Brown Bread

Ingredients

• one quart of brown flour
• 1 egg
• 1 cup of yeast
• 1/2 cup of molasses
• butter size of an egg

Method

1. 1

   Mix as for light bread the night before and bake in a loaf the next morning.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 5. The excerpt below is the record exactly as published.

cup of yeast or ^ an yeast cake. Add j^ teaspoon of sugar when ready to make the bread. Set sponge in a warm place, behind the stove, to rise. In warm weather anywhere in the kitchen is warm enough. Sponge takes i hour to rise in summer and 2 hours in winter. Make sponge about 6 : 30 for morning's bread. 26 TESTED VIRGINIA RECIPES. Light Bread. Sift I quart of flour and add a full teaspoon of salt, lard the size of a walnut and the sponge. Work for 20 minutes and put in a jar, which must be slightly greased, to rise. Make this up about 8 P. M. Next morning, 2 hours before needed, turn the dough out on a tray and work for 10 minutes, using a little flour if necessary on the tray. Make in shapes and set aside until they have risen to nearly three times their original size. Bake in a quick oven. Grease the tops once while baking. If the bread is too stiff when you mix it, add a little warm water, but be careful not to make it too soft, as the best bread should be a stiff dough and worked until it becomes soft. Corn Bread. ()ne pint of cornmeal, 3^ pint sweet milk, i egg, lard size of an egg, i dessertspoon of yeast powder, i teaspoon of salt. .Sift meal and powder, add salt and lard. Beat the egg and pour milk over, beating the liquid into the meal. Place the batter in a square pan and bake slowly. Corn Pone. One quart of meal, i tablespoon of lard, i tablespoon of butter, I teaspoon of salt, and water to make a stiff dough. Form into oblong pones a finger long. Pat each one on top, leaving the print of your fingers on them, and bake in a mod- erate oven. If possible, do not open the door until they are done, as it hardens the crust. Batter Bread. Two teacups of cornmeal, 2 teaspoons of salt, i kitchen tablespoon lard. Mix and add boiling water enough to make BREADS. 27 a stiff batter. Stir until well mixed. When cold this mixture should be stiff enough to slowiy move when the bowl is tilted. Let it stand for 2 hours. Just before meal time add i egg and 2 teaspoons baking powder, and milk to make a stiff batter. It should be the consistency of cake batter. Stir well and bake in a quick oven. The pans should be about 2 inches full before baking. Spoon Corn Bread. One cup boiled rice (or "grits), 2 cups meal, i large cup milk, 2 eggs, 2 tablespoons of melted butter, 2 teaspoons baking powder. Mix as you would any other batter bread, and bake Yi an hour in a baking dish. Risen Muffins. Three eggs, i cooking spoon of yeast, 2 teaspoons of sugar, Yi. pint of milk, i quart flour, i teaspoon of salt, butter and lard, each size of an ^^Z- Beat together eggs, yeast and sugar, then milk and the sifted flour, and lastly the melted butter and lard. Rise overnight. Beat once or twice in the morning, and half fill muffin cups and set to rise. The dough should be stiffer than pound cake. The success of these muflins depends on the beating you give them in the morning before they rise the second time. For Sally Lunn use the same batter and bake in a large mould. Beaten Biscuits. One quart of flour, i heaping teaspoon of salt, 3 gills of milk, 2 heaping tablespoons of butter and lard mixed. Work thoroughly all the grease into the flour, and mix with the milk into a stiff dough. Put through a biscuit break for 15 minutes, then beat until they blister. Roll, cut, and bake in a moderate oven. 28 TESfED VIRGINIA RECIPES. Waffles Without Eggs. One quart of flour, i pint of milk, i tablespoon of butter, a pinch of salt, i tablespoon of yeast. Warm the milk and butter and mix with the flour, then beat in the yeast and set to rise. Fry in wafile irons. Brown Bread. One quart of brown flour, i egg, i cup of yeast, ^ cup of molasses, butter size of an egg

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