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Graham Bread

Graham Bread image

Take one quart tepid water or two-thirds milk and one-third water, stir this into one pint of wheat flour and enough graham to make a stiff batter. Mix with it one-half pint homemade yeast or two tablespoons baker's yeast, add a pinch of salt, let it rise in a warm place over night. In the morning add a small tea-cup of molasses or brown sugar and stir in enough graham flour to make as stiff a batter as is possible to stir with a spoon. Put into bake tins and when light bake. If there is danger of becoming acid, add a small teaspoon of soda with the molasses.

Graham and Indian Bread

Graham and Indian Bread image

Take one quart of nice, soft meal to which add salt and one teaspoon soda. Pour on just enough boiling water to thoroughly scald, but not to make sloppy, add one teacupful good molasses, let it cool until it will not scald the yeast, then add one-half cup lively, soft yeast, stir in graham flour until the batter is very stiff, put in a tin, set in warm place to rise. Steam two hours and bake in moderate oven one hour. More or less molasses may be used according to taste.

Salt Rising Bread

Salt Rising Bread image

At night or in the morning (early) scald out a quart pitcher and in it put four tablespoonfuls of new milk and a small one-fourth teaspoonful each of salt and soda. Add boiling water enough to scald. When cooled so that flour will not scald stir in enough to make a thick batter, cover closely and set the receptacle in a dish of warm water. If water gathers on top dust in a little flour and stir briskly. When light set a sponge, putting flour in bread pan to make the desired amount; make a depression in center, turn in a pint of hot milk or water, which will scald some of the flour. Add a little salt and enough very warm (not scalding) milk or water to. make your bread. Pour in the rising and stir to a smooth batter, sprinkle a little flour over top, cover with a clean cloth and set in a warm place. When light immediately knead soft into loaves, brush over the top with butter. Cover well and keep warm until light. Bake in a quick oven twenty to thirty minutes. Best results are obtained in using flour not ground too fine.

Steamed Indian Bread

Steamed Indian Bread image

Take two large cups of Indian meal, half a cup of shortening (fresh roast beef drippings if you have it), pour over sufficient boiling water to scald the meal well, add salt and one small cup of molasses, when cool enough add a pint of light bread sponge, thicken stiff with graham flour, put in a tin pail, one deep enough to allow about four inches for rising, keep in a warm place till light, which should be a couple of hours, when light take a piece of old cotton wring out of warm water and dredge with flour, tie it loosely over the top of the pail and place in a kettle of boiling water, cover tightly and let it boil from three to four hours, adding water from time to time. When done remove the cloth and place in the oven for five minutes to dry off, then slip a knife around the edge of the pail turn bottom up on a plate and lift the pail off. When cool cut in round slices.

Quick Salt Rising

Quick Salt Rising image

Take half a coffee-cup of meal, scald with boiling sweet milk until about as thick as sweet cream, set in warm place to rise then set away in cool place. This will keep several days in cool weather. For bread take about one pint hot water, add salt, a little sugar and a pinch of soda, let it cool until it will not scald the flour, then add flour until about as thick as pancake batter. Stir in about one half of the meal yeast previously made and set in a kettle of quite warm water, keeping warm. This sponge will quickly rise. Then pour into a pan of flour, adding warm water and more salt if necessary, a tablespoonful of melted butter and sponge it, letting it rise; knead into loaves, let it rise and bake. But little kneading is necessary.

Yeast

Yeast image

One coffee-cup of grated raw potatoe, one-half tea-cup of table salt, one-half tea-cup granulated sugar, a tea-cup of water in which a handful of hops has boiled, three pints of boiling water poured over these materials. When a little more than luke-warm add a half cup of good yeast. When light put into fruit jars and keep in cool, dark place.

Bread

Bread image

To make good bread, sift into your bowl one quart of flour, to which add three good sized potatoes, freshly boiled and mashed, with warm water sufficient to make a thin batter; then a teaspoonful of salt and a square of Flashman's yeast. If in the winter, put it in a warm place, and it will take about three hours to rise. When quite light, stir in sufficient flour to knead easily, being careful not to make it too stiff. Work it twenty minutes, then put it again to rise, and when light, make out your loaves with as little handling as possible. Bake in a not too hot oven.

ANOTHER.—— When potatoes are boiled for dinner, drain the water off into a quart of flour, two tablespoonfuls of sugar, one tablespoonful of shortening, and a little salt. If not enough water, add more and stir well. Put one yeast cake soaking, and when the mixture is cool, add it, stirring well. In the morning mix into the flour, with warm water; mix soft. When light, roll into loaves. Do not make them large. Let it rise again till very light before putting into a quick oven.

