Swedish Breakfast Bread

Ingredients

• one-third cup butter
• one-fourth cup sugar
• one-half teaspoon salt
• one cup scalded milk
• one-third yeast-cake
• one egg
• one-half cup raisins
• flour to make a stiff batter

Method

1. 1

   Combine ingredients, let rise overnight, spread in a buttered pan, let rise again, brush with egg wash, and bake.

As published

This recipe was extracted from The Rural cook book (1907), page 60. The excerpt below is the record exactly as published.

flour to make a stiff batter before working it into the risen dough. Mix thoroughly, cover and set again in a warm place to rise until very light. Turn into a. wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set these to rise, and when light, bake. Sour Milk Corn Bread. — Mix together in a bowl three cupfuls of corn meal and one cupful of graham flour. Stir in a teaspoonful of salt, a tablcspoonful of melted butter, and two cupfuls of sour milk. Now beat in three eggs, whipped light, and a small teaspoonful of soda dissolved in a little boiling water. Beat for five minutes, then pour into a greased mold with a funnel in the center. Sake for an hour, or until a straw comes out clear from the thickest part of the loaf. Spoon Corn Bread. — Put a quart of milk, or half milk and half water, in a double boiler. Add four large kitchen spoonfuls of white cornmeal, and stir and cook five minutes. Remove from the fire and let it cool, stirring it once or twice as it cools. Then add two or three eggs beaten with two tablespoon fuls of wheat flour, one tablespoonful of butter and a scant teaspoonful of salt. Mix well, then pour into a greased baking dish, and bake 35 minutes. Serve immediately in dish in which it is baked, with a folded napkin wrapped around the dish. Susan's Conibread. — One cup white flour, one-half cup yellow corn- meal, one-half teaspoonful salt, one tablespoonful sugar, two teaspoon- fub baking powder. Sift dry ingredients, then mix with one beaten egg and enough sweet milk to make a thin batter, stirring in U the last a piece of butter the size of a walnut melted. Pour into a well- greased shallow pan and bake in a quick oven. Crackling Bread. — One quart of cornmeal — three pints make more dough — a pint of buttermilk, a teaspoonful of soda, a big pinch of salt, a pint of brown cracklings left from making lard, warm water. Crush the cracklings with a rolling pin, heat them and stir in the dough, which must be thick enough to mold well (thin with the warm water). Mold the bread with the hands in small oblong pones about three inches thick, putting the pones as you mold them in hot, well-greased pans. Bake in a hot oven until brown. Crumb-loaf. — Beat two eggs with a pinch of salt added; add a cupful of sweet milk and a quarter of a cupful of sugar. Stir in enongh bread cmmhs to make a medium thick batter, then add flour enough to thidcen like corn bread. Sift a teaspoonful of baking powder in with 82 THE RURAL COOK BOOK. the flour. Bake to a rich, crifp brown and serve hot. Fine for either breakfast or supper. Egg Bread. — Two eggs, one pint of buttermilk, three pints of corn- meal, one-half pint of lard, one teaspoonful of soda, a pinch of salt, sweel milk or sweet cream. Stir the soda in the buttermilk until it boils up, mix the bread quickly, adding a sufUcient quantity of sweet milk or sweet cream to make a rather thin batter; beat in the eggs, and add the lard, melted and liot, last. Pour quickly into frying hot greased baking pans and bake quickly to a delicate brown. This bread will be a ■ golden yellow and as light as cake. Swedish Breakfast Bread. — Add one-third cup butter, one-fourth cup sugar, and one-half teaspoon salt to one cup scalded milk. When luke- warm, add one-third yeast-cake dissolved in one-fourth cup lukewarm milk, one egg, well beaten, one-half cup raisins

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