RICH PARKER HOUSE ROLLS
Scald one pint of milk, adding
Four tablespoonfuls of shortening.
Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and add
Three tablespoonfuls of sugar,
Two teaspoonfuls of salt,
One well-beaten egg,
One yeast cake, dissolved in four tablespoonfuls of water, mix thoroughly
And then add
Three and three-quarter pints or seven and one-half cupfuls of sifted flour.
Work to a smooth elastic dough, grease a clean bowl and place the dough in it. Turn several times to coat the dough thoroughly with the shortening. This prevents a crust from forming. [pg 17]Set in a place free from drafts and let rise for three and one-half hours, then punch down and turn over. Let rise one and one-quarter hours. Punch again and then let rise three-quarters of an hour. Now turn on the pastry board and mould into a long strip not quite as thick as the rolling pin. Break the dough off into pieces weighing about one and one-half ounces. Form into balls and then cover and let spring or rise for ten minutes; take a ball of the dough and round it well on the board, then flatten slightly with the palm of the hand. Now mark a decided crease with the back of a knife down the centre of the roll. Fold over in pocketbook style, patting the turn in the roll hard with the hand. Lay on well-greased tins, brushing the rolls with shortening. Let rise for twenty minutes and then wash with egg and bake in a hot oven.
FINGER OR SANDWICH ROLLS
Use the Parker House roll dough, cutting it into pieces one and one-half ounces in weight. Mould into balls and then set on a board and cover for ten minutes to let spring. Now mould into finger shapes and place on greased pans and proceed as in Parker House rolls.
STRAIGHT DOUGH VIENNA
One quart of water or milk,
One ounce of salt,
One ounce of sugar.
Stir well to thoroughly dissolve, and then add
Two yeast cakes,
Four quarts of flour,
One and one-half ounces of shortening.
Work to a smooth dough and then knead for ten minutes. Then place in a well-greased bowl, turning the dough over to thoroughly coat. This prevents a crust from forming on the dough.
Cover the bowl and set aside to raise for three and one-half hours. Now lay over the dough by pulling in toward the centre, the sides and ends of the dough until it forms a compact mass. Turn over the dough, cover and let rise for one hour. Now place on the moulding board and proceed to form into loaves, using the same method as in the sponge dough.
TO PREPARE LOAF
When the dough is ready to mould into loaves, proceed; using method as given in sponge dough, finally rolling the loaf on the moulding board, making it pointed at the ends. Now place a clean cloth in a deep baking pan and sprinkle the cloth with cornmeal. Place the loaf of dough on the cloth and sprinkle it lightly with cornmeal. Now lift the cloth up close to the dough, making a cloth partition between each loaf.
Let the dough rise, about 45 minutes, and when ready to bake, lift dough carefully from the cloth and lay on a baking sheet and gash slightly with a sharp knife. Wash with an egg and water, wash and back forty-five minutes in a hot oven, adding a small saucepan of boiling water to provide steam to keep the loaf moist while baking.
One-half of above recipes for small family.
TO MAKE THE FAMOUS FRENCH BREAD
Pare and cut in slices two medium-sized potatoes. Cook until very soft in three cups of water. When cooked rub through a sieve and cool. There must be two cups of this mixture. When the mixture is about 80 degrees Fahrenheit, pour in the mixing bowl and add
One yeast cake crumbled in,
One-half ounce of shortening (1 tablespoon),
One ounce of sugar (2 tablespoons),
Three-fourths ounce of salt (2 teaspoons).
Stir to thoroughly dissolve and then add eight cups of flour. Work to a dough and then proceed as in the straight dough method. When the dough is ready for the pans, cut or divide into six pieces and mould into loaves, three inches thick and twelve inches long, and set to rise like the Vienna bread, then bake, using the same method.
RYE BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then add
One yeast cake,
Five cupfuls of white flour,
Three cupfuls of rye flour,
Two tablespoonfuls of shortening.
Work to a dough and ferment three and one-quarter hours, then proceed as in the straight dough method. When the dough is ready for the pans use the same method as for Vienna bread. Bake in a similar manner, having the oven heated to 450 degrees Fahrenheit. Rye bread requires an oven hotter than for wheat bread. Wash the rye bread when taking from the oven with warm water. Caraway seeds may be added if desired.
GRAHAM BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Four tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Stir until dissolved and then crumble in one yeast cake, dissolve thoroughly, and then add
Four cupfuls of white flour,
Three and one-half cupfuls of graham flour,
Three tablespoonfuls of shortening.
Work to a dough and then proceed as in the straight dough method.
