The night before baking bread, boil one teacupful
of sweet milk and to this add " one tablespoonf ul of
meal; set in stoveroom until early next morning.
Then add two teacupf uls of warm water, one teaspoon-
ful of salt, one tablespoonf ul of sugar; stir in thor-
oughly three teacupf uls of flour; put to rise in a
vessel of hot water (more heat is required for this
than for hop yeast). After it rises well into a foam,
make into a moderately soft dough ; grease the loaves
over and put to rise; when well risen, bake in a mod-
erate oven.
Breakfast Rolls
One quart of flour, heaped up, one tablespoonf ul of
powdered hop yeast, one tablespoonfiil of sugar, one
tablespoonful of salt, one heaping teaspoonful of lard.
Dissolve the yeast, salt and sugar in a teacupful of
warm water, make a soft dough, using more warm
water if necessary. Set in a warm place to rise;
when well risen, knead thoroughly, using as little
flour as possible, as the rolls rise better and are lighter.
Make into rolls, set to rise and when light, bake.
Salt Rising Bread
Into a pitcher put one teacupful of fresh sweet milk,
two teacupfuls of boiling water, one tablespoonful of
sugar✪ Milk Yeast Bread, No. 1, one teaspoonful of salt; into this three teacup-
fuls of flour. Set the pitcher in a kettle of moderately
THE NEW ANNIE DENNIS COOK BOOK 67
warm water and keep it at a uniform temperature;
cover the mouth of the pitcher with a towel. Set the
kettle where the water will keep warm. Let it stand
three hours then beat up well, after which do not
disturb it. In two hours it should be light. Have
ready two quarts of flour, half a taMespoonful of lard,
and a teaspoonful of salt. Pour in the yeast, to which,
if not sufficient, add warm water to make a moderately
soft dough. Knead well, mold in loaves, put in greased
pan and set in warm oven to rise; after which bake
slowly.
Bread or Rolls
Into two quarts of flour, rub two tablespoonfuls of
lard. Make up with one pint of sweet milk, boiled
and cold, and one heaping tablespoonful of yeast, dis-
solved in a cupful of warm water ; add two tablespoon-
fuls of sugar and one of salt✪ Bread or Rolls. Set to rise ; when risen
about double its size, make into rolls or loaves; let
rise again and bake slowly.
Bread, No. 1
Very excellent bread is made by the following rule :
One tablespoonful of butter or lard, one tablespoonful
of sugar, one tablespoonful of salt, one pint of milk
or water (lukewarm), two quarts of flour, half a cake
of yeast, or half a cup of liquid yeast. Into a bowl
put the salt, butter and sugar; sift over it one quart
of flour. Make a hole in the center of these ingredients
and pour into it, stirring slowly, the pint of lukewarm
water or milk in which the yeast has been thoroughly
dissolved, or to which the liquid yeast has been added.
Stir vigorously till a smooth batter is formed, then
cover and set away over night in a room the tempera-
ture of which is about sixty degrees. As soon as pos-
sible stir into this spongy mass the remainder of the
flour, reserving two tablespoonfuls of it for sprinkling
the hands and bread board during the kneading opera-
tion. Then press and work the dough thoroughly for
68 THE NEW ANNIE DENNIS COOK BOOK
Page 35 · 7 recipe records on this page
Presented as published in 1905. 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
The night before baking bread, boil one teacupful of sweet milk and to this add " one tablespoonful of meal; set in stoveroom until early next morning. Then add two teacupfuls of warm water, one teaspoonful of salt, one tablespoonf ul of sugar; stir in thoroughly three teacupfuls of flour; put to rise in a vessel of hot water (more heat is required for this than for hop yeast). After it rises well into a foam, make into a moderately soft dough ; grease the loaves over and put to rise; when well risen, bake in a moderate oven.
Breakfast Rolls
One quart of flour, heaped up, one tablespoonful of powdered hop yeast, one tablespoonful of sugar, one tablespoonful of salt, one heaping teaspoonful of lard. Dissolve the yeast, salt and sugar in a teacupful of warm water, make a soft dough, using more warm water if necessary. Set in a warm place to rise; when well risen, knead thoroughly, using as little flour as possible, as the rolls rise better and are lighter. Make into rolls, set to rise and when light, bake.
Salt Rising Bread
Into a pitcher put one teacupful of fresh sweet milk, two teacupfuls of boiling water, one tablespoonful of sugar, one teaspoonful of salt; into this three teacupfuls of flour. Set the pitcher in a kettle of moderately
warm water and keep it at a uniform temperature; cover the mouth of the pitcher with a towel. Set the kettle where the water will keep warm. Let it stand three hours then beat up well, after which do not disturb it. In two hours it should be light. Have ready two quarts of flour, half a tablespoonful of lard, and a teaspoonful of salt. Pour in the yeast, to which, if not sufficient, add warm water to make a moderately soft dough. Knead well, mold in loaves, put in greased pan and set in warm oven to rise; after which bake slowly.
Bread or Rolls
Into two quarts of flour, rub two tablespoonfuls of lard. Make up with one pint of sweet milk, boiled and cold, and one heaping tablespoonful of yeast, dissolved in a cupful of warm water ; add two tablespoonfuls of sugar and one of salt. Set to rise ; when risen about double its size, make into rolls or loaves; let rise again and bake slowly.
Bread, No. 1
Very excellent bread is made by the following rule : One tablespoonful of butter or lard, one tablespoonful of sugar, one tablespoonful of salt one pint of milk or water (lukewarm), two quarts of flour, half a cake of yeast, or half a cup of liquid yeast. Into a bowl put the salt, butter and sugar; sift over it one quart of flour. Make a hole in the center of these ingredients and pour into it, stirring slowly, the pint of lukewarm water or milk in which the yeast has been thoroughly dissolved, or to which the liquid yeast has been added. Stir vigorously till a smooth batter is formed, then cover and set away over night in a room the temperature of which is about sixty degrees. As soon as possible stir into this spongy mass the remainder of the flour, reserving two tablespoonfuls of it for sprinkling the hands and bread board during the kneading operation. Then press and work the dough thoroughly for
Records on this page
Milk Yeast Bread, No. 1Bread, No. 1Milk Yeast Bread, No. 2Bread, No. 2Salt Rising BreadBreakfast RollsBread or Rolls