Rogue River courier. (Grants Pass, Or.) 1886-1927, 1900-12-13

In the preparation OF breads after the
following recipes, the measure OF -four
should be heaping.
MILK BREAD Wrn WHrE Flour
Scald and cool one pint Of unskimmed
milk. Add to the milk when lukewarm,
u OF cup or 8 tablespoonfuls Of
liquid yeast, and 8 cups Of -four. Give
the batter vigorous beating, turn it
into a clean bread bowl or small earthen
crock, cover and let it rise over night.
In the morning when well risen add 2 or
8 cupfuls ofwarm -four, or sufficient to
knead. Knead well until the dough is
sufficiently elastic to rebound when
struck forsibly with the fist. Allow it to
rise again in mass; then shape into
loaves place in pans; let 1t stand until
light and bake. II undesirable to set
bread over night, an additional table,
spoonful or two Of yeast may be used to
facilitate the rising.
VIENNA BRRAD-Into pint Of scalded
milk, turn cup and half Of boiling
water. When lukewarm add cup Of
warm water in which has been dissolved
a cake Of compressed yeast, and quart
of white -four. Bea. the batter thus made
very thoroughly and allow it to rise for
one hour. Then add white flour enough
to knead. Knead well and allow 1t to
rise again for about hours or until very
light. Shape into loaves handling
lightly. Let it rise again in the pans
and bake. During the baking, wash the
tops Of the loaves with milk, to glaze
them.
WATER BREAD-Dissolve tablespoon
ful Of sugar in pint Of boiling water.
When lukewarm, add u Of cupful Of
liquid yeast and sufficient -four to make
batter thick enough to drop from the
spoon. Beat vigorously for 10 minutes,
turn into a clean, well scalded bread
bowl, cover (wrapping in blanket II in
cold weather) and let 1t rise over night.
In the morning when we'll risen, add
-four to knead. Knead well for hall
an hour, cover and let II become light in
mass. When light proceed as usual.
FRUIT RoLL-Take some bread roll
prepared as for milk bread, which has
been sufficiently kneaded and is ready
to mold, and roll TO about one inch in
thickness. Spread over it some dates
which haye been washed, dried and
stoned, raisins, currants or chopped Hgs.
Roll 1t up tightly into loaf. Let 1t rise
until very light and bake.
FRuT LoAr-Sot sponge with pint
Of rich milk "a cup oil yeast and u pint Of
-four over night. In the morning add
cups OF Zante currants, l cup Of sugar,
and cups Of flour, or enough to make
rather stiff dough. Knead well and
set to rise; when light, mold into loaves.
Let it rise again and bake.
PoTATo BREAD-Cook and mash per-
fectly smooth potatoes TO make cupful.
Add a teaspooniul OF best white sugar,
one cup and half Of warm water and
when the mixture is lukewarm, u cup
Of yeast, prepared as directed for boiled
potato yeast No. 2 and -four TO make a
very thick batter. Allow IL 10 rise over
night. In the morning add pint Of
warm water and -four enough to knead.
The dough will need to be considerably
sitter than when no potato is used, or
the result will be a bread too moist for
easy digestion. Knead well let 1t rise,
mould into loayes and when again
light bake.
WHOLE WHEAT BRKAD-Scald one pint
of uuskimmed milk, when lukewarm,
add y cup Of liquid yeast, or a cake ol
compressed yeast dissolved in l-2 cups Of
warm water, and pint Of white -four.
Beat this batter thoroughly aud allow II
10 rise. When well risen add 3 and q
cups OF whole wheat flour. Knead
thoroughly and allow 1t to become light
in mass; then shape into two loaves
allow 1t to rise again and bake.
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