The 1918 Fanny Farmer Cookbook

water;

when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly

using a knife or mixing−spoon. Add remaining flour, mix, and turn on a floured board,

mixed,

leaving a

clean bowl; knead until mixture is smooth, elastic to touch, and bubbles may be seen under

the

surface. Some practice is required to knead quickly, but the motion once acquired will never

forgotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin

let rise over night in temperature of 65° F. In morning cut down : this is accomplished by

cover;

cutting

through and turning over dough several times with a case knife, and checks fermentation for a

short time; dough may be again raised, and recut down if it is not convenient to shape into

loaves

or biscuits after first cutting. When properly cared for, bread need never sour. Toss on board

slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans

nearly

and

half full. Cover, let rise again to double its bulk, and bake in hot oven. (See Baking of Bread

Time−Table for Baking.) This recipe will make a double loaf of bread and pan of biscuit.

Cottolene, crisco, or beef drippings may be used for shortening, one−third less being required.

Bread shortened with butter has a good flavor, but is not as white as when lard is used.

Milk and Water Bread

cup scalded

milk

yeast cake dissolved

cup boiling

water

/4 cup lukewarm

water

tablespoon lard

cups sifted flour, or

one cup white flour

and enough entire

wheat flour to knead

tablespoon

butter

1/2 teaspoon

salt

Prepare and bake as Water Bread. When entire wheat flour is used add three tablespoons

molasses. Bread may be mixed, raised, and baked in five hours, by using one yeast cake.

Bread

made in this way has proved most satisfactory. It is usually mixed in the morning, and the

Chapter IV − BREAD AND BREAD MAKING