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Classic
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page 415
must be done with the flat hand. Then beat the dough as given under No. 1, form
into loaves which must be smooth on the top, let them raise again, cut into the
dough, spread with beaten egg, put into a hot oven and bake until done.
Milk breads can be greatly improved by adding to the above 4 eggs and 1/4 pound
of butter.
146. Sour Rye Bread. To 1 quart of water add 5 pounds of rye flour and some sour
dough (leavening) the size of an apple.
The evening before baking warm the water and mix the leavening with part of the
flour into a thin dough, dust with flour and set aside to raise until the next
morning. Then knead in the salt and the remaining flour, make into a long loaf,
set to raise again and bake in a hot oven for 2 hours.
If the dough should not have raised enough, work in a little yeast when
kneading; if buttermilk is used instead of water, the bread will be nicer; then
use only half of the leavening.
147. Rice and Wheat Bread. Boil 1 pound of rice in milk until tender and while
warm mix with it 4 pounds of wheat flour, some dissolved yeast, 1 spoonful of
salt and enough water to make a stiff dough, which is beaten, set aside to raise
and then divided into 2 loaves. Spread with beaten egg and bake in a hot oven.
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