Egg Bread

Ingredients

• one pint milk
• two eggs
• butter size of an egg
• one-half cup sugar
• three teaspoons of “sea foam”
• flour enough to make a batter

Method

1. 1

   Mix all ingredients and bake.

2. 2

   This makes one loaf.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 31. The excerpt below is the record exactly as published.

one-half cup sugar, one tablespoon- ful of ginger, one cup of yeast. Set this sponge ina warm place to rise. When light stir in enough corn meal to make it quite thick. Let it rise®over night ; then mould it and cut insmall cakes and lay them out to dry. ~ MILK YEAST. One pint of new milk, one teaspoon salt, one tablespoon of flour stirred in, stand it in a kettle of water by the stove, and keep it lukewarm all the time. When very light add lukewarm water, make into loaves or biscuit, and let them rise by the fire before cooking. 108 BREAD AND YEAST. 109 YEAST. ; Six good potatoes grated raw, a little hop tea, one quart of hoiling water, three-fourths cup of brown sugar, one saltspoon salt; when cooladd yeast to rise; keep covered and in a cool place. BREAD SPONGE. Six potatoes, boiled and mashed fine while hot, six tablespoonfuls baker’s yeast, two tablespoonfuls white sugar, two tablespoonfuls lard, one teaspoonful of soda, one quart warm, not hot, water, three cups flour. Mash the potatoes and work in the lard and sugar. Stir toa cream, mixing in gradually a quart of the water in which the potatoes have been boiled, do not have the water too cold. Beat in the flour, already wet with a little potato water to prevent lumping, then the yeast, lastly the soda. Cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place. FAMILY BREAD (WHITE). Take one pint of flour, and half a pint of hop yeast and stir it together about five o'clock in the afternoon ; at nine put one gallon of flour in a tray, put the sponge in the mid- dle of the flour with a piece of lard the size of a walnut. Knead it all up with tepid water and two teaspoonfuls or more of salt, work it well and put in ajar to rise. Next morning knead it over with a little flour, make it in two loaves, and set it in a warm place until ready; then bake 110 DORA'S COOK BOOK. it. If you have no sugar in the yeast you use, stir a tea- spoonful in it before putting it in the flour. BUTTERMILK BREAD, One pint of buttermilk heated to scalding. Stir in while it is hot, enough flour to make a tolerably thick batter. Add half a gill of yeast, and let it rise five or six hours. If you make it over night you need not add the yeast, but put in, instead, a tablespoonful of white sugar. In the morning stir into the sponge a teaspoonful soda dissolved in hot water, a little salt, and two table- spoonfuls melted butter. Work in just flour enough to enable you to handle the dough comfortably ; knead well, make into loaves, and let it rise until light. CORN BREAD. Two egos well beaten, one cup sugar, half cup butter, one cup sweet milk, half cup wheat flour, one and one half cups corn meal, two teaspoonfuls baking powder. OATMEAL BREAD. One half pint oatmeal, one and one-half pints flour, one saltspoonful of salt, three teaspoonfuls baking powder, three-fourths pint milk ; boil the oatmeal in one pint and a half salted water for one hour. Then dilute it with the milk. Set aside to get perfectly cool. Sift together flour, salt, powder, and when the oatmeal preparation is coldiplace it ina bread bowl; add it to the flour, etc. ; YEAST AND BREAD. : a 111 mix smoothly together, pour from the bowl into the greased tin, and bake in a moderate oven three-fourths an hour ; protect the loaf with paper first twenty minutes. RYE BREAD. One pint rye flour, one-half pint corn meal, one-half pint wheat flour, one teaspoonful sugar, one teaspoonful of salt, two teaspoonfuls baking powder, one tablespoon- ful of lard, three-fourths pint milk. Sift together rye flour, corn. meal, flour, sugar, salt, and powder ; rub in the lard cold ; add milk, mix into smooth batter, as for cake ; pour into a well-greased-tin, bake in moderate oven forty- five minutes. Protect loaf with paper first twenty minutes. CEREALINE BROWN BREAD. Two cups cerealine, one cup graham flour, one-half cup molasses, one teaspoonful of salt, one cup rye meal, two cups sour milk, one teaspoonful of soda. Add the soda and salt to the sour milk; stir all the dry ingredients to- gether; pour over all the milk and molasses, and mix thoroughly ; put into a well-greased bread mould, and steam five hours constantly, and when water is added to the steamer, be sure it is boiling hot. CORN BREAD. Four cups of corn meal, two cups wheat flour, one cup of sweet milk, two cups of sour milk, one tablespoonful of shortening, one heaping teaspoonful of soda thoroughly 112 DORA’S COOK BOOK. dissolved in the sour milk, one tablespoonful of salt, one half cup sugar. Steam two hours ; bake one. BATTER BREAD. Two quarts white Indian meal, one cup cold boiled rice, three eggs, well beaten; one tablespoonful melted butter, two and a half cups sweet milk; one teaspoonful salt, one-half teaspoonful soda. Stir the eggs into the milk ; then the meal, salt, butter, and, last of all, therice. Beat all three minutes and bake in shallow pans in a quick oven. | GRAHAM BREAD. Two quarts of unbolted flour, one quart milk, two tablespoonfuls of molasses, and teaspoonful of soda. OATMEAL BREAD. One quart of fresh oatmeal, two quarts water, let stand over night; when ready to bake add one quart of fine flour, one-half cup sugar, one tablespoonful of fine salt. two tablespoonfuls baking powder; mix with a spoon ; no kneading is required ; if too stiff add water. EGG BREAD. One pint milk, two eggs, butter size of an egg, one- half cup sugar, three teaspoons of “sea foam,” flour enough to make a batter

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