YEAST BREADS, MUFFINS, AND ROLLS
377.--WHITE BREAD
1 cup scalded milk 2-1/2 teaspoons salt
1 cup boiling water 1/2 yeast cake
1 tablespoon sugar 1/4 cup lukewarm water
2 tablespoons shortening 6 to 7 cups flour
Put liquid, sugar, shortening, and salt in the mixing bowl; when
lukewarm add the yeast cake (which has been dissolved in lukewarm
water); add flour and knead well. The exact amount of flour will depend
upon the quality; but enough should be used to make a smooth, soft dough
which after kneading is not sticky. Cover, and let rise in a warm room
until double in bulk; cut down, knead well, and shape into loaves;
cover, let rise until double in bulk, and bake in a hot oven about fifty
minutes. To hurry the rising of the bread increase the quantity of
yeast. Bread mixed with two yeast cakes may be made and baked in about
three hours.
378.--BRAN BREAD (Yeast)
1/2 cup boiling water 1/2 yeast cake
1/2 cup scalded milk 1/4 cup lukewarm water
2 tablespoons shortening 1 cup entire wheat flour
2 tablespoons molasses 1 cup white flour
1-1/2 teaspoons salt 2 cups bran
Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast
cake dissolved in lukewarm water, add flour sifted, and bran, and mix
with liquid to a soft dough; let rise until light, cut down, and knead
into small loaves, using more bran if necessary to prevent sticking; let
rise until nearly double, and bake in hot oven about fifty minutes.
379.--ENTIRE WHEAT BREAD
Follow recipe for White Bread (see No. 377), using four cups of entire
wheat flour and two or more cups of white flour. Molasses may be used in
place of sugar.
380.--DATE BREAD (Not Kneaded)
1 cup scalded milk 1/2 yeast cake
1 cup boiling water 1/4 cup lukewarm water
4 cup molasses 4 cups entire wheat flour
2 tablespoons shortening 1-1/4 cups white flour
2 teaspoons salt 1 cup dates cut in pieces
Mix milk, water, molasses, shortening, and salt; when lukewarm, add
yeast, dissolved in lukewarm water, and flour; mix, and beat well; let
rise until double in bulk; add dates, beat well, turn into two greased
bread pans, let rise until light, and bake one hour. The oven should be
hot for the first fifteen minutes, and then the heat should be reduced.
381.--FRIED BREAD
Cut raised bread dough into pieces the size of a small egg, flatten with
the rolling pin, cover, let rise until light, and fry in deep fat about
three minutes.
382.--GRAHAM AND CORN BREAD
1 cup corn meal 1/4 cup molasses
1 cup boiling water 1/2 yeast cake
1 cup scalded milk 1/4 cup lukewarm water
2 tablespoons shortening 4 cups Graham flour
2-1/2 teaspoons salt
Pour boiling water over corn meal; mix well, add milk and shortening;
when lukewarm add salt, molasses, and yeast dissolved in lukewarm water;
add flour, beat well, and let rise until double in bulk; beat again,
pour into two greased bread pans, let rise until light, and bake about
fifty minutes. The oven should be hot for the first fifteen minutes, and
then the heat reduced.
383.--IRISH BREAD
1 quart bread dough 1/4 cup sugar
1/3 cup shortening 1 cup raisins seeded and chopped
Knead shortening, sugar, and raisins into dough; shape into two round
loaves, let rise, brush with milk, and bake in hot oven about forty
minutes.
384.--OATMEAL BREAD
1 cup rolled oats 1/2 yeast cake
1/2 cup corn meal 1/4 cup lukewarm water
1-1/2 teaspoons salt 1/2 cup molasses
1 tablespoon shortening 4 cups flour
2 cups boiling water
Mix oats, corn meal, salt, and shortening; add boiling water, and let
stand one hour; add yeast dissolved in lukewarm water, molasses, and
flour. Mix well, cover, and let rise until double in bulk; beat well,
turn into two greased pans, let rise, and bake in a hot oven about
fifty minutes.
385.--RYE BREAD
1 cup scalded milk 1/2 yeast cake
1 cup boiling water 1/4 cup lukewarm water
2 tablespoons shortening 3 cups rye flour
3 tablespoons molasses 3 to 4 cups white flour
2 teaspoons salt
Mix; let rise and bake the same as White Bread (see No. 377).
386.--SHREDDED WHEAT BREAD
2 shredded wheat biscuit 1 tablespoon shortening
1 cup hot milk 1/2 yeast cake
1 cup hot water 1/4 cup lukewarm water
1/2 cup molasses 6 cups entire wheat flour
1 tablespoon salt
Crumble the biscuit; add milk, water, molasses, salt, and shortening;
when lukewarm add yeast cake dissolved in lukewarm water, and sifted
flour; knead well, cover and let rise until double in bulk; cut down,
shape into loaves or biscuit, put into greased pans, let rise until
light, and bake in a hot oven about fifty minutes for loaves, and
twenty-five minutes for biscuit. This makes one loaf and one pan of
biscuit. A little more or less flour may be needed.
