Hot Cross Buns

Ingredients

• 1 cake compressed yeast
• 1 cup milk (scalded and cooled)
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ cup raisins or currants
• 3½ cups sifted Purity Flour
• ½ cup butter
• 1 cup sugar
• 1 egg

Method

1. 1

   Dissolve yeast and sugar in lukewarm milk.

2. 2

   Add flour to make sponge.

3. 3

   Let rise.

4. 4

   Add butter, sugar, egg, raisins, remaining flour, and salt.

5. 5

   Knead, let rise until double, shape into buns, let rise again, glaze, cut a cross, and bake.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 9. The excerpt below is the record exactly as published.

1 teaspoon salt. i cup home-made yeast or i yeast cake. i cup white sugar. , v f+ stir dry ingredients together well, then add least m^qu,pa.t,m« J^bate r-tf f lo^f." SaS iX "S ^XJ%ZX"^^^ Zt^^H^^ in siw oven. Page PURITY FLOUR More Bread and Better Bread PLAIN HOME-MADE BREAD Pare G potatoes. Boil and mash them with the water in which they were boiled. Add 1 pint warm water, pour all on to a quart of Purittj Flour and stir until free of lumps. Add 1 yeast cake, dissolved in half cup lukewarm water. Stir well, cover and set in a warm place all night. In the morning add 1 quart of lukewarm water and 1^ tablespoons salt. Stir in Purittj Flour to make a soft dough. Knead well, then let rise until light. When light place on the moulding board and knead again. Let rise 1 hour or until light, then mould into loaves and place in pans. Let rise, place in hot oven, bake about 1 hour. This quantity makes 6 or 8 loaves. GRAHAM OR WHOLE WHEAT BREAD 1 pint milk, scalded and cooled. 2 teaspoons salt. 2 cups Purity Flour. 6 cups Purity Whole Wheat or Graham flour. 2 teaspoons sugar. 1 yeast cake or i cup yeast. Mix as white bread. This flour makes a softer dough a-nd does not require so much kneading. Bake about 15 minutes longer than white bread. If you find the dough too moist, add a little more Hour. BROWN BREAD: When making white bread take out batter enough for 1 loaf (about 2 cups). Add to this 1 tablespoon molasses and 1 of lard. Beat the batter for 5 minutes. Then gradually mix in whole wheat or Graham flour to make a soft dough. Knead well. Let it rise until quite light, put in greased pans, let rise and bake in a moderate oven. Sponge. 1 pint lukewarm water. 2 pints sifted Purity Itye Flour. RYE BREAD, No. 1 1 compressed yeast cake. Dissolve yeast in the water, then add the flour, making it the consistency of a batter. Allow to rise until it is inclined to settle. Dough: To the Sponge, add 1 pint lukewarm water. 1 pint sifted Purity Rye Flour. 3 pints Purity Flour. 2 teaspoons salt. Mix dough thoroughly and allow to stand 20 minutes. Mould into loaves and place in pans. Allow to rise in pans about 40 minutes, or until it rises one-third its volume. Bake in medium oyen. When taken from oven, brush with water. RYE BREAD, No. 2 One pint dry yeast bread sponge, 1 large cup Purity Rye Flour, the same of yellow cornmeal, Bcalded and cooled, 1 tablespoon melted butter, 1 of molasses, a little salt, knead with white flour. Put in pans and when light bake in a moderate oven. Fac« Four luttB unh HoUb PARKER HOUSE ROLLS 1 yeast cake. 1 pint milk (scalded and cooled). 2 tablespoons sugar. 4 tablespoons lard or butter (melted). 3 pints sifted Purity Flour. 1 teaspoon salt. Dissolve yeast and sugar in lukewarm milk. Add lard or butter and Hpmtsjlour. Beat until perfectly smooth. Cover and let rise m a warm place about 1 hour or until light Then add the salt and remainder of flour, or enough to make a soft dough. Knead well, p ace m greased bowser and let rise in a warm place for about U hours, or until double m bulk. Roll the dough out i-inch thick brush over lightly with butter, cut with biscuit cutter first dipped m flour Crease through the centre heavily with handle of a knife and fold over m pocket-book shape. Place m well^greased sla ow pans, 1 inch apart. Cover and let rise until light— about three-quarters of an hour. Bake 20 mmutea in a hot oven. Note.— Be careful not to let these rise too quickly, or they will lose their shape. BREAKFAST ROLLS Take bread dough when ready to shape into loaves. Cut in pieces according to size of roll desired. Shape with thumb and fingers into round balls. Place close together in a pan if liked without a crust, or 2 inches apart on baking sheet if wanted crusty. Brush with butter, cover closely and let rise slowly at first, and raise temperature at last. Let rise until nearly three times their original size. Bake in a quick oven about 25 minutes. BREAD STICKS Ordinary bread dough can be used, but that for Parker House Rolls is more easily shaped and gives crisper sticks. When the dough is light, cut pieces from the side and roll under the hands to about 4 inches long and the thickness of a lead pencil. Let them rise until light, then bake m a hot oven. When nearly done glaze with the white of an egg. HOT CROSS BUNS 1 cake compressed yeast. 1 cup milk (scalded and cooled). 1 tablespoon sugar. I teaspoon salt. i cup raisins or currants. 3i cups sifted Purity Flour, J cup butter. i cup sugar. 1 egg

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