| 62 | 63 | 64 | 65 | 66 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
cook is
to
able to watch the dough while rising and keep it at uniform temperature. It is often desirable
place bowl containing dough in pan of water, keeping water at uniform temperature of from
9
5°
to 100° F. Cooks who have not proved themselves satisfactory bread makers are successful
when employing this method.
4
2
Entire Wheat Bread
2
cups scalded
milk
2
teaspoons salt
1
1
/4 cup sugar or
1
yeast cake
dissolved in
/3 cup molasses
1
/4 cup lukewarm
water
4
2/3 cups coarse entire wheat flour
Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and
flour;
bulk
beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans,
having pans one−half full; let rise, and bake. Entire Wheat Bread should not quite double its
during last rising. This mixture may be baked in gem pans.
4
3
German Caraway Bread
Follow recipe for Milk and Water Bread , using rye flour in place of entire wheat flour, and
one
tablespoon sugar for sweetening. After first rising while kneading add one−third tablespoon
caraway seed. Shape, let rise again, and bake in a loaf.
4
4
Entire Wheat and White Flour Bread
Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three
and
be
one−fourth cups entire wheat and two and three−fourths cups white flour. The dough should
slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be
shaped with hands instead of pouring into pans, as in Entire Wheat Bread.
Chapter IV − BREAD AND BREAD MAKING
61
Page
Quick Jump
|