BREAD AND BREAD MAKING
Bread is the most important article of food, and history tells of its
use thousands of years before the Christian era. Many processes have
been employed in making and baking; and as a result, from the first flat
cake has come the perfect loaf. The study of bread making is of no
slight importance, and deserves more attention than it receives.
Considering its great value, it seems unnecessary and wrong to find poor
bread on the table; and would that our standard might be raised as high
as that of our friends across the water! Who does not appreciate the
loaf produced by the French baker, who has worked months to learn the
art of bread making?
Bread is made from flour of wheat, or other cereals, by addition of
water, salt, and a ferment. Wheat flour is best adapted for bread
making, as it contains gluten in the right proportion to make the spongy
loaf. But for its slight deficiency in fat, wheat bread is a perfect
food; hence arose the custom of spreading it with butter. It should be
remembered, in speaking of wheat bread as perfect food, that it must be
made of flour rich in gluten. Next to wheat flour ranks rye in
importance for bread making; but it is best used in combination with
wheat, for alone it makes heavy, sticky, moist bread. Corn also needs to
be used in combination with wheat for bread making, for if used alone
the bread will be crumbly.
The miller, in order to produce flour which will make the white loaf (so
sightly to many), in the process of grinding wheat has been forced to
remove the inner bran coats, so rich in mineral matter, and much of the
gluten intimately connected with them.
To understand better the details of bread making, wheat, from which
bread is principally made, should be considered.
A grain of wheat consists of (1) an outer covering or husk, which is
always removed before milling; (2) bran coats, which contain mineral
matter; (3) gluten, the proteid matter and fat; and (4) starch, the
centre and largest part of the grain. Wheat is distinguished as _white_
and _soft_, or _red_ and _hard_. The former is known as _winter wheat_,
having been sown in the fall, and living through the winter; the latter
is known as _spring wheat_, having been sown in the spring. From winter
wheat, pastry flour, sometimes called St. Louis, is made; from spring
wheat, bread flour, also called Haxall. St. Louis flour takes its name
from the old process of grinding; Haxall, from the name of the inventor
of the new process. All flours are now milled by the same process. For
difference in composition of wheat flours, consult table in Chapter VI
on Cereals.
Wheat is milled for converting into flour by processes producing
essentially the same results, all requiring cleansing, grinding, and
bolting. Entire wheat flour has only the outer husk removed, the
remainder of the kernel being finely ground. _Graham flour_, confounded
with entire wheat, is too often found to be an inferior flour, mixed
with coarse bran.
Grinding is accomplished by one of four systems: (1) low milling; (2)
Hungarian system, or high milling; (3) roller-milling; and (4) by a
machine known as disintegrator.
=In low milling process=, grooved stones are employed for grinding. The
stones are enclosed in a metal case, and provision is made within case
for passage of air to prevent wheat from becoming overheated. The lower
stone being permanently fixed, the upper stone being so balanced above
it that grooves may exactly correspond, when upper stone rotates, sharp
edges of grooves meet each other, and operate like a pair of scissors.
By this process flour is made ready for bolting by one grinding.
=In high milling process=, grooved stones are employed, but are kept so
far apart that at first the wheat is only bruised, and a series of
grindings and siftings is necessary. This process is applicable only to
the hardest wheats, and is partially supplanted by roller-milling.
=In roller-milling=, wheat is subjected to action of a pair of steel or
chilled-iron horizontal rollers, having toothed surfaces. They revolve
in opposite directions, at different rates of speed, and have a cutting
action.
Porcelain rollers, with rough surfaces, are sometimes employed. In this
system, grinding is accomplished by cutting rather than crushing.
“The =disintegrator= consists of a pair of circular metal disks, set
face to face, studded with circles of projecting bars so arranged that
circles of bars on one disk alternate with those of the other. The disks
are mounted on the same centre, and so closely set to one another that
projecting bars of one disk come quite close to plane surface of the
other. They are enclosed within an external casing. The disks are caused
to rotate in opposite directions with great rapidity, and the grain is
almost instantaneously reduced to a powder.”
After grinding comes bolting, by which process the different grades of
flour are obtained. The ground wheat is placed in octagonal cylinders
(covered with silk or linen bolting-cloth of different degrees of
fineness), which are allowed to rotate, thus forcing the wheat through.
The flour from first siftings contains the largest percentage of gluten.
Flour is branded under different names to suit manufacturer or dealer.
In consequence, the same wheat, milled by the same process, makes flour
which is sold under different names.
In buying flour, whether bread or pastry, select the best kept by your
grocer. Some of the well-known brands of bread flour are King Arthur,
Swan’s Down, Bridal Veil, Columbia, Washburn’s Extra, and Pillbury’s
Best; of pastry, Best St. Louis. Bread flour should be used in all cases
where yeast is called for, with few exceptions; in other cases, pastry
flour. The difference between bread and pastry flour may be readily
determined. Take bread flour in the hand, close hand tightly, then open,
and flour will not keep in shape; if allowed to pass through fingers it
will feel slightly granular. Take pastry flour in the hand, close hand
tightly, open, and flour will be in shape, having impression of the
lines of the hand, and feeling soft and velvety to touch. Flour should
always be sifted before measuring.
