Warm two quarts of flour, and knead in two pints of liquid yeast✪ Two Loaves of Bread. Mix well, and turn out on bake board and knead again for a minute or two, or until smooth and even. Cover and set in a moderately warm place (away from draughts) until the bulk has about doubled. If the liquid yeast has stood over night, the bread sponge should rise enough in an hour and a half, or very little more. Then knead again and divide into two loaves. Put loaves into greased pans, and cover and set to rise again until bulk is double in size, which will probably be in about one hour. Supposing the liquid yeast is made at noon, and it is desired to set bread at night, follow the same directions, except that the dough should not be divided into loaves until following morning, thus giving it more time to rise. If liquid yeast is made the day before, the bread can be set and baked before noon. One quart of flour and one pint of liquid yeast will make one good sized loaf. If dough is too dry, add a little more liquid yeast, or if too moist, add a little more flour, so that it will not stick to pans or board. 12 The Toronto Cook Book To Bake Have the oven very hot for fifteen to twenty jninutes at first, and then allow it to cool a little. Bake the bread one hour, or a little longer. Take out of pans as soon as baked and cover with a towel or napkin. To insure even baking it is advisable to reverse the pan in oven after first half hour. Rolls To make light, delicious rolls, set as for bread, and add one beaten egg and two tablespoons of melted shortening to each pint of liquid yeast. Two pints of flour and one pint of the liquid will make about fifteen rolls. — E. W. Gillett Company Limited, Toronto, Ont., Winnipeg, Montreal. Bread 5 lbs. Rainbow Flour, Yi tablespoon salt, 1 tablespoon sugar, 3/2 tablespoon ginger, 1 cake Royal Yeast. Set sponge with yeast, ginger, sugar and salt at 2 o'clock, add one quart of water, make dough at 10 o'clock at night, adding water to make stiff dough. Bread Take 2 cups boiling water, add 1 tablespoonful each of salt, sugar and lard, add one cup each of water and milk, then break into the mixture 1 compressed yeast cake, mix in enough Rainbow Flour to make a stiff dough. Let standand rise to twice its size. Knead into loaves and put into pans, let rise again to twice its size. Bake in moderate oven % hour. Parker House Rolls 2 cupfuls of scalded milk, 1 yeast cake, Yi cupful of lukewarm water, 2 tablespoonfuls of sugar, 1 teaspoonful of salt, 34 cupful of butter, flour✪ Parker House Rolls. Make a sponge of the milk, scalded and cooled, Bread 13 the yeast cake, softened in lukewarm water, and 2 cupfulsof flour. Beat thoroughly, cover and set aside until light; then add sugar, salt, melted butter and flour to knead. Knead about 20 minutes, let rise until double in bulk, then shape into balls, cover closely, and when light press the handle of a small wooden spoon across the center of each biscuit without dividing it; brush the edge of one half with butter, fold the two halves and press together lightly; place in buttered tins some distance apart; cover and when light ba*ke from 12 to 18 minutes. This makes enough for eight people. — Mrs. Wm. R. Hudson, Boston, Mass. Mixture for Parker House Rolls, Clover Leaf Rolls, Salad Rolls, etc.

AI-modernized reading of the original text

Warm two quarts of flour, and knead in two pints of liquid yeast. Mix well, and turn out on bake board and knead again for a minute or two, or until smooth and even. Cover and set in a moderately warm place (away from draughts) until the bulk has about doubled. If the liquid yeast has stood over night, the bread sponge should rise enough in an hour and a half, or very little more. Then knead again and divide into two loaves. Put loaves into greased pans, and cover and set to rise again until bulk is double in size, which will probably be in about one hour. Supposing the liquid yeast is made at noon, and it is desired to set bread at night, follow the same directions, except that the dough should not be divided into loaves until following morning, thus giving it more time to rise. If liquid yeast is made the day before, the bread can be set and baked before noon. One quart of flour and one pint of liquid yeast will make one good sized loaf. If dough is too dry, add a little more liquid yeast, or if too moist, add a little more flour, so that it will not stick to pans or board. The Toronto Cook Book To Bake Have the oven very hot for fifteen to twenty minutes at first, and then allow it to cool a little. Bake the bread one hour, or a little longer. Take out of pans as soon as baked and cover with a towel or napkin. To insure even baking it is advisable to reverse the pan in oven after first half hour. Rolls To make light, delicious rolls, set as for bread, and add one beaten egg and two tablespoons of melted shortening to each pint of liquid yeast. Two pints of flour and one pint of the liquid will make about fifteen rolls. — E. W. Gillett Company Limited, Toronto, Ont., Winnipeg, Montreal. Bread 5 lbs. Rainbow Flour, Yi tablespoon salt, 1 tablespoon sugar, 3/2 tablespoon ginger, 1 cake Royal Yeast. Set sponge with yeast, ginger, sugar and salt at 2 o'clock, add one quart of water, make dough at 10 o'clock at night, adding water to make stiff dough. Bread Take 2 cups boiling water, add 1 tablespoonful each of salt, sugar and lard, add one cup each of water and milk, then break into the mixture 1 compressed yeast cake, mix in enough Rainbow Flour to make a stiff dough. Let standand rise to twice its size. Knead into loaves and put into pans, let rise again to twice its size. Bake in moderate oven % hour. Parker House Rolls 2 cupfuls of scalded milk, 1 yeast cake, Yi cupful of lukewarm water, 2 tablespoonfuls of sugar, 1 teaspoonful of salt, 34 cupful of butter, flour. Make a sponge of the milk, scalded and cooled, Bread the yeast cake, softened in lukewarm water, and 2 cupfulsof flour. Beat thoroughly, cover and set aside until light; then add sugar, salt, melted butter and flour to knead. Knead about 20 minutes, let rise until double in bulk, then shape into balls, cover closely, and when light press the handle of a small wooden spoon across the center of each biscuit without dividing it; brush the edge of one half with butter, fold the two halves and press together lightly; place in buttered tins some distance apart; cover and when light bake from 12 to 18 minutes. This makes enough for eight people. — Mrs. Wm. R. Hudson, Boston, Mass. Mixture for Parker House Rolls, Clover Leaf Rolls, Salad Rolls, etc.

Records on this page

BreadBreadTwo Loaves of BreadParker House Rolls