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Classic
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page 218
flour into a bowl or tray, make a hollow in the centre, pour in the sponge, add
a dessertspoonful of salt, and half a small teaspoonful of soda, dissolved in a
little water; make the whole into a smooth dough, with as much warm water as may
be necessary; knead it well, cover it, and let it set in a warm place for three
hours; then knead it again, and make it into two or three loaves; bake in a
quick oven one hour, if made in two loaves, or less if the loaves are smaller.
RYE AND CORN BREAD.
One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by
placing in a pan and pouring over it just enough boiling water to merely wet it,
but not enough to make it into a batter, stirring constantly with a spoon),
one-half cup of molasses, two teaspoonfuls salt, one teacup yeast; make it as
stiff as can be stirred with a spoon, mixing with warm water, and let rise all
night. In the morning add a level teaspoonful of soda dissolved in a little
water; then put it in a large pan, smooth the top with the hand dipped in cold
water; let it stand a short time, and bake five or six hours. If put in the oven
late in the day, let it remain all night.
Graham may be used instead of rye, and baked as above.
This is similar to the "Rye and Injun" of our grandmothers' days., but that was
placed in a kettle, allowed to rise, then placed in a covered iron pan upon the
hearth before the fire, with coals heaped upon the lid, to bake all night.
FRENCH BREAD.
Beat together one pint of milk, four tablespoonfuls of melted butter, or half
butter and half lard, half a cupful of yeast, one teaspoonful of salt and two
eggs. Stir into this two quarts of flour. When this dough is risen, make into
two large rolls, and bake as any bread. Cut across the top diagonal gashes just
before putting into the oven.
TWIST BREAD.
Let the bread be made as directed for wheat bread, then take three pieces as
large as a pint bowl each; strew a little flour over the paste-board or table,
roll each piece under your hands, to twelve inches length, making it smaller in
circumference at the ends than in the middle; having rolled the three in this
way, take a baking-tin, lay one part on it, join one end of each of the other
two to it, and braid them together the length of the rolls, and join the ends by
pressing them together; dip a brush in milk, and pass it over the top of the
loaf; after ten minutes or so, set it in a quick oven, and bake for nearly an
hour.
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