The International Jewish Cook Book Part 52

GRAHAM BREAD

Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or mola.s.ses in one cup of lukewarm water and one cup of milk which has been scalded and cooled to lukewarm. Add two tablespoons of melted b.u.t.ter, then four cups of Graham flour and one cup of white flour (sifted), adding flour gradually, and one teaspoon of salt. Knead thoroughly, being sure to keep dough soft. Cover and set aside in a warm place to rise for about two hours. When double in bulk, turn out on kneading board, mold into loaves, and place in well-greased pans, cover and set to rise again--about one hour or until light. Bake one hour, in a slower oven than for white bread. If wanted for overnight use one-half cake of yeast and an extra half teaspoon of salt.

GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; add one level tablespoon of b.u.t.ter then three cups of gluten flour gradually, and one teaspoon of salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.

Mold into loaves; place in greased pans, filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and sugar.

RAISIN BREAD

Make dough as directed for b.u.t.terbarches, using one-quarter cup of raisins and omitting the lemon and egg. Form in loaves, fill well-greased pans half full; cover and let rise until light; about one hour. Glaze with egg diluted with water, and bake forty-five minutes.

ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and let stand until lukewarm. Dissolve one cake of compressed yeast and one-fourth cup of brown sugar in one-half cup of lukewarm water, add two tablespoons of shortening, the oatmeal and the water in which it has been swelling. Beat well, add about three cups of flour to make a dough, also add one teaspoon of salt. Let rise until it doubles in bulk. Mold into two loaves in pan and bake forty-five minutes.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain, reserving potato water. Measure and add enough more water to make three cups. Let come to a boil, add one-quarter cup of salt, and very gradually one and one-quarter cups of cornmeal. Cook two minutes, stirring constantly until thick. Remove from fire, add two tablespoons of any kind of fat, the potatoes riced or mashed and when cooled two cups of flour; then one tablespoon of sugar and one cake of yeast dissolved in one cup of lukewarm water. Mix and knead to a stiff dough adding wheat flour to keep it from sticking. Cover, set aside in a warm place overnight, or until double its bulk. Shape into four loaves, let rise again; bake in a moderate oven one hour or more, until well done.

Glaze with egg diluted with water before putting in the oven. These loaves will keep moist one week.

RYE BREAD (AMERICAN) No. 1

Dissolve one cake compressed yeast in two cups of lukewarm water and one cup of milk which has been scalded and cooled; or if so desired the milk may be omitted and all water used; add two and one-half cups of rye flour or enough to make a sponge. Beat well; cover and set aside in a warm place, free from draught, to rise about two hours. When light add one and one-half cups of sifted white flour, one tablespoon of melted b.u.t.ter or oil, two and one-half cups of rye flour to make a soft dough and last one tablespoon of salt. Turn on a board and knead or pound it five minutes. Place in greased bowl; cover and let rise until double in bulk--about two hours. Turn on board and shape into loaves; place in floured shallow pans; cover and let rise again until light--about one hour. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid flavor is obtained, which is considered by many a great improvement.

This should be added to the sponge.

RYE BREAD, No. 2

Sift three cups of rye flour, three cups of wheat flour and two teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast or any other yeast in two cups of lukewarm water. When the yeast is dissolved pour it into the flour and make into a dough. Lay it on a kneading board, and knead until smooth and elastic, put it back into the bowl, cover with a towel, and set aside overnight to rise. Next morning, lay the dough on a biscuit or kneading board again and knead well. Make into a loaf, put into a pan, and when well risen, moisten the top with a little cold water and bake in a moderate oven.

ZWIEBEL PLATZ

Take a piece of rye bread dough. After it has risen sufficiently roll out quite thin, b.u.t.ter a long cake pan and put in the rolled dough.

Brush with melted b.u.t.ter; chop some onions very fine, strew thickly on top of cake, sprinkle with salt, put flakes of b.u.t.ter here and there.

