Consolidated Library of Modern Cooking and Household Recipes (1904)

Seitenzahl:

146

Gewicht:

222 g

Erschienen bei:

Cambridge Scholars Publishing

Kurzbeschreibung

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: BREAD AND CAKES BREAD 1 cake of compressed yeast to every pint of wetting. Wetting?half new milk and half water, 75 to 80 when mixed. Pour enough cold water over the yeast to dissolve it. Mix stiff with flour, the wetting of milk and water, and the dissolved yeast. Add, during the kneading, a level teaspoonful of salt. Knead till perfectly smooth?it will take at least half an hour. Put in a greased bread-pan, rub the top over with melted butter, and keep at a temperature of 75 for three hours, or set overnight, covering pan with towel; then cover with lid. In the morning make into loaves and rub over with melted butter, and put into greased baking- tins. Let the loaves rise for one hour and then bake one hour. Fine rolls may be made by adding a little butter and a very little sugar to some of this dough; an hour and a half before the rolls are wanted the dough should be rolled out about a quarter of an inch thick, cut out with a cake-cutter, rubbed over with melted butter, and folded over. They should be al- lowed one hour for rising and should be baked in a quick oven for twenty minutes. Pulled Bread Take the crust off a newly baked loaf while it is still warm. Pull it lightly and quickly with the fingers of both hands into rough pieces, and bake these in a slow oven until they are lightly browned and crisp. Unfermented Bread Fermented bread is sometimes considered unwholesome. Those who are of this opinion may make their bread as follows: Mix 1 ounce of bicarbonate of soda with 8 pounds of flour. Stir 1 ounce of hydrochloric acid with 4 pints of warm water. Stir the liquor into the flour briskly, and with a wooden spoon, till the ingredients are thoroughly blended; divide the dough into loaves, and bake these immediately in a brisk oven. It will need to bake...

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Mehr von:  Christine Terhune Herrick, Cambridge Scholars Publishing