Bread with Buttermilk, — Use one and a half yeast cake in the
summer and two in the winter for ten to twelve loaves. Dis-
solve the cakes in pint of weak hop or peach leaf tea. When it
foams add one pint of warm water and stir in raw flour, beating it
up well, adding two or three well-mashed potatoes. Set in a warm
place. Early in the evening and just before going to bed, take one
gallon whey of buttermilk that has been boiled, stir in flour as stifl*
as can be stirred with a large spoon ; then add the sponge, mixing
thoroughly. Set in a warm place till morning, then take one quart
boilrng water, adding salt and a little soda✪ Bread with Buttermilk, stir into the dough,
knead it up quickly just stifi* enough to handle. Form into small
loaves, working them over immediately, working the outside of the
loaf in, when putting into pans. By the time the oven is hot the
bread is light. Bake thirty minutes.
To keep bread warm while in the pans, have a board cut so it
will rest on the flare of the large mixing pan at each end mid-
way down. Set pans in the bottom of the mixing pans, then have
24 BREAD-MAKING.
the board or shelf well warmed, lay it in as before mentioned, set
other pans on it, put on the lid. set a small lamp with the light quite
low under the tray, moving it back and forth so it does not get too
hot in one place — once in ten minutes will be often enough to move
it. The bread rises nicely without a dry crust on top, This may
help some one who has no good way to keep bread warm.
Bread Making Made ^aay. — This quantity is for eight loaves
but may be varied at pleasure. Three quarts warm water, in which
melt a lump of butter, the size of a hen's egg. Stir in flour sufficient
to make a smooth, thick batter. Then add a bowlful of yeast which
must be well stirred in. Now with the hands knead in more flour,
until the dough is firm, smooth and elastic, and will not adhere to
the hands. Cover closely and set in a warm place overnight. You
cannot be too careful in keeping the cold air from it, for if once
chilled the bread will not be so light and sweet. Next morning the
dough will be as light as a foam, and before it begins to subside take
out on bread-board and chop with a choping knife for five minutes
or even less will do. It will scarcely be necessary to add any more
flour. Mold into loaves and when light bake. It will be seen that
this requires but two risings, thereby retaining much of the sweetness
of the nour which passes ofi in fermentation. Set the sponge at 8
o'clock in the evening, and chop and mold into loaves before break-
fast next morning, and by the time breakfast is over it is light
enough for the oven.
Page 16 · 1 recipe record on this page
Presented as published in 1890. 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
Bread with Buttermilk, — Use one and a half yeast cake in the summer and two in the winter for ten to twelve loaves. Dissolve the cakes in pint of weak hop or peach leaf tea. When it foams add one pint of warm water and stir in raw flour, beating it up well, adding two or three well-mashed potatoes. Set in a warm place. Early in the evening and just before going to bed, take one gallon whey of buttermilk that has been boiled, stir in flour as stifl* as can be stirred with a large spoon ; then add the sponge, mixing thoroughly. Set in a warm place till morning, then take one quart boiling water, adding salt and a little soda, stir into the dough, knead it up quickly just stifi* enough to handle. Form into small loaves, working them over immediately, working the outside of the loaf in, when putting into pans. By the time the oven is hot the bread is light. Bake thirty minutes.
To keep bread warm while in the pans, have a board cut so it will rest on the flare of the large mixing pan at each end midway down. Set pans in the bottom of the mixing pans, then have
the board or shelf well warmed, lay it in as before mentioned, set other pans on it, put on the lid. set a small lamp with the light quite low under the tray, moving it back and forth so it does not get too hot in one place — once in ten minutes will be often enough to move it. The bread rises nicely without a dry crust on top, This may help some one who has no good way to keep bread warm.
Bread Making Made Easy. — This quantity is for eight loaves but may be varied at pleasure. Three quarts warm water, in which melt a lump of butter, the size of a hen's egg. Stir in flour sufficient to make a smooth, thick batter. Then add a bowlful of yeast which must be well stirred in. Now with the hands knead in more flour, until the dough is firm, smooth and elastic, and will not adhere to the hands. Cover closely and set in a warm place overnight. You cannot be too careful in keeping the cold air from it, for if once chilled the bread will not be so light and sweet. Next morning the dough will be as light as a foam, and before it begins to subside take out on bread-board and chop with a choping knife for five minutes or even less will do. It will scarcely be necessary to add any more flour. Mold into loaves and when light bake. It will be seen that this requires but two risings, thereby retaining much of the sweetness of the flour which passes ofi in fermentation. Set the sponge at 8 o'clock in the evening, and chop and mold into loaves before breakfast next morning, and by the time breakfast is over it is light enough for the oven.
Records on this page
Bread with Buttermilk