Brown Bread

Ingredients

• One cup white flour
• two cups Graham flour
• one cup molasses
• two cups warm water
• one teaspoon soda
• a little salt

Method

1. 1

   Mix molasses, salt, and warm water, then add flours and soda.

2. 2

   Steam in tin cans for one and a half to two hours.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 10. The excerpt below is the record exactly as published.

BROWN BREAD. One cui> white flour, two cups Graham flour, one cup molasses, tw’o cups warm water, one teaspoon soda, a litile .salt, stir molasses, salt and warm water to¬ gether, then add the wiiite and graham flour, beat well, dissolve soda in a little warm water and add the last thing. But int(> tin cans and steam one and one-half to tw’o hours Mrs. W. Kekatver. LIGHT BISCUIT. One pint warm water, two cups yeast’ one cup mashed potatoes, one-fourth cup sugar, one-fourth cup lard, set in the evening, and work stiff in the morning, let rise and mold into small biscuits, let them get light, and bake in a moderate oven. Mr.-. .1. Wagner, Hartville. LIGHT CAKE. Take bread dough when it is ready to put into pans and add a little sugar and lard to taste, work this on the molding board, use flour to keep it from sticking, work it half an hour, or till dough blis¬ ters, then make verv small biscuits and lay them far apart into dripping pans, |)ress them flat. Let them stand in a warm place until tea time, then bake in a moderate oven, as soon as brmvn they will be baked. Mrs. .1, Boyd. THK TKNNSVI.VANI A <5KKMAN COOK HOOK l(> ROLLS. TEA ROLLS. NVlien y<ui bake yoiir bread in the inorn- iuf? save nut a pint nf the doujjfh Jtnd work into it a eonple of e^jj^s, a enp of sugar, a piece of Initter the size of an egg, and tlonr enongli till it is stiff enough to niidd. Form int(» rmind halls, lay them on the board, first dredging it with tlonr, when they get light mold them down and repeat the process till time to bake them for supper. The reiH*ated rising and molding makes them very tender and delicate. N. PARKER HOUSE ROLLS. FOR fi ()Vl.(X’K TKA. At eleven o'clock boil twome<lium sized potatoes, scald a large tablespiwm Hour with the water, mash p«)tatoes, and adtl (me pint warm milk, stir in tw(> com¬ pressed yea‘<t cakes, stir in Hour to the consistency ((f pancake batter, let rise, then add tablesp(M)n lard, handful salt, and one-half cup sugar, and knead stiff, let rise till very light, then ndl thin and cut out with a biscuit cutter, brush with lard and butter, fold over and let rise again until very light, their bake twenty minutt^s in a quick oven. Mrs. (’harles NV. Berry. CINNAMON ROLLS. Take light biscuit dough, roll out thin, spread with melted hutter, sprinkle with sugar and ground cinnamon, ndl up like jelly cake, cut small pieces from the end, put into a tin to rise, when light, bake slowly. BREAD STICKS. Take light biscuit dough, shapi* into balls, then roil a f(N>t long and thinner than the little finger, do not let them touch in a pun, let them get very light, bake until crisp. VIENNA ROLLS. One pint sweet milk scalded, one-half cup sugar, one tablespiMUi butter, mix all together while hot, when cool add a little salt

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