Make into loaves ; put into the pans ; set them in a
warm place, and let them rise from thirty to forty-five
minutes, or till they have become nearly double in size.
Bake in an oven hot enough to brown a teaspoonful of
flour in one minute ; spreading the flour on a bit of broken
plate, that it may have an even heat. Loaves of this size
will bake in from forty-five to sixty minutes. Then take
them from the pans ; wrap in thick cloths kept for the
purpose and stand them, tilted up against the pans till
cold. Never lay hot bread on a pine table, as it will sweat.
212 BBEAD AND BREAKFAST CAKES.
and absorb the pitchy odor and taste ; but tilt, so that air
may pass around it freely. Keep well covered in a tin
box or large stone pot, which should be wiped out every
day or two, and scalded and dried thoroughly now and
then. Pans for wheat bread should be greased very light-
ly ; for graham or rye, much more, as the dough sticks
and clings.
Instead of mixing a sponge, all the flour may be molded
in and kneaded at once, and the dough set to rise in the
same way. When light, turn out. Use as little flour as
possible, and knead for fifteen minutes ; less time being
required, as part of the kneading has already been done.
Graham Bread.
One quart of wheat sponge ; one even quart of graham
flour ; half a teacupful of brown sugar or molasses ; half
a teaspoonf ul of soda dissolved in a little hot water ; and
half a teaspoonful of salt✪ Graham Bread.
Pour the sponge in a deep bowl ; stir in the molasses,
&c., and lastly the flour, which must never be sifted.
The mixture should be so stiff, that the spoon moves
with difficulty. Bake in two loaves for an hour or an
hour and a quarter, graham requiring longer baking than
wheat.
If no sponge can be spared, make as follows : One pint
of milk or water ; half a cup of sugar or molasses ; half
a cup of yeast ; one teaspoonful of salt ; one cup of
wheat flour; two cups of graham. Warm the milk or
water ; add the yeast and other ingredients, and then the
flour ; and set in a cool place — about 60° Fahrenheit —
over-night, graham bread souring more easily than wheat.
Early in the morning stir well ; put into two deep, well-
BREAD AND BREAKFAST CAKES. 213
greased pans ; let it rise an hour in a warm place, and
bake one hour.
Graham Muffins.
These are made by the same rule as the bread. Fill
the muffin-pans two-thirds full ; let them rise till even
with the top of the pans, which will take about an hour ;
and bake in a quick oven twenty minutes. To make
them a little nicer, a large spoonful of melted butter may
be added, and two beaten eggs. This will require longer
to rise, as butter clogs the air-cells, and makes the work-
ing of the yeast slower. The quantities given for bread
will make two dozen muffins.
Rye Bread.
This bread is made by nearly the same rule as the
graham, either using wheat sponge, or setting one over-
night, but is kneaded slightly. Follow the rule just given,
substituting rye for graham, but use enough rye to make
a dough which can be turned out. It will take a quart.
Use wheat flour for the molding-board and hands, as rye
is very sticky ; and knead only long enough to get into
good shape. Raise, and bake as in rule for graham
bread.
Page 106 · 1 recipe record on this page
Presented as published in 1881. 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
Make into loaves ; put into the pans ; set them in a warm place, and let them rise from thirty to forty-five minutes, or till they have become nearly double in size. Bake in an oven hot enough to brown a teaspoonful of flour in one minute ; spreading the flour on a bit of broken plate, that it may have an even heat. Loaves of this size will bake in from forty-five to sixty minutes. Then take them from the pans ; wrap in thick cloths kept for the purpose and stand them, tilted up against the pans till cold. Never lay hot bread on a pine table, as it will sweat.
and absorb the pitchy odor and taste ; but tilt, so that air may pass around it freely. Keep well covered in a tin box or large stone pot, which should be wiped out every day or two, and scalded and dried thoroughly now and then. Pans for wheat bread should be greased very lightly ; for graham or rye, much more, as the dough sticks and clings.
Instead of mixing a sponge, all the flour may be molded in and kneaded at once, and the dough set to rise in the same way. When light, turn out. Use as little flour as possible, and knead for fifteen minutes ; less time being required, as part of the kneading has already been done.
Graham Bread.
One quart of wheat sponge ; one even quart of graham flour ; half a teacupful of brown sugar or molasses ; half a teaspoonf ul of soda dissolved in a little hot water ; and half a teaspoonful of salt.
Pour the sponge in a deep bowl ; stir in the molasses, &c., and lastly the flour, which must never be sifted. The mixture should be so stiff, that the spoon moves with difficulty. Bake in two loaves for an hour or an hour and a quarter, graham requiring longer baking than wheat.
If no sponge can be spared, make as follows : One pint of milk or water ; half a cup of sugar or molasses ; half a cup of yeast ; one teaspoonful of salt ; one cup of wheat flour; two cups of graham. Warm the milk or water ; add the yeast and other ingredients, and then the flour ; and set in a cool place — about 60° Fahrenheit — over-night, graham bread souring more easily than wheat. Early in the morning stir well ; put into two deep, well-
greased pans ; let it rise an hour in a warm place, and bake one hour.
Graham Muffins. These are made by the same rule as the bread. Fill the muffin-pans two-thirds full ; let them rise till even with the top of the pans, which will take about an hour ; and bake in a quick oven twenty minutes. To make them a little nicer, a large spoonful of melted butter may be added, and two beaten eggs. This will require longer to rise, as butter clogs the air-cells, and makes the working of the yeast slower. The quantities given for bread will make two dozen muffins.
Rye Bread.
This bread is made by nearly the same rule as the graham, either using wheat sponge, or setting one overnight, but is kneaded slightly. Follow the rule just given, substituting rye for graham, but use enough rye to make a dough which can be turned out. It will take a quart. Use wheat flour for the molding-board and hands, as rye is very sticky ; and knead only long enough to get into good shape. Raise, and bake as in rule for graham bread.
Records on this page
Graham Bread