Potato Bread. — Boiled mashed potato is frequently added
to household bread, and a recipe for its use in this way has
been given in the directions for household bread. A
medium-sized boiled and mashed potato may also be added
to most bread doughs, such as milk bread, sandwich loaf,
&c., the texture of which it is considered to improve, the
moisture it gives keeping the bread fresher for a longer
time.
Pumpernickel. — This is a very coarse form of unbolted
rye bread, almost black in colour, solid in consistency, and
rather acid in flavour. It is used in many parts of
Germany, and when thinly sliced and buttered often forms
a pleasant accompaniment to hors d’ceuvres and savouries
of different kinds. In this country it is usually bought
ready made at the German delicatessen shops.
Queen’s Bread. — Dissolve together Jib. moist sugar and
2Joz. German yeast in a quart of hot water (96deg. Fahr.),
and when blended work it to a sponge with fib. of flour.
When this has risen well add Jib. of butter, loz. of salt, and
mix it well with sufficient flour to bring it to the consist-
ency of rather stiff teacake dough, adding one egg for each
pound of dough. When well mixed let it stay in a warm
place for about half an hour, then make it up into small
cottage loaves ; again let these rise for a littl°, and bake.
If preferred, the dough may be made up with milk and
water, instead of plain water ; whilst with regard to the
quantity of flour it is impossible to give any very definite
amount, but probably from 3lb. to 3jlb. would be sufficient
to work it up to a nice dough.
Rice Bread. — There are two ways of making this bread.
One, which is very good, and used in the Southern States
of North America, is made thus : Beat together three whole
HOUSEHOLD AND FANCY BREADS. 37
eggs till light, then add them to one and a quarter pints of
milk ; now beat into this rather more than lOoz. of Indian
corn meal, about 6oz. or 7oz. of cold boiled rice, a tea-
spoonful of salt, and loz. of warm but not oiled butter ;
when this is thoroughly beaten sprinkle into it two
even dessertspoonfuls of baking powder, and mix in very
quickly ; have ready buttered some round shallow pans,
turn the mixture into these, bake at once in a hot oven for
thirty minutes, and serve very hot. Or, cook Jib. of rice in
hot water till tender enough to sieve, then pour off the
water and stir the rice into 2lb. of ordinary flour; mix
three dessertspoonfuls of yeast and one teaspoonful of salt
with enough of the warm rice water to make it all a smooth
dough ; let this rise in a warm place, shape it into loaves,
and bake from one to one and three-quarter hours, accord-
ing to size. This recipe may be varied according to cir-
cumstances, as it was originally introduced at a time when
flour was very dear. If the rice is cooked in water and
drained off it is always wise to use this water in mixing the
bread, as this increases its nutritive value ; if the rice has
absorbed the water in which it was cooked, naturally fresh
hot water must be used, but at the same time this kind of
bread does not require as much moisture as the ordinary
kinds. In America, where this bread is much liked for its
keeping powers, a little maize meal is mixed with the
ordinary flour, or a boiled and mashed potato is added as
recommended for potato bread, and milk or milk and water
is used instead of plain water. ✪ Rye Bread
Page 24 · 3 recipe records on this page
Presented as published in 1902. 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
Potato Bread. — Boiled mashed potato is frequently added to household bread, and a recipe for its use in this way has been given in the directions for household bread. A medium-sized boiled and mashed potato may also be added to most bread doughs, such as milk bread, sandwich loaf, &c., the texture of which it is considered to improve, the moisture it gives keeping the bread fresher for a longer time.
Pumpernickel. — This is a very coarse form of unbolted rye bread, almost black in colour, solid in consistency, and rather acid in flavour. It is used in many parts of Germany, and when thinly sliced and buttered often forms a pleasant accompaniment to hors d’ceuvres and savouries of different kinds. In this country it is usually bought ready made at the German delicatessen shops.
Queen's Bread. — Dissolve together 1lb. moist sugar and 2.5oz. German yeast in a quart of hot water (96deg. Fahr.), and when blended work it to a sponge with 1lb. of flour. When this has risen well add 1lb. of butter, 1oz. of salt, and mix it well with sufficient flour to bring it to the consistency of rather stiff teacake dough, adding one egg for each pound of dough. When well mixed let it stay in a warm place for about half an hour, then make it up into small cottage loaves ; again let these rise for a little, and bake. If preferred, the dough may be made up with milk and water, instead of plain water ; whilst with regard to the quantity of flour it is impossible to give any very definite amount, but probably from 3lb. to 3.5lb. would be sufficient to work it up to a nice dough.
Rice Bread. — There are two ways of making this bread. One, which is very good, and used in the Southern States of North America, is made thus : Beat together three whole
eggs till light, then add them to one and a quarter pints of milk ; now beat into this rather more than 10oz. of Indian corn meal, about 6oz. or 7oz. of cold boiled rice, a teaspoonful of salt, and 1oz. of warm but not oiled butter ; when this is thoroughly beaten sprinkle into it two even dessertspoonfuls of baking powder, and mix in very quickly ; have ready buttered some round shallow pans, turn the mixture into these, bake at once in a hot oven for thirty minutes, and serve very hot. Or, cook 1lb. of rice in hot water till tender enough to sieve, then pour off the water and stir the rice into 2lb. of ordinary flour; mix three dessertspoonfuls of yeast and one teaspoonful of salt with enough of the warm rice water to make it all a smooth dough ; let this rise in a warm place, shape it into loaves, and bake from one to one and three-quarter hours, according to size. This recipe may be varied according to circumstances, as it was originally introduced at a time when flour was very dear. If the rice is cooked in water and drained off it is always wise to use this water in mixing the bread, as this increases its nutritive value ; if the rice has absorbed the water in which it was cooked, naturally fresh hot water must be used, but at the same time this kind of bread does not require as much moisture as the ordinary kinds. In America, where this bread is much liked for its keeping powers, a little maize meal is mixed with the ordinary flour, or a boiled and mashed potato is added as recommended for potato bread, and milk or milk and water is used instead of plain water.
Records on this page
Rye BreadQueen’s BreadRice Bread