German Bread

Ingredients

• 2 cups light bread dough
• scant 1/2 cup butter and lard mixed
• 1 cup sugar
• 2 cups milk
• 1/2 teasp soda
• 1 teasp cinnamon
• 1 teasp vanilla
• 1 cup seeded raisins

Method

1. 1

   Mix all ingredients, let rise, then mold into loaves.

2. 2

   Score tops, brush with milk, sprinkle with sugar, let rise, and bake when light.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 13. The excerpt below is the record exactly as published.

German Bread To 2 cups light bread dough add- scant V2 cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve Vz teasp soda, 1 teasp each cinnamon and vanilla, and 1 cup seeded rais- ins. Stir with flour as stiff as bread dough, let rise, mix, let rise again, then mould into loaves. Score the tops several times with a sharp knife, brush with milk, sprinkle with sugar,. let rise, and when light, bake. — [G. L. N., N. Y. Swedish Bread Take any desired quantity of light bread dough, roll out about V2 inch thick, rub with melted butter, sprinkle with sugar and raisins or currants, and a dusting of nutmeg or cin- namon. Roll up, let rise Vz hour in a well buttered pan, then rub a little melted butter on the outside of the loaf, and bake in a hot oven V2 hour. — [M. B. G., Wis. Scotch Bread When making bread reserve enough for a small loaf and when the dough is ready for the last rising roll out and spread with a mixture of i/4 cup butter and % cup sugar. Roll up and •26 FARM AND HOME COOK BOOK i:nead till smooth, using as little flour as possible, then roll out ! again and spread with V2 or % cup seeded raisins

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