This recipe will make two box loaves and a dozen rolls.
[Nineteenth Century Bread]
Scald a pint of milk, add a pint of water, a teaspoonful of salt, and when lukewarm, one compressed yeast cake moistened in a little warm water. Add sufficient whole wheat flour to make a batter, beat thoroughly, cover and stand aside two and a half hours; then stir, adding more whole wheat flour until you have a dough. Knead quickly, separate into loaves, put each in a square greased pan, cover and stand in a warm place about one hour, until very light. Slash the top with a sharp knife, brush with water and bake in a moderate oven three-quarters of an hour.
[White Bread]
Add a pint of water to a pint of scalded milk; when lukewarm add one compressed yeast cake, moistened, and a teaspoonful of salt. Add sufficient flour gradually, beating all the while, to make a dough. Knead this dough until it is soft and elastic, and free from stickiness. Put it into a greased bowl, stand it in a warm place three hours. Separate it into loaves, knead five minutes, put the loaves in square greased pans and stand aside until very light. Slash the top with a sharp knife, brush with water, and bake in a moderate oven three-quarters of an hour. This should make two loaves, or a dozen bread sticks and a dozen rolls.
[Nut Bread]
- 1 quart of flour
- 4 level teaspoonfuls of baking powder
- 1 teaspoonful of salt
- 1 cupful of chopped nuts
- 1½ cupfuls of milk
Add the baking powder and salt to the flour and sift them. Add the nuts, mix thoroughly and gradually add the milk. Knead this into a loaf, put it into a square pan, brush the top with melted butter, let it stand twenty minutes, and bake in a moderate oven three-quarters of an hour.