Eye Bread

Ingredients

• two gallons of water
• one pound of salt
• From this broken sponge we measure one gallon
• one pint, or less, of molasses
• some lard
• more wheat flour for the dough
• half a pound of sugar
• some carraway seed
• a piece of old rye dough

Method

1. 1

   Mix the sponge dough with water and salt.

2. 2

   Add molasses and lard, then incorporate the flour to form a dough.

3. 3

   Allow to rise, then shape into loaves and place in dusted baskets.

4. 4

   Prove and bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 128. The excerpt below is the record exactly as published.

Eye Breads, is ter; this makes another dough. similar to the French method of making the This would leave nearly three gallons of ^^^eat bread raised with leaven or sour dough sponge. To this sponge we add two gallons of (see No. 894). The breads are proved m water at a suitable temperature, also one pound dicker or straw baskets the shape of the loaf, of salt, and break up and mix the sponge -which are made especially for this purpose. dough and water. '^^^ baskets are slightly dusted with flour, the _, ^, • , , molded loaves are put in upside down, and From this broken sponge we measure one , , / j ti,„ „„„i ,, ,,. . ■. . J. 1 J, when proved are turned over on the peel, gallon, adding to it one pint, or less, of mo- , ,^ , ^ • ^i. t ^.i.- i t.v.- -L f J 1 1 J 1 J 1, -4.1, washed and put m the oven. I think this is lasses and some lard, and make a dough with ., , . ^ „ • -o -d i v„„„ „„ it eraham and wheat flour ^^^ ^^^^ ^^^ °^ proving Rye Bread, because it * „ , „ „ ■ , . „,,_, admits the use of a softer dough, and makes a ^J^^^^°"«, g^"°° °* *' '^"T .*"■ lighter and moister loaf. BREAD; add some carraway seed and a piece ^^^^j^^^ j^ ^^ ^^j^ ^he bread, either of old rye dough, and make dough with rye ^^ ^^^^^ ^^^ ^^^ 1^^^^^ ^^ ^^^^^ bet- ^"t^^vat. ?.^-^ ""' gallon for FRENCH ^^^^.^ boxes which are thickly dusted with a BEBAU, adding more wheat flour for the .'. „ „ , , -t-x. c , , m, . . , ,1 , mixture of flour and cornmeal, or with nne dough. The remaining two gallons may be j^^ ^ . „j.o^in„ made into VIENNA BEEAD or PAN '^■^^°' ,^" "^^ are wasnea aurmg proving, TiTDTPAT-va J J- 1, 1^ J £ J and washed again on the peel before going into BREADS; adding half a pound of sugar and ., ° ^ & » ,' „ J I ^ * the oven. ^ ^ , . ■ . , , , , The loaves may also be set in cloths, like the In this manner various breads can be made ^j^^^^ ^^^^^ smooth-side down; turned over from one sponge. The rolls, cofCee cakes and ^^ ^^^ ^j ^^^ ^^^^^^ ^^^ t,^^^^ i^ ^team. rye bread doughs can be made ready first for j^ ^^^ ^^ ^^^^^^ .^ ^^^^^ ^^■^^. ^^^ ^^^^ baking because they require a good heat; the ^^^^^^ ^^^ ^^^ ^^^^^ ^^^^ ^^^^^ ^^^. ^.^^^ ^ other doughs can be made ready m the succes- ^^^^^ saturated with melted butter or lard, to sion as they should be baked./ j^i. j.-i. j. soiten the crust. 931. RYE BREADS. Breads made out of all rye flour and with There is no more difiiculty in the making of sour dough only, are almost too heavy for the Rye Breads than there is in the making of American taste. The addition of wheat flour breads made from wheat flour. All the Eye and only a small quantity of sour dough with Breads are hearth baked. Bakers not used to compressed yeast, makes a lighter loaf, which handling rye flour often fail to turn out good ^^^^ """■« favor, and I think is the best way bread, because they work it like wheat flour. *" make Rye Bread. Eye flour is a weak flour, and has not the 932.— SOUE DOUGH TO START FROM strength of wheat flour; it should be treated YEAST-RAISED DOUGH, cooler, given less proof, and requires a stronger Take three pounds of yeast raised rye dough; heat m baking. dissolve it in one quart of water, add some rye A rye sponge should be taken young; that is, flour and make a slack sponge. Let this stand as soon as it flattens it is ready, when it throws till the next day, and use it for the first batch off gas and breaks. The dough should be given of rye bread dough, with some compressed only time to come up till it shows life; then it yeast. should be scaled, molded, and given only about Every day Tceep a piece of the rye dough half the proof that is given to wheat breads. 6ocfc to use for the next day's 'batch. If a rye dough is worked over several times, From this sour dough the German Rye like the wheat flour dough, or gets too old be- Breads may be made; or it may be used added fore molding, the bread, when baked, is dry to a broken up wheat flour sponge, like ex- and tasteless, and the loaves crack during bak- plained in No. 930. ing and fall in the oven. 933.— EYE BEEAD, STRAIGHT DOUGH. Eye Bread made from flours which contain Take two-thirds of rye flour and one-third of parts of wheat flour, of course, stand more wheat flour, two gallons of water

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