387.--BUNS
1 cup scalded milk 1/2 yeast cake
1/3 cup shortening 1/4 cup lukewarm water
1/4 cup sugar 1/2 cup currants
1 teaspoon salt 3-1/2 cups flour
Mix milk, shortening, sugar, and salt; when lukewarm, add yeast
dissolved in lukewarm water; add currants, and flour enough to knead (a
little more or less than the three and one-half cups may be required);
let rise until double in bulk; knead, and shape into small round buns;
place in a greased baking pan two inches apart, and let rise until
light; brush with milk, dust with powdered sugar, and bake in a hot oven
about twenty minutes.
388.--CRESCENTS
Use Parker House Roll mixture (see No. 389) or any bread dough into
which more shortening has been kneaded; roll out half an inch thick, cut
into four-inch squares, and cut squares in halves diagonally; brush with
melted shortening, and roll firmly, beginning with the diagonal edge.
Curve into crescent shape, place on greased baking sheet, let rise until
light, and bake in a hot oven about fifteen minutes.
389.--PARKER HOUSE ROLLS
2 cups milk 1 yeast cake
1/3 cup shortening 1/4 cup lukewarm water
1 teaspoon salt 6 to 7 cups flour
2 tablespoons sugar
Scald milk; add shortening, salt, and sugar; when cool add yeast
dissolved in water; stir in two cups of flour, cover, and let rise until
double in bulk; add enough flour to form a soft dough; knead well, and
let rise again; cut down with a knife; roll out on lightly floured bread
board until about half an inch thick; cut with small round cutter, brush
with butter, and fold double; put on baking sheet, cover, and let rise
until light, brush with milk, and bake in hot oven about twelve
minutes.
390.--SHAMROCK ROLLS
To one quart of bread dough add one-fourth cup of melted shortening and
two tablespoons of sugar. Knead well, and shape into small balls about
the size of a pecan nut; grease muffin tins, put three balls in each,
let rise until light, and bake in a hot oven about fifteen minutes.
391.--SWEDISH COFFEE ROLLS
1 cup scalded milk 1/2 yeast cake
1/3 cup shortening 1/4 cup lukewarm water
1 teaspoon salt 3-1/2 cups flour
1/4 cup sugar 1 teaspoon cinnamon
1 egg well beaten 2 tablespoons sugar
Scald milk, add shortening, salt, and sugar; when lukewarm add egg,
yeast dissolved in water, and flour, of which a little more or less may
be required; knead well, cover, and let rise until double in bulk; knead
again; roll on a floured board until about one-fourth of an inch thick,
brush with melted shortening, and sprinkle with cinnamon mixed with
sugar; fold dough into three layers, cut in strips three-quarters of an
inch thick; twist each strip, and shape like a figure eight, pressing
the ends firmly in place; put on a greased baking sheet, let rise until
light, and bake in a hot oven twenty minutes. Spread with a thin coating
of plain icing.
392.--RAISED MUFFINS
1/2 cup boiling water 1 egg
1/2 cup scalded milk 1/4 yeast cake
1 teaspoon salt 1/4 cup lukewarm water
2 tablespoons sugar 2-1/2 cups flour
2 tablespoons shortening
Pour water and milk over salt, sugar, and shortening; when cool add
beaten egg, yeast dissolved in water, and flour; beat well and let rise
over night; beat again; fill greased muffin pans two-thirds full, let
rise, and bake in a hot oven thirty minutes. Or place greased muffin
rings on a hot greased griddle, fill two-thirds full, and cook on top of
range about twenty minutes, turning when half cooked.
393.--RAISED CORN MUFFINS
1 cup scalded milk 1/4 yeast cake
4 tablespoons shortening 1/4 cup lukewarm water
4 tablespoons sugar 1 cup corn meal
1 teaspoon salt 1-1/2 cups flour
Add shortening, sugar, and salt to milk; when lukewarm add yeast
dissolved in water, corn meal, and flour; beat well, let rise over
night; beat well, half fill greased muffin rings, let rise until nearly
double, and bake in hot oven half an hour.
394.--RAISED DATE MUFFINS
Follow recipe for Date Bread (see No. 380); half fill greased muffin
tins, let rise until light, and bake in a hot oven twenty-five minutes.
Figs cut in small pieces may be used instead of dates.
395.--RAISED OATMEAL MUFFINS (Uncooked Oats)
1 cup rolled oats 1 egg
1 cup scalded milk 1/4 yeast cake
2 tablespoons shortening 1/4 cup lukewarm water
1 teaspoon salt 2-1/2 cups flour
1/4 cup molasses
Pour hot milk over oats, add shortening; when lukewarm add salt,
molasses, egg well beaten, and yeast cake dissolved in lukewarm water;
beat well, and add flour; beat well, and let rise over night; beat
again, and half fill greased muffin pans; let rise until nearly double,
and bake in a hot oven half an hour.
396.--RAISED ROULETTES
Roll out to one-half inch thickness any roll or soft raised bread
mixture; brush with melted butter, and spread with cinnamon and sugar,
fruit, or any of the fillings used for Baking Powder Roulettes (see No.
447). Roll like a jelly roll until dough is about two and one-half
inches in diameter, cut in half-inch slices with a sharp knife, place on
greased sheet two inches apart, let rise until light, and bake in a hot
oven twenty minutes.