Recipes For Pop Over Muffins And Potato Biscuit
Description
This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes
Recipes For Pop Over Muffins And Potato Biscuit
Pop-Over Muffins
Ingredients used:
2 quarts milk. 2 1/4 lbs. flour.
12 eggs.
1 oz. salt.
2 oz. Fleischmann's Yeast.
Set sponge with milk, flour and yeast, which should be luke-warm. Allow to rest for 45 minutes; then add the eggs and salt, and beat the whole for 10 minutes. Fill into greased muffin rings, filling the latter 1/2 full, and bake in hot oven.
Potato Biscuit
Ingredients used:
8 boiled potatoes of medium size, mashed very fine.
4 oz. melted butter.
1 pint milk.
2 oz. Fleischmann's Yeast.
2 oz. sugar.
Flour to make soft batter.
2 eggs.
Stir all the above ingredients together, except the butter and eggs, and let rise until it breaks. Then add the butter previously melted and the eggs. Beat well, add a little more flour, and bake in muffin rings.
After filling in rings, which latter should be filled half full, allow to rest for 30 minutes before baking.
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