Cinnamon Loaf
From The home cook book, 1905
Serves 3
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 127. The excerpt below is the record exactly as published.
quarter of a pound of sugar, a pinch of cloves and of mace, quarter of a teaspoon of cinnamon, and half a pound of currants which have been washed and dried. Next dissolve a yeast cake in a cup of warm water, and add a cup of scalded milk. Make a hole in the middle of the flour mixture and pour in the liquid. Grad- ually work in the flour, and after thoroughly mixing, cover and set in a warm place to rise. When very light, work in two heaping tablespoons of butter, knead and again set to rise. If on this kneading the dough is not soft, work in a little scalded milk. After the second rising, form your buns, and set the pan in a warm place for half an hour. Mark the top of each bun with a cross, using a knife. Afterward brush with the white of an egg and sprinkle with sugar. CINNAMON LOAF On a breadmaking day, when your dough has risen and is light, take out a lump weighing two pounds. Cut up quarter ROLLS 231 of a pound of butter, slightly warmed, in a cup of milk and beat in three eggs. Stir this mixture gradually into the dough and mix thoroughly, also adding half a teaspoon of soda dis- solved in a tablespoon of lukewarm water. In one cup of sugar have mixed one tablespoon of powdered cinnamon
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