Squash Bread

Ingredients

• 1 cup stewed and sifted squash
• 2 tablespoons of sugar
• 1 teaspoon salt
• 1 tablespoon butter
• 1| cups scalded milk
• ^ cup yeast
• enough flour to knead

Method

1. 1

   Melt butter in scalded milk, when lukewarm, add yeast and flour enough to knead; knead for 0.5 hour, let rise till light, knead again, put into greased tins, let rise again, and bake.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.

1 tablespoon butter and form to a soft dough with warm flour; knead well, let it rise, knead again, put in greased tins, let rise and bake about 1 hour, BROWN BREAD, 2 cups cornmeal. 1 cup graham flour. 1 cup milk. 1 teaspoon soda. 1 cup rye meal.. 1 cup molasses. 1 cup water. A little salt. Bake 2 hours in a covered tin. BROWN BREAD No. 2. 2 cups sweet milk. 4 cups cornmeal. 1 cup molasses. 2 teaspoon-s salt, scant. 2 cups sour milk. 2 cuids flour. ^ cup sugar. 2 teaspoons soda. Steam 3 hours, and bake ^ hour. BROWN BREAD No. 3. 8 cups sour milk. 1 teaspoon soda. 2 cups cornmeal. 1 cup graham flour. -| cup molasses. A little salt. Steam 3 hours and bake ^ hour. If the milk is very sour, use ^ sweet milk. BROWN BREAD No. 4. 1 cup sour milk. | cup wheat flour. 2 cups graham flour. 2 tablespoons brown sugar. 1 teaspoon salt. 1 large teaspoon soda. ^ cup molasses, scant. Steam 2| hours, and bake -| hour in a slow oven. BOSTON BROWN BREAD. Take 1 cup each of cornmeal, rye meal and graham meal; mix all 270 BREADS three together; mix in 1 cup molasses, 3 cups rich sour milk, 1 des- sertspoon soda, 1 teaspoon salt. Put it in a covered pail, leaving room for it to rise, set it in a kettle of cold water, putting a ring un- der the pail to keep it from burning; boil 4 hours, and do not once et the water stop boiling, and do not remove the cover till done. BOSTON BROWN BREAD No. 2. Take 2 cups cornmeal, and the same of either rye or graham flour; sift together with 1 teaspoon salt; add 1 cup molasses, f cup sour milk or cream, 1 teaspoon soda (dissolved in a little boiling water); mix all well and add 2^ cups cold water; pour into a well greased pan and steam 4 hours. It will look thin when ready to steam, but will come out all right. CORN BREAD. Warm 1 pint of milk, stir in enough cornmeal to make a thin batter, add ^ cup shortening, 3 eggs, 1 heaiaing teaspoon of baking powder; heat the tins it is to be baked in, and bake quickly. It is splendid, and bakes promptly. As a rule corn bread requires a longer time to bake than either graham or wheat bread. CORN BREAD No. 2. Mix ^ cup cornmeal with 1 cup white flour, and add 1 teaspoon salt. Beat together till light, 1 egg and 2 tablespoons sugar; add 3 tablesjioons melted butter, and | cup sweet milk; then stir in the above flour mixture, beat smooth and add 2 teaspoons baking pow- der. Put into greased pans, and bake ^ hour in a moderately quick oven. STEAMED CORN BREAD. Take 2 cups sour milk, 2 cups cornmeal, ^ cup white flour, 4 tablespoons molasses, 2 teaspoons soda, a little salt; steam 1^ hours, and bake ^ hour. WHITE CORN BREAD (Southern). 2 cups white cornmeal, 1 teaspoon salt. 1 cup white flour. 1 teaspoon sugar. 1 tablespoon baking powder. Butter size of an egg. Use milk or water to make a soft dough; bake in a loaf, or if preferred, in shallow baking-tins. KENTUCKY EGG CORN BREAD. Take 2 pints cornmeal, 3 cups buttermilk, 1 or 2 eggs, 1 tea- spoon soda (scant), 1 teaspoon salt, 1 tablespoon lard; mix well, and bake quickly. BREADS 271 RICE BREAD. Boil 1 lb. rice till tender in water or milk (milk is best) and mash it; then with the hands, rub the rice into 4 lbs. flour, in the same manner that butter is rubbed in, mixing it thoroughly; add 3 teaspoons sugar, 1 tablespoon salt, and 1 cake compressed yeast dis- solved in 2 pints lukewarm milk or water, have the dough soft to the touch, knead thoroughly, and let it rise, then knead again thor- oughly, form into loaves, put into greased pans, let rise, and bake in a good oven. Excellent, especially if made with milk. CAROLINA RICE BREAD. Take 3 well=beaten eggs, add 3 cups sweet milk, 2 cups white corn- meal, ^ pint cold boiled rice; 1 tablespoon butter, melted, 1 teaspoon salt; beat together well, and add 1 tablespoon baking powder; mix all thoroughly, put in greased pans, and bake | hour. GRAHAM BREAD. 3 cups sour milk. 1 cuj) molasses. 2 teaspoons soda. 1 egg. 1 teaspoon salt, Graham flour to make a stiff dough; bake slowly. GRAHAM BREAD No. 2. Make a stiff batter of 1 cup warm water thickened with graham flour; add to it ^ cup of yeast; let it rise over night; in the morning add a small piece of butter, ^ cup sugar, and wheat flour to mold; put it in well greased pans, let it rise, and bake slowly 1 hour. Gra- ham bread bakes slower than white bread. GLUTEN BREAD. Scald 2 cups milk and add, when lukewarm, 1 teaspoon salt and i cup good yeast; make it to a thick batter by adding gluten flour, and beat thoroughly; add the well beaten whites of 2 eggs, and enough flour to make a soft dough. Knead (without adding more flour), let stand until light; turn into well greased pans, let rise again, and then bake in a moderate oven | hour. OATMEAL BREAD. Boil 2 cups oatmeal as for jDorridge, add ^ teaspoon salt, and when cool, ^ cup molasses, and |- a yeast cake or ^ cup yeast; stir in enough wheat flour to make as stiff as it can be stirred with a spoon; put it into 2 well greased tin pans, and let stand in a warm place till very light; bake about 1^ hours. Do not cut until the day after it is baked. This will make delicious thin slices; butter each slice before cutting it from the loaf, and then cut as thin as possible with a very sharp knife. •!72 BREADS RYE BREAD. Bread made of bolted rye flour is made in the same manner as white wheat bread; that made from rye meal is made according to recipes for graham bread. Rye bread is often made with 4 parts rye flour, 1 part cornmeal, and a handful of wheat flour. It should bake 2 or 3 hours in a slow oven; or steam it 2 hours, and then bake 1 hour. PUMPKIN BREAD. Make a plain corn-bread batter; beat into it 1 cup of stewed pumpkin (that left from dinner will do). Bake in either the bread pan or in gem tins. SQUASH BREAD. Take 1 cup stewed and sifted squash, and mix in 2 tablespoons of sugar and 1 teaspoon salt; melt 1 tablesiDoon butter in 1| cups scalded milk, and when- lukewarm, add ^ cup yeast

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