up twice and fall; take it at the second drop.
Add the rest of the water and the other ingre-
dients; make a firm dough (best with winter
wheat flour). Let rest for fifteen minutes; then
run through the rollers twenty times. Scale and
mold at once in the usual baking tins; cut over
five times, let prove up moist, give three-quarter
proof, and bake in steam in a solid heat.
This bread became well known during the
Columbian Exposition. The old treatment of
the sponge bleaches the flour, and the rolling
gives a very fine white texture and grain, but
of little flavor.
908.— SNOWFLAKE BREAD.
This bread is practically the same as the
Columbia No. 907, and can be made from the
recipe; only set a slack sponge, give it the
second drop, make the dough only medium firm.
Boll, scale, mold and bake in the same manner.
909.— SNOWFLAKE BREAD WITH
BUTTERMILK.
1 gallon water, 1 gallon buttermilk, 2 ozs. yeast,
5 ozs. sugar, 6 ozs. salt, 6 ozs. lard✪ Snowflake Bread with Buttermilk.
Set a medium firm sponge with water and
yeast. Take the sponge when ready; add milk,
sugar, salt and lard and make a medium dough.
Let come up, and run through the break or
rollers twelve times. Scale and mold in the
square box mold, or bake under cover, like the
Milk Bread No. 905.
910.— HOME MADE BREADS.
These breads are made mostly by the straight-
dough method, raised either with ferment or
compressed yeast. Some bakers add cornmeal
in form of mush, or boiled rice. The doughs
are set to rise in the evening, and taken in the
morning. Some of the modern bakers in place
of using stock yeast and ferment, use malt ex-
tract, potato fiour boiled into starch, or add
mashed potatoes to the doughs. This process
keeps the bread moist and adds flavor. A home
made bread should be close grained and of a
solid texture, which is best obtained by making
a medium firm dough. Work it well, and do
not give full proof in baking.
911.— HOME MADE BREAD WITH FER-
MENT.
6 quarts of ferment, 2 quarts water or milk,
5 ozs. salt✪ Home Made Bread with Ferment.
Make a straight dough with the ingredients;
set at 75 to 80 degrees Fahr. Work the dough
well and pen it close up in the trough; let come
up, and work over ; let come up half, then throw
out; scale, mold in the box and form in loaves.
Sugar and lard may be added to this mixture.
It may also be made into French bread or rolls.
912.— HOME MADE BREAD WITH COM-
PRESSED YEAST.
2 gallons water, 2 ozs. yeast, 6 ozs. salt,
6 ozs. sugar, 6 ozs. lard✪ Home Made Bread with Compressed Yeast.
Make a straight dough in the evening at 75
degrees Pahr., using a good strong flour. This
dough will be ready in from eight to nine hours.
It will flatten out like a sponge when ready —
lose its resistance. Work this dough over well
and let come on for twenty minutes. Scale,
mold and pan as usual.
The same recipe may be got ready in about
four hours with four to six ounces of yeast, at a
warmer temperature; and it can be made to
come slow or fast, using more or less yeast.
913.— NEW ENGLAND BREAD WITH
SPONGE.
2 gallons water, 2 ozs. yeast, 6 ozs. salt,
6 ozs. sugar, 4 ozs. lard.
Set sponge with six quarts of water at 75
degrees Fahr. Scald twenty ounces of cornmeal✪ New England Bread with Sponge
(white) into a soft mush. When the sponge is
ready, thin up the cornmeal with two quarts of
water; rub it through a sieve onto the sponge;
add sugar, salt and lard, and make a medium
dough. Let come up, work over, scale and mold
into loaves. Give only three-quarter proof, and
bake in a good heat.
914.— NEW ENGLAND BREAD, STRAIGHT
DOUGH.
To the recipes No. 911 or No. 912 add four
pounds of cornmeal mush, or take twenty ounces
of white cornmeal and make it into mush and
add it to the dough. Treat like No. 913.
