Date Bread

Ingredients

• 1 cup milk
• ½ cup sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cake of compressed yeast
• 1 cup of chopped dates
• 3 cups flour
• 1 egg

Method

1. 1

   Dissolve yeast and 1 tablespoon of the sugar in the milk, which has been scalded and cooled.

2. 2

   Add 1½ cups of the flour (sifted) and beat well.

3. 3

   Cover and let rise until light, about an hour, in a warm place.

4. 4

   Add the salt, the remainder of the sugar, the creamed butter and well-beaten egg, the dates, and the remainder of the flour, or enough to make a dough.

5. 5

   Knead well.

6. 6

   Place in a greased bowl, cover and let rise in a warm place until double in bulk.

7. 7

   Shape into loaves, put in greased pans and let rise again, about 1 hour.

8. 8

   Bake 45 minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 38. The excerpt below is the record exactly as published.

2 tablespoons butter, 1 teaspoon salt, 1 cake compressed yeast, 4 cups Graham flour, 1 cup white flour. Dissolve yeast, butter, salt and sugar in the lukewarm liquid. Add flour gradually to make a dough; knead thoroughly, cover, and let rise in a warm place for about 2 hours, or until double in bulk. Then shape into loaves, place in greased pans, cover, and let it rise again until light. Bake ina slower oven than for white bread. Bran Bread—Made like white bread, using 7 cups white flour and 5 cups bran instead of all white flour. % cup molasses may be used instead of the sugar. Oatmeal Bread—1 cup rolled oats, 2 cups boiling water, 1 tablespoon butter, 15 teaspoons salt, # yeast cake mixed with z cup lukewarm water, } cup molasses, 5 cups flour. Mix rolled oats, boiling water, butter, and salt. Let stand until lukewarm. Porridge left from breakfast may be used. Add yeast and molasses and stir well. Add flour, knead, let rise. Shape into loaves, fill greased tins half full, cover, and let rise about 1 hour. Bake 45 minutes in a hot oven. Oatmeal bread is best when cut the day after baking. Use a very sharp knife. $ cup chopped walnuts may be added if desired. Date Bread—1 cup milk, { cup sugar, 1 teaspoon salt, 2 table- spoons butter, 1 cake of compressed yeast, 1 cup of chopped dates, 3 cups flour, 1 egg. Dissolve yeast and 1 tablespoon of the sugar in the milk, which has been scalded and cooled. Add 1% cups of the flour (sifted) and beat well. Cover and let rise until light, about an hour, in a warm place. Add the salt, the remainder of the sugar, the creamed butter and well-beaten egg, the dates, and the remainder of the flour, or enough to make a dough. Knead well. Place in a greased bowl, cover and let rise in a warm place until double in bulk. Shape into loaves, put in greased pans and let rise again, about 1 hour. Bake 45 minutes in a hot oven. Nuts may be substituted for the dates, or half of each used. Spices may also be added. Pure Gold spices are always pure. Baking Powder Bread—Sift together thoroughly, 1 quart sifted flour, 1 teaspoon salt, } teaspoon sugar, and 8 level teaspoons Blue Ribbon baking powder. Add enough water, or milk, to make a soft dough (about re! cups more or less, according to the flour) and stir it togetien quickly with a large spoon, add } cup melted butter, then turn it immediately into a well-greased pan, and bake in a hot oven. Boston Brown Bread—1 cup corn meal, } cup white flour, 1 cup Graham flour, 13 teaspoons baking soda, 1 teaspoon salt, 4 to { cup molasses, 2 cups sour milk. Breads 65 Mix dry ingredients together, add molasses and milk, stir until well mixed. Turn into greased pans and fill ? full. 1 pound Blue Ribbon baking powder cans make excellent moulds, as the round slices are attractive. Steam 2 hours. Corn Bread—1 cup corn meal, 1 cup white flour, $ teaspoon salt, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 1 egg, 1 cup milk (about), 1 tablespoon melted butter. Mix all the dry ingredients thoroughly, add milk and beaten egg. Last of all add the melted butter. Put into greased pan and bake 4 hour in a moderate oven. Florida Pone—Mix 4 level teaspoons of Blue Ribbon baking powder and 3 teaspoon of salt into 2 cups of white corn meal. Mix with sufficient water to make a thick batter, and beat in a tablespoon of fat. Make in a thin cake and bake until well browned. Good with meat. Sally Lunn—1 cup milk, 1 tablespoon melted butter, 3 eggs beaten separately, 2 cups flour, 1 tablespoon sugar, 2 teaspoons Blue Ribbon baking powder, 4 teaspoon salt. Add milk and melted butter to beaten yolks of eggs. Sift in all dry ingredients and beat well. Fold in stiffly beaten egg whites. Bake in a shallow pan or muffin tins in a moderate oven for 30 or 40 minutes. ROLLS, BUNS AND RUSKS Parker House Rolls—2 cups milk, scalded and cooled, 1 cake compressed yeast, 2 tablespoons sugar, 13 teaspoons salt, 2 to 4 tablespoons shortening, 6 cups sifted flour. To the lukewarm milk add the yeast, sugar, and melted shorten- ing. Beat in 3 of the flour very thoroughly, and allow to rise in a warm place to double its bulk. Then add the salt, and remainder of the flour, or enough to make a dough. Knead until smooth, place in a greased bowl and let rise again to double its bulk. Roll dough about 4 inch thick, and cut with floured 3 inch biscuit cutter.. Crease through the middle of each biscuit with a dull knife. Brush lower half with melted butter, fold and press to- gether with one edge slightly over the other. Place 1 inch apart on greased pans, let rise, bake in a hot oven 15 to 20 minutes. 2 inch Parker House rolls are nice for luncheons and afternoon teas. Sweet French Rolls—To the above recipe add 1 well-beaten egg, and 2 tablespoons more sugar after the first rising. Cinnamon Buns—Use recipe for Parker House rolls. Roll dough 4 inch thick, keeping in rectangular shape. Spread with the following mixture: } cup soft butter, 2 tablespoons Pure Gold 3 66 Blue Ribbon Cook Book cinnamon, | cup currants or seedless raisins, 1 cup brown sugar. Roll like a jelly roll. Slice across 1 inch thick. Place in greased pans cut side up. Let rise. Bake 25 to 30 minutes in a moderate oven. When baking bread, part of the dough might be made into buns. Swedish Tea Ring—Made the same as Cinnamon Buns, but shape the jelly roll as a ring; cut with scirrors, let rise, bake. Hot Cross Buns—1 cup milk, scalded and cooled; 1 cake compressed yeast, 4 tablespoons sugar, 3 teaspoon salt, 4 table- spoons shortening, 1 egg, $ cup currants or raisins, 1 teaspoon Pure Gold lemon extract, 3 cups sifted flour. Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 14 cups flour, beat until sponge is smooth, cover, and let rise in warm place until light. Cream shortening, add the remaining sugar, and well-beaten egg, raisins which have been floured, salt and extract. Add to sponge with enough flour to make a soft dough. Knead on board, let rise until double in bulk. Shape by hand into round buns. Place on greased pans 1 inch apart. Let rise again. Brush over with egg diluted with water. Cut a cross on the top of each. Bake 20 minutes. While hot fill cross with frosting. Potato Rolls—4 small potatoes, 2 cups scalded milk, 1 table- spoon shortening, 2 tablespoons sugar, 2 teaspoons salt, = yeast cake dissolved in { cup lukewarm water. Add the hot potatoes, riced, to the milk, butter, salt, sugar, and flour enough to make a sponge. Let rise and add flour to make a dough. Knead, cover, and let rise to double in bulk. Knead again and shape into balls. Place on greased pans 1 inch apart, let rise, and bake 15 to 20 minutes in a hot oven. Rusks—2 cups milk, scalded and cooled, 1 cake compressed yeast, 1 cup sugar,

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