Bread Recipes 2

Here are a few more Bread Recipes.

RAISIN BREAD

Place a pint of milk and a pint of water in a saucepan and bring to
the boiling point. Cool until lukewarm, then add a cake of yeast, dissolved
in a half cup of lukewarm water.

Add four cups of flour and a teaspoon of sugar. Beat well and let stand
to rise.

When very light add:

  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 eggs
  • 1 cup raisins

Knead with flour enough to handle well, form into loaves and bake when
the loaves are more than double in bulk. Bake forty-five minutes.

COFFEE CAKE

To make the sponge, take a cup of milk, two teaspoons of sugar, a half
yeast cake dissolved in a fourth of a cup of water, two cups of flour.
Beat well and let stand until light, or better over night.

Add:

  • 1/2 cup melted butter
  • 2 beaten eggs
  • 1/2 cup sugar
  • 1 teaspoonful salt
  • 1/2 cup milk
  • 3 or 4 cups flour

To make a dough to knead ingredients. Let rise again until light, spread
with softened butter, sprinkle with sugar and cinnamon, and when light
bake in a moderate oven.

TEA ROLLS

Add two cups of flour to a cup of scalded milk when it is lukewarm,
beat well, and add a yeast cake softened in a quarter of a cup of water.
When well risen, add:

  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon salt
  • A grating of nutmeg
  • 2 more cups flour.

Knead well and let rise in a warm place. Shape into small rolls, put
into a buttered pan and set to rise, well covered. Bake in a hot oven
fifteen minutes.

NUT CAKES

Beat two eggs and stir into them a cup of light brown sugar and two
tablespoons of flour. Add a cup of nut meats chopped fine. Spread the
mixture in a very thin layer on a well-greased tin and bake ten minutes,
or until lightly browned.

MAPLE BROWN BREAD

  • 1 1/2 cups rye meal
  • 1 cup pure maple syrup
  • 1 1/2 cups corn meal
  • 1 heaping tablespoon shortening
  • 1 1/2 cups graham flour
  • 1 level teaspoon salt
  • 1 rounding tablespoon baking-powder

Add hot water to make consistency of ordinary brown bread. Steam at least
three hours.

OATMEAL BREAD

Scald one cup of rolled oats with one and one-half cups of boiling water.
Let stand until partly cool, then add:

  • 1 1/2 teaspoons salt
  • 1 scant cup molasses
  • 1 cup milk
  • 1 yeast cake, dissolved in 1/4 cup warm water

Add enough bread flour to mould. Mould and let rise over night. In the
morning mould again, divide into three loaves; let rise until about doubled
in size, and bake about forty-five minutes in medium oven.

RYE BREAD

  • 1 pint rye flour
  • 1/2 pint corn meal
  • 1/2 pint flour
  • 1 teaspoon salt
  • 2 teaspoons baking-powder
  • 1 tablespoon butter
  • 3/4 pint milk

Sift rye flour, corn meal, flour, sugar, and salt together, and powder.
Rub in butter, add milk, and stir thoroughly. Bake in moderate oven forty-five
minutes.