=Entire wheat flour= differs from ordinary flour inasmuch as it contains
all the gluten found in wheat, the outer husk of kernels only being
removed, the remainder ground to different degrees of fineness and left
unbolted. Such flours are sold by the different health food companies,
who have agencies in the large cities. Franklin Mills, Old Grist Mill,
and Health Food flours are included in this class.
=Gluten=, the proteid of wheat, is a gray, tough, elastic substance,
insoluble in water. On account of its great power of expansion, it holds
the gas developed in bread dough by fermentation, which otherwise would
escape.
Yeast
Yeast is a microscopic plant of fungous growth, and is the lowest form
of vegetable life. It consists of spores, or germs, found floating in
air, and belongs to a family of which there are many species. These
spores grow by budding and division, and multiply very rapidly under
favorable conditions, and produce fermentation.
=Fermentation= is the process by which, under influence of air, warmth,
moisture, and some ferment, sugar (or dextrose, starch converted into
sugar) is changed into alcohol (C_{2}H_{5}HO) and carbon dioxide
(CO_{2}). The product of all fermentation is the same. Three kinds are
considered,—alcoholic, acetic, and lactic. Where bread dough is allowed
to ferment by addition of yeast, the fermentation is _alcoholic_; where
alcoholic fermentation continues too long, _acetic_ fermentation sets
in, which is a continuation of alcoholic. _Lactic_ fermentation is
fermentation which takes place when milk sours.
Liquid, dry, or compressed yeast may be used for raising bread. The
compressed yeast cakes done up in tinfoil have long proved satisfactory,
and are now almost universally used, having replaced the home-made
liquid yeast. Never use a yeast cake unless perfectly fresh, which may
be determined by its light color and absence of dark streaks.
The _yeast plant_ is killed at 212° F.; life is suspended, but not
entirely destroyed, 32° F. The temperature best suited for its growth is
from 65° to 68° F. The most favorable conditions for the growth of yeast
are a warm, moist, sweet, nitrogenous soil. These must be especially
considered in bread making.
Bread Making
=Fermented bread= is made by mixing to a dough, flour, with a definite
quantity of water, milk, or water and milk, salt, and a ferment. Sugar
is usually added to hasten fermentation. Dough is then kneaded that the
ingredients may be thoroughly incorporated, covered, and allowed to rise
in a temperature of 68° F., until dough has doubled its bulk. This
change has been caused by action of the ferment, which attacks some of
the starch in flour, and changes it to sugar, and sugar in turn to
alcohol and carbon dioxide, thus lightening the whole mass. Dough is
then kneaded a second time to break bubbles and distribute evenly the
carbon dioxide. It is shaped in loaves, put in greased bread pans (they
being half filled), covered, allowed to rise in temperature same as for
first rising, to double its bulk. If risen too long, it will be full of
large holes; if not risen long enough, it will be heavy and soggy. If
pans containing loaves are put in too hot a place while rising, a heavy
streak will be found near bottom of loaf.
=How to Shape Loaves and Biscuits.= To shape bread dough in loaves,
divide dough in parts, each part large enough for a loaf, knead until
smooth, and if possible avoid seams in under part of loaf. If baked in
brick pan, place two loaves in one pan, brushed between with a little
melted butter. If baked in long shallow pan, when well kneaded, roll
with both hands to lengthen, care being taken that it is smooth and of
uniform thickness. Where long loaves are baked on sheets, shape and roll
loosely in a towel sprinkled with corn meal for last rising.
To shape bread dough in biscuits, pull or cut off as many small pieces
(having them of uniform size) as there are to be biscuits. Flour palms
of hands slightly; take up each piece and shape separately, lifting,
with thumb and first two fingers of right hand, and placing in palm of
left hand, constantly moving dough round and round, while folding
towards the centre; when smooth, turn it over and roll between palms of
hands. Place in greased pans near together, brushed between with a
little melted butter, which will cause biscuits to separate easily after
baking. For finger rolls, shape biscuits and roll with one hand on part
of board where there is no flour, until of desired length, care being
taken to make smooth, of uniform size, and round at ends.
Biscuits may be shaped in a great variety of ways, but they should
always be small. Large biscuits, though equally good, never tempt one by
their daintiness.
Bread is often brushed over with milk before baking, to make a darker
crust.
Where bread is allowed to rise over night, a small piece of yeast cake
must be used; one-fourth yeast cake to one pint liquid is sufficient,
one-third yeast cake to one quart liquid. Bread mixed and baked during
the day requires a larger quantity of yeast; one yeast cake, or
sometimes even more, to one pint of liquid. Bread dough mixed with a
large quantity of yeast should be watched during rising, and cut down as
soon as mixture doubles its bulk. If proper care is taken, the bread
will be found most satisfactory, having neither “yeasty” nor sour taste.
Fermented bread was formerly raised by means of leaven.
