Quiek Graham Bread. — One and a half pints sour milk, half
cup New Orleans molasses, a little salt, two teaspoons soda dissolved
in a little hot water, and as much Graham flour as can be stirred in✪ Quick Graham Bread
with a spoon ; pour in well-greased pan, put in oven aa soon as mixed .
and bake two hours.
Bye Bread with Soda. — Two and one-half cups sour milk, two-
thirds cup molasses, one teaspoon soda, one-half teaspoon salt,
two cups sifted wheat flour and three and one-half cups rye meal✪ Rye Bread with Soda—
or if preferred all rye may be used. Bake in a loaf or gem pans.
Bye and Indian Bread. — One quart of rye meal or rye flour,
two quarts of Indian meal, scalded (by placing in a pan and pouring
just enough hoiling water over it, stirring constantly with a spoon,
ho merely wet it, but not enough to make it into a batter), one-half
teacup molasses, two teaspoons salt, one of soda, one teacup yeast✪ Rye and Indian Bread;
make as stifl" as can be stirred with a spoon, mixing with warm water,
and let rise all night ; then put in a large pan, smooth the top with
the hand dipped m cold water, let it stand a short time and base five '
or six hours. If put in the oven late in the day, let it remain all
night. Graham may be used instead of rye and baked as above. In
the olden time it was placed in kettle, aflowed to rise, then placed
on the hearth before the fire, with coals on top of lid, and baked. .
80 BREAD-MAKING.
Rye Bread. — ^Make a sponge of one quart warm water, one tea-
cnp yeast, thickened with rye flour ; put in warm place to rise over
night ; scald one pint corn meal ; when cool add it to sponge, and
add rye flour till thick enough to knead, £nea^ hut Zt7^fe, let rise,
mold into loaves, place in deep pie-tins or small pudding-pans, let
rise and bake ; or, tnicken the sponge with rye flour, and proceed as
above. Wheat sponge may be usdd instead of rye.
Rye Bread. — Make sponge as for wheat bread, let rise over-
night, then mix it up with the rye flour as stiff as can be kneaded.
add to the quantity for three loaves of bread, two cijps molasse✪ Rye Bread with Molassess ana
a very little grated orange peel. Let rise, mold into loaves and when
risen, bake.
Vienna Bread. — ^In some bakeries a peculiar gloss is given to
the surface of Vienna bread by the introduction oi a jet of steam
into the oven while the bread is baking ; but if when the bread made
at home is half baked it is brushed over with a soft sponge wet in
milk the loaf will present a glossy crust. No particular Kind of oven
is required, but it is necessary that the bread should be baked at
a temperature of 500 degrees Fahrenheit. In the bakeries the
dough is mixed in zinc-linea wooden troughs, but an ordinary earthen
bread bowl may be used. The temperature of the room in which the
bread is made should be about 80 degrees Fahrenheit, and the milk
and water used for making the bread should be of the same degree
of heat ; only the best bread flour should be used. The length of
time required to complete the process is about three hours and a half.
The proportions of an ordinary family baking are four pounds of
flour, three pints of milk and water, half an ounce of salt, and one
and three-quarter otmces of very fresh compressed yeast✪ Vienna Bread.
Page 22 · 6 recipe records 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
Quiek Graham Bread. — One and a half pints sour milk, half cup New Orleans molasses, a little salt, two teaspoons soda dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon ; pour in well-greased pan, put in oven as soon as mixed . and bake two hours.
Bye Bread with Soda. — Two and one-half cups sour milk, two-thirds cup molasses, one teaspoon soda, one-half teaspoon salt, two cups sifted wheat flour and three and one-half cups rye meal— or if preferred all rye may be used. Bake in a loaf or gem pans.
Bye and Indian Bread. — One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough hoiling water over it, stirring constantly with a spoon, to merely wet it, but not enough to make it into a batter), one-half teacup molasses, two teaspoons salt, one of soda, one teacup yeast; make as stifl" as can be stirred with a spoon, mixing with warm water, and let rise all night ; then put in a large pan, smooth the top with the hand dipped m cold water, let it stand a short time and bake five ' or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye and baked as above. In the olden time it was placed in kettle, aflowed to rise, then placed on the hearth before the fire, with coals on top of lid, and baked. .
Rye Bread. — ^Make a sponge of one quart warm water, one teacup yeast, thickened with rye flour ; put in warm place to rise over night ; scald one pint corn meal ; when cool add it to sponge, and add rye flour till thick enough to knead, Knead but lightly, let rise, mold into loaves, place in deep pie-tins or small pudding-pans, let rise and bake ; or, thicken the sponge with rye flour, and proceed as above. Wheat sponge may be used instead of rye.
Rye Bread. — Make sponge as for wheat bread, let rise overnight, then mix it up with the rye flour as stiff as can be kneaded. add to the quantity for three loaves of bread, two cups molasses ana a very little grated orange peel. Let rise, mold into loaves and when risen, bake.
Vienna Bread. — ^In some bakeries a peculiar gloss is given to the surface of Vienna bread by the introduction of a jet of steam into the oven while the bread is baking ; but if when the bread made at home is half baked it is brushed over with a soft sponge wet in milk the loaf will present a glossy crust. No particular Kind of oven is required, but it is necessary that the bread should be baked at a temperature of 500 degrees Fahrenheit. In the bakeries the dough is mixed in zinc-linea wooden troughs, but an ordinary earthen bread bowl may be used. The temperature of the room in which the bread is made should be about 80 degrees Fahrenheit, and the milk and water used for making the bread should be of the same degree of heat ; only the best bread flour should be used. The length of time required to complete the process is about three hours and a half. The proportions of an ordinary family baking are four pounds of flour, three pints of milk and water, half an ounce of salt, and one and three-quarter ounces of very fresh compressed yeast.
Records on this page
Quick Graham BreadRye Bread with SodaRye and Indian BreadRye BreadRye Bread with MolassesVienna Bread