The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-23
Small Breads.

Small Breads.
When the housewife has acquired the
bread that will fill all the requirements
from both hygienic and the palatable
standpoint, her ambition urges her to
achieve still further triumphs in this
particular line of culinary art
With the poorer classes bread is the
staple form of food and they partake OF
it at nearly every meal They are sat
isfled and better pleased with the plain,
generous loaf and seldom indulge in
anything in lighter form, except an oc-
casional treat of bakers rolls or baking
powder biscuits.
The middle and vzall-to-do classes sup
plement this form of diet with great
variety Of other foods and consequently
do not depend on it as the piece de re-
s1stance of every meal, but regulate 1t
to the class of accessories, useful but
not entirely essential In such cases
small breads, such as French rolls, bread
sticks, horns, crescents and biscuit are
considered most appropriate. Even
when serving plain bread with soup a
whole slice from the large loaf is not al
lowable; but the piece is trimmed free
from crust and cut into an oblong or
square block Long French loaves that
are nearly all crust and from three to
four incehs thick are cut in slices three
inches thick and the slices cut in
half and served with soup, with dinner,
with luncheon, however, the soup sticks
are daintier.
WHEN HOT BREAD IS DESIRED.
In many families breakfast or supper
would be considered incomplete without
some kind of hot bread. Toast is the
most convenient and when properly
made from good homemade bread is
the most suitable for the early morning
meal; but one desires variety, and fire.
quently there is no stale bread on hand
for toast making. Small, hot breads
need not be indigestible, if they are
made and baked properly. good bak-
ing powder is a safer leavening agent
f,ex%
any light breads, when there is not suffi-
cient time to allow the yeast ferment
to complete the process. Hot yeast
breads are not harmful because they
are eaten fresh from the oven, but on
account of their not being sufficiently
baked to kill the yeast plant and dry
out the moisture. Cold breads are just
as injurious under the same conditions
When hot rolls are desired for break
fast they can be made the evening be-
fore, raised, nodded into shape and
and placed in a very cold place to retard
the growth of the ferment.
Bread that is raised over night should
have a smaller quantity of yeast added
not more than quarter of a cake of COM
pressed to a pint OF milk or water, and
the dough should have a very thorough
kneading before forming into rolls, etc,
or it will be coarse grained and full of
holes. Too great a quantity of yeast in
dough that must stand considerable
length of time will cause it to sour.
TO FORM ROLLS, BISCUITS, ETC.
If you mold the dough into biscuits,
make them small and of uniform size
and do not put too many in pan. If
for breakfast the large nan full will
require too much time and will in most
instances be served half baked. The
smaller the biscuits and rolls the more
attractive and wholesome The rolls
and crescents are quickly baked and
each one being separate have plenty of
crust which is the sweetest part of the
bread, and if we'll masticated, is more
readily digested than the crumb.
FRENCH ROLLS.
Measure one quart of sifted -four; add
one teaSpOOnful of salt, tablespoon
full of shortening, two eggs beaten light,
third of a cake of yeast and milk
enough to make good dough, a gener-
Gus cupful. Warm the milk and cool,
add the butter, yeast and eggs, then
work these into the flour; knead thor
oughly and set to rise over night In
the morning knead thoroughly again
and form into little rolls: set to rise
and when light, bake in a quick oven.
These rolls will have time to rise while
your breakfast cereal is cooking. thus
giving sufficient time for the latter
which is generally served half done.
CREAM ROLLS.
Put a half pint of milk in a double !
let it get cold. Then stir into it quarter
of a pound of sifted flour, a tablespoon
full of sugar mixed with two table
spoonfulS of liquid yeast or eighth of a |
cake of compressed yeast. Put three |
quarters of a pound of sifted flour into |
a mixing bowl with quarter of a tea
center and pour in the sponge mix |
spoonful of salt. Make a hollow in the |
center and pour in the sponge" mix |
ture. Cover well and let it stand in a |
moderate temperature over night. In |
the morning, work in an ounce of but |
ter seftened. but not oily. and again !
for six hours Then form into oblong |
cover and set to rise in warm place |
rolls, lay far apart in the baking pans |
so they cannot run together, ana let |
them rise three hours longer. Bake in |
a quick oven and glaze with the white |
of an egg. These nice for tea or |
luncheon. If for the latter meal. make |
them up the night before and keep in a |
cool place until morning.
DINNER ROLLS.
Scald one and three-quarter cups of |
milk; add half cup of butter or quarter |
cup vegetable shortening and a little |
salt. When cool enough not to scald it, |
add half a cup, or half a cake of yeast, /
and flour enough to make into a dough, |
cover and let rise until very light, then /
add one egg beaten light and give the |
dough a thorough kneading and set to |
rise again until light Then make into |
balls large as medium sized eggs; |
place on Toured board and with the |
large handle of q. knife or mixing pad |
die press down through the center of |
each roll until nearly divided, then place |
in baking pans, some distance apart; |
brush the groove made with the knife |
handle, with melted butter; cover and |
set to rise until very light Bake in a |
quick oven.
These rolls can be made from ordina- |
ry bread dough by adding the extra |
butter or shortening and egg.
WINTER BREAKFAST ROLLS.
This is an old recipe handed down |
from our grandmother's time Sift and |
N easure three quarts of flour and put |
it into a stone jar. Scald one quart of |
fresh buttermilk, add one cup of short |
ening and pour over the flour. Beat I'M
til smooth batter: then add one cup |
of yeast or one yeast cake dissolved in |