Chapter XVII Yeast Breads, Muffins, and Rolls
377 — White Bread
| 1 cup scalded milk | 2½ teaspoons salt |
| 1 cup boiling water | ½ yeast cake |
| 1 tablespoon sugar | ¼ cup lukewarm water |
| 2 tablespoons shortening | 6 to 7 cups flour |
Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours.
378 — Bran Bread (Yeast)
| ½ cup boiling water | ½ yeast cake |
| ½ cup scalded milk | ¼ cup lukewarm water |
| 2 tablespoons shortening | 1 cup entire wheat flour |
| 2 tablespoons molasses | 1 cup white flour |
| 1½ teaspoons salt | 2 cups bran |
Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes.
379 — Entire Wheat Bread
Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar.
380 — Date Bread (Not Kneaded)
| 1 cup scalded milk | ½ yeast cake |
| 1 cup boiling water | ¼ cup lukewarm water |
| 4 cup molasses | 4 cups entire wheat flour |
| 2 tablespoons shortening | 1¼ cups white flour |
| 2 teaspoons salt | 1 cup dates cut in pieces |
Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
381 — Fried Bread
Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes.
382 — Graham and Corn Bread
| 1 cup corn meal | ¼ cup molasses |
| 1 cup boiling water | ½ yeast cake |
| 1 cup scalded milk | ¼ cup lukewarm water |
| 2 tablespoons shortening | 4 cups Graham flour |
| 2½ teaspoons salt |
Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced.
383 — Irish Bread
| 1 quart bread dough | ¼ cup sugar |
| 1/3 cup shortening | 1 cup raisins seeded and chopped |
Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.
384 — Oatmeal Bread
| 1 cup rolled oats | ½ yeast cake |
| ½ cup corn meal | ¼ cup lukewarm water |
| 1½ teaspoons salt | ½ cup molasses |
| 1 tablespoon shortening | 4 cups flour |
| 2 cups boiling water |
Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two greased pans, let rise, and bake in a hot oven about fifty minutes.
385 — Rye Bread
| 1 cup scalded milk | ½ yeast cake |
| 1 cup boiling water | ¼ cup lukewarm water |
| 2 tablespoons shortening | 3 cups rye flour |
| 3 tablespoons molasses | 3 to 4 cups white flour |
| 2 teaspoons salt |
Mix; let rise and bake the same as White Bread (see No. 377).
386 — Shredded Wheat Bread
| 2 shredded wheat biscuit | 1 tablespoon shortening |
| 1 cup hot milk | ½ yeast cake |
| 1 cup hot water | ¼ cup lukewarm water |
| ½ cup molasses | 6 cups entire wheat flour |
| 1 tablespoon salt |
Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed.
387 — Buns
| 1 cup scalded milk | ½ yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| ¼ cup sugar | ½ cup currants |
| 1 teaspoon salt | 3½ cups flour |
Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and flour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.
388 — Crescents
Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.
389 — Parker House Rolls
| 2 cups milk | 1 yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 6 to 7 cups flour |
| 2 tablespoons sugar |
Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes.
390 — Shamrock Rolls
To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes.
391 — Swedish Coffee Rolls
| 1 cup scalded milk | ½ yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 3½ cups flour |
| ¼ cup sugar | 1 teaspoon cinnamon |
| 1 egg well beaten | 2 tablespoons sugar |
Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.
392 — Raised Muffins
| ½ cup boiling water | 1 egg |
| ½ cup scalded milk | ¼ yeast cake |
| 1 teaspoon salt | ¼ cup lukewarm water |
| 2 tablespoons sugar | 2½ cups flour |
| 2 tablespoons shortening |
Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.
393 — Raised Corn Muffins
| 1 cup scalded milk | ¼ yeast cake |
| 4 tablespoons shortening | ¼ cup lukewarm water |
| 4 tablespoons sugar | 1 cup corn meal |
| 1 teaspoon salt | 1½ cups flour |
Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.
394 — Raised Date Muffins
Follow recipe for Date Bread (see No. 380); half fill greased muffin tins, let rise until light, and bake in a hot oven twenty-five minutes. Figs cut in small pieces may be used instead of dates.
395 — Raised Oatmeal Muffins (Uncooked Oats)
| 1 cup rolled oats | 1 egg |
| 1 cup scalded milk | ¼ yeast cake |
| 2 tablespoons shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 2½ cups flour |
| ¼ cup molasses |
Pour hot milk over oats, add shortening; when lukewarm add salt, molasses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased muffin pans; let rise until nearly double, and bake in a hot oven half an hour.
396 — Raised Roulettes
Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.