1 pint liquid (milk, or milk and water), 2 tablespoons of
butter, 1 tablespoon of sugar, 1^- teaspoon of salt, 1 yeast
cake, moistened with \ cup of water. Flour to make a
dough stiff enough to knead (about 6 cups)✪ Bread.
Individual Bide. — ^ cup of milk, 1 teaspoon of butter,
|- teaspoon of sugar, ^ teaspoon of salt, \ yeast cake, mixed
with 2 tablespoons of water, about 1 cup of flour✪ Individual Bide.
Directions. — Scald the milk, add the butter, sugar, and
salt, and cool to 80° F., or until it feels cool to the finger.
Break the yeast into bits, and mix it thoroughly with the
water, at a temperature of 80° ; add it to the milk, and stir
in the flour gradually, using a knife or a wooden spoon.
When the dough is just stiff enough to make into a smooth
ball, knead it on a slightly floured board till smooth and
elastic. Return it to the mixing bowl, cover closely with a
248 handbooe: of domestic science
cloth and tin cover, and let it rise till double its bulk, keep-
ing it at a temperature of about 75°. Shape into small
loaves ; place in the pans ; cover and let rise till it again
doubles its bulk. Bake in a hot oven (400° to 450°) for
about fifty minutes.
Notes. — 1. Unless the water is known to be pure, it should be
boiled and cooled.
2. A good breadmaker leaves bowl, spoon, and board clean. From
the time the wheat is harvested until it is made into flour nothing is
wasted. From the time the flour is delivered at the house until the
bread is used, much is wasted in the ordinary household. This should
not be.
3. Part of the dough, instead of being shaped into loaves, may be
made into rolls. Roll the dough to thickness of half an inch, cut it
into rounds ; with the fingers draw out each piece to an oval shape ;
press nearly through the centre with the handle of a clean wooden
spoon, dipped in flour ; rub a little melted butter on one half and fold
the other half over it so that the edges meet. Let rise till very light,
and bake in a very hot oven. If dough is set especially for rolls, the
amount of shortening given in the rule may be doubled.
Whole Wheat Bread. — Bread made from entire wheat
flour is more nutritious than white bread. It is particularly-
rich in mineral salts, but is somewhat less digestible than
white bread, and, as part of a mixed diet, has no especial
advantage over it. When bread is used as the chief article
of diet, however, it is essential that it should have as high
a food value as possible. G-raham bread, though useful for
some people, is undesirable for many, because of the coarse
particles of bran which it contains.
Rule. — 2 cups of milk, \ cup of sugar, 11 teaspoon of
salt, 1 yeast cake mixed with 2 tablespoons of water, about
4 cups of entire wheat flour✪ Whole Wheat Bread.
Directions. — Scald the milk, add salt and sugar, and cool ;
add the yeast and flour, and beat thoroughly. Let rise in
the bowl, and when double in bulk pour into pans ; let rise
again, and bake.
BREAD 249
Individual Bide. — \ cup of milk, 1| teaspoon of sugar,
\ teaspoon of salt, -|- yeast cake in 1 teaspoon of water,
I cup of entire wheat flour.
If it is desired to carry through the process in two hours,
use -I a yeast cake.
Page 119 · 4 recipe records on this page
Presented as published in 1900. 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
1 pint liquid (milk, or milk and water), 2 tablespoons of butter, 1 tablespoon of sugar, 1^- teaspoon of salt, 1 yeast cake, moistened with \ cup of water. Flour to make a dough stiff enough to knead (about 6 cups).
Individual Bide. — ^ cup of milk, 1 teaspoon of butter, |- teaspoon of sugar, ^ teaspoon of salt, \ yeast cake, mixed with 2 tablespoons of water, about 1 cup of flour.
Directions. — Scald the milk, add the butter, sugar, and salt, and cool to 80° F., or until it feels cool to the finger. Break the yeast into bits, and mix it thoroughly with the water, at a temperature of 80° ; add it to the milk, and stir in the flour gradually, using a knife or a wooden spoon. When the dough is just stiff enough to make into a smooth ball, knead it on a slightly floured board till smooth and elastic. Return it to the mixing bowl, cover closely with a
248 HANDBOOK OF DOMESTIC SCIENCE
cloth and tin cover, and let it rise till double its bulk, keeping it at a temperature of about 75°. Shape into small loaves ; place in the pans ; cover and let rise till it again doubles its bulk. Bake in a hot oven (400° to 450°) for about fifty minutes.
Notes. — 1. Unless the water is known to be pure, it should be boiled and cooled.
2. A good breadmaker leaves bowl, spoon, and board clean. From the time the wheat is harvested until it is made into flour nothing is wasted. From the time the flour is delivered at the house until the bread is used, much is wasted in the ordinary household. This should not be.
3. Part of the dough, instead of being shaped into loaves, may be made into rolls. Roll the dough to thickness of half an inch, cut it into rounds ; with the fingers draw out each piece to an oval shape ; press nearly through the centre with the handle of a clean wooden spoon, dipped in flour ; rub a little melted butter on one half and fold the other half over it so that the edges meet. Let rise till very light, and bake in a very hot oven. If dough is set especially for rolls, the amount of shortening given in the rule may be doubled.
Whole Wheat Bread. — Bread made from entire wheat flour is more nutritious than white bread. It is particularlyrich in mineral salts, but is somewhat less digestible than white bread, and, as part of a mixed diet, has no especial advantage over it. When bread is used as the chief article of diet, however, it is essential that it should have as high a food value as possible. G-raham bread, though useful for some people, is undesirable for many, because of the coarse particles of bran which it contains.
Rule. — 2 cups of milk, \ cup of sugar, 11 teaspoon of salt, 1 yeast cake mixed with 2 tablespoons of water, about 4 cups of entire wheat flour.
Directions. — Scald the milk, add salt and sugar, and cool ; add the yeast and flour, and beat thoroughly. Let rise in the bowl, and when double in bulk pour into pans ; let rise again, and bake.
Individual Bide. — \ cup of milk, 1| teaspoon of sugar, \ teaspoon of salt, -|- yeast cake in 1 teaspoon of water, I cup of entire wheat flour.
If it is desired to carry through the process in two hours, use -I a yeast cake.
Records on this page
BreadBreadIndividual BideWhole Wheat Bread