SPONGES
All foreign bakers use the sponge method for their best breads and rolls and refer to that made from the straight dough as “off-hand bread.”
They reasonably claim that it has many advantages; that the bread made from a sponge has a better flavor, requires less shortening and less yeast, keeps moist longer, and is more velvety in texture.
It is a more convenient method, for although the sponge will rise in four hours it can stand longer than the straight dough without deterioration, and many kinds of bread, coffee cake, and rolls can be made from one sponge.
All dark breads have a more attractive color if one tablespoonful of dark molasses is added to the sponge, but this hastens the rising; so, if the sponge is to stand overnight, do not add it till morning when the bread is mixed.
Salt retards the rising, so it is better in cold weather to add that when the bread is made up.
Whole Wheat Sponge
Scald three cups of milk and let it stand till it is lukewarm. Add one teaspoonful of salt and one tablespoonful of molasses and one yeast cake that has been dissolved in one half cup of warm water. Stir in enough whole wheat flour to make a drop batter. Beat well and put it in a covered dish to rise. Use as directed in the bread recipes. Water can be used in place of milk.
Potato Sponge
Mash or put through a ricer enough hot boiled potatoes to make two cupfuls. Add two cups of whole wheat flour and mix well. Pour over this two cups of the water in which the potatoes were boiled; this should be hot enough to thoroughly scald the mixture. Add one tablespoonful of molasses and two teaspoonfuls of salt. Stir till it is a smooth batter. If this is to be made into a sponge at once, add one cup of cold water, and when the batter is lukewarm add one yeast cake that has been dissolved in one cup of lukewarm water. Set it to rise four hours.
The potato and flour mixture may be made and scalded at any time that it is convenient to cook the potatoes and can stand until it is wanted for the sponge. If it has become cold, add one cup of water hot enough to make the mixture lukewarm and proceed as directed with the yeast.
Corn Meal Sponge
Boil four medium-sized potatoes in one quart of water. When done pour three cups of the boiling potato water over one and one half cups of corn meal and stir till it is smooth. Add one and one half cups of the potato that has been mashed or put through a ricer, one tablespoonful of salt, and one of molasses. When this is lukewarm, add one yeast cake that has been dissolved in one cup of lukewarm water. Set it to rise and use as directed in the recipes for sponge bread.
Oat Flour Sponge
Take one and one half cups of hot mashed potato, two cups of sifted oat flour, mix well, and scald with two cups of the boiling water in which the potatoes were cooked. Add one tablespoonful of molasses and one of salt. When cool, add one yeast cake that has been dissolved in one cup of lukewarm water.
Oatmeal Sponge
Pour two cups of boiling water over two cups of rolled oats and let it stand covered for two hours. Add two cups of whole wheat flour and one cup of water hot enough to make the mixture lukewarm. Stir well and add one tablespoonful of salt and the same of molasses. Add one yeast cake dissolved in one cup of lukewarm water and set to rise.
Four Varieties of Bread from one Potato Sponge
When the potato sponge is light and foamy, put one third of it aside. To the other two thirds add enough whole wheat flour to make a soft dough, but one that can be handled. Knead till it is smooth and velvety. Set it to rise. When it has doubled its bulk knead a little and divide it in two. Make a loaf of one part, and when it has half doubled its bulk bake in a moderate oven for an hour.
Roll the remaining dough into a strip half an inch thick. Spread with brown or white sugar, using a half cupful. Sprinkle one teaspoonful of cinnamon over the sugar and lay on a few raisins. Roll up carefully and put into a bread pan to rise till it has half doubled its bulk. Bake in a moderate oven. If the sheet of dough is kept as wide as the bread pan is long, this will fit in and when it is cut the spiral of sugar and cinnamon will show to perfection.
To the remaining sponge add rye flour till it is stiff enough to handle, rather a stiff dough. Set it to rise, and when doubled its bulk make all but one and one half cups of the dough into a small loaf and let it rise till it has half doubled its bulk. Bake an hour in a moderate oven.
To make coffee cake from the remaining dough, first cream together one tablespoonful of shortening with two tablespoonfuls of sugar. Cut this into the dough with a knife and beat till it is smooth. Add one well-beaten egg and beat to a smooth batter. Spread in a cake pan and let it stand twenty minutes. Pour over it a mixture of two tablespoonfuls of sugar, one teaspoonful of cinnamon, and two tablespoonfuls of cream. Sprinkle a little flour or cake crumbs over it and bake in a hotter oven than for bread.
Maple sugar pounded till fine can be used and makes a delicious cake.
BREADS AND BISCUITS MADE
WITH YEAST
Whole Wheat Bread
To any one of the sponges after they have risen, add enough whole wheat flour to make a dough that can be kneaded. Set it to rise in a warm place protected from draughts. When risen to double its bulk turn out on a bread board and work only enough to form into loaves. Let these rise to half double their bulk and bake for an hour in a moderate oven. If the loaves are large they should bake longer.
The oat flour sponge is especially good.
Graham Bread
To any of the sponges add four cups of graham meal and finish with whole wheat flour. If a coarser bread is desired, add one cup of bran and only three cups of the meal.
