Gancel's culinary encyclopedia of modern cooking

Make a medium straight dough from 1 gall, water, ys gall. milk. Heat the milk to boiling point and add the water, cook down to 75 deg. Dissolve 4 ounces yeast in this liquid and 3% ounces of salt, 4 ounces sugar and 2 ounces of butter or lard. Mix all ingredients up well with the water and milk, make the dough with a good wheat flour. Let set, dough should be ready in two hours when raised to the double of its original size, fold it over from all four sides and press down. Let raise again for about three quarters of an hour, fold over again, divide into pieces, mould round and put in boxes, set for about 20 minutes, and make them into loaves, pressing two opposite sides together with the palms of the hands. Lay in the moulds, smooth side up and set to rise until the pan is almost full. Bake and brush over with a wash of white eggs and water well beaten together. Mold should be only half full. From the same dough when made in a larger quantity, you can make Vienna loaves — 386 — of 2 lbs. of dough each. Sandwich loaves in single loaves or made up in American loaf style. (Same bread w. water.) Use 1 gall, water 75 deg., 3 ounces sugar, 3 ounces butter or lard, 3 ounces of salt. This dough should be ready raised 4 hours or it will flatten out and lose its resistance. Must be worked well and rise again for 20 minutes (Same Bread w. Ferment.) Make a straight dough with 3 qts. ferment, 1 qt. of water or milk, 5 ounces of salt, 80 deg. Work the dough well and pen it' close up in the trough, let come up and work over, let raise about half. Throw the dough on the table, divide, mould around, put in the box and after it sets for 10 minutes, form in loaves. Bake good heat. Graham Bread Make a medium straight dough of 1 gall, water, 5 ounces yeast, 4 ounces salt, 3 ounces lard, and 1 pint molasses. Mix these ingredients well; add 4 lbs. of graham flour and the rest of wheat flour. Let rise about two hours and work it down again. Throw on a table, mould up as other bread in 1 y2 lbs. loaves, set in pans and let rise in the moulds to two thirds of their height. Bake in medium hot oven. (Same bread.) Use 1 gall, water, iy2 ounces yeast, 3 ounces salt, 4 ounces lard and % pint of molasses, use y2 graham and y2 wheat flour. Let come but once, work it down and mould, let rise for a few minutes; scale and mould into pans, set to size, bake in medium hot oven. New England iBread Make a firm straight dough of 1 gall, water and half a can condensed milk 75 deg., 2 ounces of salt and 3 ounces sugar. When set, work it down again; let rise for 15 minutes, scale and work into loaves., bake in moulds in good oven (Same bread.) Make 20 ounces corn meal, a mush to begin with. Make straight dough at 75 deg. from 2 gall, water, 6 ounces yeast, 6 ounces salt', 6 ounces sugar, 6 ounces lard and the corn meal mush. Mix all ingredients thoroughly with the water before adding the flour. Cover and let — 387 rise 4 hours. Work well after this time has elapsed and let come up again for about 25 minutes. Mould in loaves, let rise two thirds of its height. Bake in a good heat. Gluten Bread