Baking of Bread
Bread is baked: (1) To kill ferment, (2) to make soluble the starch, (3)
to drive off alcohol and carbon dioxide, and (4) to form brown crust of
pleasant flavor. Bread should be baked in a hot oven. If the oven be too
hot the crust will brown quickly before the heat has reached the centre,
and prevent further rising; loaf should continue rising for first
fifteen minutes of baking, when it should begin to brown, and continue
browning for the next twenty minutes. The last fifteen minutes it should
finish baking, when the heat may be reduced. When bread is done, it will
not cling to sides of pan, and may be easily removed. Biscuits require
more heat than loaf bread, should continue rising the first five
minutes, and begin to brown in eight minutes. Experience is the best
guide for testing temperature of oven. Various oven thermometers have
been made, but none have proved practical. Bread may be brushed over
with melted butter, three minutes before removal from oven, if a more
tender crust is desired.
Care of Bread after Baking
Remove loaves at once from pans, and place side down on a wire bread or
cake cooler. If a crisp crust is desired, allow bread to cool without
covering; if soft crust, cover with a towel during cooling. When cool,
put in tin box or stone jar, and cover closely.
Never keep bread wrapped in cloth, as the cloth will absorb moisture and
transmit an unpleasant taste to bread. Bread tins or jars should be
washed and scalded twice a week in winter, and every other day in
summer; otherwise bread is apt to mould. As there are so many ways of
using small and stale pieces of bread, care should be taken that none is
wasted.
=Unfermented bread= is raised without a ferment, the carbon dioxide
being produced by the use of soda (alkaline salt) and an acid. Soda,
employed in combination with cream of tartar, for raising mixtures, in
proportion of one-third soda to two-thirds cream of tartar, was formerly
used to a great extent, but has been generally superseded by baking
powder.
=Soda bicarbonate= (NaHCO_{3}) is manufactured from sodium chloride
(NaCl), common salt or cryolite.
=Baking powder= is composed of soda and cream of tartar in definite,
correct proportions, mixed with small quantity of dry material (flour or
corn-starch) to keep action from taking place. If found to contain alum
or ammonia, it is impure. In using baking powder, allow two teaspoons
baking powder to each cup of flour, when eggs are not used; to egg
mixtures allow one and one-half teaspoons baking powder. When a recipe
calls for soda and cream of tartar, in substituting baking powder use
double amount of cream of tartar given.
These rules apply to the various soda and cream of tartar baking powders
on the market. Horsford’s Baking Powder, the only mineral one, requires
one-third less than others.
Soda and cream of tartar, or baking powder mixtures, are made light by
liberation of gas in mixture; the gas in soda is set free by the acid in
cream of tartar; in order to accomplish this, moisture and heat are both
required. As soon as moisture is added to baking powder mixtures, the
gas will begin to escape; hence the necessity of baking as soon as
possible. If baking powder only is used for raising, put mixture to be
cooked in a hot oven.
=Cream of tartar= (HKC_{4}O_{6}H_{4}) is obtained from argols found
adhering to bottom and sides of wine casks, which are ninety per cent
cream of tartar. The argols are ground and dissolved in boiling water,
coloring matter removed by filtering through animal charcoal, and by a
process of recrystallization the cream of tartar of commerce is
obtained.
The acid found in molasses, sour milk, and lemon juice will liberate gas
in soda, but the action is much quicker than when cream of tartar is
used.
Fermented and unfermented breads are raised to be made light and porous,
that they may be easily acted upon by the digestive ferments. Some
mixtures are made light by beating sufficiently to enclose a large
amount of air, and when baked in a hot oven air is forced to expand.
=Aerated bread= is made light by carbon dioxide forced into dough under
pressure. The carbon dioxide is generated from sulphuric acid and lime.
Aerated bread is of close texture, and has a flavor peculiar to itself.
It is a product of the baker’s skill, but has found little favor except
in few localities.
Water Bread
2 cups boiling water
1 tablespoon butter
1 tablespoon lard
1 tablespoon sugar
1½ teaspoons salt
¼ yeast cake dissolved in
¼ cup lukewarm water
6 cups sifted flour
Put butter, lard, sugar, and salt in bread raiser, or large bowl without
a lip; pour on boiling water; when lukewarm, add dissolved yeast cake
and five cups of flour; then stir until thoroughly mixed, using a knife
or mixing-spoon. Add remaining flour, mix, and turn on a floured board,
leaving a clean bowl; knead until mixture is smooth, elastic to touch,
and bubbles may be seen under the surface. Some practice is required to
knead quickly, but the motion once acquired will never be forgotten.
Return to bowl, cover with a clean cloth kept for the purpose, and board
or tin cover; let rise over night in temperature of 65° F. In morning
cut down: this is accomplished by cutting through and turning over dough
several times with a case knife, and checks fermentation for a short
time; dough may be again raised, and recut down if it is not convenient
to shape into loaves or biscuits after first cutting. When properly
cared for, bread need never sour. Toss on board slightly floured, knead,
shape into loaves or biscuits, place in greased pans, having pans nearly
half full. Cover, let rise again to double its bulk, and bake in hot
oven. (See Baking of Bread and Time Table for Baking.) This recipe will
make a double loaf of bread and pan of biscuit. Cottolene, coto suet, or
beef drippings may be used for shortening, one-third less being
required. Bread shortened with butter has a good flavor, but is not as
white as when lard is used.
