German Bread

Ingredients

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

Method

1. 1

   Combine all ingredients, let rise, knead, shape into loaves, score tops, brush with milk, sprinkle with sugar, let rise, and bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 51. The excerpt below is the record exactly as published.

1 teaspoon soda dissolved in it. Bake in a deep pan and serve quickly. — Mrs. Almond Case, Franklin, 111. RAISED CORN BREAD.— To a qt. of buttermilk add 54 cup of yeast; set in a warm place over night. In the morning add 1 pt. of dry bread crumbs, Yt. cup of sugar, 2 eggs, 1 teaspoon of soda, salt and cornmeal enough to make a moderately stiff batter, and stir well. Put into a well-buttered tin pudding form or bucket with a close-fitting lid. Let stand until light, place the ITucket in a pot of boiling water, steam it 1^4 or 2 hrs. — Mrs. C J. Jeffries, Winnetka, 111. STEAMED CORN BREAD.— Mix 1 cup of flour with 3 cups of Indian meal, also add 1 teaspoon of salt. Then mix together 2 cups of sweet milk and 1 of sour, and 2/3 cup of molasses. Dis- solve a teaspoon of soda in 1 tablespoon of cold water and stir into the milk and molasses; then add the liquid to the dry ingre- dients, beat thoroughly and pour into a buttered 2-qt. tin. Steam 3 hrs.— Mrs. D. O. Dooley, Bensen, 111. CURRANT BREAD.— Mix together 2 cakes of yeast dissolved in lukewarm water, 1 tablespoon of sugar, let foam till it comes to top. A package of each of raisins and currants. V^ lb. of sugar, 2 eggs. 1 qt. of water, stir in sifted flour to make stiff. Let rise, knead into loaves, let rise and bake. Put butter over top when removed from the oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave.,4jMay- wood, 111. VARIATION I. — When bread sponge is ready to mix into dough, take 4 cups of light st>onge. 1 cup of lukewarm water or milk. 3 tablespoons of lard or butter. 2 cups of brown sugar, a little salt, 1 cup of currants, 1 cup of seeded raisins, 1 teaspoon each of essence of lemon and cinnamon, ^4 of nutmeg, grated. Then cover and leave in a warm place to rise, after which proceed as for other bread. — Mrs. Andrew Anderson, Kenilworth, 111. VARIATION II.— Scald 1 cup new milk, let it cool and add 2 cups potato yeast and flour enough to make soft batter, set in warm place to rise until light, then add 1 cup brown sugar, 5^ cup butter, 1 cup currants, 2 well-beaten eggs, a little nutmeg, flour enough to COOK COUNTY COOK BOOK " 81 knead soft; let rise again. When light tuck into tins, set in a warm place, and let rise about 2 hrs. Bake in a moderate oven. — Mrs. John Barber, Mayfair, 111. VARIATION III.— 3 cups flour, ^ cup butter, ^ cup sugar, J^^ teaspoon salt, 1 cup cleaned currants, grated rind of 1 lemon, 2 tea- spoons baking powder; mix dry ingredients, rub in butter, add cur- rants and lemon rind, mix to a thick batter with cold milk; turn into a well-greased pan. Bake 1 hr. in moderate oven. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GERMAN BREAD,— To 2 cups light bread dough add a scant Vi cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve J^ teaspoon soda, 1 teaspoon each of cinnamon and vanil- la, and 1 cup of seeded raisins

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