Work the egg, melted butter, sugar, l^ teaspoonful of the cin- namon and the floured raisins into the dough. If additional flour is needed to make a soft dough, add it and work it in with the fingers. Place the loaf in an oiled round pan and sprinkle the top with the rest of the cinnamon which is mixed with the powdered sugar. Let rise until light and bake from 30 to 40 minutes. Chopped dates or currants may be used instead of the raisins. 20 THE FAEM COOK AND EULE BOOK t Coffee Bread 4 cupful scalded milk % cake compressed yeast or ,4 cupful strong coffee 2 tablespoonfuls potato yeast 2 tablespoonfuls butter % cupful currants 2 tablespoonfuls sugar 1 teaspoonful cinnamon ^ teaspoonful salt % teaspoonful nutmeg flour Scald milk and add to the coffee. When lukewarm, add the yeast, salt and sufficient flour to make a drop batter. Let rise; then add sugar, butter, egg, spices, currants and flour to make a soft dough. Put in an oiled tin, let rise and bake in a hot oven. Oatmeal Bread 2 cupfuls oat cereal 1% teaspoonfuls salt 1 yeast cake 1 cupful sugar 4 cupfuls boiling water 4 tablespoonfuls butter % cupful lukewarm water 2 quarts wheat flour Pour the boiling water on the oat cereal and let stand until lukewarm. Then add the yeast which has been dissolved in the lukewarm water. Add the other ingredients, stirring together with a spoon. Knead until the dough is elastic, smooth, and no longer sticks to an unfloured board or to the fingers. Use more flour if necessary. Let rise until light, shape into loaves, let rise and bake in a moderate oven. Raisin Bread 2 cakes compressed yeast or 4 eggs % to 1 cupful potato yeast 2 teaspoonfuls salt 2% cupfuls milk 2 teaspoonfuls cinnamon % cupful sugar 9 cupfuls flour ^ cupful shortening 3 cupfuls raisins Scald the milk and cool. Add the compressed yeast, which has been dissolved in a little lukewarm liquid, or the potato yeast when the milk is lukewarm. Stir in 1% cupfuls of flour. Beat well and let stand until light. Then add the other ingredients and knead thoroughly. Add more flour if the dough is not stiff enough to knead. Let rise until double in size. Divide in six parts, let rise and bake. Eggless Raisin Bread 3% cupfuls milk % cupful potato yeast or 4 teaspoonfuls salt ✪ Coffee Bread 1 cake dry yeast % cupful sugar 3 cupfuls raisins % cupful shortening 12 to 16 cupfuls flour YEAST BREADS 31 If dry yeast is used^ increase the amount of liquid to 4 cup- fuls. Scald the milk and add the salt. When lukewarm add the potato yeast or the yeast cake which has been soaked in a little lukewarm water for at least 30 minutes. Stir in one-half of the flour, beating the mixture until smooth. Cover and let rise overnight in a warm place. In the morning stir with a spoon, add the sugar and melted shortening and the rest of the flour, kneading the dough until it becomes smooth and elastic and no longer sticks to the fingers or a clean board. Cover and let rise until double in bulk. Toss on a board, knead long enough to distribute the gas bubbles, dredge the raisins with flour and knead them into the dough. Form into 4 loaves, place in oiled tins, let rise until light and bake 50 minutes in a moder- ate oven. Rye Bread 2 cupfuls milk ^ cake yeast or 3 tablespoonfuls shortening 2 tablespoonfuls potato yeast 5 tablespoonfuls brown sugar 3 cupfuls flour ✪ Rye Bread

AI-modernized reading of the original text

Work the egg, melted butter, sugar, l^ teaspoonful of the cinnamon and the floured raisins into the dough. If additional flour is needed to make a soft dough, add it and work it in with the fingers. Place the loaf in an oiled round pan and sprinkle the top with the rest of the cinnamon which is mixed with the powdered sugar. Let rise until light and bake from 30 to 40 minutes. Chopped dates or currants may be used instead of the raisins. t Coffee Bread 4 cupful scalded milk % cake compressed yeast or ,4 cupful strong coffee 2 tablespoonfuls potato yeast 2 tablespoonfuls butter % cupful currants 2 tablespoonfuls sugar 1 teaspoonful cinnamon ^ teaspoonful salt % teaspoonful nutmeg flour Scald milk and add to the coffee. When lukewarm, add the yeast, salt and sufficient flour to make a drop batter. Let rise; then add sugar, butter, egg, spices, currants and flour to make a soft dough. Put in an oiled tin, let rise and bake in a hot oven. Oatmeal Bread 2 cupfuls oat cereal 1% teaspoonfuls salt 1 yeast cake 1 cupful sugar 4 cupfuls boiling water 4 tablespoonfuls butter % cupful lukewarm water 2 quarts wheat flour Pour the boiling water on the oat cereal and let stand until lukewarm. Then add the yeast which has been dissolved in the lukewarm water. Add the other ingredients, stirring together with a spoon. Knead until the dough is elastic, smooth, and no longer sticks to an unfloured board or to the fingers. Use more flour if necessary. Let rise until light, shape into loaves, let rise and bake in a moderate oven. Raisin Bread 2 cakes compressed yeast or 4 eggs % to 1 cupful potato yeast 2 teaspoonfuls salt 2% cupfuls milk 2 teaspoonfuls cinnamon % cupful sugar 9 cupfuls flour ^ cupful shortening 3 cupfuls raisins Scald the milk and cool. Add the compressed yeast, which has been dissolved in a little lukewarm liquid, or the potato yeast when the milk is lukewarm. Stir in 1% cupfuls of flour. Beat well and let stand until light. Then add the other ingredients and knead thoroughly. Add more flour if the dough is not stiff enough to knead. Let rise until double in size. Divide in six parts, let rise and bake. Eggless Raisin Bread 3% cupfuls milk % cupful potato yeast or 4 teaspoonfuls salt 1 cake dry yeast % cupful sugar 3 cupfuls raisins % cupful shortening 12 to 16 cupfuls flour If dry yeast is used^ increase the amount of liquid to 4 cupfuls. Scald the milk and add the salt. When lukewarm add the potato yeast or the yeast cake which has been soaked in a little lukewarm water for at least 30 minutes. Stir in one-half of the flour, beating the mixture until smooth. Cover and let rise overnight in a warm place. In the morning stir with a spoon, add the sugar and melted shortening and the rest of the flour, kneading the dough until it becomes smooth and elastic and no longer sticks to the fingers or a clean board. Cover and let rise until double in bulk. Toss on a board, knead long enough to distribute the gas bubbles, dredge the raisins with flour and knead them into the dough. Form into 4 loaves, place in oiled tins, let rise until light and bake 50 minutes in a moderate oven. Rye Bread 2 cupfuls milk ^ cake yeast or 3 tablespoonfuls shortening 2 tablespoonfuls potato yeast 5 tablespoonfuls brown sugar 3 cupfuls flour

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Coffee BreadOatmeal BreadRaisin BreadEggless Raisin BreadRye Bread

The farm cook & rule book