The yeast may be compressed, as Fleischman's, dried, as
Royal, or home-made yeast. The amount used varies
with the length of time of rising. The liquid may be water,
potato water, milk or milk and water. Water should be
boiled and cooled to lukewarm; milk should be scalded.
For potato water cook 2 medium potatoes in 1 qt. water;
when soft, press through a ricer and add to water in
which potatoes were cooked.
A temperature of about 80°F. is best for yeast mixtures
during rising.
to 425
B. YEAST MIXTURES
BREAD, ROLLS AND BUNS
TABLE X.
Proportions for White Bread.
Individual.
1 lb. loaf.
4 1-lb. loaves.
About % c.
}/2 cake,
for 2]/2 to 3 hours
1 c.
1 T.
1 T.
1 T.
3 c.
4 c. liquid.
1 tb. salt.
1 tb. sugar.
1 tb. lard.
3 qts. flour.
3^8 cake or
}/2 yeast cake for 10 to 12 hours or
3^ c. home made yeast or
2 cakes for 5 to 6 hours.
3^ c. luke warm water.
c. or
1 tb.
3^ cake
2tb.
FLOUR MIXTURES
205
Make Sponge
1. Heat liquid, add salt, sugar and lard; cool to lukewarm.
2. Add yeast cake, dissolved in lukewarm water.
3. Add flour (about l}/2 c. to 1 c. liquid), to make batter
or sponge."
4. Beat thoroughly until bubbles form.
5. If sponge is set over night, cover in a warm place,
not hot, to rise until foamy.
Make Dough
1. Add flour to make a dough just stiff enough to be
handled.
2. Turn dough on lightly floured board.
3. Knead until elastic; add only enough flour to prevent
sticking.
4. Return dough to bowl, moisten top; cover, set to rise
until double in bulk.
Shape into Loaves
1. Turn dough out on lightly floured board.
2. Knead slightly to break up large gas bubbles.
3. Divide and shape into loaves.
4. Put into greased pans; cover lightly in a warm place
on a board or rack to rise.
5. When nearly double in bulk, bake in a moderate oven.
Temp.— 350°F., increase to 400°F.
Time. — Individual, 30 mins. 1 lb. loaf, 50 to 60 mins.
TABLE XI.
Proportions for Brown Bread
Individual
1 lb. loaf.
4 1-lb loaves.
1 c.
1 T.
13^ T.
1 T.
1 c.
13^ c.
1 qt. potato water.
1 tb. salt.
1 ^ tb. molasses.
1 tb. fat.
4 c. bread flour.
About 7 c. Graham flour.
}/2 yeast cake — 10 to 12 hours.
2 yeast cakes — 5 to 6 hours.
34 c. lukewarm water.
y2 cake (2 to 3 hrs.)
1 tb.
% cake.
^2 cake.
2tb.
206
CANADIAN COOK BOOK
1. Make as White Bread. It is necessary to have the
dough as soft as possible. A larger proportion of Graham
flour may be used if a coarser bread is desired.
ROLLED OATS BREAD.
2 c. rolled oats.
2 c. boiling water.
2 T. salt.
2 tb. lard.
\i c. brown sugar or molasses.
1 yeast cake dissolved in
Y2 c. lukewarm water.
About 4 c. bread flour✪ Rolled Oats Bread.
1. Pour boiling water over rolled oats; add salt, lard and
molasses.
2. Cool to lukewarm; add dissolved yeast.
3. Add flour to make a sponge, set to rise.
4. Finish as White Bread.
ROLLS.
3^c.
M tb.
% to 1 c.
1 tb.
y2 cake
(21^ to 3 hrs.)
c. milk,
tb. sugar,
tb. butter.
T. salt,
c. flour.
/4 c. lukewarm water.
3^ yeast cake (if set at night), 9 to 10 hrs.
1 yeast cake, 5 to 6 hrs.
1. Scald milk, add sugar, butter and salt.
2. Cool to lukewarm.
3. Add yeast, dissolved in lukewarm water.
4. Add flour to make sponge, beat until very light ; cover,
set in Vv^arm place to rise.
