Steep half a cup of loose hops in one quart of boiling
water.) in a granite kettle, five minutes. Mix one cup of
flour.) one fourth of a cup of sugar., and one tahlespoonful of
salt✪ Hop Yeast. Strain the hop liquor, and pour it boiling into the flour
mixture. Boil one minute, or till thick. When cooled,
add one cup of yeast.
Water
^ 2 quarts sifted (new-process) flour.
1 teaspoonful salt.
1 tablespoonful sugar.
1 tablespoonful butter, or drip-
pings, or lard.
Bread.
% cup liquid yeast, or,
cake compressed yeast, dis-
solved in 3^ cup water.
1 pint lukewarm water.
Sift the flour, and fill the measure lightly, not heaping,
nor shaken down. Turn it into a large bowl holding about
64 The Boston Cook Book,
four quarts. Eeserve one cup of flour to add at the last if
needed, and to use on the board. Mix the salt and sugar
with the flour ; rub in the shortening until fine, like meal.
Mix the yeast with the water. If compressed yeast be
used, dissolve one fourth of a cake in half a cup of water.
This is in addition to the pint of water to be used in mix-
ing. Pour the liquid mixture into the centre of the flour,
mixing it well with a broad knife or a strong spoon. Scrape
the dr}^ flour from the sides and bottom of the bowl, bring-
ing the knife up through the dough, and turning the mass
over and over until no dr}^ flour is left. If it be too soft
to be handled easil}^, add a little of the reserved cup of
flour. If too stifl*, add more water. Knead it half an
hour, or till smooth and flne-grained. Cover, and let it
rise until it doubles its bulk. Cut it down ; let it rise again ;
divide into four parts, then shape into loaves, putting two
in each pan, or reserve some for biscuit. Cover and let it
rise again to the top of the pan. Bake in a hot oven nearly
an hour.
1 tablespoonful sugar.
Measure the milk after scalding, and put it in the mixing-
bowl ; add the butter, sugar, and salt. When cool, add the
yeast, and then stir in the flour, adding it gradually after
five cups are in, that it maj^ not be too stifl* ; use just
enough to knead it. Knead till smooth and elastic. Cover ;
let it rise till light ; cut it down ; divide into four parts ;
shape into loaves or biscuit. Let it rise again in the pans.
Bake forty or fifty minutes.
The same proportions as in the preceding rule, except
that about one cup less of flour is used, and the dough is
not kneaded. Mix it with a knife, cutting it through and
Milk Bread, l^To. 1.
1 pint milk, scalded and cooled.
1 tablespoonful butter, melted in
the hot milk.
1 teaspoonful salt.
3^ cup yeast.
6 or 7 cups flour.
Milk Bread, JSTo. 2 (not kneaded).
The Boston Cook Book.
6s
turning and working it over until all the dry flour is well
mixed with the other materials. Mix it just soft enough
to be shaped into a loaf after it has risen. Scrape the
dough from the sides of the bowl ; smooth the top with
a knife ; cover and let it rise. Shape it into loaves, and
when well risen bake about forty minutes.
Water Bread (with a Sponge).
1 tablespoonf 111 butter.
1 teaspoonful salt.
1 tablespoonful sugar.
1 pint water.
3^2 cup yeast, scant.
About 2 quarts flour.
✪ Milk Bread, No. 1
Page 44 · 4 recipe records on this page
Presented as published in 1884. 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
Steep half a cup of loose hops in one quart of boiling water in a granite kettle, five minutes. Mix one cup of flour, one fourth of a cup of sugar, and one tablespoonful of salt. Strain the hop liquor, and pour it boiling into the flour mixture. Boil one minute, or till thick. When cooled, add one cup of yeast.
Water
^ 2 quarts sifted (new-process) flour. 1 teaspoonful salt. 1 tablespoonful sugar. 1 tablespoonful butter, or drippings, or lard.
Bread.
% cup liquid yeast, or,
cake compressed yeast, dissolved in 3^ cup water. 1 pint lukewarm water.
Sift the flour, and fill the measure lightly, not heaping, nor shaken down. Turn it into a large bowl holding about
64 The Boston Cook Book,
four quarts. Eeserve one cup of flour to add at the last if needed, and to use on the board. Mix the salt and sugar with the flour ; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast be used, dissolve one fourth of a cake in half a cup of water. This is in addition to the pint of water to be used in mixing. Pour the liquid mixture into the centre of the flour, mixing it well with a broad knife or a strong spoon. Scrape the dry flour from the sides and bottom of the bowl, bringing the knife up through the dough, and turning the mass over and over until no dr}^ flour is left. If it be too soft to be handled easily, add a little of the reserved cup of flour. If too stifl*, add more water. Knead it half an hour, or till smooth and fine-grained. Cover, and let it rise until it doubles its bulk. Cut it down ; let it rise again ; divide into four parts, then shape into loaves, putting two in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven nearly an hour.
1 tablespoonful sugar.
Measure the milk after scalding, and put it in the mixing bowl ; add the butter, sugar, and salt. When cool, add the yeast, and then stir in the flour, adding it gradually after five cups are in, that it may not be too stiff ; use just enough to knead it. Knead till smooth and elastic. Cover ; let it rise till light ; cut it down ; divide into four parts ; shape into loaves or biscuit. Let it rise again in the pans. Bake forty or fifty minutes.
The same proportions as in the preceding rule, except that about one cup less of flour is used, and the dough is not kneaded. Mix it with a knife, cutting it through and
Milk Bread, l^To. 1.
1 pint milk, scalded and cooled. 1 tablespoonful butter, melted in the hot milk.
1 teaspoonful salt. 3/4 cup yeast. 6 or 7 cups flour.
Milk Bread, JSTo. 2 (not kneaded).
The Boston Cook Book.
6s
turning and working it over until all the dry flour is well mixed with the other materials. Mix it just soft enough to be shaped into a loaf after it has risen. Scrape the dough from the sides of the bowl ; smooth the top with a knife ; cover and let it rise. Shape it into loaves, and when well risen bake about forty minutes.
Water Bread (with a Sponge).
1 tablespoonf 111 butter. 1 teaspoonful salt. 1 tablespoonful sugar.
1 pint water.
3^2 cup yeast, scant.
About 2 quarts flour.
Records on this page
Milk Bread No. 1Hop YeastMilk Bread, No. 1Water Bread (with a Sponge)