Bran Bread
From Metropolitan cook book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 13. The excerpt below is the record exactly as published.
BRAN BREAD 1 cup boiling water 1 teaspoon salt 2f cups flour cup scalded milk 4f cups coarse entire i yeast cake mixed with ^ cup molasses wheat flour J cup lukewarm water Follow general directions. RYE BREAD May be made as directed for entire wheat bread, using rye flour in place )f the whole wheat flour. RYE AND OATMEAL BREAD cups hot liquid 1 teaspoon salt 2 cups white flour cup oatmeal | yeast cake mixed with 3 cups rye flour or all rye tablespoons fat ^ cup lukewarm liquid and cornmeal. cup molasses Pour the hot liquid over the oatmeal, add the fat, molasses and salt. Follow general) directions. 22 THE METROPOLITAN LIFE COOK BOOK OATMEAL BREAD 2 cups thick oatmeal 2 tablespoons corn syrup Yeast mixed with I cu mush 2 teaspoons salt lukewarm water 1 or 2 tablespoons fat ^ cups flour Follow general directions. RICE BREAD 2 cups boiled rice (i cup 2^ teaspoons salt 3 cups Graham flour rice) 2 tablespoons syrup Sj cups white flour f tablespoon fat Yeast Follow general directions. BUCKWHEAT BREAD 1 cup milk 2 tablespoons fat 3 cups buckwheat flou 1 cup lukewarm water 4 tablespoons corn syrup 4 cups white flour 2 teaspoons salt Yeast Follow general directions. ROLLS AND HOW TO MAKE THEM PARKERHOUSE ROLLS 1 cup boiling water 1 teaspoon salt 1 yeast cake mixed wii 1 cup scalded milk 3 tablespoons fat i cup lukewarm wati 3 tablespoons sugar or syrup Flour Follow directions for making bread. Mashed potato may be used, a less liquid and flour is required. Shape the dough into biscuits, let rise again, then, with the handle of case knife dipped in flour, crease through the middle of each biscuit, or r with rolling pin to oblong shape. Brush | of each with melted fat, fold ai press together. Cover, let rise and bake in a hot oven 12 to 15 minutes. CLOVER LEAF BISCUITS Clover leaf biscuits may be made by shaping round biscuits; brush thej with melted fat. Drop 3 of them into each well-greased muffin pan. L^ rise and bake. SWEET ROLLS , 1 cup milk I cup sugar Flour to make a dough 1 cup mashed potato or Grated rind of 1 lemon i cup melted fat mashed squash 1 yeast cake mixed with 1 teaspoon salt I cup lukewarm water Follow directions for making bread. Shape into rolls and bake. Raisii or dates may be added. CINNAMON ROLLS Roll the above dough mixture into a rectangular shape. Roll to |-in( thickness, brush with melted fat and sprinkle with fruit, sugar and cinnamo Roll like jelly-roll; cut off pieces i-inch thick. Place pieces in a greas< tin and let rise to double their bulk and bake in a hot oven about 15 mmute BREAD AI;D bread MAKING 23 or put them close together in a bread pan. Let rise to double their bulk; when baked, cover with syrup and cinnamon. 1 cup syrup SYRUP I teaspoon cinnamon I cup boiling water BREAD THAT REQUIRES NO KNEADING In making bread that requires no kneading general rules for mixing given for kneaded bread should be followed, and the mixture beaten thoroughly instead of kneaded. It should be beaten the second time to distribute the gas bubbles evenly, and to make a fine-grained loaf. Well-greased pans should be half filled with the mixture. The mixture should rise in the pan until double its bulk and no more, and then be baked in a hot oven at least 45 minutes br until brown on all sides, and until a hollow sound can be produced when the loaf is tapped with the finger. When baked, loaves should be placed so that air can circulate freely around them until cooled. They should be put away unwrapped in a tin box or stone jar. BRAN BREAD i yeast cake mixed with 2 tablespoons water if mixed overnight, or 1 yeast cake mixed with I cup lukewarm water, if mixed in the morn- ing. 2 cups boiling water or 1 cup scalded milk and 1 cup boiling water 2 tablespoons fat t cup sugar or i cup molasses or syrup 1 1 cups white flour 3 1 cups bran 1 teaspoon salt Follow directions for beaten bread. 2 cups warm (not hot) left-over cereal mush
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