Press enter after choosing selection

Parker House Rolls

Parker House Rolls image

One teacup home-made yeast, a little salt, one tablespoon sugar, a piece of lard size of an egg, one pint milk, flour sufficient to mix. Put the milk on the stove to scald with the lard in it. Prepare the flour with salt, sugar and yeast. Then add the milk, not too hot. Knead thoroughly when mixed at night; in the morning but very slight kneading is necessary. Then roll out and cut with large biscuit cutter. Spread a little butter on each roll and lap together. Let them rise very light, then bake in a quick oven.

Graham Bread

Graham Bread image

Take a little over a quart of warm water, one-half cup brown sugar or molasses, one fourth cup hop yeast, and one and one half teaspoons salt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff. In the morning add a small teaspoon soda, and flour enough to make the batter stiff as can be stirred with a spoon, put it into pans and let rise again; then bake in even oven, not to hot at first; keep warm while rising; smooth over the loaves with a spoon or knife dipped in water.

Plain White Family Bread

Plain White Family Bread image

Take one pint of flour and half a pint of good hop yeast and stir it together about five o'clock in the afternoon; at nine put one half gallon of flour in a tray, put the sponge in the middle of the flour with a piece of lard as large as a walnut. Knead it all up with tepid water made salt with two teaspoonfuls or more to taste; work it well, and put it in a jar to rise. Next morning knead it over with a little flour, make it in two loaves, and set it in a warm place or oven until ready; then put it to bake, and when done, wrap it in a nice coarse towel. If you have no sugar in the yeast you use, stir a large teaspoonful in it before putting it in the flour.

Hop Yeast

Hop Yeast image

Put two quarts of water and two tablespoonfuls of hops on to boil. Pare and grate six large potatoes. When the hops and water boil strain the water on the grated potatoes, and stir well. Place on the stove and boil up once. And half a cupful of sugar and one-fourth of a cupful of salt. Let the mixture get blood-warm; then add one cupful of yeast, or one cake of compressed yeast, and let it rise in a warm place five or six hours. When well risen, turn into a stone jug. Cork this tightly, and set in a cool place.

COFFEE-BREAD

COFFEE-BREAD image

One cake of compressed yeast soaked in 1/3 cup of tepid milk. Sift and weigh 2 lbs. of flour. Early in the morning make a small hole in the flour and put in it the milk and yeast, stirred into a batter. Let this stand until light, from 1 to 3 hours. Then take 1/2 lb. of washed butter, 1 small teacup of sugar, 1 small teacup of milk, the grated rind of a lemon, and 7 eggs. Put this in the bowl with the flour and yeast, and stir until thoroughly mixed. Set aside to rise. Separate into 2 parts, each of these into 3 parts, pull these into long rolls and braid. Put into 2 buttered pans and let rise. When ready to put into the oven brush over with milk and egg (stirred together) and sift sugar on top.

YEAST AND BREAD

YEAST AND BREAD image

Boil 2 medium sized potatoes, mash fine, wet 2 1/2 cups of flour with the water in which they were boiled. If not enough remaining, add clear water sufficient to make a batter like cake batter, put into this the finely mashed potatoes, and when luke warm add 1 cake of yeast well soaked in 1/2 cup of lukewarm water. For 4 loaves use 1 1/2 cakes. Do this after dinner and let rise. Use 1 coffee cupful for a loaf of bread.

Bread:---For 2 loaves of bread use 1 1/2 qts. of flour, 2 teaspoonfuls of granulated sugar, 2 teaspoonfuls of lard, 2 teaspoonfuls of salt; sift flour and salt together, mix or rub the sugar and lard into this as for pie crust. Stir to a thick batter with milk previously scalded and allowed to become lukewarm. Part water may be used, or all water. Add the yeast prepared as above.

BREAD

BREAD image

Sift 3 qts. of flour into a pan, take out 3 tablespoonfuls of this flour, and scald it with boiling water. Cool this paste with 3 tablespoonfuls of new milk, and a little cold water; then add 1 egg, 1 tablespoonful of sugar, and 1 of salt. Make an opening in center of your pan of flour, pour in the above mixture, with a cupful of well risen yeast, add enough water to make a moderately stiff dough, and knead it well. The water should be blood warm in winter, and cold in summer.

Put your bread to rise in a bucket with a close fitting lid. There are 3 good tests by which to find if the bread be sufficiently light. 1. It should be twice its original size. 2. It should feel like a lightly stuffed cotton cushion. 3. When touched on one side, it should shake through the whole mass. Now, mould your loaves, or rolls, let them rise as before, with the 3 tests. Wet them over with cold water, and bake immediately. Bake slowly.

BREAD

BREAD image

To 1 qt. of new milk scalded, add 1 tablespoonful of butter and 1 of sugar and a good pinch of salt. Cool a little and stir in enough flour to make a thick batter, and beat 1/2 hour. Add 1 compressed yeast cake, dissolved, and let rise over night. In the morning knead, form into loaves and let rise again, and when ready for the oven wet each loaf on top with cold water. Bake in a moderate oven 1/2 hour.

GOOD YEAST BREAD

GOOD YEAST BREAD image

Scald 2 tablespoonfuls of flour with 1 pt. of boiling water. Boil 4 medium sized potatoes and put these when well mashed into the scalded flour. Soak 1 1/2 yeast cakes in 1 cup of lukewarm water. When the above mixture has become lukewarm pour the cup of dissolved yeast cakes into it and let it stand over night. This will make 12 loaves of bread and will keep 2 weeks in cold weather.

Potato Yeast

Potato Yeast image

One tablespoon of salt, one tablespoon of sugar, three tablespoons of flour. Pour on a pint of boiling water and let it cool; add two yeast cakes and let it rise; then boil one dozen large potatoes, rub them through a colander and pour on them one quart of boiling water and one quart of cold water, and let it stand until cool, then put the whole together and let it rise. Take one pint of the mixture for each loaf of bread to be made.