Graham or Wheat-Meal Salt-Rising Bread

Ingredients

• two tablespoonfuls of milk
• boiling water to fill the cup half full
• one-half teaspoonful of sugar
• one-fourth teaspoonful of salt
• white flour to make a rather stiff batter
• a cup and a half of warm water, or milk scalded and cooled

Method

1. 1

   Mix milk, boiling water, sugar, salt, and flour to make a stiff batter.

2. 2

   Let rise overnight.

3. 3

   In the morning, add warm water or milk and enough flour to knead.

4. 4

   Shape into a loaf, allow to rise again in the pan, and bake.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 25. The excerpt below is the record exactly as published.

two tablespoonfuls of milk, and a portion of the mixed flour. Give it a vigorous beating, and put in a warm place to rise. When well risen, add more flour to make a dough sufficiently stiff to knead. There will be some variation in the amount required, depend- ent upon the brands of flour used, but in general, two and one- half pints of the flour will be enough for preparing the sponge and kneading the dough. Knead thoroughly for twenty-five or thirty minutes. Put into a clean and slightly oiled bread- bowl, cover, and set to rise again. When double its first bulk, mold into a loaf ; allow it to rise again, and bake. Graham or Wheat-Meal Bread No. 3. — Mix three pounds each of graham or wheat-meal and Minnesota spring-wheat flour. Make a sponge of one and a half pints of warm water, one-half cake compressed yeast, well dissolved in the water, and flour to form a batter. Let this rise. When well risen, add one and a half pints more of warm water, one-half cupful of New Orleans molasses, and sufficient flour to knead. Work the bread thor- oughly, allow it to rise in mass ; then mold, place in pans, and let it rise again. The amount of material given is sufficient for four loaves of bread. Graham or Wheat-Meal Bread No. 4.— Graham, wheat-meal, or whole-wheat flour bread may be made in the same way as directed for water-bread, page 44. FERMENTED BREAD. 47 Raised Biscuit. — These may be made from dough prepared by any of the preceding recipes for bread. They will be more tender if made with milk ; and if the dough is prepared expressly for biscuits, one third thin cream may be used. When the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces. A quantity of dough sufBcient for one loaf of bread should be divided into twelve or sixteen such portions. Shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light. Biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as bread does. Bolls. — Well-kneaded and -risen bread dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the particular manner by which they are folded and shaped giving to the rolls their characteristic names. Dough prepared with rich milk or part cream makes the best rolls. It may be divided into small, irregular portions, about one inch in thickness, and shaped by taking each piece sepa- rately in the left hand, then with the thumb and first finger of the right hand, slightly stretch one of the points of the piece and draw it over the left thumb toward the center of the roll, holding it there with the left thumb. Turn the dough and repeat the operation until you have been all around the dough, and each point has been drawn in ; then place on the pan to rise. Allow the lolls to become very light, and bake. Rolls prepared in this manner are termed "Imperial Rolls," and if the folding has been properly done, when well baked they will be com- posed of a succession of light layers, which can be readily separated. What are called "French Rolls" may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another. If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called "Crescents." 48 EVEEY-DAY DISHES. What are termed "Parker House Rolls" may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one-fourth inch ; cut into round or oval shapes with a cutter ; folded, one third over the other two thirds ; allowed to rise until very light, and baked. The light, rolled dough may be folded into a "Braid" by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding. The heat of the oven should be somewhat greater for rolls and biscuit than for bread. The time required will depend upon the heat and the size of the roll, but it will seldom exceed one- half hour. Neither rolls nor biscuit should be eaten hot, as they are then open to the same objections as other new yeast bread. Glraham or Wheat-Meal Salt-Rising Bread. — Put two table- spoonfuls of milk into a half-pint cup, add boiling water to fill the cup half full, one-half teaspoonful of sugar, one-fourth tea- spoonful of salt, and white flour to make a rather stiff batter. Let it rise over night. In the morning, when well risen, add a cup and a half of warm water, or milk scalded and cooled

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