- 1 tbsp. butter.
- 1 tbsp. sugar.
- 1/2 cup yeast or 1/2 yeast cake.
- 1 tsp. salt.
- 1 pt. water.
- About 2 qts. flour.
Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling water to dissolve them; then add enough lukewarm water to make a pint, 3 cups of flour, then the yeast (if the cake is used dissolve in 1/4 cup tepid water). Give it a vigorous beating, cover, and let it rise over night. In the morning add flour to make it stiff enough to knead. Knead for 1/2 hour. Cover closely, let it rise till it doubles its bulk; shape into loaves; let it rise again in the pans; bake as directed in previous recipe.
Whole Wheat or Graham Bread.
- 1 pt. milk, scalded and cooled.
- 1 tsp. salt.
- 2 cups white flour.
- 2 tbsps. sugar.
- 5 or 6 cups whole wheat flour.
- 1/2 yeast cake or 1/2 cup yeast.
Mix in the same order as given in previous recipes. Whole wheat flour makes a softer dough, consequently does not require so much kneading, otherwise it should be treated the same as other bread, allowing it a little longer time for baking; if too moist, a cupful of white flour may be added.
Yeast.
Steep 1/2 cup of loose hops in 1 quart of boiling water, in a granite kettle, 5 minutes. Mix 1 cup of flour, 1/4 of a cup sugar and 1 tbsp. salt. Strain the hop liquor and pour it boiling into the flour mixture. Boil 1 minute, or till thick. When cooled add 1 cup of yeast. Cover and set in a warm place until foamy, which will be in 4 or 5 hours. Pour into stone jars, which should be not more than half full, and keep in a cool place. (Three boiled potatoes may be mashed smoothly and added to this yeast if desired.)
SAUCES AND MILK SOUPS.
White Sauce.