ANOTHER.—— Two quarts of warm water poured on a tablespoon of sweet lard. Stir in flour (Minnesota is the best) till it is a thick batter, boating (same as griddle cakes) for several minutes, then add a tea cup of fresh yeast, setting it to rise in a warm place. In the morning, early, mould for twenty minutes, then set to rise till light, when you take dough for one loaf, place on the cake-board and roll out the same as for pie crust, sprinkling on flour when necessary, rolling up till you have rolled out four or five times, then the loaf is ready for tins, letting it rise till light. Care should be used in not getting in too much flour. This quantity will make four loaves. The sponge should be prepared at night in the summer; in cold weather make the sponge immediately after dinner. At nine o'clock p.m. mould as mentioned above, put in a warm place to rise till morning, then use the rolling-pin process, which requires great patience but gives you good, fine-grained bread.

Yeast

Yeast image

Make ready a stone jar, having it perfectly clean and sweet; put into the jar two-thirds of a cup of sugar, two thirds of a cup of salt, and one quart of nicely mashed potatoes; add the water in which the potatoes were boiled; have ready a small handful of hops in an earthen bowl, pour boiling water over the hops and let stand a few minutes; then strain into the jar; pour water over the hops again and strain into the jar, making three quarts of the mixture; when milk warm add two-thirds of a cup of yeast, or one yeast cake dissolved in a little water. Let it stand in a warm place until light, or until it sparkles, then cover closely and keep it in a cool place. Good for six weeks.

Almond Coffee Cake & Variations

Almond Coffee Cake & Variations image

3/4 c. warm water (total)
1 pkg. dry yeast
3 T. sugar
2 3/4 c. flour
3 T. dry milk powder
3 T. butter (or margarine)
1 t. salt
1 egg, beaten

Combine 1/4 cup water, yeast and sugar. Stir and let stand until it bubbles. Put flour, dry milk, butter and salt into food processor; process until combined. Add egg and yeast; combine. Slowly add remaining 1/2 cup water while the processor is running. Stop adding water when mixture forms a ball. (I usually have 1-2 tablespoons left in the cup.) Continue to mix about 10-15 seconds. Let rest for 2 minutes. Then turn on again for about 10 seconds. If dough is sticky, add flour 1 tablespoon at a time to correct. Turn onto floured surface. Form a ball. Place in greased bowl, turning to coat all surfaces; cover and let rise until doubled, about 1-1 1/2 hours. Punch down. (Press fist into center of dough, it will deflate, pull away from sides.) Turn dough onto board and reform into a ball. Do not knead.

Variations:
Roll out on floured board into 12 x 18" rectangle. Spread with Solo almond filling or poppy seed filling or butter, cinnamon, sugar and nuts. Sprinkle with chopped almonds or walnuts. Roll up, starting along 18" edge. After 2 rolls, fold in short edges to catch filling. Continue to roll, ending with seam side down. Cut with serrated knife into 1" slices.

A. Place side by side in 9 x 11" pan to make 12 sweet rolls.
B. Place in greased angel food tube pan, overlapping each slice.
C. Place in cupcake tins.
D. Place on greased cookie sheet, in circular shape overlapping each slice.
Leave hole in center. Drizzle with melted butter, sprinkle with more nuts if desired. Let rise until doubled. Bake at 375° for 15 minutes (rolls) to 30 min-
utes (whole cake). Remove when light gold, but not dry. Rolls should press in slightly when touched on top. If they don't, they have baked too long and will taste dry.

Yeast Cake (Basic Sweet Dough Recipe)

Yeast Cake (Basic Sweet Dough Recipe) image

2 cakes fresh or dry yeast
2 c. lukewarm milk
1 c. sugar
2 t. salt
2 eggs, well-beaten
7-7 1/2 c. enriched flour
1/2 c. melted butter

Crumble yeast into mixing bowl. Stir in milk, sugar and salt; let stand until yeast is dissolved. Stir in eggs. Add half the flour. Beat until mixture drops from spoon in a steady stream (about 5 minutes). Stir in melted butter. Stir in remaining flour with hand, adding just enough to make a soft dough. Mix well. Knead until smooth and elastic. Round up. Place in floured bowl. Cover with cloth. Let rise in warm place. When double in bulk, punch down and cover. Let rise again overnight. Dough will be just right in morning for coffee cakes or coffee rings. Sprinkle flour on board. Flour your hands. Place dough on flour. Spread dough oblong-shaped to 1/2" thickness. Brush melted butter (or margarine) on dough. Sprinkle on the filling (combination of chopped nuts, raisins, sugar and cinnamon). Roll as for a jelly roll. To make sweet rolls, slice dough to 3/4-1" rounds and place in baking pan. Cover for 1 hour with dishtowel. Bake at 375° until nicely browned. Baking time will depend upon bulk of the rolls or loaves made. To make coffee ring, follow above directions until you have a "jelly roll"; cut it in half. Make round circle with each half, pinching ends to complete the circle. Put each in buttered 8-9" round cake pan. Slit top with diagonal slices half way down. (Filling will come bubbling through slices when baked.) When cool, top with white icing dripped over the top.