Take six good-sized potatoes, boil and mash very fine. Add three
pints of boiling water. Stir in flour until you have a stiff batter. When it
has become luke-warm add your yeast (about a penny's worth) and set the
bread in a moderately warm place. Next morning add salt✪ Potato Bread and knead in
flour till it is very stiff. Set in a warm place to rise. Knead once more,
adding very little flour. Let it rise once more, and put into pans, making
them one-half full. When risen to the top of pans, bake to a good brown.
Mary Cook.
ENTIRE WHEAT BREAD (FROM COMPRESSED YEAST).
Take a quart of quite hot, but not scalding, water and dissolve in it one
cake of compressed yeast, three tablespoonfuls of New Orleans molasses,
two teaspoonfuls of salt and two tablespoonfuls of butter. When thor-
oughly dissolved add about eight cups of entire or whole-wheat flour✪ Entire Wheat Bread (from Compressed Yeast),
enough to make a good stiff dough, kneading it until it works clean from
the hands. Set in a warm place to rise for about three hours, then work
well and let it stand till light again, then work into four loaves and place
in well-greased pans. Grease the top to prevent a crust forming, cover
with a cloth and let stand till light — about one and one-half hours. Bake
for thirty-five minutes in a moderately hot oven, not as hot as for white
bread. This recipe makes most delicious bread — moist, light and tender.
The Grange Visitor.
Alvira Jones
138 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC
RICE BREADo
Allow one-half of a pint of ground rice to one quart of milk and
water; put the milk and water over the fire to boil, reserving enough to
wet the rice. Stir out the lumps, add a large teaspoonful of salt and when
the milk and water boil stir in the rice, exactly as when you make gruel.
Boil it up two or three minutes, stirring repeatedly; then pour it out into
your bread-pan and immediately stir in as much flour as you can with a
spoon. After it is cool (of this be \^ery sure, as scalding the yeast will
make heavy, sour bread, full of great holes), add a gill of yeast✪ Rice Bread, and let it
stand until morning. Then knead in more flour until the dough ceases to
stick to the hands. It is necessary to make this kind of bread a little
stiffer than that in which no rice is used, else there will be a heavy streak
through the loaf. This is elegant bread and keeps moist several days.
Mrs. Henry Cole.
STEAMED BROWN BREAD.
To one well-beaten ^^^ add two cupfuls of graham flour, one cupful
of wheat, one cupful of molasses, a little salt and enough sour mlik to
which has been added soda to mix the ingredients✪ Steamed Brown Bread to a stiff batter. Pour
into a medium-sized buttered pan and steam two and one-half hours or
longer, according to the size of the loaf. Mrs. Marseltjs,
STEAMED BROWN BREAD— No. 2.
The ingredients are: one coffee-cupful of graham flour, one coffee-
cupful of yellow corn-meal, one coffee-cupful of white flour. Sift them
together, sift into the flour one teaspoonful of salt, one teaspoonful of
soda; one-half of a teacupful of sugar, three-quarters of a cupful of
molasses (not syrup), two cupfuls of sour milk✪ Steamed Brown Bread No. 2. Put all in a lard pail,
cover tight, set in a kettle of boiling water. It must boil steadily for two
and one-half hours. A. H. Duffell.
QRANDHOTHER'S BROWN BREAD. ✪ Grandmother's Brown Bread
Page 105 · 6 recipe records on this page
Presented as published in 1917. 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
Take six good-sized potatoes, boil and mash very fine. Add three pints of boiling water. Stir in flour until you have a stiff batter. When it has become luke-warm add your yeast (about a penny's worth) and set the bread in a moderately warm place. Next morning add salt and knead in flour till it is very stiff. Set in a warm place to rise. Knead once more, adding very little flour. Let it rise once more, and put into pans, making them one-half full. When risen to the top of pans, bake to a good brown.
Mary Cook.
ENTIRE WHEAT BREAD (FROM COMPRESSED YEAST).
Take a quart of quite hot, but not scalding, water and dissolve in it one cake of compressed yeast, three tablespoonfuls of New Orleans molasses, two teaspoonfuls of salt and two tablespoonfuls of butter. When thoroughly dissolved add about eight cups of entire or whole-wheat flour, enough to make a good stiff dough, kneading it until it works clean from the hands. Set in a warm place to rise for about three hours, then work well and let it stand till light again, then work into four loaves and place in well-greased pans. Grease the top to prevent a crust forming, cover with a cloth and let stand till light — about one and one-half hours. Bake for thirty-five minutes in a moderately hot oven, not as hot as for white bread. This recipe makes most delicious bread — moist, light and tender.
The Grange Visitor.
Alvira Jones
RICE BREAD
Allow one-half of a pint of ground rice to one quart of milk and water; put the milk and water over the fire to boil, reserving enough to wet the rice. Stir out the lumps, add a large teaspoonful of salt and when the milk and water boil stir in the rice, exactly as when you make gruel. Boil it up two or three minutes, stirring repeatedly; then pour it out into your bread-pan and immediately stir in as much flour as you can with a spoon. After it is cool (of this be very sure, as scalding the yeast will make heavy, sour bread, full of great holes), add a gill of yeast, and let it stand until morning. Then knead in more flour until the dough ceases to stick to the hands. It is necessary to make this kind of bread a little stiffer than that in which no rice is used, else there will be a heavy streak through the loaf. This is elegant bread and keeps moist several days.
Mrs. Henry Cole.
STEAMED BROWN BREAD.
To one well-beaten egg add two cupfuls of graham flour, one cupful of wheat, one cupful of molasses, a little salt and enough sour milk to which has been added soda to mix the ingredients to a stiff batter. Pour into a medium-sized buttered pan and steam two and one-half hours or longer, according to the size of the loaf. Mrs. Marselts.
STEAMED BROWN BREAD— No. 2.
The ingredients are: one coffee-cupful of graham flour, one coffee-cupful of yellow corn-meal, one coffee-cupful of white flour. Sift them together, sift into the flour one teaspoonful of salt, one teaspoonful of soda; one-half of a teacupful of sugar, three-quarters of a cupful of molasses (not syrup), two cupfuls of sour milk. Put all in a lard pail, cover tight, set in a kettle of boiling water. It must boil steadily for two and one-half hours. A. H. Duffell.
QRANDHOTHER'S BROWN BREAD.
Records on this page
Potato BreadEntire Wheat Bread (from Compressed Yeast)Rice BreadSteamed Brown BreadSteamed Brown Bread No. 2Grandmother's Brown Bread