brick-shaped tin pan, place the loaf in the pan, let rise to top of
560
BREAD, CAKES, Bto. 55I
pftn, place in a moderate oven to bake 1 hour. When done, turn
the bread out of pan, cover with a napkin, and, when cold, place it
in a bread box.
OInten Bread. — One quart gluten flour, y^ teaspoonful salt, 1
teaspoonf ul butter, IV9 cup warm milk or water, Yg yeast cake. Put
flour, salt, and butter into a bowl, rub the butter fine into the flour,
dissolve the yeast in a little of the milk, pour it in the center of
n. flour, add the remaining milk, and work the whole into a dough;
z turn it on to a floured board, and work the dough until it does not
-'jc. stick to the hands. Return it to the bowl, cover, and let stand to
z. rise to double its height ; then mold into a loaf, place in a buttered
it : pan, let it rise again till very light, then bake in a medium^hot oven
z 1 hour.
Rye Bread. — Sift 1 quart of rye flour into a bowl, add 1 tea-
^ spoonful salt, Y, ounce lard. Break 1 yeast cake into a cup of luke-
'" warm milk, add 1 teaspoonful sugar, let it stand in a warm place
- - until the yeast rises to the surface. Bub flour and lard together,
^ make a hollow in center, pour in the yeast, add 1 cup of warm
'^ milk or water, and mix this with a spoon into a thick batter, cover
--' and set the bowl in a warm place to rise to double its size; then
-'" add sufficient wheat flour to work it into a smooth, flrm dough,
turn on to a floured board and knead it till it does not stick to
the hands. Then mold it into a long-shaped loaf, .put into a long,
^- shallow tin pan previously buttered ; let rise until it begins to
. . crack ; brush over with cold coffee or milk, and bake 1 hour in a
medium-hot oven« When done, remove and wrap the bread in a
T
napkin until cold. The dough for rye bread should be firmer than
for wheat bread ; otherwise it will spread in the pan and become too
flat. The bread when done should have a fine golden-colored crust
all around.
Boston Brown Bread. — Put Ys pint rye flour, Yt pii^t Graham
flour, Ys pitit Indian meal in a bowl, add Ys pii^t water, 1 teaspoon-
ful salt, Ys pint molasses; dissolve 1 teaspoonful baking soda in a lit-
552 BREAD, CAKES, Era
tie hot water, add it to the flour, mix all together, fill the prepara-
tion in a buttered Boeton-brown-bread form, set the form in a
saucepan of boiling water, let the water reach half way up, cover
and boil 4 hours. ✪ Graham Bread
Page 367 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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brick-shaped tin pan, place the loaf in the pan, let rise to top of
560
BREAD, CAKES, Bto. 55I
pftn, place in a moderate oven to bake 1 hour. When done, turn
the bread out of pan, cover with a napkin, and, when cold, place it
in a bread box.
OInten Bread. — One quart gluten flour, y^ teaspoonful salt, 1
teaspoonf ul butter, IV9 cup warm milk or water, Yg yeast cake. Put
flour, salt, and butter into a bowl, rub the butter fine into the flour,
dissolve the yeast in a little of the milk, pour it in the center of
n. flour, add the remaining milk, and work the whole into a dough;
z turn it on to a floured board, and work the dough until it does not
-'jc. stick to the hands. Return it to the bowl, cover, and let stand to
z. rise to double its height ; then mold into a loaf, place in a buttered
it : pan, let it rise again till very light, then bake in a medium^hot oven
z 1 hour.
Rye Bread. — Sift 1 quart of rye flour into a bowl, add 1 tea-
^ spoonful salt, Y, ounce lard. Break 1 yeast cake into a cup of luke-
'" warm milk, add 1 teaspoonful sugar, let it stand in a warm place
- - until the yeast rises to the surface. Bub flour and lard together,
^ make a hollow in center, pour in the yeast, add 1 cup of warm
'^ milk or water, and mix this with a spoon into a thick batter, cover
--' and set the bowl in a warm place to rise to double its size; then
-'" add sufficient wheat flour to work it into a smooth, flrm dough,
turn on to a floured board and knead it till it does not stick to
the hands. Then mold it into a long-shaped loaf, .put into a long,
^- shallow tin pan previously buttered ; let rise until it begins to
. . crack ; brush over with cold coffee or milk, and bake 1 hour in a
medium-hot oven« When done, remove and wrap the bread in a
T
napkin until cold. The dough for rye bread should be firmer than
for wheat bread ; otherwise it will spread in the pan and become too
flat. The bread when done should have a fine golden-colored crust
all around.
Boston Brown Bread. — Put Ys pint rye flour, Yt pii^t Graham
flour, Ys pitit Indian meal in a bowl, add Ys pii^t water, 1 teaspoon-
ful salt, Ys pint molasses; dissolve 1 teaspoonful baking soda in a lit-
552 BREAD, CAKES, Era
tie hot water, add it to the flour, mix all together, fill the prepara-
tion in a buttered Boeton-brown-bread form, set the form in a
saucepan of boiling water, let the water reach half way up, cover
and boil 4 hours.