Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-05-26
Different Kinds Of Rolls and Fancy Breads.

The first on the list is Vienna bread
The chief difference between this and
ordinary bread is that milk. or milk and
water. is used instead of water in mix
ing il. Sieve and warm one pound of
flour, mixing it as you do so with about
a dessert spoonful of salt; then work
together one ounce German. or any
other good yeast. and one or two tea
spoonfuls Of powdered sugar. till ii all
liquefies or creams" now melt one
ounce of butter in a clean pan, and as
it disSolveS. pour to it half pint of
milk, and allow the latter to become
just teDd "a good baker once told me
that the proper temperature for bak-
ing liquid was obtained by adding two
parts of cold liquid TO one part boil
ingD next stir in this whole egg, and
pour this all to the yeast. with which
it should be we'll beaten up. Heap the
flour up on the pastry board and
make hollow in the centre with your
knuckle: pour the milk, yeast, etc.
into this hollow, working down some of
the flour from the sides till you have
kind of little pond in the middle.
Now let ii rise in a warm place for ten
minutes or so till the surface is all COW
cred with bubbles. then mix in the rest
Of the flour, and knead it all vigorously
to soft paste, and again put in a
warm place TO rise, covered with a
thick cloth. until the surface is all
cracked, which it will be in about two
hours. Now take it out and roll ii out
about three-quarters of an inch thick;
it can then be made up in twists. or
the horseshoe roll so often served in
Europe with the morning coffee. For
the first cut the paste into three long
strips. about six inches long. and roll
these with your Toured palm till you
have three rolls of equal length. Now
press the ends of three strips together,
bringing them TO a neat joint. and
proceed 10 braid them in three Just as
you would ribbon. or wool. being
careful 10 shape them as you do so.
that the end may be pointed like the
beginning: make as many Of these as
you need. lay them on a we'll buttered
baking sheet. brush them over lightly
with beaten yolk of egg. and bake in
moderate oven till they are pale
golden brown. For the horseshoe rolls
you cut the Vienna dough after rolling
IL out, into squares, and again cut
these across diagonally. so that YOU
have now twice as many triangles as
you had squares. Bring the base of
the triangle ii. e.. the original diago-
nal) in front of you, and with we'll
Toured hands roll it over lightly till il
is all twisted up. the point forming Il
then bend the points lightly towards
zach M her I oiNp rho horseshoe Sh0 IA
again let them rise on a buttered TN
for fifteen or twenty minutes. and
bake. Brush the twists over lightly
with a little milk, or egg and milk. 10
make them shiny and moist. as soon as
they are taken from the oven.
The great secret about these rolls is
TO roll them as lightly as possible. SO
as not to destroy the round appear-
ance. and so make them heavy. Shape
the remains of the dough into little
oval rolls, the size and shape of an egg.
cut them crOSsWiSe across the top. let
them also rise for II or Is minutes
then bake. brush over with milk. and
use. Another very nice form of this
bread is to take the dough and divide
ii into three long rolls. shaping these
with your well Toured hands to a kind
Of torpedo shape. pointed at both ends.
give one cut down the length. brush
over With beaten egg. and bake n 1
pretty hot oven. These can also be
made into decidedly nice rusks. if.
when baked. they are quickly sliced
and baked again to a delicate pale
golden color; but in that case the full
amount Of sugar should have been all
lowed at the beginning. They may be
also favored to taste with vanilla or
lemon sugar. or in Germany powdered
cinnamon is much used
SPANISH BREAD, again. is a we'll
known German dainty. and is made
thus: Make a nice light dough with
fine sfted flour, three or four eggs,
spoonful of brandy. and as much water
is may be necessary to make a firm
elastic dough. Now roll it out as even
~ as possible into an OblonG shape
ana put all over it little of butter (pre-
+iously well freed from buttermlk, and
kept on ice to harden iO; now RON this
paste up as for puff paste. let it rest
little. then repeat the butter and roll
ing three or four more times: then
make up the paste into long, cigar
shaped rolls. and bake.
SALT-RAISED BREAD.-Many peo-
pie claim great superiority for this
bread. as far as digestbility is con-
cerned. over ordinary bread stuffs. 1t
is made thus: Sift into a pint of
scalding-hot water as much flour as
will make a thick batter: add to this
half teaspoonful of salt. and beat il
vigorously together till quite smooth
and full Of air bubbles. Cover this
closely and let it stand in a warm
place, the dish containing it being set
in another full of warm water. and let
il stand all night. Next morning scald
a pint Of milk and when this is luke
warm add to it a teaspoonful of salt
and enough flour to make bate that
will drop, but not run from the spoon.
Into this pour the mixture made over
night. which should be very light. and
have a distinctly unpleasant smell:
peat these two mixtures thoroughly to-
gether for three or four minutes. then
cover the pan with thick cloth, and
again stand 1t in a pan of warm water
and leave it for two hours in warm
place. when ii should be very light in
deed. Now add enough flour to make
| a nice dough. knead it conscientiously
| TIL 1t is quite smooth and elastic. when
you divide it up into loaves: place
these in the buttered tins. cover with a
cloth. and when thay have aoain r;ea,