Sour-milk bis¬
cuits . . .
2 c.
f to 1 c.
sour milk
§ tsp. soda,
1? tsp. b.p.
2 to
4 tbsp.
i to
1 tsp.
0
0
Cut in fat
Bake 450° F.
4 to 6
servings
Drop biscuits
and dump¬
lings . . .
2 c.
1 to I5 c.
sweet milk
2 to 3 tsp.
b. p.
2 to
4 tbsp.
i to
1 tsp.
0
0
Cut in fat
Bake 450° F.
4 to 6
servings
Shortcake and
rolled dump¬
lings . . .
2 c.
§ c. sweet
milk
2 to 3 tsp.
b. p.
4 to
6 tbsp.
J to
1 tsp.
0 to
2 tbsp.
0
Cut in fat
Bake 425° F.
4 to 6
short¬
cakes
Scones . . .
2 c.
f c. milk,
or cream,
and egg
2 to 3 tsp.
b. p.
4 tbsp.
2 tO
1 tsp.
1 tbsp.
1 to 2 eggs,
currants
if desired
Cut in fat
Egg to
milk
Bake 425° F.
10 to 12
scones
Pastry . . .
2 c.
4 to 6 tbsp.
cold water
Steam and
air
i to § c.
1 tsp.
0
0
Cut in fat
Every¬
thing
cold
Bake 425° F.
to 450° F.
2 crusts
Yeast bread or
rolls . . .
2 c.
\ c. water
or milk
^ cake com¬
pressed
yeast
i tbsp.
i to
f tsp.
^ tbsp.
Egg may
be added
Add flour
to liquid
or liquid
to flour
Rise at 80°-
85° F.
Bake (rolls)
at 425° F.
1 dozen
rolls
Sweet dough
About
2\ c.
\ c. milk
1 cake com¬
pressed
yeast
2 to
4 tbsp.
\ to
1 tsp.
4 t bsp.
1 egg
beaten
Bake 375° F.
1 tea ring
or 18
sweet
rolls
and rolls not to be served at once should
be removed from the pans as soon as they are
taken from the oven. Place them uncovered
on wire racks to cool. If desired, brush the
tops of hot loaves or rolls with fat. This
gives them a tender crust and helps to keep
them from becoming dry.
When thoroughly cooled, bread or rolls
should be stored in bread boxes. Wrapping
in waxed paper helps to preserve their fresh¬
ness.
Standard for Bread. A good loaf of yeast
bread or a good roll is symmetrical in shape,
of good volume, and a rich, golden brown
color, the top somewhat deeper brown than
the sides and bottom.
The crumb (inside) of good bread or rolls
is "silky” in appearance, uniformly creamy
white in color, and has a reasonably fine
even grain.
1 Boldface doughs are basic doughs; others are
variations.
Good bread has a good wheaty flavor,
though quite mild. Flavor and texture are
so closely related in bread that they are often
spoken of together as "eating quality.”
For more details on the subject of bread¬
making, consult Chapter XXIII (page 310).
Table LV gives basic proportions for
basic doughs and some of their variations.
SELECTED REFERENCES
Halliday, Evelyn G., and Noble, Isabel T. Hows
and }Vhys of Cooling, 3d ed., Chaps. II, III, IV,
VI, and VII. University of Chicago Press,
Chicago, 1946.
Lowe, Belle. Experimental Cookery, 3d ed., Chaps.
XII and XIII. John Wiley & Sons, New York,
1944.
Pyke, W. E., and Brown, Marian. Cakes and Cookies
— Recipes for Different Altitudes. Bulletin No. 489,
Colorado Agricultural Experiment Station, 1946.
Wheat Flour Institute. Favorite Recipes with Self¬
rising Flour. Chicago, 1944.
Wheat Flour Institute. Through Silken Sieve. Chi¬
cago, 1947.
[279]
XX • Flours and Meals
Page 252
Presented as published in 1935. 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
Sour-milk bis¬ cuits . . .
2 c.
f to 1 c. sour milk
§ tsp. soda, 1? tsp. b.p.
2 to
4 tbsp.
i to
1 tsp.
Cut in fat
Bake 450° F.
4 to 6 servings
Drop biscuits and dump¬ lings . . .
2 c.
1 to I5 c. sweet milk
2 to 3 tsp. b. p.
2 to
4 tbsp.
i to
1 tsp.
Cut in fat
Bake 450° F.
4 to 6 servings
Shortcake and rolled dump¬ lings . . .
2 c.
§ c. sweet milk
2 to 3 tsp. b. p.
4 to
6 tbsp.
J to
1 tsp.
0 to
2 tbsp.
Cut in fat
Bake 425° F.
4 to 6
short¬
cakes
Scones . . .
2 c.
f c. milk, or cream, and egg
2 to 3 tsp. b. p.
4 tbsp.
2 tO
1 tsp.
1 tbsp.
1 to 2 eggs, currants
if desired
Cut in fat Egg to milk
Bake 425° F.
10 to 12
scones
Pastry . . .
2 c.
4 to 6 tbsp. cold water
Steam and air
i to § c.
1 tsp.
Cut in fat Every¬ thing cold
Bake 425° F. to 450° F.
2 crusts
Yeast bread or rolls . . .
2 c.
\ c. water or milk
^ cake com¬ pressed yeast
i tbsp.
i to f tsp.
^ tbsp.
Egg may be added
Add flour to liquid or liquid to flour
Rise at 80°- 85° F.
Bake (rolls) at 425° F.
1 dozen rolls
Sweet dough
About
2\ c.
\ c. milk
1 cake com¬ pressed yeast
2 to
4 tbsp.
\ to
1 tsp.
4 t bsp.
1 egg beaten
Bake 375° F.
1 tea ring or 18
sweet
rolls
and rolls not to be served at once should be removed from the pans as soon as they are taken from the oven. Place them uncovered on wire racks to cool. If desired, brush the tops of hot loaves or rolls with fat. This gives them a tender crust and helps to keep them from becoming dry.
When thoroughly cooled, bread or rolls should be stored in bread boxes. Wrapping in waxed paper helps to preserve their fresh¬ ness.
Standard for Bread. A good loaf of yeast bread or a good roll is symmetrical in shape, of good volume, and a rich, golden brown color, the top somewhat deeper brown than the sides and bottom.
The crumb (inside) of good bread or rolls is "silky” in appearance, uniformly creamy white in color, and has a reasonably fine even grain.
1 Boldface doughs are basic doughs; others are variations.
Good bread has a good wheaty flavor, though quite mild. Flavor and texture are so closely related in bread that they are often spoken of together as "eating quality.”
For more details on the subject of bread¬ making, consult Chapter XXIII (page 310).
Table LV gives basic proportions for basic doughs and some of their variations.
Halliday, Evelyn G., and Noble, Isabel T. Hows and }Vhys of Cooling, 3d ed., Chaps. II, III, IV, VI, and VII. University of Chicago Press, Chicago, 1946.
Lowe, Belle. Experimental Cookery, 3d ed., Chaps. XII and XIII. John Wiley & Sons, New York,
Pyke, W. E., and Brown, Marian. Cakes and Cookies — Recipes for Different Altitudes. Bulletin No. 489, Colorado Agricultural Experiment Station, 1946. Wheat Flour Institute. Favorite Recipes with Self¬ rising Flour. Chicago, 1944.
Wheat Flour Institute. Through Silken Sieve. Chi¬ cago, 1947.
[279]
XX • Flours and Meals