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ll6 INDIAN AND RYE BREAD.
This will do for a medium loaf. Put it directly in the oven and bake it for nearly or quite two hours. The bread will fall if not baked immediately. When done, wrap it directly in a coarse, wet towel and stand it upright till it is cold. It should be baked in a deep iron pan. If the dough should be sour, restore its sweetness by adding a teaspoonful of soda or salaratus dissolved in a little water, then knead it in the dough.
Premium Rye Bread.—One quart each of Indian meal and rye flour and wheat flour, i teaspoonful of yeast, i one of salt. Make a thick batter with warm milk; pour into pans and let it rise. Bake till well done.
Premium Bread —Take 3 gills each of new milk and boiling water and stir into this flour enough to form a batter; set it by to rise in a warm place ; when sufficiently risen add flour enough to make it thick enough to work with the hands, and for baking. Set to rise in half an hour; then bake in a moderate oven, with a thin piece of paper over jit
Superior Bread without Yeast.—Take cold or ice water, the colder the better, and into this stir coarse corn meal to make a stiff batter; stir quickly, adding the meal, so as to introduce all the air possible. Put it into small patty-pans or cake tins; bake in a very hot oven for half an hour or longer. Baking is the most difficult part of the operation.
Mrs. Gen. R. E. Lee's Bread.—Take 1 quart of best family flour, put in 1 egg and sweet lard the size of an egg, 2 large table-spoonfuls of yeast (by her recipe), r tablespoonful of salt and 1 of sugar. By this rule bread can be made and the dough kept for 3 days and sufficient taken off to bake for each day. Mrs. Lee says if kept cold in winter or in an ice-house in summer, it will lie dormant and may freeze without injury. If frozen hard enough to cut with an ax it will not be damaged, and will rise readily as soon as placed near the fire. If made in this way, to save, and a change of temperature causes it to rise, it must be worked immediately. It is only in this state that it can be injured or become sour.
GRAHAM BREAD.
Take unbolted wheat flour; mix with water, or better, sweet milk, in proportion of 1-3 milk to 2-3 water. Have the liquid in a pan and pour in a sufficient quantity of flour, which, after stirring, will make a batter that will readily drop from a spoon. Do not salt the bread, unless you prefer salt to natural sweetness. Have the pans hissing hot, grease them and pour in as much dough as they will hold. Do not be in a hurry to bake. Bake 20 minutes in a hot stove, |
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