Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-05-13
Sweet Breads That Are Cakes.
fBy Mabel Jewett Crosby.)

Sweet Breads That Are Cakes.
(By Mabel Jewett CrosbyJ
Has It ever occurred to you that .
| few cupfuls of dough saved from your
bread. baking might form the basis of
many delectable swestsa These sweets
can b varied 20 extensively that 1t ID
possible 10 make one on each bread-bak-
ing day and not duplicate the produc.
ton for months. And You will find that
yOu will become very popular with your
family, for they satisfy that craving for
sweets which We ell have. The children
will acclaim them with delight and ask
for moro. The original combinations
which / am offering You here do not
conform to any stereotyped recipes
which can be found In published cook.
books. Neither are they exhaustive,
but they will serve to show you the
many combinations which are possible
in the making of sweet breads. Mate
rails which You have on hand will often
furnish the inspiration for new kind of
loaf or roll.
OF the materials which must be added
to bread sponge to produce sweet breads,
eggs, sugar, and shortening are constant.
| The egg should be we'll beaten In every
case. The amount Of sugar added direct
~ to the dough will vary according to
the method Of making. The quantity
and variety Of fruit used will have some
control over the amount of sugar needed.
To vary the products make use of dried
fruits, such % raisins, currants II obtain.
able, dates, peaches, apricots, prunes,
figs, citron, osndied orange peel, and
cocoanut. Any kind OF nuts may be
used, walnuts, almonds. and pecans
doubtless being the best. Use the kind,
however, which you can procure most
easily. For 1avoring use such extracts
az lemon and almond, or cinnamon, nut.
meg or mace, or caraway, poppy OF
cardamon seeds. Fresh lemons and
oranges are excellent for use In filings,
and preserved or candied ginger root
gives Q variation all its own. Brown
sugar may often be used In place of gran.
ulated In the Filings, thus producing q
slightly different result. Marmalades
and jams may also find place In the
making of these sweet breads.
II you are successful In making bread,
use your own formula. II not, here Ii
the one which always use. In the mix
ing bowl or bread-mixer place one table
spoonful Of salt, two tablespoonful Of
sugar, and two tablespoonful of shorten
ing. Over this pour one quart OF boiling
liquid-use ell milk, all water, or one
half of each. Allow this to cool until II
Is lukewarm (s5oF). Moisten one com
pressed yeast cake in one-half cupful Of
llukewarm water and add it to the above
mixture. Add three quarts Of -four and
mix thoroughly, so that the yeast may
be evenly distributed throughout tht
mass. Let rise overnight in warn
place, keeping the temperature, II pos
sible, between 75oF. and 85oF. In tn,
morning, stir down II bresd-mixsr II
used, or knead. Shape into loaves Of
biscuits, not forgetting to measure on
enough for sweet loaf.
There are several groups into which
the making of sweet breads may b,
divided. The first one is especially dis
tinctive In that it is easily and quickl!
made. This is the sweet bread loaf
When making loaf using raised breat
dough as the foundation, practically al
the ingredients which are to be used II
bringing about its transformation ar,
added at once. Use two cupfuls o.
dough for the foundation. To this ado
the egg we'll beaten, the shortening
melted, the sugar, the fruit cut in tiny
pieces, and spices or other favoring
Using two sharp knives, cut these mate
rails into the dough very thoroughly I'M
til all are we'll blended. Then pour i'm
mediately into well.greased loaf Of
angel cake pan. Place in warm spo
aud let rise until light, and sprinkl,
with sugar or sugar mixed with any
desired spice, when ready for the oven
The following combinations OF mate
rails make excellent loaves. For com
bining follow the directions above.