Press enter after choosing selection

Good Yeast

Good Yeast image

Scald 2 tablespoonfuls of flour with 1 pt. of boiling water.
Boil 4 medium sized potatoes and put these when well mashed
into the scalded flour. Soak 1 1/2 yeast cakes in 1 cup of
lukewarm water. When the above mixture has become lukewarm
pour the cup of dissolved yeast cakes into it and let it stand
over night. This will make 12 loaves of bread and will keep 2
weeks in cold weather.

Rye Bread

Rye Bread image

for two loaves:

2 C. lukewarm water 1 T. salt
1/2 oz. dry yeast (2 pkgs) 4 C. white flour
2 T. sugar 3 T. caraway seeds
1 1/2 - 2 C. rye flour (or more if necessary)
Do not use stone ground flour, the texture is too course.

Dissolve the yeast in 1/2 C. water, add remaining water, sugar, salt, white flour and caraway seed and stir for a minute or two with a heavy spoon until creamy. Cover with a damp cloth and let stand 3-4 hours in a warm place. (The sponge will be very sticky). Stir in enough rye flour to make a firm dough and knead about 5 minutes. Put in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled - about 50 minutes.

Punch down and knead for 3 minutes, adding enough rye flour to make a firm dough which will hold its shape. Divide in two and shape into two loaves. Put loaves on a baking sheet sprinkled with cornmeal and let rise uncovered in a warm place until less than doubled - about 50 minutes. Heat oven to 425 degrees and put a shallow pan of hot water on the lowest rack. Brush loaves with salt water (1 t. salt dissolved in 1/4 C. water) and if you like, slash each loaf 3 or 4 times diagonally. After 20 minutes, remove the pan of water from the oven and brush again with salt water. Continue baking until done, 50 minutes to 1 hour. Remove bread to racks to cool and brush again with salt water. (If you like kimmel rye, when you shape the loaves, knead into each loaf 1 teaspoon of kimmel.)

Hallah

Hallah image

6 C. flour 1 Tb. Shortening 1 1/2 C. warm water 1 Tb. salt 2 eggs 2 Cakes yeast 1 t. sugar Put flour into large pan. Add water, eggs, sugar, shortening and salt. Crumble in the yeast. Mix together well to form dough. Let rise 30 minutes. Knead again. Let rise 30 minutes. Put on mixing board. Let rise again 15 minutes. Form into loaves. Put into baking pans. Let rise again 15 minutes. Brush cold water evenly over tops of loaves with hands. Then brush with egg yolk. Sprinkle with caraway seeds. Bake 1 hour at 375°. VARIATIONS FOR HALLAH DOUGH 1. Bread can be sprinkled with poppy seeds or farina before baking. 2. An onion or two can be diced up and kneaded into dough during the last step to make a delicious onion bread. 3. More sugar and raisins can be added to make a sweet Purim Hallah. 4. The dough can be used to make rolls or a soft type of bagel. To make bagels, follow instructions for bagel recipe, see page 159. 5. A very nice way to shape the Hallah is to divide the dough into four parts. Make a large braid with the first 3 strips. Divide the 4th strip into 3 parts and make a slender braid with them. Place the small braid down the center of the large braid, pressing it lightly into the groove, and sealing all ends together firmly. This makes a very attractive and traditionally shaped loaf.

Mothers's Hallah

Mothers's Hallah image

This recipe makes two medium sized loaves. It can also be used for other breads and rolls. (See variations, page 157.)

5 heaping C. flour 1/2 Tb. salt 1 cake yeast sprinkle of nutmeg and ginger 3 Tb. sugar (optional) 1/2 C. luckewarm water 1 egg 2 Tb. oil 1 C. water

Make a well in flour. Crumble yeast into well with 1 Tb. of sugar and the 1/2 C. lukewarm water. Sprinkle some of the flour lightly over the ingredients in the well, and let stand to rise for a couple of hours. After first rising, add 2 Tb. of oil and the salt. Sprinkle with nutmeg and ginger if desired. Add egg and remaining sugar. Mix thoroughly and add approximately 1 C. of water until flour mixture is completely absorbed. Mix well and let rise again for 1/2 hour. Flour a board and knead dough until fairly hard. Shape into loaf or braid and place in a pan floured on the bottom only. Bake at 350° until medium brown. Brush tops with melted butter or beaten egg before baking.