Another way is to chop up parsley and use in place of onions. Then called "Petersilien Platz."

VARIETY BREAD

Dissolve one cake of compressed yeast in two cups of lukewarm water or milk, add two teaspoons of salt, three cups of bread or wheat flour, one cup of cornmeal, one cup of rye flour and one-half cup of dark mola.s.ses, and mix very thoroughly. Let rise, shape into loaves, let rise again and bake in a moderate oven for forty-five minutes.

ROLLS

Take bread dough, when ready to shape into loaves and make a long even roll. Cut into small even pieces, and shape with thumb and fingers into round b.a.l.l.s. Set close together in a shallow pan, let rise until double the bulk, and bake in a hot oven from ten to twenty minutes. If crusty rolls are desired, set apart in a shallow pan, bake well, and cool in draft.

TEA ROLLS

Scald one cup of milk and when lukewarm dissolve one cake of compressed yeast and add one and one-half cups of flour. Beat thoroughly, cover and allow to stand until light. Add one-quarter cup of sugar, one and one-half teaspoons of salt, two eggs, one-third cup of b.u.t.ter and enough flour to knead. Allow to rise again until light. Shape into round or small oblong finger rolls, and place in b.u.t.tered pans close together, when light bake in hot oven.

CRESCENT ROLLS

Take bread or kitchen dough, and when well risen, toss on floured baking board, roll into a square sheet, one-quarter inch thick. Spread with melted b.u.t.ter, and cut into six-inch squares, then cut each square into two equal parts through opposite corners, thus forming two triangles.

Roll over and over from the longest side to the opposite corner and then shape the rolls into half moons or crescents. Place in floured or greased pans, rather far apart; brush with beaten yolk to which a little cold water has been added and sprinkle tops of crescents or horns with poppy seed. Set in warm place to and, when double its bulk, bake in hot oven until brown and crusty.

BUNS

Make same as tea rolls. When well risen mold into small round buns; place in well-greased pans, one inch apart. Coyer set aside to rise until light--about one hour. Brush with egg diluted with water; bake twenty minutes, just before removing from the oven, brush with sugar moistened with a little water.

RAISIN OR CURRANT BUNS

Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of sugar; large lump of b.u.t.ter, and teaspoon of salt. The heat of potatoes will melt the sugar and b.u.t.ter. Mash with large masher to a cream; pour in rest of potato water, add pint of flour and mix together. Then cover and set in a warm place all night. In the morning add more flour, mix quickly and put currants or raisins in as you turn the dough. This will keep them from settling in the bottom of the bread. Put in hot pans and bake in a hot oven. This makes a delicious holiday bread. Eat with b.u.t.ter, hot or cold.

BREAD STICKS

Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long. Place in floured pan, far apart, brush tops with beaten yolk and poppy seed. Let rise, bake in a hot oven until brown.

FRENCH ROLLS

Prepare the yeast as for bread and work just the same; add one-quarter cup of b.u.t.ter, one-quarter cup of sugar, one whole egg and one egg yolk beaten very light, flavor with mace or a few gratings of lemon peel; work until it leaves the hand perfectly clean, then form into rolls, let raise, brush with beaten egg, place rolls in pan close together and bake.

b.u.t.tERED TOAST

Slice even slices of baker's bread, not too thin, put in biscuit pan on the top rack of a very hot oven, brown nicely on one side, then turn and brown on the other, spread with b.u.t.ter, and a little powdered sugar, if desired, and serve at once. Or put the slices on a long fork, hold before a red coal fire, without flame, toast on both sides and proceed as above.

MILK OR CREAM TOAST

Toast as many slices of stale light bread as desired a light brown. Heat milk or cream, allowing one-half cup for each slice, add small lump of b.u.t.ter. When just at the boiling point, pour over bread which has been placed in dish, sprinkle with sugar and cinnamon, cover, and serve immediately. Nice for invalids.