Milk and Water Bread
1 cup scalded milk
1 cup boiling water
1 tablespoon lard
1 tablespoon butter
1½ teaspoon salt
1 yeast cake dissolved in
¼ cup lukewarm water
6 cups sifted flour, or one cup white flour and enough entire wheat
flour to knead
Prepare and bake as Water Bread. When entire wheat flour is used add
three tablespoons molasses. Bread may be mixed, raised, and baked in
five hours, by using one yeast cake. Bread made in this way has proved
most satisfactory. It is usually mixed in the morning, and the cook is
able to watch the dough while rising and keep it at uniform temperature.
It is often desirable to place bowl containing dough in pan of water,
keeping water at uniform temperature of from 95° to 100° F. Cooks who
have not proved themselves satisfactory bread makers are successful when
employing this method.
Entire Wheat Bread
2 cups scalded milk
¼ cup sugar or
⅓ cup molasses
1 teaspoon salt
1 yeast cake dissolved in
¼ cup lukewarm water
4⅔ cups coarse entire wheat flour
Add sweetening and salt to milk; cool, and when lukewarm add dissolved
yeast cake and flour; beat well, cover, and let rise to double its bulk.
Again beat, and turn into greased bread pans, having pans one-half full;
let rise, and bake. Entire Wheat Bread should not quite double its bulk
during last rising. This mixture may be baked in gem pans.
German Caraway Bread
Follow recipe for Milk and Water Bread (see p. 54), using rye flour in
place of entire wheat flour, and one tablespoon sugar for sweetening.
After first rising while kneading add one-third tablespoon caraway seed.
Shape, let rise again, and bake in a loaf.
Entire Wheat and White Flour Bread
Use same ingredients as for Entire Wheat Bread, with exception of flour.
For flour use three and one-fourth cups entire wheat and two and
three-fourths cups white flour. The dough should be slightly kneaded,
and if handled quickly will not stick to board. Loaves and biscuits
should be shaped with hands instead of pouring into pans, as in Entire
Wheat Bread.
Graham Bread
2½ cups hot liquid (water, or milk and water)
⅓ cup molasses
1½ teaspoons salt
¼ yeast cake dissolved in
¼ cup lukewarm water
3 cups flour
3 cups Graham flour
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve
after sifting Graham flour should be discarded.
Third Bread
2 cups lukewarm water
1 yeast cake
½ tablespoon salt
½ cup molasses
1 cup rye flour
1 cup granulated corn meal
3 cups flour
Dissolve yeast cake in water, add remaining ingredients, and mix
thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat
Bread.
Rolled Oats Bread
2 cups boiling water
½ cup molasses
½ tablespoon salt
1 tablespoon butter
½ yeast cake dissolved in
½ cup lukewarm water
1 cup Rolled Oats
4½ cups flour
Add boiling water to oats and let stand one hour; add molasses, salt,
butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn
into buttered bread pans, let rise again, and bake. By using one-half
cup less flour, the dough is better suited for biscuits, but, being
soft, is difficult to handle. To make shaping of biscuits easy, take up
mixture by spoonfuls, drop into plate of flour, and have palms of hands
well covered with flour before attempting to shape.
Rye Biscuit
1 cup boiling water
1 cup rye flakes
2 tablespoons butter
⅓ cup molasses
1½ teaspoons salt
1 yeast cake dissolved in
1 cup lukewarm water
Flour
Make same as Rolled Oats Bread.
Rye Bread
1 cup scalded milk
1 cup boiling water
1 tablespoon lard
1 tablespoon butter
⅓ cup brown sugar
1½ teaspoons salt
¼ yeast cake dissolved in
¼ cup lukewarm water
3 cups flour
Rye meal
To milk and water add lard, butter, sugar, and salt; when lukewarm, add
dissolved yeast cake and flour, beat thoroughly, cover, and let rise
until light. Add rye meal until dough is stiff enough to knead; knead
thoroughly, let rise, shape in loaves, let rise again, and bake.
Date Bread
Use recipe for Health Food Muffins (see p. 67). After the first rising,
while kneading, add two-thirds cup each of English walnut meats cut in
small pieces, and dates stoned and cut in pieces. Shape in a loaf, let
rise in pan, and bake fifty minutes in a moderate oven. This bread is
well adapted for sandwiches.
