the spoon. Beat vigorously for ten minutes, turn into a clean,
well-scalded bread bowl, cover (wrapping in a blanket if in cold
weather), and let it rise over night. In the morning, when well risen,
add flour to knead. Knead well for half an hour, cover, and let it
become light in mass. When light, shape into loaves, allow it to rise
again, and bake.
FRUIT ROLL.--Take some bread dough prepared as for Milk Bread,
which has been sufficiently kneaded and is ready to mold, and roll to
about one inch in thickness. Spread over it some dates which have been
washed, dried, and stoned, raisins, currants, or chopped figs. Roll it
up tightly into a loaf. Let and it rise until very light, and bake.
FRUIT LOAF.--Set a sponge with one pint of rich milk, one fourth
cup of yeast, and a pint of flour, over night. In the morning, add two
cups of Zante currents, one cup of sugar, and three cups of flour, or
enough to make a rather stiff dough. Knead well, and set to rise; when
light, mold into loaves; let it rise again, and bake.
POTATO BREAD.--Cook and mash perfectly smooth, potatoes to make a
cupful. Add a teaspoonful of best white sugar, one cup and a half of
warm water, and when the mixture is lukewarm, one half cup of yeast,
prepared as directed for Boiled Potato Yeast No. 2, and flour to make a
very thick batter. Allow it to rise over night. In the morning, add a
pint of warm water and flour enough to knead. The dough will need to be
considerably stiffer than when no potato is used, or the result will be
a bread too moist for easy digestion. Knead well. Let it rise, mold into
four loaves, and when again light, bake.
PULLED BREAD.--Remove a loaf from the oven when about half baked,
and lightly pull the partially set dough into pieces of irregular shape,
about half the size of one's fist. Do not smooth or mold the pieces;
bake in a slow oven until browned and crisp throughout.
WHOLE WHEAT BREAD.--The materials needed for the bread are: one
pint of milk, scalded and cooled, one quart of wheat berry flour, one
pint Minnesota spring wheat flour, one third cup of a soft yeast, or one
fourth cake of compressed yeast, dissolved in one third cup of cold
water. Stir enough flour into the milk to make a stiff batter, put in
the yeast, and let it rise until foamy. Have the milk so warm that, when
the flour is put in, the batter will be of a lukewarm temperature. Wrap
in a thick blanket, and keep at an equable temperature. When light, stir
in, slowly, warm flour to make a soft dough. Knead for fifteen minutes,
and return to the bowl (which has been washed and oiled) to rise again.
When risen to double its size, form into two loaves, place in separate
pans, let rise again, and bake from three fourths to one and one half
hours, according to the heat of the oven.
WHOLE-WHEAT BREAD NO. 2.--Scald one pint of unskimmed milk; when
lukewarm, add one half cup of liquid yeast, or one fourth cake of
compressed yeast, dissolved in one half cup of warm water, and a pint of
Pillsbury's best white flour. Beat this batter thoroughly, and allow it
to rise. When well risen, add three and two thirds cups of wheat berry
flour. Knead thoroughly, and allow it to become light in mass; then
shape into two loaves, allow it to rise again, and bake.
MISS. B'S ONE-RISING BREAD.--Sift and measure three and three
fourths cups of wheat berry flour. Scald and cool a pint of unskimmed
milk. When lukewarm, add one tablespoonful of lively liquid yeast. By
slow degrees add the flour, beating vigorously until too stiff to use a
spoon, then knead thoroughly for half an hour, shape into a loaf, place
in a bread pan, cover with a napkin in warm weather, wrap well with
blankets in cold weather, and let rise over night. In the morning, when
perfectly light, pat in a well heated oven, and bake.