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BREAD500.TXT
1/2 c Yeast
1/4 c Water, warm
1 ts Salt
1
6
c Sugar
*dissolved in:
c Flour
1
1
/2 lb Raisins, chopped
/4 lb Citron, chopped
1/2 lb Currants
1/2 c Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
of flour and the salt. Mix well. Cover and set aside to rise in a warm
place, over night. In the morning, scald the other cup of milk and add the
butter and stir until melted. Combine with the yeast mixture and add the
sugar and the balance of the flour, kneading the dough well, until it is no
longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
with some flour and add to the dough, mixing well. Cover and let rise again
until double in bulk. Shape in small loaves, place in small pans, and
sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for
40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Potato Sponge Bread
Categories: Penndutch, Breads
Servings: 1
4
1
Med Potato
tb Salt
dissolved in:
c Flour, bread
2 tb Sugar
1 c Yeast
1/2 c Water, lukewarm
*
4
Pare and boil the potatoes and while hot, mash finely and rub through a
sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour
into the mixture, beating well. Add more flour to form soft dough. Turn
onto a floured board and knead. Return to bowl, cover and let rise over
night. In the morning, form into loaves, let rise until light and bake at
350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Raisin Bread
Categories: Penndutch, Breads
Servings: 1
1
1
2
1
1
Med Potato
c Yeast
ts Cinnamon
c Sugar
tb Butter
1 qt Water
1 c Water, lukewarm
1/2 ts Cloves
1 lb Raisins
Flour
Pare and boil the potato in the quart of water, mash and mix sufficient
flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
of lukewarm water and combine with the batter. Cover and set in a warm
place and let rise for 4 hours. Add the rest of the ingredients and knead,
adding flour as needed. Be careful not to get dough too stiff. Let stand
for 2 hours, then form into loaves, place in bread pans and let rise until
light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
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-
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--------- Recipe via Meal-Master (tm) v7.05
Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
Categories: Penndutch, Breads
Page 20
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