Boston Brown Bread
1 cup rye meal
1 cup granulated corn meal
1 cup Graham flour
¾ tablespoon soda
1 teaspoon salt
¾ cup molasses
2 cups sour milk, or 1¾ cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir until well
mixed, turn into a well-buttered mould, and steam three and one-half
hours. The cover should be buttered before being placed on mould, and
then tied down with string; otherwise the bread in rising might force
off cover. Mould should never be filled more than two-thirds full. A
melon mould or one-pound baking-powder boxes make the most
attractive-shaped loaves, but a five-pound lard pail answers the
purpose. For steaming, place mould on a trivet in kettle containing
boiling water, allowing water to come half-way up around mould, cover
closely, and steam, adding, as needed, more boiling water.
New England Brown Bread
1½ cups stale bread
3¼ cups cold water
¾ cup molasses
1½ teaspoons salt
────────────────────┬────────────
Rye meal │1½ cups each
Granulated corn meal│
Graham flour │
────────────────────┴────────────
3 teaspoons soda
Soak bread in two cups of the water over night. In the morning rub
through colander, add molasses, dry ingredients mixed and sifted, and
remaining water. Stir until well mixed, fill buttered one-pound
baking-powder boxes two-thirds full, cover, and steam two hours.
Indian Bread
1½ cups Graham flour
1 cup Indian meal
½ tablespoon soda
1 teaspoon salt
½ cup molasses
1⅔ cups milk
Mix and steam same as Boston Brown Bread.
Steamed Graham Bread
3 cups Arlington meal
1 cup flour
3½ teaspoons soda
1 teaspoon salt
1 cup molasses (scant)
2½ cups sour milk
Mix same as Boston Brown Bread and steam four hours. This bread may
often be eaten when bread containing corn meal could not be digested.
Parker House Rolls
2 cups scalded milk
3 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 yeast cake dissolved in
¼ cup lukewarm water
Flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast
cake and three cups of flour. Beat thoroughly, cover, and let rise until
light; cut down, and add enough flour to knead (it will take about two
and one-half cups). Let rise again, toss on slightly floured board,
knead, pat, and roll out to one-third inch thickness. Shape with
biscuit-cutter, first dipped in flour. Dip the handle of a case knife in
flour, and with it make a crease through the middle of each piece; brush
over one-half of each piece with melted butter, fold, and press edges
together. Place in greased pan, one inch apart, cover, let rise, and
bake in hot oven twelve to fifteen minutes. As rolls rise they will part
slightly, and if hastened in rising are apt to lose their shape.
[Illustration:
SWEET FRENCH ROLLS.—Page 60.
]
[Illustration:
PARKER HOUSE ROLLS; SALAD ROLLS; CLOVER LEAF BISCUIT; STICKS.—_Page
59._
]
[Illustration:
SWEDISH TEA RING; SWEDISH TEA BRAID.—_Page 64._
]
[Illustration:
COFFEE CAKES (BRIOCHE).—_Page 62._
]
Parker House Rolls may be shaped by cutting or tearing off small pieces
of dough, and shaping round like a biscuit; place in rows on floured
board, cover, and let rise fifteen minutes. With handle of large wooden
spoon, or toy rolling-pin, roll through centre of each biscuit, brush
edge of lower halves with melted butter, fold, press lightly, place in
buttered pan one inch apart, cover, let rise, and bake.
Salad or Dinner Rolls
Use same ingredients as for Parker House Rolls, allowing one-fourth cup
butter. Shape in small biscuits, place in rows on a floured board, cover
with cloth and pan, and let rise until light and well puffed. Flour
handle of wooden spoon and make a deep crease in middle of each biscuit,
take up, and press edges together. Place closely in buttered pan, cover,
let rise, and bake twelve to fifteen minutes in hot oven. From this same
mixture crescents, braids, twists, bow-knots, clover leaves, and other
fancy shapes may be made.
Sticks
1 cup scalded milk
¼ cup butter
1½ tablespoons sugar
½ teaspoon salt
1 yeast cake dissolved in
¼ cup lukewarm water
White 1 egg
3¾ cups flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast
cake, white of egg well beaten, and flour. Knead, let rise, shape, let
rise again, and start baking in a hot oven, reducing heat, that sticks
may be crisp and dry. To shape sticks, first shape as small biscuits,
roll on board (where there is no flour) with hands until eight inches in
length, keeping of uniform size and rounded ends, which may be done by
bringing fingers close to, but not over, ends of sticks.
Salad Sticks
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two
teaspoons to each cup of dough. Shape in small sticks, let rise again,
sprinkle with salt, and bake in a slow oven. If preferred glazed, brush
over with egg yolk slightly beaten and diluted with one-half tablespoon
cold water.
Swedish Rolls
Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread
with butter, and sprinkle with two tablespoons sugar mixed with
one-third teaspoon cinnamon, one-third cup stoned raisins finely
chopped, and two tablespoons chopped citron; roll up like jelly roll,
and cut in three-fourths inch pieces. Place pieces in pan close
together, flat side down. Again let rise, and bake in a hot oven. When
rolls are taken from oven, brush over with white of egg slightly beaten,
diluted with one-half tablespoon water; return to oven to dry egg, and
thus glaze top.
