The loaves should come half way up the pan, and they should be allowed to rise until the bulk is doubled. When the loaves are ready to put into the oven, the oven should be ready to receive them. It should be hot enough to brown a teaspoonful of flour in five minutes. The heat should be greater at the bottom than at the top of the oven, and the fire so arranged as to give sufficient strength of heat through the baking without being replenished. Let them stand ten or fifteen minutes, p.r.i.c.k them three or four times with a fork, bake in a quick oven from forty-five to sixty minutes.
If these directions are followed, you will obtain sweet, tender and wholesome bread. If by any mistake the dough becomes sour before you are ready to bake it, you can rectify it by adding a little dry super-carbonate of soda, molding the dough a long time to distribute the soda equally throughout the ma.s.s. All bread is better, if naturally sweet, without the soda; but _sour bread_ you should never eat, if you desire good health.
Keep well covered in a tin box or large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly in the sun once a week.
COMPRESSED YEAST BREAD.
Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt and an ounce of compressed yeast. Dissolve the yeast in a pint of lukewarm water; then stir into it enough flour to make a thick batter. Cover the bowl containing the batter or sponge with a thick folded cloth and set it in a warm place to rise; if the temperature of heat is properly attended to the sponge will be foamy and light in half an hour. Now stir into this sponge the salt dissolved in a little warm water, add the rest of the flour and sufficient warm water to make the dough stiff enough to knead; then knead it from five to ten minutes, divide it into loaves, knead again each loaf and put them into b.u.t.tered baking tins; cover them with a double thick cloth and set again in a warm place to rise twice their height, then bake the same as any bread. This bread has the advantage of that made of home-made yeast as it is made inside of three hours, whereas the other requires from twelve to fourteen hours.
HOME-MADE YEAST.
Boil six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour (this makes the yeast keep longer); remove it from the fire and when cool enough, add the potatoes mashed, also half a cup of sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast. Let it stand in a warm place, until it has thoroughly risen, then put it in a large mouthed jug and cork tightly; set away in a cool place. The jug should be scalded before putting in the yeast.
Two-thirds of a coffeecupful of this yeast will make four loaves.
UNRIVALED YEAST.
On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the liquor cool to the consistency of new milk; then put it in an earthen bowl and add half a cupful of salt and half a cupful of brown sugar; beat up one quart of flour with some of the liquor; then mix all well together, and let it stand till the third day after; then add six medium-sized potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it ferment well in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up well. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quant.i.ty as of other yeast.
DRIED YEAST OR YEAST CAKES.
Make a pan of yeast the same as "Home-Made Yeast;" mix in with it corn meal that has been sifted and dried, kneading it well until it is thick enough to roll out, when it can be cut into cakes or crumble up.
Spread out and dry thoroughly in the shade; keep in a dry place.
When it is convenient to get compressed yeast, it is much better and cheaper than to make your own, a saving of time and trouble. Almost all groceries keep it, delivered to them fresh made daily.
SALT-RAISING BREAD.
While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add a teaspoonful of salt, a pinch of brown sugar and coa.r.s.e flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup, with the spoon in it, in a closed vessel half-filled with water moderately hot, but not scalding. Keep the temperature as nearly even as possible and add a teaspoonful of flour once or twice during the process of fermentation.
The yeast ought to reach to the top of the bowl in about five hours.
Sift your flour into a pan, make an opening in the centre and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water (not too hot, or you will scald the yeast germs), and stir rapidly into a pulpy ma.s.s with a spoon. Cover this sponge closely and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, well-greased pans, cover closely and leave till it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars until it is wanted.
This, in our grandmothers" time, used to be considered the prize bread, on account of its being sweet and wholesome and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as the yeast can be procured at almost any grocery.
BREAD FROM MILK YEAST.
