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RISEN BREAD. |
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the batter in a bowl or deep dish and stir it with a wooden spoon until of the consistency of cream, then gradually throw in a handful of each ingredient, 2 eggs at a time; when these ingredients are smoothly and thoroughly blended, cut the candied peels into strings and rub the cut orange and lemon peels* in sugar, and add these; then pour the paste into long tin baking pans, oiled with butter; strew the preserves over the surface ; then, before putting them in the stove, shake some sugar over them. Bake a light brown.
Note.—The flour, sugar, eggs, brandy and salt should be gradually added to the butter. Nice bread for lunch, breakfast or informal occasions.
Italian Bread No. i.—One pound each of powdered loaf sugar and butter, 1 pound and 2 ounces flour, 12 eggs, 1-2 pound each of citron and lemon peeling; mix as for pound cake. If the mixture begins to curdle, which it is most likely to do, because of the quantity of eggs, add a little flour. When the eggs are all used and it is light, stir in the remainder of the flour slightly. Bake it in long, narrow tins, either papered or buttered; first put in a layer of the mixture and cover it with the peeling cut in thin slices. Proceed in this way until it is three-fourths full, and bake it in a moderate oven.
Louisiana Bread.—Work a little lard or butter into flour, add a few tablespoonfuls of yeast, according to strength, or a yeast cake dissolved in water and salt, then work up with tepid water. Hot water must never be used. Work to the consistency of biscuit dough. Set it to rise for several hours. If it burns before thoroughly done, fold a newspaper several times and lay over it.
Bread—To Keep Moist.—Place in the bread-pan aboard pierced with holes, and so -supported as to be a couple of inches from the bottom of the pan ; let there be an inch depth of water in the pan ; put the bread on the board and cover the pan with the lid. The inclosed air will prevent the bread from becoming too dry.
The Bread I Ate at Home.—Save a -gill of bread dough made with yeast, cover it tightly and place it in a cool room or cellar until baking-day, then make a sponge of it by adding warm water and flour and a teaspoonful of sugar; this should be done early; in the evening, when the sponge is very light, mix the bread as usual with warm milk or water and a teaspoonful of soda or saleratus, and when light, bake. This always insures light, sweet bread, and entirely does away with yeast-making. Of course a piece of dough must be saved each time.
Burn Break—(Irish).—The dough of 1-2 quarteen loaf, 2 ounces caraway seeds, 6 ounces sugar, 4 eggs and 1-4 pound of butter; work it all up together with as much flour as will make it of a proper consistency to bake. This takes half hour to do. Make into a round cake or loaf and bake. |
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