If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called Crescents.
What are termed Parker House Rolls may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one forth inch; cut into round or oval shapes with the cutter; folded, one third over the other two thirds; allowed to rise until very light, and baked.
The light, rolled dough, may be formed into a Braid by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding.
The heat of the oven should be somewhat greater for roils and biscuit than for bread. The time required will depend upon the heat and the size of the roll, but it will seldom exceed one half hour. Neither rolls nor biscuits should be eaten hot, as they are then open to the same objections as other new yeast bread.
Brown Bread.—To one and one fourth cups of new milk which has been scalded and cooled, add one fourth of a cup of lively yeast, three tablespoonfuls of sugar, and one cup each of white flour, rye flour or sifted rye meal, and yellow corn meal. With different brands of flour there may need to be some variation in the quantity of liquid to be used. The mixture should be thick enough to shape. Allow it to rise until light and cracked over the top; put into a bread pan, and when again well risen, bake for an hour and a half or two hours in an oven sufficiently hot at first to arrest fermentation and fix the bread cells, afterwards allowing the heat to diminish somewhat, to permit a slower and longer baking. Graham flour may be used in place of rye, if preferred.
Date Bread.—Take a pint of light white bread sponge prepared with milk, add two tablespoons of sugar, and Graham flour to make a very stiff batter. And last a cupful of stoned dates. Turn into a bread pan. Let it rise, and bake.
Fruit Loaf With Graham and Whole-Wheat Flour.—Dissolve one fourth cake of compressed yeast in a pint of sterilized milk; and a pint of white flour; heat thoroughly, and set to rise. When well risen, add three and one fourth cups of flour (Graham and whole-wheat, equal proportions, thoroughly mixed), or sufficient to knead. Knead well for half an hour, and just at the last add a cup of raisins, well washed, dried, and dusted with flour. Let the loaf rise in mass; then shape, put in the pan, allow it to become light again, and bake.
Raised Corn Bread.—Into two cupfuls of hot mush made from white granular corn meal, stir two cupfuls of cold water. Beat well, and add one half cup of liquid yeast, or one half cake of compressed yeast, dissolved in one half cup of warm water, and two teaspoonfuls of granulated sugar. Stir in white or sifted Graham flour to make it stiff enough to knead. Knead very thoroughly, and put in a warm place to rise. When light, molded into three loaves, put into pans, and allow it to rise again. When well risen, bake at least for three fourths of an hour.
Corn Cake.—Sterilise a cupful of rich milk or thin cream. Cool to lukewarm, and dissolve in it half a cake of compressed yeast Add two small cupfuls of white flour; beat very thoroughly, and put in a warm place to rise. When light, add a cup of lukewarm water or milk, and two cups of best yellow cornmeal. Turn into a shallow square pan, and leave until again well risen. Bake in a quick oven. A tablespoonful of sugar may be added with the corn meal, if desired.