ENTIRE WHEAT BREAD
Two cupfuls of water,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix thoroughly and then crumble in one yeast cake and stir until dissolved, then add
Seven and a half cupfuls of wheat flour.
Work to a smooth elastic dough and proceed as in a straight dough.
PRUNE BREAD
Wash to thoroughly cleanse one-half pound of prunes and then stone and with a pair of scissors cut into small pieces the size of a raisin. When the bread is ready to go into the pans add the prunes and knead the dough well to distribute the prunes. Then place in pans and proceed as usual.
BRAN BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
One-half cupful of mashed potatoes,
Three tablespoonfuls of syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then crumble in one yeast cake. Stir until dissolved, and then add
Six cupfuls of wheat flour,
Two and one-half cupfuls of bran.
Proceed as in the straight dough method.
CALIFORNIA ORANGE BREAD
Grate the rind of two oranges and then place in a bowl and add
One cup of orange juice, warmed to 80 degrees Fahrenheit,
Two tablespoonfuls of melted shortening,
Four tablespoonfuls of sugar,
One and a half teaspoonfuls of salt,
One egg.
Beat to mix and then dissolve one yeast cake in one cup of water 80 degrees Fahrenheit, and add to the above mixture; then work in sufficient flour to make a smooth elastic dough; usually about eight cups. Place in a greased bowl and turn the dough to thoroughly coat with grease. Cover and let rise for three hours. Pull the corners of the dough to the centre and punch down, turn over and let rise again for one hour. Repeat the punching down and then let rise for three-quarters of an hour. Turn out on a moulding board and mould into three loaves, adding
One-half cupful of seeded raisins to one loaf,
One-half cupful of chopped almonds to second loaf,
and keep the third loaf plain. Place in greased pans and let rise for three-quarters of an hour. Bake in the hot oven for 40 minutes. The temperature of the oven should be 400 degrees Fahrenheit.
This bread is delicious for sandwiches. Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked. The size and shape of the pans affect the quality of the bread. Avoid too deep or shallow pans. A pan, 7½ by 4¼ inches, will give the best results.
Turn the bread on a wire cake rack to cool. This permits the free circulation of air.
SCOTCH OAT BREAD
Place in a bowl
One cupful of scalded milk cooled to 80 degrees Fahrenheit,
One cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two teaspoonfuls of salt.
Crumble in one yeast cake and then mix until the yeast cake is dissolved and then add
Four cupfuls of flour.
Beat to mix and then let the sponge rise for two and a half hours. Now add
Two cupfuls of rolled oats,
Two cupfuls of flour.
Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening. Let [pg 15]rise for one and three-quarter hours. Pull the corners down to the centre and punch down. Turn over and let rise for one hour. Now turn out on moulding board and cut into loaves. Shape between the hands and place on the moulding board and cover. Let spring for ten minutes and then shape for pans. Place in well-greased pans and brush the tops of loaves with melted shortening. Let rise forty minutes. Bake in hot oven.
PARKER HOUSE ROLLS
Place in a bowl
Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four tablespoons shortening.
Scald and pour into the bowl
One and one-half cups of milk.
Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble in one yeast cake, stirring until thoroughly dissolved, then add
Six cups of sifted flour.
Knead to smooth elastic dough; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bottom, turn over; then cover and set aside to rise for three and one-half hours. Punch or knead down, turn over and let rise one hour. Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg. Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes. Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven.
RASP ROLLS
Prepare dough as for Parker House rolls, cutting dough in pieces the size of a small orange; round up between the hands, place on moulding board and cover for five minutes. Now roll on moulding board to form a ball, using the palm of the hand; place on well-greased baking sheet; let rise twenty-five minutes, bake in moderate oven twenty minutes—cool, rub each roll over grater to rasp, removing a light coating of the crust.
LUNCHEON ROLLS
Prepare dough as for Parker House rolls and cut in pieces the size of small egg; round up and cover and let rise ten minutes, roll between the board and hands, forming points on end of rolls. Finish as for Parker House rolls.
FLUKES
Prepare as for finger rolls, pointing the dough at both ends by rolling into a shape similar to a sweet potato.
BRAIDS
Break off pieces of the dough three-quarters of an ounce in weight and then mould into balls and let spring for five minutes. Now mould out into rope-shaped pieces a little longer than a lead pencil. Fasten the three pieces together and then plait. Process as for finger rolls.
RUSK OR TEA BISCUITS
Prepare dough as for Parker House rolls, cut and form in small-sized balls, cover, and let rise ten minutes. Now, round up by rolling between the hands, set very closely together in deep, well-greased pans, let rise forty minutes, bake in a moderate oven; brush with syrup
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