smoothly, put into tins, let rise fifteen or twenty minutes in a warm
place ; bake half an hour in moderately hot oven. When done set on
hearth, cover with double thick cloth five minutes, turn out on same
cloth ; let stand until cool ; put in stone jar and keep covered. Always
keep a cloth folded in the bottom of the jar to take up the dampness
which naturally collects.
Biscuit is made from the same dough as the bread, rolled out and
spread with a small quantity of lard, which must be very fresh and
sweet. Double the dough together, roll and spread again three times ;
then cut in small biscuits; place on buttered tins; let stand half an
hour ; bake fifteen minutes until a very light brown. Cover with cloth
a few minutes and slip off on the same until ready for use. All bread,
biscuit, loaf cake or doughnuts made from yeast should rise after being
mixed before being baked ; if put into the oven or fried directly they are
never light, as the dough has no chance to recover its elasticity.
QUICKLY MADE BREAD.
As early as possible in the morning put two yeast cakes in a little
water to soak. Take two tablespoonfuls salt, two of sugar and three
of flour, put in a basin and pour over it one pint of boiling water; when
cool enough, put in the soaked yeast cakes and let it rise until noon.
Boil twelve large potatoes, mash fine and rub through a colander ; pour
over them one quart boiling, and one of cold water✪ Quickly Made Bread ; when lukewarm,
add the prepared yeast and let stand over night ; afterwards cover
tightly and keep in a cool place. One pint makes one loaf of bread.
Mix hard as other bread and put in tins ; let rise only once ; mold well.
This method obviates starting the bread over night, for in using the
yeast for the only moistening, in two hours from the moulding the bread
is ready for the table. It will be found especially convenient for fresh
rolls.
To make a nice shape after it is ready for the tins, melt butter and
grease the loaf all over, which will prevent its cracking open. [Never
grease bread tins.] It should be pressed flat into the pans, that it may
rise as much at the sides as in the center, then it will bake easily;
much always depends upon the baking, and it should be given the closest
attention.
• MOTHER'S BREAD.
In the morning take a quart bowl that is sweet and clean, put in an
even teaspoonful of salt, sugar, soda and ginger, one teacupful of coarse
flour. Turn boiling water on and stir until a thick batter is made ; then
cover and set back until they become lukewarm ; now look at them ; if
they have become set, like pudding, add a little warm water and stir
until thin ; put in a good warm place, and keep warm until they fill the
SAL T RISING BREAD. 383
bowl full. The yeast or risings are now ready for use, and there will
be enough to bake with three times. ✪ Mother's Bread
Page 332 · 2 recipe records on this page
Presented as published in 1886. 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
smoothly, put into tins, let rise fifteen or twenty minutes in a warm place ; bake half an hour in moderately hot oven. When done set on hearth, cover with double thick cloth five minutes, turn out on same cloth ; let stand until cool ; put in stone jar and keep covered. Always keep a cloth folded in the bottom of the jar to take up the dampness which naturally collects.
Biscuit is made from the same dough as the bread, rolled out and spread with a small quantity of lard, which must be very fresh and sweet. Double the dough together, roll and spread again three times ; then cut in small biscuits; place on buttered tins; let stand half an hour ; bake fifteen minutes until a very light brown. Cover with cloth a few minutes and slip off on the same until ready for use. All bread, biscuit, loaf cake or doughnuts made from yeast should rise after being mixed before being baked ; if put into the oven or fried directly they are never light, as the dough has no chance to recover its elasticity.
QUICKLY MADE BREAD.
As early as possible in the morning put two yeast cakes in a little water to soak. Take two tablespoonfuls salt, two of sugar and three of flour, put in a basin and pour over it one pint of boiling water; when cool enough, put in the soaked yeast cakes and let it rise until noon. Boil twelve large potatoes, mash fine and rub through a colander ; pour over them one quart boiling, and one of cold water ; when lukewarm, add the prepared yeast and let stand over night ; afterwards cover tightly and keep in a cool place. One pint makes one loaf of bread. Mix hard as other bread and put in tins ; let rise only once ; mold well.
This method obviates starting the bread over night, for in using the yeast for the only moistening, in two hours from the moulding the bread is ready for the table. It will be found especially convenient for fresh rolls.
To make a nice shape after it is ready for the tins, melt butter and grease the loaf all over, which will prevent its cracking open. [Never grease bread tins.] It should be pressed flat into the pans, that it may rise as much at the sides as in the center, then it will bake easily; much always depends upon the baking, and it should be given the closest attention.
• MOTHER'S BREAD.
In the morning take a quart bowl that is sweet and clean, put in an even teaspoonful of salt, sugar, soda and ginger, one teacupful of coarse flour. Turn boiling water on and stir until a thick batter is made ; then cover and set back until they become lukewarm ; now look at them ; if they have become set, like pudding, add a little warm water and stir until thin ; put in a good warm place, and keep warm until they fill the
SAL T RISING BREAD. 383
bowl full. The yeast or risings are now ready for use, and there will be enough to bake with three times.
Records on this page
Quickly Made BreadMother's Bread