Mrs. Wilsons Cook Book | Page 5

method
as given in sponge dough, finally rolling the loaf on the moulding
board, making it pointed at the ends. Now place a clean cloth in a deep
baking pan and sprinkle the cloth with cornmeal. Place the loaf of
dough on the cloth and sprinkle it lightly with cornmeal. Now lift the
cloth up close to the dough, making a cloth partition between each loaf.
Let the dough rise, about 45 minutes, and when ready to bake, lift
dough carefully from the cloth and lay on a baking sheet and gash
slightly with a sharp knife. Wash with an egg and water, wash and back
forty-five minutes in a hot oven, adding a small saucepan of boiling
water to provide steam to keep the loaf moist while baking.
One-half of above recipes for small family.
TO MAKE THE FAMOUS FRENCH BREAD
Pare and cut in slices two medium-sized potatoes. Cook until very soft
in three cups of water. When cooked rub through a sieve and cool.
There must be two cups of this mixture. When the mixture is about 80
degrees Fahrenheit, pour in the mixing bowl and add
One yeast cake crumbled in,
One-half ounce of shortening (1
tablespoon),
One ounce of sugar (2 tablespoons),
Three-fourths
ounce of salt (2 teaspoons).
Stir to thoroughly dissolve and then add eight cups of flour. Work to a
dough and then proceed as in the straight dough method. When the
dough is ready for the pans, cut or divide into six pieces and mould into
loaves, three inches thick and twelve inches long, and set to rise like
the Vienna bread, then bake, using the same method.
RYE BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Two tablespoonfuls of
sugar,
Two teaspoonfuls of salt.
Mix and then add

One yeast cake,
Five cupfuls of white flour,
Three cupfuls of rye
flour,
Two tablespoonfuls of shortening.
Work to a dough and ferment three and one-quarter hours, then proceed
as in the straight dough method. When the dough is ready for the pans
use the same method as for Vienna bread. Bake in a similar manner,
having the oven heated to 450 degrees Fahrenheit. Rye bread requires
an oven hotter than for wheat bread. Wash the rye bread when taking
from the oven with warm water. Caraway seeds may be added if
desired.
GRAHAM BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
Four tablespoonfuls of
syrup,
Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Stir until dissolved and then crumble in one yeast cake, dissolve
thoroughly, and then add
Four cupfuls of white flour,
Three and one-half cupfuls of graham
flour,
Three tablespoonfuls of shortening.
Work to a dough and then proceed as in the straight dough method.
ENTIRE WHEAT BREAD
Two cupfuls of water,
Three tablespoonfuls of syrup,
Two
tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix thoroughly and then crumble in one yeast cake and stir until
dissolved, then add
Seven and a half cupfuls of wheat flour.
Work to a smooth elastic dough and proceed as in a straight dough.
PRUNE BREAD

Wash to thoroughly cleanse one-half pound of prunes and then stone
and with a pair of scissors cut into small pieces the size of a raisin.
When the bread is ready to go into the pans add the prunes and knead
the dough well to distribute the prunes. Then place in pans and proceed
as usual.
BRAN BREAD
Two cupfuls of water, 80 degrees Fahrenheit,
One-half cupful of
mashed potatoes,
Three tablespoonfuls of syrup,
Two
tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then crumble in one yeast cake. Stir until dissolved, and then
add
Six cupfuls of wheat flour,
Two and one-half cupfuls of bran.
Proceed as in the straight dough method.
CALIFORNIA ORANGE BREAD
Grate the rind of two oranges and then place in a bowl and add
One cup of orange juice, warmed to 80 degrees Fahrenheit, Two
tablespoonfuls of melted shortening,
Four tablespoonfuls of sugar,

One and a half teaspoonfuls of salt,
One egg.
Beat to mix and then dissolve one yeast cake in one cup of water 80
degrees Fahrenheit, and add to the above mixture; then work in
sufficient flour to make a smooth elastic dough; usually about eight
cups. Place in a greased bowl and turn the dough to thoroughly coat
with grease. Cover and let rise for three hours. Pull the corners of the
dough to the centre and punch down, turn over and let rise again for
one hour. Repeat the punching down and then let rise for three-quarters
of an hour. Turn out on a moulding board and mould into three loaves,
adding

One-half cupful of seeded raisins to one loaf,
One-half cupful of
chopped almonds to second loaf,
and keep the third loaf plain. Place in greased pans and let rise for
three-quarters of an hour. Bake in the hot oven for 40 minutes. The
temperature of the oven should be 400 degrees Fahrenheit.