Brown Bread

Ingredients

• One cupful of rye meal
• one of Indian meal
• one of molasses
• two of flour
• one pint and a half of sour milk
• a teaspoonful of soda
• one teaspoonful of salt
• two table-spoonfuls of boiling water

Method

1. 1

   Mix the dry ingredients together.

2. 2

   Dissolve the soda in the boiling water.

3. 3

   Add it and the milk to the molasses.

4. 4

   Stir well, and pour on the other mixed ingredients.

5. 5

   Beat the egg and add it.

6. 6

   Mix thoroughly, and pour into a well-buttered tin pan that holds two quarts.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 191. The excerpt below is the record exactly as published.

one teaspoonful of salt, half a cake of compressed yeast. Pour the boiling water on the Indian meal. Stir well, and set away to cool. When blood warm, add the yeast, salt and sugar to it. Stir this mixture into the flour, and proceed as for yeast bread, No. i . Bread Made -with Dried Yeast. Two quarts of flour, one yeast-cake, one generous pint of water, blood warm ; one table-spoonful of sugar, one of butter, one teaspoonful of salt. Dissolve the yeast in the water, and stir gradually into one pint of the flour. Set in a warm place for two hours. It will then be risen to a sponge. Stir it into the remainder of the flour. Knead well, and put in a warm place to rise. It will rise in about five hours if the heat is about seventy- five or eighty degrees. Or, it will rise during the night in a heat of sixty degrees. In the morning treat like yeast bread, No. i. Sticks. Four cupfuls of flour, one table-spoonful of sugar, one- fourth of a cupful of butter, one cupful of boiled milk, the white of an eggf one-fourth of a cake of compressed yeast, 384 MISS PARLOA'S NEW COOK BOOK. one scant teaspoonful of salt. Dissolve the butter in the milk, which have blood warm. Beat the white of the egg to a stiff froth. Dissolve the yeast in three table-spoonfuls of cold water. Add all the other ingredients to the flour, and knead well. Let the dough rise over night, and in the morning make into balls about the size of a large English walnut. Roll each of these balls into a stick about a foot long. Use the moulding board. Place the sticks about two inches apart in long pans. Let them rise half an hour in a cool place, and bake twenty-five minutes in a very moderate oven. Sticks should be quite dry and crisp. They cannot be if baked rapidly. Graham Bread. With this material two loaves or two dozen muffins can be made : One pint of water or milk, one of flour, one large pint of Graham, half a cupful of yeast, half a cupful of sugar, one teaspoonful of salt. Have the milk or water blood warm, and add the yeast. Sift the flour into a deep dish. Add the milk and yeast, gradually, and beat until wholly smooth. Set in a rather cool place (about sixty degrees) to rise over night. In the morning add the salt and sugar and then the Graham, a little at a time, beating vigorously all the while. When thoroughly beaten, turn into pans, and let it rise an hour in a temperature of from 900 to ioo°. Bake an hour. Togus Bread. Three cupfuls of sweet milk and one of sour, three cupfuls of Indian meal and one of flour, half a cupful of molasses, one teaspoonful of saleratus, one of salt. Steam three hours. Brown Bread. One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and a half of sour milk, a teaspoonful of soda, an eggy one teaspoonful BREAD. 385 of salt. Mix the dry ingredients together. Dissolve the soda in two table-spoonfuls of boiling water

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