Sweet French Rolls
1 cup milk
1 yeast cake dissolved in
¼ cup lukewarm water
Flour
¼ cup sugar
1 teaspoon salt
1 egg
Yolk one egg
⅛ teaspoon mace
¼ cup melted butter
Scald milk; when lukewarm, add dissolved yeast cake and one and one-half
cups flour; beat well, cover, and let rise until light. Add sugar, salt,
eggs well beaten, mace, and butter, and enough more flour to knead;
knead, let rise again, shape, and bake same as Salad Rolls, or roll in a
long strip to one-fourth inch in thickness, spread with butter, roll up
like jelly roll, and cut in one-inch pieces. Place pieces in pan close
together, flat side down. A few gratings from the rind of a lemon or
one-half teaspoon lemon extract may be substituted in place of mace.
Luncheon Rolls
½ cup scalded milk
2 tablespoons sugar
¼ teaspoon salt
½ yeast cake dissolved in
2 tablespoons lukewarm water
2 tablespoons melted butter
1 egg
Few gratings from rind of lemon
Flour
Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and
three-fourths cup flour. Cover and let rise; then add butter, egg well
beaten, grated rind of lemon, and enough flour to knead. Let rise again,
roll to one-half inch thickness, shape with small biscuit-cutter, place
in buttered pan close together, let rise again, and bake.
French Rusks
2 cups scalded milk
¼ cup butter
¼ cup sugar
1 teaspoon salt
1 yeast cake dissolved in Flour
1 egg
Yolks 2 eggs
Whites 2 eggs
¾ teaspoon vanilla
¼ cup lukewarm water
Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved
yeast cake and three cups flour. Cover and let rise; add egg and egg
yolks well beaten, and enough flour to knead. Let rise again, and shape
as Parker House Rolls. Before baking, make three parallel creases on top
of each roll. When nearly done, brush over with whites of eggs beaten
slightly, diluted with one tablespoon cold water and vanilla. Sprinkle
with sugar.
Rusks (Zweiback)
½ cup scalded milk
½ teaspoon salt
2 yeast cakes
¼ cup sugar
¼ cup melted butter
3 eggs
Flour
Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour;
cover, and let rise until very light; then add sugar, butter, eggs
unbeaten, and flour enough to handle. Shape as finger rolls, and place
close together on a buttered sheet in parallel rows, two inches apart;
let rise again and bake twenty minutes. When cold, cut diagonally in
one-half inch slices, and brown evenly in oven.
German Coffee Bread
1 cup scalded milk
⅓ cup butter, or butter and lard
¼ cup sugar
½ teaspoon salt
1 egg
⅓ yeast cake dissolved in
¼ cup lukewarm milk
½ cup raisins stoned and cut in pieces
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast
cake, egg well beaten, flour to make stiff batter, and raisins; cover,
and let rise over night; in morning spread in buttered dripping-pan
one-half inch thick. Cover and let rise again. Before baking, brush over
with beaten egg, and cover with following mixture: Melt three
tablespoons butter, add one-third cup sugar and one teaspoon cinnamon.
When sugar is partially melted, add three tablespoons flour.
Coffee Cakes (Brioche)
1 cup scalded milk
¼ cup yolks of eggs
½ cup whole eggs
⅔ cup butter
½ cup sugar
2 yeast cakes
½ teaspoon extract lemon or
2 pounded cardamon seeds
4⅔ cups flour
_French Confectioner_
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved
add remaining ingredients, and beat thoroughly with hand ten minutes;
let rise six hours. Keep in ice-box over night; in morning turn on
floured board, roll in long rectangular piece one-fourth inch thick;
spread with softened butter, fold from sides toward centre to make three
layers. Cut off pieces three-fourths inch wide; cover and let rise. Take
each piece separately in hands and twist from ends in opposite
directions, coil and bring ends together at top of cake. Let rise in
pans and bake twenty minutes in a moderate oven; cool and brush over
with confectioners’ sugar, moistened with boiling water to spread, and
flavored with vanilla.
Coffee Rolls
2 cups milk
1½ yeast cakes
──────┬──────────────
Butter│½ cup each
Lard │
Sugar │
──────┴──────────────
Flour
1 egg
½ teaspoon cinnamon
1 teaspoon salt
Melted butter
Confectioners’ sugar
Vanilla
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add
three and one-half cups flour. Beat thoroughly, cover, and let rise;
then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour
enough to knead. Knead until well mixed, cover, and let rise. Turn
mixture on a floured cloth. Roll into a long, rectangular piece
one-fourth inch thick. Brush over with melted butter, fold from ends
toward centre to make three layers and cut off pieces three-fourths inch
wide. Cover and let rise. Take each piece separately in hands and twist
from ends in opposite directions, then shape in a coil. Place in
buttered pans, cover, again let rise, and bake in a moderate oven twenty
minutes. Cool slightly, and brush over with confectioners’ sugar
moistened with boiling water and flavored with vanilla.
