Rye Bread. — Scald a pint of milk and dissolve in it a
teaspoonful each of butter and salt ; when cool, work .in
half a cake of compressed yeast, with enough fine flour to
make a thick batter, and beat this well till the batter is full
of air bubbles ; now cover it, and let it stand in a warm
place until morning. Next morning work in lightly enough
rye flour to make a soft dough, and, when sufficiently
kneaded, divide this dough into two loaves ; shape them.
38
BREAD, CAKES, AND BISCUITS.
place in greased bread-pans, cover, and let them stand in
a warm place to rise again. When light, bake in a
moderate oven (300° Falir.) for one hour. Remember
that rye bread must never be as stiff as white bread, nor
does it require so much kneading. Formerly the sponge
for rye bread was set with barley meal, which may perhaps
account for its loss of general favour.
Salt Bread. — Make a thick batter with fine flour and a
pint of scalding water, then add half a teaspoonful of salt✪ Rye Bread,
and beat it till quite smooth and full of air bubbles. Now
cover it closely, stand it in a pan of warm water, and keep
it in a warm place till the next morning. Next day scald
a pint of milk, and set it aside until it is tepid, then add a
teaspoonful of salt and enough flour to make a batter that
will drop, but not pour, from the spoon. The salted batter
prepared the previous night should now be very light, and
have acquired a decidedly disagreeable smell ; beat these
two batters thoroughly and steadily together for quite
three minutes, then cover with a cloth, stand the basin in
a pan of warm water, and set it to rise in a very warm
place till light (about two hours) ; now work in enough
flour to make a nice dough, knead thoroughly until it is a
perfectly smooth and springy mass, then divide it up,
shape it into loaves, place these in a buttered pan, cover
with a towel, and when very light bake in a moderate oven
(300° Fahr.) for an hour. This dough must be kept very
much warmer than ordinary yeast dough, or it will not rise
properly ; but when carefully made it is said to be more
digestible than any other kind of bread. This dough
mikes very nice Grissini, or “ salt sticks,” if divided up into
strips lOin. or 12in. long by lin. wide, rolled into sticks with
your well-floured hands, and baked.
Sandwich Bread. — This tread, when prepared by bakers,
is usually baked in special tins, some called sandwich tins
having sliding lids, whilst double or box tins are constantly
used for this purpose. The following, however, makes a
HOUSEHOLD AND FANCY BREADS. 39
✪ Sandwich Bread
Page 25 · 4 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
Rye Bread. — Scald a pint of milk and dissolve in it a teaspoonful each of butter and salt ; when cool, work .in half a cake of compressed yeast, with enough fine flour to make a thick batter, and beat this well till the batter is full of air bubbles ; now cover it, and let it stand in a warm place until morning. Next morning work in lightly enough rye flour to make a soft dough, and, when sufficiently kneaded, divide this dough into two loaves ; shape them.
place in greased bread-pans, cover, and let them stand in a warm place to rise again. When light, bake in a moderate oven (300° Falir.) for one hour. Remember that rye bread must never be as stiff as white bread, nor does it require so much kneading. Formerly the sponge for rye bread was set with barley meal, which may perhaps account for its loss of general favour.
Salt Bread. — Make a thick batter with fine flour and a pint of scalding water, then add half a teaspoonful of salt, and beat it till quite smooth and full of air bubbles. Now cover it closely, stand it in a pan of warm water, and keep it in a warm place till the next morning. Next day scald a pint of milk, and set it aside until it is tepid, then add a teaspoonful of salt and enough flour to make a batter that will drop, but not pour, from the spoon. The salted batter prepared the previous night should now be very light, and have acquired a decidedly disagreeable smell ; beat these two batters thoroughly and steadily together for quite three minutes, then cover with a cloth, stand the basin in a pan of warm water, and set it to rise in a very warm place till light (about two hours) ; now work in enough flour to make a nice dough, knead thoroughly until it is a perfectly smooth and springy mass, then divide it up, shape it into loaves, place these in a buttered pan, cover with a towel, and when very light bake in a moderate oven (300° Fahr.) for an hour. This dough must be kept very much warmer than ordinary yeast dough, or it will not rise properly ; but when carefully made it is said to be more digestible than any other kind of bread. This dough makes very nice Grissini, or “ salt sticks,” if divided up into strips lOin. or 12in. long by lin. wide, rolled into sticks with your well-floured hands, and baked.
Sandwich Bread. — This tread, when prepared by bakers, is usually baked in special tins, some called sandwich tins having sliding lids, whilst double or box tins are constantly used for this purpose. The following, however, makes a
Records on this page
Rye BreadRice BreadSalt BreadSandwich Bread