BREAD RECIPES

In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white bread-that is, bread made from white flour–but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated.

The beginner will find it a good plan to begin making bread entirely of white flour, for the reason that it is easier to determine the consistency of the dough mixture at various stages, as well as during the kneading, if there is no coarse material, such as bran, corn meal, nuts, fruits, etc., in the dough. Later, when a definite knowledge along this line has been acquired, one after the other of the bread recipes should be tried. They are no more difficult to carry out than the recipes for white bread; indeed, the woman who has had experience in bread making will find that she will be equally successful with all of them.

WHITE BREAD–QUICK PROCESS
(Sufficient for Two Large or Three Small Loaves)

2 Tb. fat
2 Tb. sugar
1 Tb. salt
2 cakes compressed yeast
1 qt. lukewarm liquid (water or milk) 
3 qt. flour
1 c. flour additional for kneading
 
Put the fat, the sugar, and the salt into the mixing bowl, and then to them add the yeast dissolved in a few tablespoonfuls of the lukewarm liquid. Add the remaining liquid and stir in half or all of the flour, according to whether the process is to be completed by the sponge or the straight-dough method. One yeast cake may be used instead of two. However, if the smaller quantity of yeast is used, the process will require more time, but the results will be equally as good. After the dough has been allowed to rise the required number of times and has been kneaded properly for the method selected, place it in greased pans, let it rise sufficiently, and proceed with the baking.

More Free Bread Recipes here…

 

This entry was posted on Tuesday, March 27th, 2007 at 10:57 am and is filed under 1920's, Cooking, Food. You can follow any responses to this entry through the RSS 2.0 feed. Comments and pings are closed.

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