Excellent Family Bread

Ingredients

• a peck of sifted flour
• half a pint of family yeast
• a gill of brewers' yeast
• a cup of shortening
• a teaspoonful of salt

Method

1. 1

   Wet all up soft with new milk, or milk and water warm.

2. 2

   Knead it faithfully, and set it in a warm place to rise.

3. 3

   It is better to take the dough when risen, and work it down again; but some dislike the trouble, and bake it as soon as it rises.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 52. The excerpt below is the record exactly as published.

EXCELLENT FAMILY BREAD. Take a peck of sif ted flour, half a pint of f amily yeast, or a gill of brewers' yeast ; wet ail up soft with new milk, or milk and water warm. AJdd a cup of shortening, and a teasi>oonf ul of sait. Ejiead it faithf ully, and set it in a warm place to rise. It is better to take the dough when risen, and work it down again ; but some dislike the trouble, and bake it as soon as it rises. You must keep your dough for wheat bread, very soft ; but for rye, yuu may hâve it stiflf. SPONGE BREAD. Take three quarts of wheat flour, and three quarts of boiling water, mix them thoroughly; let them remain until lukewarm, then add twelve spoonfuls of family yeast, or six of brewers'. Place it where it will be warm ; keep the air from it, and leave it to rise. When it is LA ClISINl!] CREOLE. 127 liglit, work in flour to mould it, and a lîttle sait. Let it stand for a second rising, then shape înto loaves and bake. BYB AND INDIAN BBEAD POE DYSPEPTICS. Take a pint of rye flour and a pint of Indian meal, scald the meal with a cup of boilîng water, and when lukewarm, mix in the flour and a cup of yeast; add a little sait, and knead it as for other bread. Bake for two hours. GRAHAM BBEAD. Get good, fresh, ground unbolted flour, and sift it through a common hair sieve. Take three quarts of this wheat meal, one half ar cup of good yeast, and three spoonf uls of molasses. Mix to a sponge with water, work in flour enough to mould it, and proceed as you do with common wheat bread. You must put a little soda in the batter before moulding, as it is more disposed to ferment than fine or bolted flour. MISS SHATTUCK^S BEOWN BBEAD. One quart of rye meal, two quarts of Indian meal, two tablespoonfuls of molasses; mix thoroughly with sweet milk. Let it stand two hours, and bake in a slow oven. BOSTON BBOWN BBEAD. One and a half pints of Indian meal, half a pint ot wheat flour, one cup of sweet milk, one cup of sour milk, with a teaspoonf ul of soda in it; three tablespoonfuls ot molasses, one tablespoonf ul of yeast, and a pinch of sait. Put it in a warm place to rise, then let it bake steadily for four hours ; warm by steaming it when wanted to use. 128 LA CUISINE CREOLE. OOBN BATTEB BEEAD. Take six spoonf uls of flour, and six of corn meal ; add a little sait, sif t them together ; make a batter with four eggs, and a cup of milk ; stîr in the flour and meal, make it a soft batter, and bake in small tins for breakfast. Some use yeast powder or soda with this batter, but that is a matter of taste. If yeast powder is used, sif t it in the flour ; if soda is used put it in the milk. MISSISSIPPI GOBN BBEAD. ' One quart of buttermilk, two eggs, three spoonf uls of butter, and a teaspoonf ul of sal

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