RYE BREAD
- 1 pint milk,
- 1 pint water,
- ½ teaspoonful salt,
- 1 compressed yeast cake.
Scald the milk, add the water and salt, and when the mixture is luke-warm add the yeast, moistened in two tablespoons warm water. Add sufficient Rye Flour to make a batter, and beat thoroughly for ten minutes. Cover and stand in a warm place for 2½ hours. Knead this dough quickly until it loses its stickiness. Divide it into three or four loaves, put each loaf in a square pan; cover and stand for an hour in the same warm place, about 75 Fahr., until it has doubled in bulk, brush the top quickly with warm water and put it in a hot oven. When brown, reduce the heat and bake ¾ of an hour. Turn each loaf from the pan; stand on a board covered with a cloth but do not cover the loaves. It is better to tip the board so that the air may circulate around the entire loaf. This makes a nice crisp crust.
MUFFINS
Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups flour, piece butter half the size of an egg melted. Leave in lumps after stirring and bake in hot iron gem pans.
ROLLS
To 1 pint bread sponge add ½ cup water, 1 egg, ¼ cup butter, rubbing butter and sugar together. Let rise after mixing; roll out; rise again and bake.
TEA ROLLS
One cup scalded milk, ¼ cup sugar, 1 teaspoonful salt, ¼ cup melted butter, 2 eggs, 1 cake yeast foam dissolved in ¼ cup luke-warm water, 1 pinch nutmeg, 3½ cups flour. When the milk is luke-warm add 2 cups flour, beat well and add the dissolved yeast foam. Let rise, then add the butter, sugar, salt, nutmeg and the well-beaten eggs. To this add enough of your flour to make a soft dough. Knead well and let rise in a warm place. Shape into small rolls. Put into a buttered pan, let rise, and bake in a brisk oven for 15 minutes.