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The 1918 Fanny Farmer Cookbook
Flour
Vanilla
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one−half
cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten,
cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn
mixture on a floured cloth. Roll into a long, rectangular piece one−fourth inch thick. Brush
over
with melted butter, fold from ends toward centre to make three layers and cut off pieces
three−fourths inch wide. Cover and let rise. Take each piece separately in hands and twist
from
and
ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise,
bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’
moistened with boiling water and flavored with vanilla.
sugar
6
9
Swedish Bread
2
1/2 cups scalded
milk
2
/3 cup sugar
1
yeast cake
1
egg, well beaten
Flour
1
/2 cup melted
/4 teaspoon salt
teaspoon almond
1
butter
1
extract
Add yeast cake to one−half cup milk which has been allowed to cool until lukewarm; as soon
dissolved add one−half cup flour, beat thoroughly, cover, and let rise. When light, add
as
remaining
milk and four and one−half cups flour. Stir until thoroughly mixed, cover, and again let rise;
then
knead,
or
add remaining ingredients and one and one−half cups flour. Toss on a floured cloth and
using one−half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I
II, and bake.
7
0
Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands,
in
pieces of uniform size; then braid. Put on a buttered sheet, cover, let rise, brush over with yolk
of one egg, slightly beaten, and diluted with one−half tablespoon cold water, and sprinkle
Chapter IV − BREAD AND BREAD MAKING
71
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