At noon the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes. In the winter place it where it will keep warm. The next morning before breakfast pour into a pitcher a pint of boiling water; add one teaspoonful of soda and one of salt. When cool enough so that it will not scald the flour, add enough to make a stiff batter; then add the cup of meal set the day before. This will be full of little bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be surprised to find how soon the yeast will be at the top of the pitcher. Then pour the yeast into a bread-pan; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves. Knead but little harder than for biscuit and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not allow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast is excellent to raise buckwheat cakes.
GRAHAM BREAD.
One teacupful of wheat flour, one-half teacupful of Porto Rico mola.s.ses, one-half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon; this is to be mixed at night; in the morning, add one teaspoonful of soda, dissolved in a little water; mix well, and pour into two medium-sized pans; they will be about half full; let it stand in a warm place until it rises to the top of the pans, then bake one hour in a pretty hot oven.
This should be covered about twenty minutes when first put into the oven with a thick brown paper, or an old tin cover; it prevents the upper crust hardening before the loaf is well-risen. If these directions are correctly followed the bread will not be heavy or sodden, as it has been tried for years and never failed.
GRAHAM BREAD. (Unfermented.)
Stir together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour; then add a large teaspoonful of salt and half a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon.
If water is used, a lump of b.u.t.ter as large as a walnut may be melted and stirred into it. Bake immediately in well-greased pans.
BOSTON BROWN BREAD.
One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of mola.s.ses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast.
Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again. Bake in a _moderate_ oven from three to four hours.
_Palmer House, Chicago_.
BOSTON BROWN BREAD. (Unfermented.)
One cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of mola.s.ses or sugar, a teaspoonful of salt.
Stir all together _thoroughly_, and wet up with sour milk; then add a level teaspoonful of soda dissolved in a tablespoonful of water. The same can be made of sweet milk by subst.i.tuting baking powder for soda.
The batter to be stirred as thick as can be with a spoon, and turned into well-greased pans.
VIRGINIA BROWN BREAD.
One pint of corn meal; pour over enough boiling water to thoroughly scald it; when cool add one pint of light, white bread sponge, mix well together, add one cupful of mola.s.ses, and Graham flour enough to mold; this will make two loaves; when light, bake in a moderate oven one and a half hours.
RHODE ISLAND BROWN BREAD.
Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of mola.s.ses, two teaspoonfuls of cream of tartar, one teaspoonful of soda, a little salt and one quart of milk.
Bake in a covered dish, either earthen or iron, in a moderately hot oven three hours.
STEAMED BROWN BREAD.
One cup of white flour, two of Graham flour, two of Indian meal, one teaspoonful of soda, one cup of mola.s.ses, three and a half cups of milk, a little salt. Beat well and steam for four hours. This is for sour milk; when sweet milk is used, use baking powder in place of soda.
This is improved by setting it into the oven fifteen minutes after it is slipped from the mold. To be eaten warm with b.u.t.ter. Most excellent.
RYE BREAD.
To a quart of warm water stir as much wheat flour as will make a smooth batter; stir into it half a gill of home-made yeast, and set it in a warm place to rise; this is called setting a sponge; let it be mixed in some vessel which will contain twice the quant.i.ty; in the morning, put three pounds and a half of rye flour into a bowl or tray, make a hollow in the centre, pour in the sponge, add a dessertspoonful of salt, and half a small teaspoonful of soda, dissolved in a little water; make the whole into a smooth dough, with as much warm water as may be necessary; knead it well, cover it, and let it set in a warm place for three hours; then knead it again, and make it into two or three loaves; bake in a quick oven one hour, if made in two loaves, or less if the loaves are smaller.
RYE AND CORN BREAD.
One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough _boiling_ water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one-half cup of mola.s.ses, two teaspoonfuls salt, one teacup yeast, make it as stiff as can be stirred with a spoon, mixing with warm water and let rise all night. In the morning add a level teaspoonful of soda dissolved in a little water; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time and bake five or six hours. If put in the oven late in the day, let it remain all night.