915.— QUAKER BREAD.
Page 125 · 4 recipe records on this page
Presented as published in 1907. 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
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up twice and fall; take it at the second drop.
Add the rest of the water and the other ingre-
dients; make a firm dough (best with winter
wheat flour). Let rest for fifteen minutes; then
run through the rollers twenty times. Scale and
mold at once in the usual baking tins; cut over
five times, let prove up moist, give three-quarter
proof, and bake in steam in a solid heat.
This bread became well known during the
Columbian Exposition. The old treatment of
the sponge bleaches the flour, and the rolling
gives a very fine white texture and grain, but
of little flavor.
908.— SNOWFLAKE BREAD.
This bread is practically the same as the
Columbia No. 907, and can be made from the
recipe; only set a slack sponge, give it the
second drop, make the dough only medium firm.
Boll, scale, mold and bake in the same manner.
909.— SNOWFLAKE BREAD WITH
BUTTERMILK.
1 gallon water, 1 gallon buttermilk, 2 ozs. yeast,
5 ozs. sugar, 6 ozs. salt, 6 ozs. lard.
Set a medium firm sponge with water and
yeast. Take the sponge when ready; add milk,
sugar, salt and lard and make a medium dough.
Let come up, and run through the break or
rollers twelve times. Scale and mold in the
square box mold, or bake under cover, like the
Milk Bread No. 905.
910.— HOME MADE BREADS.
These breads are made mostly by the straight-
dough method, raised either with ferment or
compressed yeast. Some bakers add cornmeal
in form of mush, or boiled rice. The doughs
are set to rise in the evening, and taken in the
morning. Some of the modern bakers in place
of using stock yeast and ferment, use malt ex-
tract, potato fiour boiled into starch, or add
mashed potatoes to the doughs. This process
keeps the bread moist and adds flavor. A home
made bread should be close grained and of a
solid texture, which is best obtained by making
a medium firm dough. Work it well, and do
not give full proof in baking.
911.— HOME MADE BREAD WITH FER-
MENT.
6 quarts of ferment, 2 quarts water or milk,
5 ozs. salt.
Make a straight dough with the ingredients;
set at 75 to 80 degrees Fahr. Work the dough
well and pen it close up in the trough; let come
up, and work over ; let come up half, then throw
out; scale, mold in the box and form in loaves.
Sugar and lard may be added to this mixture.
It may also be made into French bread or rolls.
912.— HOME MADE BREAD WITH COM-
PRESSED YEAST.
2 gallons water, 2 ozs. yeast, 6 ozs. salt,
6 ozs. sugar, 6 ozs. lard.
Make a straight dough in the evening at 75
degrees Pahr., using a good strong flour. This
dough will be ready in from eight to nine hours.
It will flatten out like a sponge when ready —
lose its resistance. Work this dough over well
and let come on for twenty minutes. Scale,
mold and pan as usual.
The same recipe may be got ready in about
four hours with four to six ounces of yeast, at a
warmer temperature; and it can be made to
come slow or fast, using more or less yeast.
913.— NEW ENGLAND BREAD WITH
SPONGE.
2 gallons water, 2 ozs. yeast, 6 ozs. salt,
6 ozs. sugar, 4 ozs. lard.
Set sponge with six quarts of water at 75
degrees Fahr. Scald twenty ounces of cornmeal
(white) into a soft mush. When the sponge is
ready, thin up the cornmeal with two quarts of
water; rub it through a sieve onto the sponge;
add sugar, salt and lard, and make a medium
dough. Let come up, work over, scale and mold
into loaves. Give only three-quarter proof, and
bake in a good heat.
914.— NEW ENGLAND BREAD, STRAIGHT
DOUGH.
To the recipes No. 911 or No. 912 add four
pounds of cornmeal mush, or take twenty ounces
of white cornmeal and make it into mush and
add it to the dough. Treat like No. 913.
915.— QUAKER BREAD.