Breakfast Biscuit

Ingredients

• One tablespoonful of butter, just melted
• Yolk of one egg beaten light
• milk
• Sift the flour
• salt
• sugar
• yeast

Method

1. 1

   Sift flour, salt, and sugar into a bowl.

2. 2

   Make a hollow in the center and pour in milk, working down the flour.

3. 3

   In a second hollow, pour yeast and knead for 15 minutes.

4. 4

   Let rise overnight.

5. 5

   In the morning, shape the dough, fill finger-holes with melted butter, dissolved soda, and beaten yolk.

6. 6

   Knead for 10 minutes, roll out, cut into cakes, and let rise for half an hour.

7. 7

   Bake for 20-25 minutes in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 4. The excerpt below is the record exactly as published.

One tablespoonful of butter, just melted, not hot. Yolk of one egg beaten light. Sift the flour, salt and sugar into a bowl, hollow the heap in the centre and pour in the milk, working down the flour into the liquid with a spoon or your hands until it is thoroughly melted. Into a second hollow pour the yeast and knead thoroughly for fifteen min- utes. Wrap bowl and biscuit in a thick cloth and set to rise where it will neither become chilled nor sour over night. (Study the tem- perature in different parts of the kitchen and kitchen closets to the end of finding the best places for raising dough and sponge. Do all this at bedtime. Early in the morn- ing turn out the dough upon a floured board, work it for a minute into manageable shape; drill several finger-holes in it and fill them BREAKFAST BISCUIT. 25 with the melted butter, the dissolved soda and the beaten yolk of egg. Pinch the dough hard to stop the mouths of these cavities, and knead for ten minutes, carefully at first, lest the liquids should be wasted, and more boldly when they are absorbed by the paste. Roll out into a sheet half an inch thick with a floured rolling-pin ; cut into round cakes, set these closely to- gether in a well-greased pan ; prick each with a fork and let them rise near the fire for half an hour, covered with a light cloth. Bake from twenty to twenty-five minutes in a quick oven, turning the pan around once, quickly and lightly. Break apart from one an- other and pile on a plate, throwing a clean doily or a small napkin over them. Break open at table. Hot rolls and muffins should never be cut. One word with regard to getting up early in order to give dough a chance for the second rising. It is not a wholesome practice for any woman — least of all a young girl to be out 26 COOKERY FOR BEGINNERS. of bed two hours before she eats her break- fast. Studying upon an empty stomach pro- vokes dyspepsia and injures the eyes. Active exercise in like circumstances tempts debility and disease. Yet our bread and rolls must be looked after at the proper time. Have your- self called on biscuit mornings an hour earlier than usual. Rise, wash face and hands, rinse the mouth out and brush back the hair. Put on stockings and slippers, such underclothing as may be needed to prevent cold, a wrapper and the kitchen apron. Cover your hair en- tirely with a handkerchief or sweeping cap. Before beginning operations down-stairs eat a half-slice of dry bread or a biscuit. You will not relish it, but take it all the same to ap- pease the empty, discontented stomach. Hav- ing made out your rolls and tucked them up snugly for the final rise, return to your cham- ber for a comfortable bath and toilet. When habited for the day in all except the outer gown, collar, etc., slip on the wrapper again BREAKFAST BISCUITS. 27 and run down to put the biscuits in the oven. Unless it is too hot, they will get no harm while you finish dressing in ten minutes, just in season to turn the pan. From the beginning of your apprenticeship in housewifery, learn how to "dovetair* your duties neatly into one another. A wise accom- modation of parts and angles, and compact- ness in the adjustment of " must-be-dones '* are better than mere personal strength in the accomplishment of such tasks as fall to women to perform. Master these, and do not let them master you. Weave the little duties in and under and among what seem to be the greater. While your bread is taking a three hours' rise, you are free in body and mind for other things. The grand secret of keeping house well and without worry, lies in the art of packing and fitting dijBferent kinds of work, and in picking up the minutes. Other things besides rising dough get on quite as well with- out your standing by to watch them. 3 BBEAEFAST BSEADS. T TNDER this head may be classed muffins, ^^ griddle-cakes, crumpets, com bread, Sally Luniiy quick biscuits, and a dozen other varie- ties of warm bread suitable for breakfast and tea. They furnish a very pleasant variety in the daily bill of fare, and are extremely pop- ular. Nor are they unwholesome if properly made and cooked, and eaten by well people. To weak and impaired digestive organs all kinds of warm bread are hurtful. English HnfiBns. One quart of sifted flour. Two cups of lukewarm water. Half a cup of yeast. 28 BREAKFAST BREADS. 29 One tablespoonful of butter melted, but not hot. One teaspoonful of salt sifted with the flour. Sift the flour and salt into a bowl, make a hole in the middle and pour in yeast and warm water. Stir down the flour gradually into the liquid, and when all is in, beat hard with a wooden spoon. Should the mixture be too stiff for this, add a little more water. It should be about half as thick as bread-dough. Beat for five minutes and set aside to rise, with a cloth thrown over the bowl, in a moderately warm corner. Early in the morning stir the melted butter into the dough, beat hard for two minutes, and leave for half an hour in the covered bowl in a warm place — such as on a stool near the fire — turning it several times. Grease muffin-rings well with sweet lard, arrange them upon a greased griddle set over the fire and already warmed (not really hot), 30 COOKERY FOR BEGINNERS. fill about half-way to the top with batter, and bake quickly. When the dough fills the rings and begins to look firm on the top, slip a knife under one and peep at the under side. If it is delicately browned, turn the rings over with a spatula or cake-turner. This must be done quickly and dexterously, so as not to spill the batter. When quite done, wrap a thick cloth about your fingers, take up the muffin-rings one by one ; pass a sharp knife around the inside of each, to loosen the muffin, and shake it out upon a hot plate. Pile them up neatly and cover with a clean napkin. These muffins must be broken, not cut open, and buttered while hot. The English split, toast and butter cold muffins. Onunpets. Two cups of lukewarm milk. Two thirds of a cup of lukewarm water. One quart of sifted flour. BREAKFAST BREADS. 31 One tablespoonful of white sugar

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