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CHAPTER 19.
BREAD AND CAKES.
No. 1—WHEAT BREAD No. 1.
Enough for 2 Loaves.
- 8 cups of wheat flour
- 1 pt. of milk
- 1½ cents' worth of yeast
- 1 pt. of water
- 2 tbsps. of salt
Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm milk and water added and mixed into a smooth batter. The yeast is dissolved and stirred in ¼ cup of milk and mixed into the batter; sprinkle a little flour over it and put the sponge in a warm place to rise. If the pan is ¼ full, it, must rise to half fill the pan. Put in the salt and the rest of the flour, knead the dough for 15 minutes and put into two greased bread pans to rise again. If the pans are half full, the bread must rise to the brim of the pan. Brush the top of the bread with cold water and bake it in medium hot oven for 45 minutes.
No. 2—WHEAT BREAD No. 2.
Enough for 2 Loaves.
- 8 cups of flour
- 1 qt. of milk
- 1½ cents' worth of yeast
- 2 tbsps. of salt
- 1 tbsp. of lard
The preparation is the same as given under No. 1. When the second part of the flour is kneaded into the dough, work in 1 tablespoonful of lard.
Remarks: You may take butter instead of lard. One cup of boiled and grated potatoes may be mixed with the flour.
No. 3—RYE BREAD WITH LEAVEN.
Enough for 2 Loaves.
- 11 cups of rye flour
- 1 qt. of water
- 2 tbsps. of salt
- 1 tsp. of caraway seed if you like
- 3 cents' worth of leaven
Preparation: Mix 4 cups of flour with lukewarm water, then add the leaven or yeast, strew a little flour over and set to rise to double its bulk. Then knead in the salt and caraway seed and the rest of the flour and continue kneading for 30 minutes. Make two loaves and put them into greased pans and set to rise again to twice its size, brush it with cold water and bake 1 hour.