Swedish Bread
2½ cups scalded milk
1 yeast cake
Flour
½ cup melted butter
⅔ cup sugar
1 egg, well beaten
¼ teaspoon salt
1 teaspoon almond extract
Add yeast cake to one-half cup milk which has been allowed to cool until
lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly,
cover, and let rise. When light, add remaining milk and four and
one-half cups flour. Stir until thoroughly mixed, cover, and again let
rise; then add remaining ingredients and one and one-half cups flour.
Toss on a floured cloth and knead, using one-half cup flour, cover, and
again let rise. Shape as Swedish Tea Braid or Tea Ring I or II, and
bake.
=Swedish Tea Braid.= Cut off three pieces of mixture of equal size and
roll, using the hands, in pieces of uniform size; then braid. Put on a
buttered sheet, cover, let rise, brush over with yolk of one egg,
slightly beaten, and diluted with one-half tablespoon cold water, and
sprinkle with finely chopped blanched almonds. Bake in a moderate oven.
=Swedish Tea Ring I.= Shape as tea braid, form in shape of ring, and
proceed as with tea braid, having almonds blanched and cut in slices
crosswise.
=Swedish Tea Ring II.= Take one-third Swedish Bread mixture and shape,
using the hands, in a long roll. Put on an unfloured board and roll,
using a rolling-pin, as thinly as possible. Mixture will adhere to board
but may be easily lifted with a knife. Spread with melted butter,
sprinkle with sugar and chopped blanched almonds or cinnamon. Roll like
a jelly roll, cut a piece from each end and join ends to form ring.
Place on a buttered sheet, and cut with scissors and shape (see
illustration). Let rise, and proceed as with Tea Ring I.
Dutch Apple Cake
1 cup scalded milk
⅓ cup butter
⅓ cup sugar
⅓ teaspoon salt
1 yeast cake
2 eggs
Flour
Melted butter
5 sour apples
¼ cup sugar
½ teaspoon cinnamon
2 tablespoons currants
Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten,
and flour to make a soft dough. Cover, let rise, beat thoroughly, and
again let rise. Spread in a buttered dripping-pan as thinly as possible
and brush over with melted butter. Pare, cut in eighths, and remove
cores from apples.
Press sharp edges of apples into the dough in parallel rows lengthwise
of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with
currants. Cover, let rise, and bake in a moderate oven thirty minutes.
Cut in squares and serve hot or cold with whipped cream sweetened and
flavored.
[Illustration:
SWEDISH TEA RING II BEFORE BAKING.—_Page 64._
]
[Illustration:
SWEDISH TEA RING II.—_Page 64._
]
[Illustration:
RAISED HOMINY MUFFINS.—PAGE 66.
]
[Illustration:
POP-OVERS.—PAGE 76.
]
Buns
1 cup scalded milk
⅓ cup butter
⅓ cup sugar
1 yeast cake dissolved in
¼ cup lukewarm water
½ teaspoon salt
½ cup raisins stoned and cut in quarters
1 teaspoon extract lemon
Flour
Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast
cake and one and one-half cups flour; cover, and let rise until light;
add butter, remaining sugar, raisins, lemon, and flour to make a dough;
let rise, shape like biscuits, let rise again, and bake. If wanted
glazed, brush over with beaten egg before baking.
Hot Cross Buns
1 cup scalded milk
¼ cup sugar
2 tablespoons butter
½ teaspoon salt
½ yeast cake dissolved in
¼ cup lukewarm water
¾ teaspoon cinnamon
3 cups flour
1 egg
¼ cup raisins stoned and quartered, or
¼ cup currants
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast
cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add
raisins, cover, and let rise over night. In morning, shape in forms of
large biscuits, place in pan one inch apart, let rise, brush over with
beaten egg, and bake twenty minutes; cool, and with ornamental frosting
make a cross on top of each bun.
Raised Muffins
1 cup scalded milk
1 cup boiling water
2 tablespoons butter
¼ cup sugar
¾ teaspoon salt
¼ yeast cake
1 egg
4 cups flour
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast
cake, and when dissolved, egg well beaten, and flour; beat thoroughly,
cover, and let rise over night. In morning, fill buttered muffin rings
two-thirds full; let rise until rings are full, and bake thirty minutes
in hot oven.
Grilled Muffins
Put buttered muffin rings on a hot greased griddle. Fill one-half full
with raised muffin mixture, and cook slowly until well risen and browned
underneath; turn muffins and rings and brown the other side. This is a
convenient way of cooking muffins when oven is not in condition for
baking.
Raised Hominy Muffins
1 cup warm cooked hominy
¼ cup butter
1 cup scalded milk
3 tablespoons sugar
½ teaspoon salt
¼ yeast cake
¼ cup lukewarm water
3¼ cups flour
Mix first five ingredients; when lukewarm add yeast cake, dissolved in
lukewarm water and flour. Cover, and let rise over night. In the morning
cut down, fill hot buttered gem pans two-thirds full, let rise one hour,
and bake in a moderate oven. Unless cooked hominy is rather stiff more
flour will be needed.
Raised Rice Muffins
Make same as Raised Hominy Muffins, substituting one cup hot boiled rice
in place of hominy, and adding the whites of two eggs beaten until
stiff.
