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Classic
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page 15
HOP-YEAST BREAD.
One tea-cup yeast, three pints warm water; make a thin sponge at tea-time, cover
and let it remain two hours or until very light. By adding the water to the
flour first and having the sponge quite warm, it is never necessary to put the
sponge over hot water or in an oven to make it rise. Knead into a loaf before
going to bed; in the morning mold into three loaves, spreading a little lard
between as they are put in the pan. When light, bake one hour, having oven quite
hot when the bread is put in, and very moderate when it is done. (Bread made in
this way is never sour or heavy.)
To have fine, light biscuit, add shortening at night, and in the morning make
into biscuit and bake for breakfast. By this recipe bread is baked before the
stove is cold from breakfast, and out of the way for other baking.
To cool bread there should be a board for the purpose. An oaken board, covered
with heavy white flannel, is the best; over this spread a fresh linen
bread-cloth, and lay the bread on it right side up, with nothing over it except
a very thin cover to keep off the flies. It should be placed immediately in the
fresh air or wind to cool; when cool, place immediately in a tin box or stone
jar, and cover closely. Bread cooled in this way will have a soft crust, and be
filled with pure air.--Mrs. J.T. Liggett, Detroit, Michigan.
MILK-YEAST BREAD.
Put into a pail holding two quarts and a half, one pint of new milk, and one
pint of boiling water; mix with this one table-spoon of sugar, one of salt, and
three pints of flour; beat well together, and cover tightly. Set pail into
another pail or kettle, with water enough to come nearly to the top of it; to
have the water of the right temperature, let half be boiling and half cold. Be
very particular to set it where it will keep about the same temperature until
risen. Beat the batter as often as once in every half hour until the last hour,
when it must not be disturbed: it will rise in about five hours, and when risen
enough the pail will be full. Put two quarts of flour into a pan, make a well in
the middle of it, dissolve a tea-spoon of soda in a little hot water, and when
the batter is risen just enough, turn it into the middle of the flour, pouring
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