Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-03-30
FINE BREAD AND ROLLS.


These Receipts Are the Result of "a House,
keepers Experience.
Here are some recipes which | feel
| confident will be helpful to many II
housekeeper who has been rendered
almost desperate by repeated failures
in her attempts to make good bread
and rolls.
Put two quarts, somewhat heaped, of
sifted new process flour into a bread
| bowl. Make a well in the center, pour
in one pint of lukewarm water, in which
has been dissolved one tablespoonful
of shortening-butter, clarified beef
drippings or lard-and one coffee cup
full of lukewarm water, in which has
| been dissolved one-half of cake of
compressed yeast; sift in one medium
sized boiled potato, cold or hot; add
one tablespoonful of salt and two of
sugar.
Stir this, wetting with a spoon, mix
| ing in little of the -four and, lastly,
| covering with some from the sides, thus
leaving the sponge surrounded by the
| flour.
Do this in the evening, and put it in
a warm place to rise over night. In
the morning stir it up with a knife. 1t
should be so stiff that it will seem as
though it were almost impossible to
mix in all of the flour and it will look
| rough when finished,
Set it again in a warm place, and let
it rise until extremely light, probably
| three or four hours according to the
temperature Then carefully divide
into two parts with sharp knife; do
not knead it at all, but form lightly in
to loaves in the hands Place in
warmed, creased pans and set once
more to rise. When very light, GER
tainly twice its former size, and air
bubbles can be seen through the al
most transparent crust, put it into a
rather hot oven and bake from three
quarters of an hour to an hour.
Boil one pint of milk and let it cool
| until blood warm. Put two quarts OF
sifted, new process flour, into a bread
bowl: make a well in the flour and pouI
in the milk, in which has been dis
solved one tablespoonful of butter OF
clarified beef drippings, also one cup OF
lukewarm water, in which one-half OF
a cake of compressed yeast has been
dissolved: add one-fOurth of cup OF
sugar and one teaspoonful of salt.
Put it in a warm place to rise over
night. In the morning stir it up with
Il knife, and let it stand till two hours
before the rolls are to be baked. If the
| interval will be seven or eight hours
they must be set in cooler place thar
if to be but two hours as otherwise
they will be overnight and lose the
power of rising the third time. Two
hours before baking turn them on to {
moulding board and roll as thin as
doughnuts: cut into rounds, butter the
edges and double them over; place OF
creased dripping pans, cover close, thai
they may not get too dry on the out
side, and set in a warm place to rise.
When very light, the crust transpar
ent in places, bake about fifteen min
utes in a very hot oven. Then, with 4;
clean feather or soft napkin, brUsl
them over with little milk,
If milk be not at hand, eXcellen
rolls, preferred, indeed, by some per
sons, can be made of water alone by
following the directions for bread, "a
above, but using twice the quantity o
shortening Gard should not be takel
for rolls, as it does not give a fine fla
vor) and three times the quantities o
salt and sugar. If butter be used, less
en- the amount OF salt-N. y. Herald