Raised Oatmeal Muffins
¾ cup scalded milk
¼ cup sugar
½ teaspoon salt
¼ yeast cake dissolved in
¼ cup lukewarm milk
1 cup cold cooked oatmeal
2½ cups flour
Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast
cake. Work oatmeal into flour with tips of fingers, and add to first
mixture; beat thoroughly, cover, and let rise over night. In morning,
fill buttered iron gem pans two-thirds full, let rise on back of range
that pan may gradually heat and mixture rise to fill pan. Bake in
moderate oven twenty-five to thirty minutes.
Health Food Muffins
1 cup warm wheat mush
¼ cup brown sugar
½ teaspoon salt
1 tablespoon butter
¼ yeast cake
¼ cup lukewarm water
Flour
Mix first four ingredients, add yeast cake dissolved in lukewarm water,
and flour to knead. Cover, and let rise over night. In the morning cut
down, fill hot buttered gem pans two-thirds full and bake in a moderate
oven. This mixture, when baked in a loaf, makes a delicious bread.
Squash Biscuits
½ cup squash (steamed and sifted)
¼ cup sugar
½ teaspoon salt
½ cup scalded milk
¼ yeast cake dissolved in
¼ cup lukewarm water
¼ cup butter
2½ cups flour
Add squash, sugar, salt, and butter to milk; when lukewarm, add
dissolved yeast cake and flour; cover, and let rise over night. In
morning shape into biscuits, let rise, and bake.
Imperial Muffins
1 cup scalded milk
¼ cup sugar
½ teaspoon salt
1¾ cups flour
1 cup corn meal
¼ cup butter
⅓ yeast cake dissolved in ¼ cup lukewarm water
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and
one and one-fourth cups flour. Cover, and let rise until light, then add
corn meal, remaining flour, and butter. Let rise over night; in the
morning fill buttered muffin rings two-thirds full; let rise until rings
are full and bake thirty minutes in hot oven.
Dry Toast
Cut stale bread in one-fourth inch slices. Crust may or may not be
removed. Put slices on wire toaster, lock toaster and place over clear
fire to dry, holding some distance from coals; turn and dry other side.
Hold nearer to coals and color a golden brown on each side. Toast, if
piled compactly and allowed to stand, will soon become moist. Toast may
be buttered at table or before sending to table.
Water Toast
Dip slices of dry toast quickly in boiling salted water, allowing
one-half teaspoon salt to one cup boiling water. Spread slices with
butter, and serve at once.
Milk Toast I
1 pint scalded milk
2 tablespoons butter
2½ tablespoons bread flour
½ teaspoon salt
Cold water
6 slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to
milk, stirring constantly until thickened, cover, and cook twenty
minutes; then add salt and butter in small pieces. Dip slices of toast
separately in sauce; when soft, remove to serving dish. Pour remaining
sauce over all.
Milk Toast II
Use ingredients given in Milk Toast I, omitting cold water, and make as
Thin White Sauce. Dip toast in sauce.
Brown Bread Milk Toast
Make same as Milk Toast, using slices of toasted brown bread in place of
white bread. Brown bread is better toasted by first drying slices in
oven.
Cream Toast
Substitute cream for milk, and omit butter in recipe for Milk Toast I or
II.
Tomato Cream Toast
1½ cups stewed and strained tomato
½ cup scalded cream
¼ teaspoon soda
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
6 slices toast
Put butter in saucepan; when melted and bubbling, add flour, mixed with
salt, and stir in gradually tomato, to which soda has been added, then
add cream. Dip slices of toast in sauce. Serve as soon as made.
German Toast
3 eggs
½ teaspoon salt
2 tablespoons sugar
1 cup milk
6 slices stale bread
Beat eggs slightly, add salt, sugar, and milk; strain into a shallow
dish. Soak bread in mixture until soft. Cook on a hot, well-greased
griddle; brown on one side, turn and brown other side. Serve for
breakfast or luncheon, or with a sauce for dessert.
Brewis
Break stale bits or slices of brown and white bread in small pieces,
allowing one and one-half cups brown bread to one-half cup white bread.
Butter a hot frying-pan, put in bread, and cover with equal parts milk
and water. Cook until soft; add butter and salt to taste.
Bread for Garnishing
Dry toast is often used for garnishing, cut in various shapes. Always
shape before toasting. Cubes of bread, toast points, and small oblong
pieces are most common. Cubes of stale bread, from which centres are
removed, are fried in deep fat and called croûstades; half-inch cubes,
browned in butter, or fried in deep fat, are called croûtons.
Uses for Stale Bread
All pieces of bread should be saved and utilized. Large pieces are best
for toast. Soft stale bread, from which crust is removed, when crumbed,
is called stale breadcrumbs, or raspings, and is used for puddings,
griddle-cakes, omelets, scalloped dishes, and dipping food to be fried.
Remnants of bread, from which crusts have not been removed, are dried in
oven, rolled, and sifted. These are called dry bread crumbs, and are
useful for crumbing croquettes, cutlets, fish, meat, etc.