Bread-Making
The Yeast
After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer "yeast bread,"…
The Sponge
This is made from warm water or milk, yeast and flour (some add mashed potatoes) mixed together in the proportion of one pint wetting…
To Make Good Bread
"Up in the morning early, just at the peep of day," in summer time, to prevent the sponge becoming sour by too long standing, and in winter…
To Bake Bread
Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given that apply…
Graham and Corn Bread
It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons…
Sponge for Winter Use
Peel and boil four or five medium-sized potatoes in two quarts of water (which will boil down to one quart by thet ime the potatoes are…
Bread Sponge
Six potatoes boiled and mashed while hot, two table-spoons of white sugar, two of butter, one quart tepid water; into this stir three cups…
Bread Sponge and Bread
Five pints warm water, five quarts sifted flour, one coffee-cup yeast; mix in a two-gallon stone jar, cover closely, and set in a large tin…
Bread with Buttermilk
The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour milk and take the same quantity of the whey)…
Good Bread
For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato…
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…
Bread with Potato Sponge
Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour on the mixture first boiling water enough to moisten well…
Poor-Man's Bread
One pint of buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and flour enough to make as stiff as soda-biscuit dough…
Bread with Potatoes
To one quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted…
Bread Raised Once
No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and there is no danger of injuring…
Bread Raised Twice
Measure out four quarts of sifted flour, take out a pint in a cup, and place remainder in a bread-pan. Make a well in the middle, into…
Bread Raised Three Times
This Begin about 5 P. M., plan for six loaves, somewhat larger than bakers' loaves; take two little cakes of yeast, put them into a pint of…
Bread, in Summer or Winter
In summer take three pints of cold or tepid water, four tablespoons of yeast, one tea-spoon of salt; stir in flour enough to make a thick…
Salt-Rising Bread
The leaven for this bread is prepared thus: Take a pint of warm water-about 90°-(if a little too hot defeat is certain) in a perfectly…
Another Salt-Rising Bread
In summer take at night one (scant) pint of new milk, half as much hot water, a tea-spoon salt, one of sugar, and a very little soda. Mix…
Boston Brown Bread
One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the…
Missouri Brown Bread
One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and…
Brown Bread
Two and one-half cups sour milk, and one-half cup molasses; into these put one heaping tea-spoon soda, two cups corn-meal, one cup Graham…
Bread with Rice
Three tea-cups rice-flour, one of wheat-flour, one heaping teaspoon cream of tartar rubbed in flour, two well-beaten eggs, a tablespoon…
Bread with Mush
Pour two quarts hot corn-meal mush, made as for eating, over two quarts flour (wheat or Graham); when cool, add one quart sponge, one…
Clabber Bread
Beat four eggs separately; take two cups of clabber, one tablespoon butter (slightly heaped, and place where it will soften), a teaspoon…
Boiled Corn Bread
One and one-fourth pints each of sweet milk and buttermilk or sour cream, half a pint molasses, one tea-spoon soda, three teaspoons cream…
Corn Bread (One pint corn meal sifted one)
One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light, one-half cup sugar, piece of butter size of an egg…
Corn Bread (Take one quart buttermilk)
Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one of salt, one table-spoon sugar and three eggs; have the…
The Bread of Our Forefathers
Put in a pan two quarts of meal, a half-pint of flour, stir up well; pour in the center a pint of boiling water, stir up enough of the meal…
Plain Corn Bread
One well-heaped pint corn meal, one pint sour or buttermilk, one egg, one tea-spoon soda, one of salt; bake in dripping or gem pans. If…
Steamed Corn Bread
Two cups each corn meal, Graham flour and sour milk, twothirds cup molasses, one tea-spoon soda; steam two hours and a half. -Mrs. Jennie…
Graham Bread (Take a little over a quart)
Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and one half tea-spoons…
Graham Bread (Mix three quarts Graham flour)
Mix three quarts Graham flour, one quart warm water, half pint yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly ; put…
Graham Bread (To one and a half pints)
To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in one-half pint or more of the…
Quick Graham Bread
One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as…
Rye and Indian Bread
One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough boiling water over it…
Rye Bread (Make a sponge of one quart)
Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint…