Shortcake

Ingredients

• Use the same ingredients as for Parker House rolls, except to add i egg, slightly beaten, to the sponge when it is light
• 2 tablespoons vegetable fat
• Yt cake compressed yeast
• 2 tablespoons sugar
• l/2 cup more of flour

Method

1. 1

   Mix to dough, and raise the same as the preceding.

2. 2

   Roll out to 1-inch thickness, and lay in an oiled baking pan.

3. 3

   Brush over with oil, sprinkle with flour, then with sugar.

4. 4

   Press down with a spoon so the particles of flour get moistened on the top.

5. 5

   Let rise until very light, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 60. The excerpt below is the record exactly as published.

2 tablespoons sugar i cake compressed yeast 2 tablespoons melted vegetable fat il/2 tablespoons salt 6 cups entire wheat flour 5 cups rye flour Dissolve the yeast in il/2 tablespoons water, add the warm liquid, the salt, the sugar, and -the fat, and mix well. Add the flours, reserving a large handful of the entire wheat flour, for the board, and mix into a dough. Knead until elastic to the touch, put into an oiled bowl, cover, and set in a warm room to rise, the same as for entire wheat bread; and when it has been worked down the second time, roll into ordinary rye bread loaves. Lay in an oiled baking pan, cut three gashes across each loaf, cover with a cloth, let rise until very light, and bake as usual. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 107 SCIENCE of FOOD and COOKERY RAISED CORN BREAD 3 cups corn meal 2 cups cold water g cups entire wheat flour il/2 tablespoons salt (ground fine) y± cup melted vegetable fat 3 cups boiling water J4 CUP sugar i cake compressed yeast Put the corn meal into a bowl, and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooled to about 85°, add the yeast and 2 cups entire wheat flour, and mix well. Cover, and set in a warm room until light and spongy (about il/2 to 2 hours) ; then add the salt, the sugar, and the fat, and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic ; then put into an oiled bowl, cover, and set in a warm room to rise. Follow the directions for raising entire wheat bread ; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans. PARKER HOUSE ROLLS I cup scalded and warm milk 2 tablespoons vegetable fat Yt cake compressed yeast 2 tablespoons sugar 2l/2 cups bread flour l/2 teaspoon salt Dissolve the yeast in 2 teaspoons water, add the warm milk, and beat in I cup white flour to smooth batter. Cover, and set in a warm room until very light (from il/2 to 2 hours). Add the salt, the sugar, and the fat, and beat into the sponge. Add the remainder of the flour, reserving a handful for the board, and mix to a soft dough. Turn out on a floured board, and knead gently until elastic, being careful that it does not stick to the board. Put into an oiled bowl, cover, and let rise until, when tapped, it begins to sink; then work down well, and let rest until half again its original bulk. Work together, and turn out on a floured board. Divide into i^-ounce pieces, and divide each piece into two. Roll out into small, round buns, and lay on a well floured board. When they have risen to nearly half again their original bulk, make a crease through the center, with a small lOg (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) roller the size of a broom handle. Oil one half, fold the other half over, and press together. Lay in an oiled baking pan, let rise until very light, then bake in a quick oven. SHORTCAKE Use the same ingredients as for Parker House rolls, except to add i egg, slightly beaten, to the sponge when it is light, and this will require l/2 cup more of flour

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