Bread, No. 2

Ingredients

• a quart of scalded milk
• two quarts of flour
• three tablespoonfuls of liquid yeast
• a tablespoonful of sugar

Method

1. 1

   Mix ingredients and let rise overnight.

2. 2

   In the morning, add salt and enough flour to make a soft dough.

3. 3

   Let rise again, shape into loaves, and bake.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 34. The excerpt below is the record exactly as published.

Bread, No. 2 The night before baking bread, boil one teacupful of sweet milk and to this add " one tablespoonf ul of meal; set in stoveroom until early next morning. Then add two teacupf uls of warm water, one teaspoon- ful of salt, one tablespoonf ul of sugar; stir in thor- oughly three teacupf uls of flour; put to rise in a vessel of hot water (more heat is required for this than for hop yeast). After it rises well into a foam, make into a moderately soft dough ; grease the loaves over and put to rise; when well risen, bake in a mod- erate oven. Breakfast Rolls One quart of flour, heaped up, one tablespoonf ul of powdered hop yeast, one tablespoonfiil of sugar, one tablespoonful of salt, one heaping teaspoonful of lard. Dissolve the yeast, salt and sugar in a teacupful of warm water, make a soft dough, using more warm water if necessary. Set in a warm place to rise; when well risen, knead thoroughly, using as little flour as possible, as the rolls rise better and are lighter. Make into rolls, set to rise and when light, bake. Salt Rising Bread Into a pitcher put one teacupful of fresh sweet milk, two teacupfuls of boiling water, one tablespoonful of sugar, one teaspoonful of salt; into this three teacup- fuls of flour. Set the pitcher in a kettle of moderately THE NEW ANNIE DENNIS COOK BOOK 67 warm water and keep it at a uniform temperature; cover the mouth of the pitcher with a towel. Set the kettle where the water will keep warm. Let it stand three hours then beat up well, after which do not disturb it. In two hours it should be light. Have ready two quarts of flour, half a taMespoonful of lard, and a teaspoonful of salt. Pour in the yeast, to which, if not sufficient, add warm water to make a moderately soft dough. Knead well, mold in loaves, put in greased pan and set in warm oven to rise; after which bake slowly. Bread or Rolls Into two quarts of flour, rub two tablespoonfuls of lard. Make up with one pint of sweet milk, boiled and cold, and one heaping tablespoonful of yeast, dis- solved in a cupful of warm water ; add two tablespoon- fuls of sugar and one of salt. Set to rise ; when risen about double its size, make into rolls or loaves; let rise again and bake slowly. Bread, No. 1 Very excellent bread is made by the following rule : One tablespoonful of butter or lard, one tablespoonful of sugar, one tablespoonful of salt, one pint of milk or water (lukewarm), two quarts of flour, half a cake of yeast, or half a cup of liquid yeast. Into a bowl put the salt, butter and sugar; sift over it one quart of flour. Make a hole in the center of these ingredients and pour into it, stirring slowly, the pint of lukewarm water or milk in which the yeast has been thoroughly dissolved, or to which the liquid yeast has been added. Stir vigorously till a smooth batter is formed, then cover and set away over night in a room the tempera- ture of which is about sixty degrees. As soon as pos- sible stir into this spongy mass the remainder of the flour, reserving two tablespoonfuls of it for sprinkling the hands and bread board during the kneading opera- tion. Then press and work the dough thoroughly for 68 THE NEW ANNIE DENNIS COOK BOOK twenty minutes; by this time no part of it will stick to the hands or board. Cover and place in a warm cor- ner, out of the way of draughts for five hours ; then turn again on the kneading board, knead for ten min- utes, form into loaves and place in well buttered pans. Let this rise for an hour longer, then bake fifty min- utes in a moderate oven. When baked, remove from the pans, place the loaves in a slanting position, cover with clean cloth until cold, then place in the bread box. Bread, No. 2 At night take a quart of scalded milk, two quarts of flour, three tablespoonfuls of liquid yeast, or half a cake of compressed yeast, and a tablespoonful of sugar

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