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Bread. Part 3 |
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Free Books / Cooking / A Book Of Original Receipts / | |
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Bread. Part 3 |
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This section is from the book "A Book Of Original Receipts", by Kathryn Romig McMurray. Also available from Amazon: A book of original receipts.
Follow receipt for Bread Sticks using 2 tablespoons syrup instead of quantity specified. When ready to mold, roll until one-third inch thick, cut with round cutter, crease thru center with back of knife, spread half with soft fat, and fold. Do not crowd in baking pan. Let rise until doubled in bulk. Bake twenty-five minutes.
1 cup sweet milk _' tablespoons molasses 1/2 cake >
2 tablespoons fat
1 cup rye or barley flour
About 2 cups while Hour
I cup sweet milk
1/4 cup sugar 1/2 cake yeast
1 teaspoon salt
1 teaspoon coarsely ground cinnamon
3 tablespoons fat About 31/8 cups flour
Follow General Directions for Bread Making until ready to mold. Divide into twelve portions and mold into round buns. Place in pan so they will not touch in the baking. Let rise until doubled in bulk. Bake thirty-five minutes. Serve with coffee for Sunday breakfast.
1 cup sweet milk
3/4 cup hot mashed potatoes
2 tablespoons syrup
1 egg yolk teaspoons salt 1/3 cake yeast
About 2 1/2 cups flour
Follow "General Directions." Mold into small, round buns.
It it not necessary to use fat in potato breads unless a very tender bread is desired. This dough should be so soft that it sticks to the fingers if not handled very quickly. DOUBLE POTATO ROLLS
1 cup sweet milk 1/2 cup hot mashed potatoes 1 cake 1/4 cup syrup
4 egg yolks 1 tablespoon fat 1 1/2 teaspoons salt cup potato flour
About 2 cups white flour
Mix mashed potatoes with the hot milk and proceed according to general directions. Mold as Parker House rolls.
Follow receipt for Potato Buns, using enough flour to make dough stiff enough to be easily handled. When ready to mold, pinch off two pieces the size of walnuts, roll between hands until a trifle thicker than a lead pencil then twist about each other. Let rise and bake as other rolls. When cool spread with powdered sugar which has been moistened with cream until of the right consistency to spread (about 1/2 tablespoon of cream to 1/2 cup sugar) and slightly flavored.
Better than cookies, cheaper, and more wholesome.
% cup milk
2 tablespoons syrup
1/3 cake yeast
1 teaspoon salt
2 tablespoons fat 1 or 2 egg yolks 1/2 teaspoon cinnamon About 2 cups flour
6 tart apples
Use just enough flour to make dough as stiff as it can be stirred; beat well, turn into well-greased, shallow pan and let rise. When doubled in bulk press the core side of quartered apples well into the dough, covering the top. Bake until apples are tender and surrounding cake is brown. Serve hot with a sweet sauce, plain or whipped cream.
1/2 cup sweet milk
1/2 cup syrup
1 cake yeast
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup fat
1/4 teaspoon cloves 1/4 teaspoon nutmeg 2 tablespoons cocoa About 2 cups flour 1 cup raisins
1/2 cup jam or orange marmalade
Scald milk, cool until lukewarm, add yeast, let stand two minutes, then add remaining ingredients, with enough flour to make dough as stiff as it can be stirred. Beat well, turn into well-greased individual bread pan, let rise until doubled in bulk and bake slowly one hour.
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