Whole Wheat and Apple Sauce Bread
To two cups of whole wheat sponge add one cup of apple sauce that has been sweetened and enough whole wheat flour to make a stiff dough. Proceed as for whole wheat bread.
A cup of sifted squash may be used in place of the apple sauce or one cup of beans that have been put through a sieve, in fact almost any vegetable can be used in this proportion.
Nut and Fruit Loaf
To two cups of any sponge add two cups of graham meal, one cup of chopped or broken nuts, and one dozen dates sliced. Add enough whole wheat flour so that it can be handled. Let it rise to double its bulk and then form into a loaf, let it rise, and bake.
Nut Loaf
Take enough of any risen bread dough to make a loaf. Roll it into a sheet half an inch thick. Scatter chopped nuts over it and roll up and put in the pan to rise. This distributes the nuts evenly and makes a very attractive slice with the curling line of nuts.
Rye Flour Bread
To either the potato or the whole wheat sponge add enough sifted rye flour to make a dough that can be handled. Turn out on to the board and knead well, using whole wheat flour to keep it from sticking. When smooth and velvety set it to rise till it has doubled its bulk. Form into loaves, and when half doubled its bulk bake in a moderate oven for an hour and a half.
Rye Meal Bread
This is made like rye flour bread, only first adding four cups of rye meal to the sponge and finishing with rye flour.
Rye and Corn Meal Bread
To the corn meal sponge add a second tablespoonful of molasses and enough rye flour to make a very stiff dough. Knead well, using whole wheat flour to keep it from sticking to the board. It will take nearly two cups, for the combination of rye and corn meal makes a very sticky dough, and the bread will be sticky unless the dough is kneaded till very stiff. Set it to rise till it has doubled its bulk, and then form into loaves. Let these rise till they have a little more than half doubled their bulk, and bake in a moderate oven one and one half hours.
If the oven is too hot and the crust is hard, wrap the loaf in a wet cloth and over that a dry one.
For the wheatless days use rye flour to knead instead of the whole wheat.
Raised Cinnamon Roll
When making the corn and rye bread, take half the dough, enough to make one loaf, roll it out half an inch thick, spread half a cup or more raisins over it, one teaspoonful of cinnamon and two tablespoonfuls of sugar. Roll up and put in a bread pan to rise. Bake in a moderate oven.
Rye and Squash Bread
This makes a very palatable combination.
To the whole wheat sponge add a second tablespoonful of molasses and one and one half cups of sifted squash or pumpkin. Mix well and add enough rye flour to make a stiff dough. Continue as directed for rye flour bread.
Cooked Oatmeal Bread
To the whole wheat sponge add two cups of cooked oatmeal, cold or warm, and mix till smooth. Add whole wheat flour to make a stiff dough, set to rise, and bake as directed for corn and rye bread. Any cooked cereal may be used in this way.
Oatmeal Bread (1)
Pour two cups of boiling water over two cups of rolled oats. Do this at night, and in the morning add them to the whole wheat sponge. Add whole wheat flour to make a stiff dough, and proceed as with whole wheat bread.
Oatmeal Bread (2)
To two cups of whole wheat add one and one half cups of extra fine oatmeal, fine enough to go through a flour sieve. Use enough whole wheat flour to make a moderately stiff dough, one that can be kneaded, and proceed as with whole wheat bread.
Rice Flour Bread
Add to the potato sponge enough rice flour to make a dough that can be handled, but not too stiff. Knead, using whole wheat flour to keep it from sticking to the board. Proceed as for whole wheat bread.
Rice Flour Bread (one loaf)
Use one half the whole wheat sponge. Use the other half for a loaf of rye bread.
Cooked Rice Bread (1)
Add two cups of cooked rice to the whole wheat sponge. Mix well. Add whole wheat flour to make a stiff dough, and proceed as for whole wheat bread.
Cooked Rice Bread (2)
When the potato sponge has risen well add one quart of cooked rice, one teaspoonful of salt, and enough whole wheat flour to make a very stiff dough. Work well, and let it rise to double its bulk. Make into loaves, and when it has half doubled its bulk, bake.
English Rice Muffins
Take out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft. Add one tablespoonful of shortening and let it rise. Put it on the ice till ready to use, and then bake on the griddle as directed for rye crumpets.
Sweet Potato Bread
Add two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough. Proceed as for whole wheat bread.
Quick Whole Wheat Bread
Begin early in the morning. Scald one and one half pints of milk or part milk and part water. When lukewarm add two level teaspoonfuls of salt, one tablespoonful of molasses, and one yeast cake that has been dissolved in one half cup of lukewarm water. Stir in enough whole wheat flour to make a drop batter and beat well. Cover and set the dish in a pan of warm water in a warm place to rise. As the water cools add more warm to keep the batter rising. This should be light and spongy in half or three quarters of an hour. Now add enough whole wheat flour to make a dough, turn out on the board, and knead well till it is elastic and velvety. Return to the bowl and cover it and set it in the dish of warm water again. When it has doubled its bulk, turn it on the board and divide it for two loaves. Put it in pans and brush the tops with milk or water. When it has half doubled its bulk, bake in a moderate oven for an hour.