Recipes for Bread

To make good bread is the ambition of every good cook. Good bread is uniform in shape, with even brown thin crust; the texture is even and fine and the crumb springs back into shape when pressed between the thumb and forefinger.

Care of the Sponge

In all the recipes given a sponge is made first from liquid, yeast and sugar. The yeast feeds on the sugar and grows rapidly in a moist warm state. The growth of yeast is retarded by salt and fat, so these ingredients are not added until the dough is made, after the growth of the yeast is well started. The sponge is ready to make dough when it is full of bubbles and double in bulk. To make it reach this point it is important to keep it warm at about 80 degrees F.

Handling the Dough

When the flour and other ingredients are added to the sponge it is necessary to knead the dough well to thoroughly distribute the gas generated by the growth of the yeast. Kneading is an easy motion accomplished by folding the dough towards one and pushing it away. It is easily seen when the dough has reached the right point where no large bubbles of gas are to be seen and when it feels elastic to the touch. It should then be put in a greased bowl, placed in a warm spot and allowed to double in bulk. Always cover the dough. When doubled in bulk, cut and shape into loaves.

Care after Baking

Remove bread from the pans and place on a wire cooler. Bread baked at the proper temperature will have the desired crust. The crust may be brushed with butter for the glazed surface. Do not cover the bread while cooling.

White Bread (4 or 5 loaves)

Dissolve the yeast in lukewarm water (85 degrees F.). Scald the milk and water and allow to cool to about 85 degrees F. Add the sugar, yeast and 6 cups flour. Heat till smooth. Set aside to rise in a warm place (about 80 degrees F.) over night or until the sponge is full of bubbles and has doubled its bulk.

Then add the melted shortening, salt and the flour to make the dough and knead for about ten minutes until the gas is evenly distributed. The exact amount of flour varies with the different kinds of flour. Put in a greased bowl. Cover and set in a warm place until it has doubled its bulk. Then shape into loaves and put in greased pans. When doubled in bulk place in a hot oven at 400 degrees F. for 10 minutes. Then reduce the heat to 350 degrees F. and continue baking for 50 minutes.

Whole Wheat Bread (2 or 3 loaves)

Scald milk and water. Dissolve yeast in 1/4 cup lukewarm water (85 degrees F.). When milk and water have cooled to 85 degrees F. add the sugar, yeast and 2 cups white flour. Beat thoroughly and set the sponge to rise in a warm place (about 80 degrees F.). When the sponge has doubled its bulk and is full of bubbles, which it should be in about 1 hour, add the melted shortening, salt and the whole wheat flour. Knead well for about ten minutes. Place in a greased bowl; cover and set aside to double its bulk which it should do in about 1 1/2 hours. Shape into loaves, place in greased pans and set aside to double in bulk. Bake at 375 degrees F. for 1 hour.

Clover Leaf Rolls

Scald milk and water. When cooled to lukewarm or 85 degrees F. add the yeast and sugar and 3 cups of sifted flour. Beat until smooth and set aside to rise for an hour until full of bubbles. Then add the melted shortening, salt, stiff egg whites and flour. Knead lightly for about 5 minutes. Place in greased bowl and set aside to double in bulk, about 1 1/2 hours. Mold into rolls the size (each) of walnut and place three in well greased muffin pan. Set aside to rise for about 1/2 hour. Bake at 450 degrees F. for 12 minutes.

Parker House Rolls

Scald milk and cool to 85 degrees F. or till lukewarm. Dissolve the yeast cake in part of it and add together with the sugar and 3 cups flour. Beat until perfectly smooth. Cover and let rise in a warm place for about 1 hour or until the sponge is full of bubbles. Then add melted shortening, salt and rest of flour. Knead for 5 minutes and place in a greased bowl. Cover and let rise in a warm place for about 1 1/2 hours or until double in bulk.

Roll dough out to 1/2 inch thickness. Brush lightly with melted butter and cut with 2 inch biscuit cutter. Crease through the center heavily with dull edge of knife and fold over so the edges meet. Place in well greased pans about 1 inch apart. Let rise for 1/2 hour or until light. Bake at 450 degrees F. for 12 to 15 minutes.

This recipe makes about 4 dozen rolls.

German Coffee Cake

When milk is cooled to 85 degrees, F., or lukewarm, add the sugar and yeast cake. Add 1 1/2 cups flour and beat well. Set aside in a warm place for an hour until the sponge is full of bubbles, then add the soft butter, sugar, salt, floured currants and raisins, the rest of the flour and the beaten eggs. Beat for 10 minutes. Fill pans half full and set aside to double in bulk. sprinkle the top with a mixture of 3 tablespoons butter, 5 tablespoons sugar, 2 teaspoons cinnamon, and 3 tablespoons flour. Bake at 350 degrees F. for 45 minutes. This recipe fills 2 pans size of layer cake tins.