Bread: Scald
Scald 1 cupful milk; when lukewarm, dissolve the yeast cake in it. Beat in 1 cupful flour and let the sponge rise till light; add the rest of the milk with 4 cupfuls flour, beat again and allow it to rise. Then add the butter, sugar, cinnamon, salt, and the egg beaten to a froth, also the remainder of the flour. Mix and knead on a floured baking board .
Cover and raise. Roll the dough into coils about an inch and a half thick and twelve inches long. Braid them , pinch the ends together, set in a greased pan to rise, and bake in a moderate oven. Cool slightly, then brush with powdered sugar moistened with boiling water and slightly Aavored with cinnamon .
Federal Bread. 1 quart milk, 1 teaspoonful salt, 1 yeast cake, 1 tablespoonful melted butter, 3 eggs.
Scald the milk and add to it the butter and salt; when cool, pour in the dissolved yeast cake and beat in enough flour to make a dough that is softer than for bread. Pour into a shallow pan and raise over night; bake in the morning. When taken from the oven, split it shortcake fashion, butter generously, and serve hot. .
This is an excellent hot bread to make for breakfast, because , unless the weather is unusually warm, the cook will find it just in proper condition to bake when breakfast is required. Rice Bread. pound boiled rice, 2 quarts flour, yeast cake, 2 cupfuls milk, 1 teaspoonful salt, 3 teaspoonfuls sugar.
Mash the rice while hot and rub it into the flour with the tips of the fingers. Add the salt and sugar, warm milk, and dissolved yeast.
Make it into a dough just soft MRS. CURTIS'S COOKBOOK enough to handle, knead well, and bake in a shallow pan. Let it double its bulk, and bake in a hot oven.