Rye Bread (Alternate)

Ingredients

• One cup scalded milk
• one cup boiling water
• one tablespoonful of lard
• one tablespoonful of butter
• one-third cup of brown sugar
• one and a half teaspoonfuls of salt
• one-quarter yeast cake
• one-quarter cup lukewarm water
• three cups of flour
• rye meal

Method

1. 1

   To milk and water, add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast and flour.

2. 2

   Beat thoroughly, cover, let rise until light.

3. 3

   Add rye meal until dough is stiff enough to knead; knead thoroughly, shape in loaves, let rise again, and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 233. The excerpt below is the record exactly as published.

one tablespoonful of butter, one tablespoonful of lard, one tablespoonful of sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one- quarter cup lukewarm water, six cups sifted flour. Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a wooden spoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles STANDARD COOKERY. 341 may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be for- gotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in tempera- ture of 65° F. In morning cut down; this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be raised again, and re-cut down if it is not convenient to shape into loaves or biscuits after first cutting. When prop- erly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. Cottolene, coto suet, or beef drippings may be used for shortening, one-third less be- ing required. Bread shortened with butter has a good flavor, but is not as white as when lard is used. Milk and Water Bread. One cup scalded milk, one cup of boiling water, one table- spoonful of lard, one tablespoonful of butter, one and a half teaspoonfuls of salt. One yeast cake dissolved in one-quarter cup lukewarm water, six cups sifted flour, or one cup white flour and enough entire wheat flour to knead. Prepare and bake as water bread. When entire wheat flour is used add three tablespoonfuls molasses. Bread may be mixed, raised, and baked in five hours, by using one yeast cake. Breac^' made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° F. Graham Bread. Two and a half cups of hot liquid (water, or milk and water), half cup molasses, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, three cups flour, three cups Graham flour. Prepare and bake as in first recipe. The bran remaining in sieve after sifting Graham flour should be discarded. Rye Bread. Two cups lukewarm water, one yeast cake, one-half table- spoonful of salt, one-half cup molasses, one cup rye flour, one cup granulated cornmeal, three cups of flour. 342 STANDARD COOKERY. Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake as in first recipe. Rolled Oats Bread. Two cups boiling water, one-half cup molasses, one-half tablespoonful of salt, one tablespoonful of butter, one-half yeast cake dissolved in one-half cup lukewarm water, one cup rolled oats, four and a half cups of flour. Add boiling water to oats and let stand one hour; add mo- lasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread-pans, let rise again, and bake. By using one-half cup less flour, the dough is bet- ter suited for biscuits, but, being soft, is difficult to handle. To make shaping of biscuits easy, take up mixture by spoon- fuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape. Rye Biscuits. One cup of boiling water, one cup rye flakes, two tablespoon- fuls of butter, one-third cup molasses, one and a half tea- spoonfuls of salt, one yeast cake dissolved in one cup of luke- warm water, flour. Make same as rolled oats bread. Rye Bread. One cup scalded milk, one cup boiling water, one tablespoon- ful of lard, one tablespoonful of butter, one-third cup of brown sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, three cups of flour, rye meal

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