5. When foamy, add flour to make a dough. ✪ Rolls
Page 61 · 2 recipe records on this page
Presented as published in 1924. 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
The yeast may be compressed, as Fleischman's, dried, as Royal, or home-made yeast. The amount used varies with the length of time of rising. The liquid may be water, potato water, milk or milk and water. Water should be boiled and cooled to lukewarm; milk should be scalded. For potato water cook 2 medium potatoes in 1 qt. water; when soft, press through a ricer and add to water in which potatoes were cooked.
A temperature of about 80°F. is best for yeast mixtures during rising.
B. YEAST MIXTURES
BREAD, ROLLS AND BUNS
TABLE X.
Proportions for White Bread.
Individual.
1 lb. loaf.
4 1-lb. loaves.
About % c.
}/2 cake, for 2]/2 to 3 hours
1 c. 1 T. 1 T. 1 T.
3 c.
4 c. liquid. 1 tb. salt. 1 tb. sugar. 1 tb. lard. 3 qts. flour.
3^8 cake or
}/2 yeast cake for 10 to 12 hours or 3^ c. home made yeast or 2 cakes for 5 to 6 hours. 3^ c. luke warm water.
c. or
1 tb.
3^ cake 2tb.
Make Sponge
1. Heat liquid, add salt, sugar and lard; cool to lukewarm.
2. Add yeast cake, dissolved in lukewarm water.
3. Add flour (about l}/2 c. to 1 c. liquid), to make batter or sponge."
4. Beat thoroughly until bubbles form.
5. If sponge is set over night, cover in a warm place, not hot, to rise until foamy.
Make Dough
1. Add flour to make a dough just stiff enough to be handled.
2. Turn dough on lightly floured board.
3. Knead until elastic; add only enough flour to prevent sticking.
4. Return dough to bowl, moisten top; cover, set to rise until double in bulk.
Shape into Loaves
1. Turn dough out on lightly floured board.
2. Knead slightly to break up large gas bubbles.
3. Divide and shape into loaves.
4. Put into greased pans; cover lightly in a warm place on a board or rack to rise.
5. When nearly double in bulk, bake in a moderate oven.
Temp.— 350°F., increase to 400°F.
Time. — Individual, 30 mins. 1 lb. loaf, 50 to 60 mins.
TABLE XI.
Proportions for Brown Bread
Individual
1 lb. loaf.
4 1-lb loaves.
1 c. 1 T. 13^ T. 1 T. 1 c. 13^ c.
1 qt. potato water.
1 tb. salt.
1 ^ tb. molasses.
1 tb. fat.
4 c. bread flour.
About 7 c. Graham flour.
}/2 yeast cake — 10 to 12 hours.
2 yeast cakes — 5 to 6 hours. 34 c. lukewarm water.
y2 cake (2 to 3 hrs.) 1 tb.
% cake. ^2 cake. 2tb.
1. Make as White Bread. It is necessary to have the dough as soft as possible. A larger proportion of Graham flour may be used if a coarser bread is desired.
ROLLED OATS BREAD.
2 c. rolled oats. 2 c. boiling water. 2 T. salt. 2 tb. lard.
\i c. brown sugar or molasses. 1 yeast cake dissolved in Y2 c. lukewarm water. About 4 c. bread flour.
1. Pour boiling water over rolled oats; add salt, lard and molasses.
2. Cool to lukewarm; add dissolved yeast.
3. Add flour to make a sponge, set to rise.
4. Finish as White Bread.
ROLLS.
3^c.
M tb.
% to 1 c. 1 tb.
y2 cake
(21^ to 3 hrs.)
c. milk, tb. sugar, tb. butter. T. salt, c. flour.
/4 c. lukewarm water. 3^ yeast cake (if set at night), 9 to 10 hrs. 1 yeast cake, 5 to 6 hrs.
1. Scald milk, add sugar, butter and salt.
2. Cool to lukewarm.
3. Add yeast, dissolved in lukewarm water.
4. Add flour to make sponge, beat until very light ; cover, set in Vv^arm place to rise.
5. When foamy, add flour to make a dough.
Records on this page
Rolled Oats BreadRolls