Gancel's culinary encyclopedia of modern cooking

NOTE. — Also baked in well greased pans which is more handy for the housewife (Same half rye bread.) Set a sponge w. 2 qts. water, 1 ounce yeast and wheat flour. When ready, add 2 qts. of water, 3 ounces yeast, also some caraway seeds and make a medium dough — 389 — w. 2 parts of rye and wheat flour. Let set, work down and when ready make long loaves, the shape of Vienna bread. Set in cloth lined boxes w. smooth sides down, raise the cloth between each. Let rise to two thirds its size and bake in hot oven, washing and cutting them before baking. Boston Brown Bread 2 lbs. corn meal, 2 lbs. graham flour, 2 lbs. wheat flour, 1 qt. boiling water, 1 qt. molasses, 2 ounces of salt, 3 ounces yeast. Scald the cornmeal first, by pouring the boiling water on and stirring it, add mo¬ lasses and salt. When only lukewarm add the yeast, then mix in the graham, rye and wheat flour. After a little kneading on the table, grease the pan in which it was mixed, place the dough in it, cover well w. a cloth, and let rise for about 6 hours in moderate temperature place. When ready, throw on table, knead again a little and make in fine loaves. Place in high round mould, especially for brown bread. Let rise for y2 hour, put the tight fitting covers on and steam in a steam chest about 4 hours and bake for 20 minutes. If there is no steaming apparatus the bread can be baked in a cool oven registering about 250 deg. Set the pails into a pan with high borders containing from 2 to 3 inches of water, put in oven carefully and bake 5 hours (S’ame w. baking powder orsoda.) 1 lb. graham flour, 1 lb. rye, 2 lbs. com meal, 1 lb. wheat flour, 1 qt. molasses, 3 pints milk, 2 ounecs salt, 1 ounce baking soda or 3 ounces baking powder. Mix all the flour, dissolve the soda in the milk, add salt and molasses and make a soft dough, steam for 3 hours, bake 15 minutes using baking powder, mix w. the flour. Vienna Rolls Set a stiff sponge of 4 qts. lukewarm water, 2 ounes yeast in summer and 3 ounces yeast in winter w. wheat flour, dust over w. flour and let set. When the sponge has fallen for the first time in the center add 2 qts. of lukewarm milk, y2 lb. sugar, 3 % ounces salt, 6 ounces — 390 — PASTE ANEff S’ARINACEOUS butter or lard. Incorporate all ingredients well into the sponge and make a rather stiff dough, working it in small pieces several times over, which lay on top of each other. Let set to double its volume, throw the dough on the bench and fold over, let come up again and press down another time. Divide in 1 y2 ounces pieces; mould round and arrange in flour dusted boxes, dusting them over w. flour. After 15 minutes you can make up different kinds of Vienna bread, crescent salt sticks, twists, weckerl and other shapes. All of these different rolls are baked in a medium hot oven. They must be so arranged all ready on the peel that they do not touch each other while baking.