Braids

Ingredients

• 1 c. milk (scalded)
• 1 c. sugar
• 1 ts. salt
• 2 tbs. butter
• 1 yeast cake mixed with 1 c. lukewarm water
• about 3 c. flour, or enough to knead

Method

1. 1

   Use Parker House Roll mixture; make it into thin sticks; fasten three sticks together at the end, and braid them.

2. 2

   Cut into five-inch lengths; place apart in a buttered pan, let rise to twice their size; bake in a hot oven about 20 to 25 minutes.

3. 3

   Brush with melted butter when baked.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 48. The excerpt below is the record exactly as published.

1 ts. salt 1 ts. sugar 1 yeast cake mixed with } c. luke- warm water, floiyr WATER BREAD — SLOW PROCESS Put the boiling water, sugar, salt, and shortening into a mixing bowl and stir the mixture until the' shortening is melted. Break the yeast into bits and mix it with i c. lukewarm water. When the liquid in the bowl is lukewarm, add the yeast, and stir in flour gradually, using a knife, or wooden spoon. When the dough is stiff enough to make into a smooth ball, turn it out on a floured board and knead it until it is smooth and elastic. Return it to the bowl, cover it closely, and let it rise in a warm place (about 75** F.) imtil it has doubled its bulk. When it is ready, shape it into biscuits or loaves, place in greased pans, cover it, and let it rise again to double its bulk. Bake it in a hot ovem Loaves require from 45 to 60 m. ; biscuits from 10 to 20 m., according to size. When they are baked, remove them from pans and cool them on a cake cooler. Milk may be used instead of water for this recipe, but in that case but half as much shortening should be used. BREAD— QUICK PROCESS Follow the directions in No. 168. With the amount of yeast in this recipe tlie bread should be completed in five or six hours. Digitized by Google BREAD 121 to make it stiff enough to knead, (about 60.) RECIPE 170. 1 c. scalded milk 1 c. boiling water, or 2 c. water 1 tbs. butter 2 ts. salt } c. molasses 1 yeast cake mixed with J c. lukewarm water 1 c. white flour and entire wheat flour, to make it stiff enough to knead RECIPE 171. 1 c. milk (scalded), or i o. milk (scalded) and } c. boiling water 1 ts. salt 1 ts. sugar 1 tbs. butter i yeast cake mixed with i c. lukewarm water About 3 c. flour, or enough to knead ENTIRE WHEAT BREAD Follow directions in No. 168. RECIPE 17a. PARKER HOUSE ROLLS Put the hot milk, salt, sugar, and shorten- ing into a mixing bowl, and when the mix- ture is lukewarm, add the yeast and the flour until it is stiff enough to knead. Enead it; let it rise to double its bulk. Shape it into balls; put them into a buttered pan, cover them, and let them rise again to double their bulk. Press through the center, almost cutting the ball, with the floured handle of a wooden spoon. Brush one half with melted butter, fold the other half over it, and press them together. Let them rise again and bake them ten to fifteen minutes in a hot oven. CRESCENT ROLLS Shape Parker House Roll mixture into sticks, then shax)e the sticks into crescents, let them rise to double their bulk and bake them in a hot oven from ten to fifteen minutes. Digitized by Google 122 SECOND YEAR RECIPE 173. RECIPE 174. 1 c. milk (scalded) } c. sugar 1 ts. salt 2 tbs. butter } yeast cake mixed with i c. luke- wann water 1 tbs. euinamon i c. currants } c. chopped citron About 3 c. flour, or enough to knead RECIPE 175. 1 c. scalded milk 1 ts. salt 1 tbs. sugar ' 4 tbs. butter } yeast cake mixed with } c. luke- warm water 1 egg white 3 to 4 c. flour BRAIDS

Cook this with the app: pantry check, scaling, and the assistant.