Fruit Roll

Ingredients

• some bread dough prepared as for milk bread
• some dates which have been washed, dried, and stoned
• raisins
• currants
• chopped figs

Method

1. 1

   Roll the dough to about one inch thick, spread with dates, raisins, currants, or figs, roll tightly into a loaf, let rise until very light, and bake.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 7. The excerpt below is the record exactly as published.

currants, one cup of sugar, and three cups of flour, or enough to make a rather stiff dough. Knead well, and set to rise; when light, mold into loaves; let it rise again, and bake. Milk Bread with White Flour. — Scald and cool one pint of unskimmed milk. Add to the milk when lukewarm one fourth of a cup, or three table- spoonfuls, of liquid yeast, and three cups of flour. Give the batter a vigorous beating, turn it into a clean bread-bowl or small earthen crock, cover, and let rise overnight. In the morning, when well risen, add two or three cups of warm flour, or sufficient to knead. Knead well until the dough is sufficiently elastic to rebound when struck for- Breads 29 cibly with the fist. Allow it to rise again in mass; then shape into loaves; place in pans; let it stand until light, then bake. If undesirable to set the bread overnight, an additional tablespoonful or two of yeast may be used, to facilitate the rising. Fruit Roll. — Take some bread dough prepared as for milk bread, which has been sufficiently kneaded and ready to mold, and roll to about one inch in thickness. Spread over it some dates which have been washed, dried, and stoned, raisins, cur- rants, or chopped figs

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