Brown Bread

Ingredients

• One pt. corn meal
• 1 pt. rye flour
• 1 tablespoonful brown sugar
• 1 teaspoonful salt
• 2 cf baking-powder
• 1 tablespoonful lard
• 1/2 pt. milk

Method

1. 1

   Sift together the above ingredients, excepting the lard and milk; rub into the mixture the lard and add the milk.

2. 2

   Mix into a batter-like cake and bake 1 hour.

3. 3

   Protect it with brown paper if it should brown too fast at first.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 70. The excerpt below is the record exactly as published.

brown bread, I use three parts of brown and one of white flour, and a little extra baking-powder; also add- ing a little more water, if necessary, to mix it. Rice and Wheat Bread — One lb. rice, 2 quarts water, 4 lbs. flour, 4 large spoonfuls yeast, salt. Simmer 1 lb. rice in 2 quarts water till it be- comes perfectly soft; when it is of a proper warmth, mix it extremely well with 4 lbs. flour, and yeast and salt as for other bread; of yeast 148 White Ribbon Cook Book. about 4 large spoonfuls; knead it extremely wellj then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others. French Bread — One-fourth pk. fine flour, yolks of 3 and whites of 2 eggs, salt, 3^ pt. good yeast, 3^ pt. milk. With ^ pk. fine flour mix the yolks of 3 and whites of 2 eggs, beaten and strained, a little salt, }/2 P*' of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin, light dough; stir it about, but don't knead it; have ready 3 wooden quart dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done. Sa^o Scones — Take a teacupful of sago and soak in cold water, put it on with 1 qt. sweet milk, let it boil till quite dissolved, stirring oc- casionally; add a little salt, then pour out on the baking-board and let it lie till cold. Mix up with flour, taking care not to make it too stiff; roll out quite thin, cut to the size wanted, and bake. Brown Bread — One pt. com meal, 1 pt. rye flour, 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 cf baking-powder, 1 tablespoonful lard

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