Bread

Ingredients

• 1 teacup granulated sugar
• 1 tablespoon butter
• 1 tablespoon lard
• 2-3 cup of baker's yeast
• milk

Method

1. 1

   Make a sponge with the milk and yeast, set to rise.

2. 2

   When light, add shortening, sugar, and flour to make a soft dough.

3. 3

   Flour the board, place on the dough and roll into loaf 1/2 inch thick, put in pan, make indentures on top with the finger and put in bits of butter, sift over the sugar and a dash of cinnamon.

4. 4

   Set to rise, then bake in a quick oven for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.

1 teacup granulated sugar, 1 tablespoon butter, 1 tablespoon lard, 2-3 cup of baker's yeast. Make a sponge with the milk and yeast, set to rise. When light add shortening, sugar and flour to make a soft dough as can be handled. Flour the board, place on the dough and roll into loaf ^ inch thick, put in pan, make indentures on top with the finger and put in bits of but- ter, sift over the sugar and a dash of cinnamon. Set to rise, then bake in a quick oven 20 minutes. Rye Bread. Take 1 pint of warm water and add enough wheat flour to make a smooth batter, then stir in % gill of made yeast and set to rise. In the morning add l^/^ pounds of rye 'flour, make a hole in the center of flour and pour in the sponge with 1 teaspoon salt and ^ teaspoon soda dissolved in a little warm water. Knead the dough, if needed add warm water, make into loaf and cover, leave for 3 hours to rise, then knead again, make into loaf and bake in oven. Raised Biscuit. One quart of flour, % pint of new milk or warm water, ^ cup of lard and butter mixed, % cup of yeast, 1 teaspoon salt. Put flour in mixing pan, make a hole in center, pour in the milk, add shorten- ing, salt, then the yeast ; add a little more flour, stir with the hand. Leave to rise until morning, then add ^ teaspoon soda, and if needed flour to make a soft dough. Mould in loaf, let rise 30 min- utes, roll about % inch thick and cut with biscuit cutter, put in pan to rise again, rub top axid side of biscuit with melted butter. When light set in oven to bake. Lemon Biscuit. One cup butter, 2^ cups sugar, 1% pints of flour, 4 eggs, 1 tea-* spoon baking poAvder, 1 teaspoon extract of lemon. Mix butter, sugar and beaten eggs until smooth, add flour, sifted with baking powder and the lemon extract. Flour the board, roll out the dough y^ of an inch thick, cut with a round cutter, put biscuit on a greased tin, brush over with milk, place a slice of citron on each and bake in hot oven 10 minutes. London Crumpets. One pint of cream and milk in equal proportion, V^ pints of flour, 1 teaspoon sugar, % teaspoon salt, 2 teaspoons baking powder, 1 egg, 1 teaspoon extract of cinnamon. Sift together flour, sugar^ salt and baking powder, add cream, egg and extract. Mix into rather firm batter, grease muflSn rings, fill half full, place on hot greased griddle, bake only on one side. Serve hot with cottage cheese. 108 KENTUCKY RECEIPT BOOK. Sallj Lunn. One quart of flour, % cake yeast, 1 teaspoon sugar, 1 table- spoon water, 4 eggs, 1^ pints of milk, 1 tablespoon melted butter, 1 tablespoon melted lard. Dissolve yeast in water ; have yolks beaten and stir into milk, put lard and butter in flour, but it must not be hot enough to kill the yeast; add the milk, then add the sponge. Mix with spoon, put in crock and set to rise. In afternoon when ready to make out add stiffly-beaten whites, roll on biscuit board, put in greased Sally Lunn pan, grease on top, set to rise. Place pan in oven, bake 20 minutes, pour melted butter between layers. Slice and serve at once. Milk Rising Bread. Take % pint of new milk and boil it, then cool sufficiently with water, so it does not burn the fingers. Add to milk 2 tablespoons of sifted meal, 1 tablespoon of granulated sugar, ^ teaspoon of salt and enough flour to make a stiff batter. Beat thoroughly, then put yeast in a pitcher. Set it in. a pot of warm water. Beat it down 3 times (once every hour.) By 12 or 1 o'clock it should be reaSy to make the bread. Do not allow it to cool. Have 6 pints of flour sifted and add the yeast and enough warm water to make a toler- ably stiff dough. Add 1 kitchen spoon of lard. Make into loaf, fet rise again, then bake. Fresh Oom Oriddle Gakes. Twelve ears of corn grated, 1 cup of flour, 1 cup of sweet milk, 2 eggs, % teaspoon of baking powder, 1 tablespoon of melted but- ter, 1 teaspoon of salt. Mix well, bake on a hot griddle. Serve for breakfast. Com Popovers. Scald 1 pint of milk, add 1 tablespoon of butter, ^ pint of sifted corn meal. "When cool add 3 well-beaten eggs. Put in hot gem pans and bake a chestnut brown. Popovers. Two coffee cups of flour, 1% cups of sweet milk, 1 tablespoon of butter or lard, 2 eggs beaten separately, 1 teaspoon of salt. Beat yolks, add to it the butter, then milk, baking powder and salt. Stir in lightly the whites beaten to a stiff froth. Bake in hot muffin rings. Potato Biscuit. Boil 6 Irish potatoes in their jackets, then drain and squeeze in a cloth to insure being dry; remove skin, mash smooth, add 1 tablespoon butter

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