English Muffins

English Muffins image

1 pint warm milk
1/2 cup butter
1 tablespoon sugar, 1 teaspoon salt
1/2 compressed yeast cake
3 1/2 cups flour

Dissolve yeast in milk. Mix all ingredients well and let rise over night in muffin tins. Bake, split, and toast.

French Loaf

French Loaf image

3 cups bread sponge
2 cups granulated sugar
1 cup butter, or substitute
2 teaspoons baking powder
1 teaspoon nutmeg
3 eggs
1 teaspoon, each soda and cinnamon
3 cups flour

Mix butter, sugar, and eggs together; add sponge and flour. Before adding flour to sponge sift in the nutmeg, baking powder, soda, and cinnamon. Bake one hour slowly.
1 cup of nuts may be added.

Cinnamon Rolls

Cinnamon Rolls image

1 cup mashed potatoes
2-3 cup lard
1 1-2 cups flour
1 1-3 cups milk
1 heaping tablespoon sugar
1 teaspoon salt
1 cake compressed yeast in 1-3 cup water

Let rise in warm place. Stir stiff with flour and let vise again. Stir with spoon and knead into dough and let rise until very light. Spread out on board, cover with little butter, sugar, and cinnamon. Shape into roll and cut desired size for cinnamon rolls.
Let rise again and bake a delicate brown.

Cinnamon Buns

Cinnamon Buns image

2 ounces butter
3 eggs
1/2 yeast cake
1 pint milk
1 teaspoon salt

Put milk in double boiler to scald. Beat eggs until light and pour scalded milk over them. Add butter and let stand until luke warm. Then add the yeast, salt, and sufficient flour to make a thin batter. Beat thoroughly and continuously for five minutes. Stand in warm place overnight. In the morning add 1 cup flour and beat well. Then add sufficient flour, a little at a time, working all the while with the hands to make a soft dough. Remove to board and knead lightly for ten minutes (this must not be as stiff as bread dough). Place back in pan and let rise until very light. Then take out about half the dough on board and roll into a thin sheet. Spread lightly with butter, cover thickly with sugar, and sprinkle with dried currants and cinnamon. Roll tightly into a long roll. Cut through this roll in pieces about 2 inches long. Place buns flat, closely together in a greased pan. Roll out other half of dough in similar manner. Cover and stand again in warm place until very light. Bake in a moderately quick oven for one-half hour. Turn out of pan while hot.

Bread

Bread image

The making of yeast bread is not the difficult process which the uninitiated are wont to consider it, and the satisfaction experienced in being able to serve a family excellent home made bread and rolls of various kinds is well worth the effort. I use a bread-mixer and a good bread flour, and try to conduct the whole process in a warm atmosphere, say around 80 degrees. Into the bread-mixer put two cups of sweet milk which have been scalded, two tablespoons of sugar, one tablespoon of salt, one heaping tablespoon of butter or lard, two cups of water, and one cake of compressed yeast, dissolved in part of the water, being careful to have the mixture warm and not hot enough to scald the yeast. Then add twelve cups of flour and stir until a smooth ball is formed, cover and place where it will be warm over night. In the morning, uncover and turn the rod a few time to let the gas escape from the dough, cover and let rise again. After breakfast, take the dough out onto the molding board, cut into four equal parts, form into loaves and put into well buttered pans, put in a moderately warm place to rise until double the original size. Bake in a moderate oven about forty-five minutes. Many interesting variations may be made by taking a lump of the light dough, kneading butter into it, and cutting or shaping into rolls. Or, roll thin and spread with a mixture of butter, sugar, cinnamon, and pecans, roll up and cut into slices, which should be placed on a buttered pan and covered. Keep in a warm place until very light. Then bake in a moderate ove until delicately brown.

White Bread

White Bread image

One pint milk, 1 pint potato water, 1 potato mashed finely, 2 teaspoonfuls of salt. When the mixture is lukewarm add 1 yeast cake dissolved in lukewarm water, and sufficient flour to make a stiff batter. Let this stand from 2 to 4 hours or until light. Add flour sufficient to knead, turn out on board and knead till it loses its stickiness. Put it again in a warm place till it doubles its bulk, then mould very lightly into loaves, put into warm place till it doubles its bulk and then bake. Make whole wheat bread in the same way, using entire wheat flour.