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Classic
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page 13
about ten minutes, when it should be light. Take out of pan, knead on
bread-board, roll about an inch in thickness, cut out with a biscuit-cutter, and
place in dripping pan; let rise five minutes and bake twenty minutes. In winter
more time must be allowed for rising. This makes three loaves and ninety
biscuit.--S. A. M.
BREAD WITH BUTTERMILK.
The evening before baking, bring to the boiling point two quarts of buttermilk,
and pour into a crock in which a scant tea-cup of sifted flour has been placed.
Let stand till sufficiently cool, then add half a cup of yeast, and flour to
make a thick batter; the better and longer the sponge is stirred the whiter will
be the bread. In the morning sift the flour into the bread-pan, pour the sponge
in the center, stir in some of the flour, and let stand until after breakfast;
then mix, kneading for about half an hour, the longer the better; when light,
mold into loaves, this time kneading as little as possible. The secret of good
bread is having good yeast, and not baking too hard. This makes four loaves and
forty biscuit. --M. C. M.
BREAD WITH POTATO SPONGE.
Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour
on the mixture first boiling water enough to moisten well, then about one quart
of cold water, after which add flour enough to make a stiff batter. When cooled
to "scarcely milk warm," put in one-half pint (or more will do no harm) of
yeast, and let it stand in a warm place over night; in the morning add to this
sponge one cup of lard, stir in flour, and knead well. The more kneading the
finer and whiter the bread will be; pounding also with a potato-masher improves
the bread greatly, and is rather easier than so much kneading. When quite stiff
and well worked and pounded, let it rise again, and when light, make into loaves
or biscuit, adding no more flour except to flour the hands and board--merely
enough to prevent the bread from sticking. Let it rise again, then bake; and
immediately after taking from the oven, wrap in a wet towel until partly cold,
in order to soften the crust. If yeast and flour are good (essentials in all
cases), the above process will make good bread.--Mrs. Clara Morey.
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