Recipes For Bread With Yeast

Entire Wheat Bread

Entire Wheat Or Graham Bread Recipe

2 cups of scalded milk. 1/3 to 3 whole yeast cakes. 2 tablespoonfuls of shortening. 1/2 cup of lukewarm water. 1/4 cup of sugar. 2 cups of white flour. About 4 cups of entire wheat flour.

Proceed as for the ordinary white loaf, mixing stiff and kneading quite as long. Molasses instead of sugar may be used for sweetening, or omit half the sugar.

Rye Bread Recipe

2 cups of scalded milk. 1/3 to 3 whole yeast cakes. 1 teaspoonful of salt. 1/2 cup of lukewarm water. 2 tablespoonfuls of sugar. About 4 cups of rye flour. 2 tablespoonfuls of shortening. Enough wheat flour for kneading.

Make as wheat bread, using entire wheat flour for kneading.

Kûmmel brod Recipe(Caraway-seed Bread)

1 cup of scalded milk. 1 yeast cake. 1/2 cup of butter. 1/3 cup of lukewarm water. 1/2 cup of sugar. 2 tablespoonfuls of caraway seeds. 1/2 tablespoonful of salt. About 4 cups of rye flour. Wheat flour for kneading.

Knead fully half an hour. When risen to double in bulk, shape into a long roll and bake in a French pan. Serve, either warm or cold, in the form of sandwiches, for five o'clock teas.

Five-Hour Bread Recipe

1 pint of scalded milk or boiled water. 1 teaspoonful of salt. 1 cake of compressed yeast. 2 tablespoonfuls of butter, cottolene, lard, or other shortening. 1/2 cup of lukewarm liquid. Flour to knead (6 to 8 cups). 2 tablespoonfuls of sugar.

Add the shortening, sugar, and salt to the hot milk. When lukewarm add the yeast, softened in the half cup of liquid, and flour to knead. The dough will be light in about three hours, then shape into loaves. They will become light in about one hour; bake the fifth hour.

Gluten Bread Recipe

3 cups of milk or water. 2 tablespoonfuls of melted butter. 1 cake of compressed yeast. 1/2 teaspoonful of salt. About 3 pints of gluten flour. 2 tablespoonfuls of sugar, if agreeable. 1 egg.

Make a sponge, having the milk or water lukewarm, with the liquid, yeast and a pint of flour. When light add the salt, butter, sugar, if used, the beaten egg and gluten flour to knead. Knead until smooth and elastic. Shape into loaves. Bake about one hour.

Zweiback Recipe. (Berliner Frau)

2 cups of scalded and cooled milk or water, or half of each. Flour for a sponge (nearly 3 cups). 3/4 cup of butter. 1 cake of compressed yeast. 1/2 cup of sugar. 1/2 cup of lukewarm water. 3 eggs. 1 teaspoonful of salt. Flour as for bread.

Shape into long narrow loaves and bake about fifty minutes. When cold cut into slices about half an inch thick and brown in the oven or dry in a slow oven without browning.

Easter Or Hot Cross Buns Recipe

Use the recipe for Zweiback and either white or entire wheat flour. When the dough is ready for shaping, form into balls, place these on a baking sheet, some distance apart, smooth side up; cover and let rise. When ready for the oven score the buns, in form of a cross, and bake in a hot oven; brush over the tops with the yolk of an egg, diluted with one fourth cup of milk in which one fourth tablespoonful of sugar has been dissolved; dust the cross thickly with cinnamon and return to the oven for a few moments. Or, after baking, pipe a frosting cross on each bun.

Sally Lunn Recipe. (Mrs. Peterson, Virginia)

1 cup of scalded milk. 1 teaspoonful of salt. 1 cup of boiled water. 4 eggs, well beaten. 1/2 cake of compressed yeast. 1 cup of butter mixed with lard or cottolene. 1/2 cup of lukewarm water. 3 cups of flour. 1 quart of flour.

At eleven o'clock A. M. make a sponge of the milk, water, yeast and three cups of flour. When light, at about half-past one, add the eggs, shortening, salt, and the flour; beat hard and turn into the pans in which it is to be baked. Bake for tea.

Rasped Rolls Recipe

Use a Parker House or other unsweetened roll mixture; shape into balls about the size of an ordinary Parker House roll. Set some distance apart on a buttered tin, and when light bake until the whole surface is of an uniform brown color. Grate off a very thin layer from the outside of the crust in a rasping machine. When only a few are to be prepared an ordinary lemon grater may be used, great care being taken to remove the outer layer of crust evenly.