Light Bread

Ingredients

• 1 quart of flour
• a full teaspoon of salt
• lard the size of a walnut
• the sponge

Method

1. 1

   Sift flour and add salt, lard, and sponge.

2. 2

   Work for 20 minutes and put in a slightly greased jar to rise.

3. 3

   Make this up about 8 P.M.

4. 4

   Next morning, 2 hours before needed, turn the dough out on a tray and work for 10 minutes.

5. 5

   Shape and set aside until risen to nearly three times original size.

6. 6

   Bake in a quick oven, greasing the tops once while baking.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 5. The excerpt below is the record exactly as published.

Light Bread. Sift I quart of flour and add a full teaspoon of salt, lard the size of a walnut and the sponge. Work for 20 minutes and put in a jar, which must be slightly greased, to rise. Make this up about 8 P. M. Next morning, 2 hours before needed, turn the dough out on a tray and work for 10 minutes, using a little flour if necessary on the tray. Make in shapes and set aside until they have risen to nearly three times their original size. Bake in a quick oven. Grease the tops once while baking. If the bread is too stiff when you mix it, add a little warm water, but be careful not to make it too soft, as the best bread should be a stiff dough and worked until it becomes soft. Corn Bread. ()ne pint of cornmeal, 3^ pint sweet milk, i egg, lard size of an egg, i dessertspoon of yeast powder, i teaspoon of salt. .Sift meal and powder, add salt and lard. Beat the egg and pour milk over, beating the liquid into the meal. Place the batter in a square pan and bake slowly. Corn Pone. One quart of meal, i tablespoon of lard, i tablespoon of butter, I teaspoon of salt, and water to make a stiff dough. Form into oblong pones a finger long. Pat each one on top, leaving the print of your fingers on them, and bake in a mod- erate oven. If possible, do not open the door until they are done, as it hardens the crust. Batter Bread. Two teacups of cornmeal, 2 teaspoons of salt, i kitchen tablespoon lard. Mix and add boiling water enough to make BREADS. 27 a stiff batter. Stir until well mixed. When cold this mixture should be stiff enough to slowiy move when the bowl is tilted. Let it stand for 2 hours. Just before meal time add i egg and 2 teaspoons baking powder, and milk to make a stiff batter. It should be the consistency of cake batter. Stir well and bake in a quick oven. The pans should be about 2 inches full before baking. Spoon Corn Bread. One cup boiled rice (or "grits), 2 cups meal, i large cup milk, 2 eggs, 2 tablespoons of melted butter, 2 teaspoons baking powder. Mix as you would any other batter bread, and bake Yi an hour in a baking dish. Risen Muffins. Three eggs, i cooking spoon of yeast, 2 teaspoons of sugar, Yi. pint of milk, i quart flour, i teaspoon of salt, butter and lard, each size of an ^^Z- Beat together eggs, yeast and sugar, then milk and the sifted flour, and lastly the melted butter and lard. Rise overnight. Beat once or twice in the morning, and half fill muffin cups and set to rise. The dough should be stiffer than pound cake. The success of these muflins depends on the beating you give them in the morning before they rise the second time. For Sally Lunn use the same batter and bake in a large mould. Beaten Biscuits. One quart of flour, i heaping teaspoon of salt, 3 gills of milk, 2 heaping tablespoons of butter and lard mixed. Work thoroughly all the grease into the flour, and mix with the milk into a stiff dough. Put through a biscuit break for 15 minutes, then beat until they blister. Roll, cut, and bake in a moderate oven. 28 TESfED VIRGINIA RECIPES. Waffles Without Eggs. One quart of flour, i pint of milk, i tablespoon of butter, a pinch of salt, i tablespoon of yeast. Warm the milk and butter and mix with the flour, then beat in the yeast and set to rise. Fry in wafile irons. Brown Bread. One quart of brown flour, i egg, i cup of yeast, ^ cup of molasses, butter size of an egg. Mix as for light bread the night before and bake in a loaf the next morning. Quick Sally Lunn. One quart of flour, ^^ cup of butter, 3 eggs, i cup milk, 3 teaspoons of baking powder, 2 tablespoons of sugar. Mix as you would any other Sally Lunn batter and bake at once in a rather quick oven. Palias Royal Biscuits. One pound of eggs, i pound of sugar, ^ pound of flour. Beat whites and yolks separately. Then stir together; add sugar and the grated rind of i lemon and the flour. Drop in square tins, sift pulverized sugar over them and bake in a quick oven, Juliet's Pop-Overs. Beat 2 eggs without separating them ; add i cup of milk. Put 1 cup of flour into another bowl, and' add to it gradually the eggs and milk. Beat until smooth, and strain the batter through a strainer. Put at once into hot greased gem pans, and bake in a moderate oven 45 minutes. They should swell in baking to four times their original bulk. BREADS. 29 Luncheon Gems. Separate 2 eggs, add to the yolks 3^ pint of milk and i cup of cooked rice which has gotten cold. Beat well and add Yz teaspoon of salt, i teaspoon of baking powder and i cup of chopped dates. Sift into this 1^/2 cups of flour and the whites of the eggs. Bake in gem pans and serve hot. Fruit Loaf. One pound of flour, 2 ounces of lard, 2 eggs, 2 ounces of sugar, Yz pint of milk, ^ teaspoon each of ground allspice, cloves and cinnamon, ^ pound of seeded raisins, ^ pound currants, ^4 pound of blanched almonds, cut in half. Make a dough as for loaf bread, using all ingredients except the fruit. Put down to rise, and when double its size, work a second time and add the fruit. Put down to rise again, and bake in a .loaf when it has risen to twice its bulk. It takes longer than loaf bread to rise and to bake. Cinnamon Buns. Take any good loaf bread dough and, after the first rise, roll out on the biscuit board and sprinkle well with pulverized sugar and cinnamon. Spread thickly over the top a good coating of sweet butter. Now strew on this a cup of currants and another of sifted sugar and cinnamon. Roll in a lengthwise piece and cut in pieces an inch thick. Place the buns in a pan so they touch, and let them rise well a second time. When ready to bake, butter the top and dust with sugar, and bake as other bread. Powder Biscuit. One quart of flour,

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