Rye Bread

Ingredients

• 1 pt. scalded milk
• | cake compressed yeast
• 2 tb. butter
• 2 tb. sugar
• 1 ts. salt
• 2 c. white flour
• Rye flour till stiff enough to knead

Method

No method was recorded for this recipe.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 60. The excerpt below is the record exactly as published.

1 cake compressed yeast 1 tb. salt or 1 c. liquid yeast 3 raw potatoes Pare potatoes and keep in cold water. Mix flour, sugar, and salt in a large bowl, and grate the potato in as quickly as possible. Mix at once with wooden spoon. Pour the boiling water directly from the teakettle, stirring constantly and adding enough water to make the mixture the consistency of thin starch. If it does 140 DOMESTIC SCIENCE not thicken, bring the mixture to the boiling point. Strain, and let cool. When lukewarm add yeast; if compressed, dissolve in 1 c. water. Keep mixture in warm (not hot) place till light. Beat well several times. At the end of 24 hours, put in earthen or glass jars, cover tightly, and put in a cool place. This will keep two weeks. Save the last cupful to start fresh yeast. White Bread 1 pt. milk 2 tb. sugar 2 tb. lard 2 ts. salt Put into a bowl and pour on them 1 pt. boiling water. When lukewarm, add 1 cake yeast dissolved in f c. lukewarm water, or 1 c. liquid yeast. Add flour to make a soft dough. Knead on a floured board. Put into a greased bowl to rise, greasing the top of the dough to prevent a crust forming. Cover closely and let rise until it doubles in size, keeping the dough at a temperature of from 80° to 85° F. Knead again and shape into loaves. Let rise in the pan from ^ to f hours. It should not quite double in size. Bake 50 or 60 minutes, or until the loaf is a rich brown and emits a hollow sound when tapped on the bottom. Brush the loaf with milk. Let stand exposed to the air on all sides to allow the steam to escape. Put it into a freshly scalded bread jar, cover, but do not wrap in a cloth. Parker House Rolls 1 pt. milk scalded 2 tb. sugar 2 tb. butter 1 ts. salt When lukewarm, add £ cake yeast dissolved in \ c. water. Add flour to make a batter. Beat well. Add 1 beaten egg, and flour to make a dough. Knead and let rise till light. Shape into rolls, handling the dough as little as possible. Let rise in the pan about 1 hour or until very light. Bake in a quick oven 20 minutes. Brush with milk or butter. The egg may be omitted. Rolls may also be made from bread dough. They take their name from the different forms in which they are shaped. BREADS 141 Entire Wheat Bread 1 pt. milk scalded \ c. sugar 1 ts. salt or £ c. molasses When lukewarm, add £ cake yeast dissolved in £ c. water. Add 4f c. entire wheat flour or enough to make a soft dough. Beat well, cover, and let rise until it doubles in size. Beat down and pour into greased bread pans. Let rise till light and bake 1 hour in a moderate oven. It should not quite double in bulk during the last rising. Graham Bread 1 pt. milk scalded | cake yeast dissolved in £ c. 4 tb. sugar water 1 ts. salt 2 c. white flour 3 to 3| c. sifted Graham flour Mix in the order given into a dough a little softer than for white bread. Beat well, let rise till light or till it doubles in size. Stir down. Pour into greased pans, let rise £ hour, and bake a little longer and in a more moderate oven than for white bread. Whole wheat may be used in place of Graham flour. Rye Bread 1 pt. scalded milk \ cake compressed yeast dis- 2 tb. butter solved in \ c. water 2 tb. sugar 2 c. white flour 1 ts. salt Rye flour till stiff enough to knead

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