For VBiiation in kind of hreodf uae the recipes and dircctiona lor \
wlutc bread, sulMtitutitig* according to the following wa^gm
flour or oensala for part of the white flour. The ^uhntitutea may be *
ID llfgar pfoportionn than are hrre indioited, but the loavw will not be m
tight or BO fliinilar to white bread.
Entire whvat brt^: 6 cupa entire wheat flour, 2 cupa white bread fiour.
Follow the gemaiil diraclions,
C^rahain bmd: 6 eupe graham ilour, 2 cups white bread flour. Fotiow
the gmerat diroetionn, ~
Rolled ohU bread (not kneaded): IH cups roUed oata, 5%
bread flcmr, J'uur IxiUing milk or othiT liquid over the oata, tlie aalt, i
the augar. When thr mixture is lukr^warm, add the yeasit. Add tlu!^ f
and beat the dough woU. Wlxm if Uns ihmUM in l»ulk» l>cftt it welL
if into grcaaed brfod tiitn. When it Um doubltxi in bulk, Lmki? it for !
hour. Generally mol oases or brown sugar is used instead o( granu
sugar,
Hfjllivi rmU hrciid {knviuhK\):2 cufw rolled oats, 6 cupe white bma4J
Arid iUv tmilini;^ litjuid to the rolled oatd. the salt, thesugiir, and thai
mtc; whrn i\w mixture is lukewarm, add the yeast. I'hcn add the1
km lid th<^ duuKh^ and proceed according to the general dirvctiona.
Rii-e brt^nil: 'J inj|»« cooked rice, rice watt^r for liquid, 3 cufia graham floor,'
5*4 cufM wluie hrrwl flour. Boil ^ cup of rice in 2 quarta ol unaallel
wnUT for from 15 tn 20 minutes. Drain the nee, and dry it aofncwliaL
Follow tho general dirc»ctions.
Whrat bread fbrtiadcruiiilm): 2 cups breadcrumbs, &H <*upa whil«
bread flour. Add thi' ^Milling liquid to the breadcrumbs, sugar, shortcnini;
and •uilt. \Vlicn th<» mivtiin* is luki^warm, follow the genrral directjocia,
Wheiit hn*iid (homt»-groijnd wlieat): 4 cups home-ground wheat, 4 to
4)4 cup« white hn*nd flour. Follow the general directions,
l^tato flour l»re!ul: 2 rap* potato flour, 5H cups white bread floor.
Follow the genemi directions,
Hyc bread: 3 cupa r>'e flour, 4}4 cupa white bread tlour. Follow tbo
d
YEAST BREAD
general dirpftions. Since the dough is soft and aticky, it is difficult to
knead; but do not let this tempt you to add more white flour.
Barley bread: 414 cups homisground l)ariey meal, 4^2 cnip^ white l:)read
flour. Follow the general directions. One cup of barley makes l^i cups
of barley meal.
Com brcMid: 2 cups cornflour, 7 cupa wiiite bread dour. Follow the
general directions,
Cmnbination yeast breads (3 loaves)*
Directions for making these combination breadii follow the recipes*
Potato Bread