Bread Made with Fleischman's Yeast

Ingredients

• one two-cent cake of Fleischman's compressed yeast
• a pint of lukewarm water
• one quart of lukewarm water
• one table-spoonful of salt
• two table-spoonfuls of sugar
• two table-spoonfuls of butter
• sifted flour enough to make a dough as soft as can be handled

Method

1. 1

   Dissolve the yeast in lukewarm water, stir in sifted flour until thicker than griddle-cake batter.

2. 2

   Let rise until it begins to go back.

3. 3

   Add more water, salt, sugar, butter, and enough flour to make a dough.

4. 4

   Knead well, let rise, shape into loaves, and bake when light.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 69. The excerpt below is the record exactly as published.

BREAD MADE WITH FLEISCH MAN'S YEAST. For use in the morning — makes four loaves. Dissolve thoroughly one two-cent cake of Fleischman's compressed yeast in a pint of lukewarm water, and stir in sifted flour until the mixture is a little thicker than griddle-cake bat- ter. Set it in a warm place, free from draft, until it rises and begins to go back. Your sponge is now complete. Add to the sponge one quart of lukewarm water, one table-spoon- ful of salt, two table-spoonfuls of sugar, two table-spoonfuls of butter ; add sifted flour enough to make a dough as soft as can be handled ; knead well. When thoroughly light, knead, make into loaves, put into well-greased pans for final rising. This last kneading should be very thorough. When light, bake, remembering that it will spring more in the oven. When baked, lean it against something, throw a cloth over it, and cool by contact with air on all sides. To make overnight. Dissolve one two-cent cake of yeast in two quarts of water. Add two table-spoonfuls each of salt, butter, and sugar, also sifted flour enough to make a moderately stiff dough ; knead thoroughly. In the morn- ing, when thoroughly light, make into four loaves, and let 138 The New Kentucky Some Cook Booh them stand about one hour, or till light, then bake. Keep the dough moderately warru in winter ; in warm weather, ccol. BOSTON BROWN-BREAD. Dissolve one two-cent cake of compressed yeast in three- fourths of a pint of water, and stir in one cupful of wheaten flour. Let it rise five hours, then stir in one quart of wa- ter, a good half tea-spoonful of soda, one tea-spoonful of salt, two and one-half tea-spoonfuls of molasses, one large quart of Indian meal, one large pint of rye meal, raisins if de- sired. Put into a pan and steam or bake five hours. If steamed, take out of the pan and put into the oven for a few minutes to dry. Makes one large family pan. Can steam or bake with slow fire all night, if desired. ROLLS MADE WITH FLEISCH MAN'S YEAST. Take two quarts of flour, measure after sifting; mix with it one table-spoonful of sugar, one tea-spoonful of salt, rub in one table-spoonful of lard or butter. Boil one pint of milk and cool it ; when lukewarm, add oue-half cake of com- jn*essed yeast dissolved in half a cupful of lukewarm water or milk. Make a hole in the flour, and pour in the milk and yeast, stirring in just enough flour to make a thin bat- ter. Cover and let it rise overnight, and in the morning stir in the rest of the flour and knead twenty minutes, usiug no more flour. The dough should be very stiff. Let it rise again. When light, roll out half an inch thick, and cut with round or oval cutter. Fold edges together, rise agaiu, Avell covered, until very light. Bake ten or fifteen minutes in a very hot oven. If not mixed overnight, set a whole cake of yeast. SALT-RISING BREAD. Pour one-half pint of scalding night's milk over two ta- ble-spoonfuls cf sifted meal ; set it iu a warm place overnight. The New Kentucky Home Cook Book. 139 In the morning, take a pint of lukewarm water, being care- ful not to get it too warm. Mix this with the meal, and put with it a pinch of salt, the same of soda, and one tea- spoonful of sugar. Stir in enough flour to make a thick sponge, leaving some of the flour on top. Set this into a pot of water warm enough to bear your hand in. Cover both sponge and pot of water closely, and set on back of the range or near where the water will keej3 the same tem- perature. It ought to rise in two or three hours. When it rises to twice its original height, have ready two quarts of sifted flour, into which mix thoroughly one tea-spoonful of salt and a lump of lard the size of a hen's egg. Make a hole in the center and pour in the rising. If this is not enough rising to take up all the flour, add lukewarm water to the flour in the bowl in which you are mixing. Knead well about twenty minutes; make into loaves; set to rise, and then bake. Mrs. Charles E. Tabb. SALT-RISING BREAD. Same as previous receipt, excepting that just before put- ting the lard and salt into the sifted flour, take half a tea- cupful of new milk and pour it boiling hot over the sifted flour, stirring it well with a spoon. Let this cool, then put in the lard and salt, and proceed as in previous receipt. Mrs. Lucy Keith. SALT-RISING BREAD. The eveniDg before wanting the bread, pour half a tea- cupful of boiling milk over one table-spoonful of sift

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