Batters And Doughs. Part 2
Description
This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Batters And Doughs. Part 2
Graham Bread
Ingredients:
2 c. buttermilk
1 c. molasses
2 c. graham flour
2 c. white flour 1 1/2 tsp. soda 1 tsp. salt
Method:
Let stand in bread pan 40 minutes. Bake in a moderate oven 45 minutes.
Nut Bread I
Ingredients:
4 c. white flour
7 1/2 tsp. baking powder
1 tsp. salt
1 c. chopped walnut meats
Method:
Follow general directions for flour mixtures. Allow mixture to stand in the pan 20 minutes. Bake in a moderate oven 40-50 minutes.
Nut Bread II
Ingredients:
1/3 c. molasses
3/4 c. chopped walnuts
1 1/2 c. sour milk
2 c. whole wheat flour 1 c. white flour 1 1/3 tsp. soda
1 1/2 tsp. salt
Method :
Follow general directions for flour mixtures. Bake in bread pan in a moderate oven 40-45 minutes.
Nut Bread III
Ingredients:
1 c. molasses 1 1/2 c. water 4 c. graham flour 1 c. white flour
1 tsp. salt
2 tsp. baking powder 1/2 tsp. soda
2 c. chopped walnuts
Method :
Follow directions for flour mixtures. Bake in bread pans in a moderate oven 35-40 minutes.
Rolls Parker House Rolls
Ingredients:
2 c. scalded milk 2 tbsp. butter 2 tbsp. sugar
1 tsp. salt
1/2 c. lukewarm water flour
Method :
Add butter, sugar, and salt to milk; when lukewarm, add softened yeast cake and three cups of flour. Beat, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one half cups). Let rise again, toss on slightly floured board, knead, pat,-and roll out to one third inch thickness. Shape with a biscuit cutter, first dipped in flour.
Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one half of each piece with melted butter, fold and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven 12 to 15 minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape.
Note : Parker House Rolls may be shaped by cutting or tearing off small pieces of dough and shaping round like a biscuit; place in rows on floured board, cover and let rise 15 minutes. With the handle of large wooden spoon roll through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise and bake.
Swedish Rolls
Method:
Prepare dough as for Parker House Rolls. When light, roll to 1/2 inch thickness. Spread with melted butter, sprinkle with sugar, cinnamon, and currants, and roll as closely as possible. Cut into slices 1 inch thick, allow to become very light, glaze, and bake about 20 minutes.
Dorcas Rolls
Ingredients:
4 small potatoes 2 c. scalded milk 2 tsp. butter
2 tbsp. sugar 2 tsp. salt 3/4 yeast cake
1/4 c. lukewarm water
Method:
Add hot riced potatoes to the milk, butter, salt, and sugar, softened yeast, and flour to make a soft batter. Let rise and add flour enough to make a dough. Knead and allow to double in bulk, knead again and shape in balls. Place on a greased sheet; let rise and bake 15-20 minutes in a hot oven.
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