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Classic
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page 216
one of salt. When cool enough so that it will not scald the flour, add enough to
make a stiff batter; then add the cup of meal set the day before. This will be
full of little bubbles. Then place the pitcher in a kettle of warm water, cover
the top with a folded towel and put it where it will keep warm, and you will be
surprised to find how soon the yeast will be at the top of the pitcher. Then
pour the yeast into a bread-pan; add a pint and a half of warm water, or half
water and half milk, and flour enough to knead into loaves. Knead but little
harder than for biscuit, and bake as soon as it rises to the top of the tin.
This recipe makes five large loaves. Do not allow it to get too light before
baking, for it will make the bread dry and crumbling. A cup of this milk yeast
is excellent to raise buckwheat cakes.
GRAHAM BREAD.
One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one
half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add
sufficient Graham flour to make the dough as stiff as can be stirred with a
strong spoon; this is to be mixed at night; in the morning, add one teaspoonful
of soda, dissolved in a little water; mix well, and pour into two medium-sized
pans; they will be about half full; let it stand in a warm place until it rises
to the top of the pans, then bake one hour in a pretty hot oven.
This should be covered about twenty minutes when first put into the oven with a
thick brown paper, or an old tin cover; it prevents the upper crust hardening
before the loaf is well-risen. If these directions are correctly followed the
bread will not be heavy or sodden, as it has been tried for years and never
failed.
GRAHAM BREAD. (Unfermented.)
Stir together three heaping teaspoonfuls of baking powder, three cups of Graham
flour, and one cup of white flour; then add a large teaspoonful of salt and half
a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as
can be stirred with a spoon. If water is used, a lump of butter as large as a
walnut may be melted and stirred into it. Bake immediately in well-greased pans.
BOSTON BROWN BREAD.
One pint of rye flour, one quart of corn-meal, one teacupful of Graham flour.
all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt,
and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as
can be stirred with a spoon, using warm water for wetting. Let it rise several
hours,
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