The Rocky Mountain Cook Book : For High Altitude Cooking. Caroline Trask Norton
milk. Add also one tablespoonful of shortening and teaspoonful of salt. Two tablespoonfuls of molasses. Two cups of bran and three cups of white flour. (One of Graham and two of white flour may be used.) Mix all together thoroughly and turn into two bread pans. When light bake about sixty minutes.
RYE BREAD.
Rye bread may be made the same as whole wheat, using two tablespoonfuls of molasses in place of the sugar, if preferred.
ROLLED OATS BREAD.
Pour two cups of scalded milk over two cups of rolled oats, two tablespoonfuls of molasses, one teaspoonful of salt, and one teaspoonful of butter. Dissolve one yeast cake in half a cup of lukewarm water. When cool add the yeast, and flour enough so the dough will drop from the spoon. Let rise double the size, cut down and let rise again the same; then put in small pans, let rise slowly twice the size, and bake for forty-five minutes.
NUT BREAD.
1 beaten egg.
2/3 cup of sugar.
1 cup of milk.
2 teaspoonfuls of baking powder.
1 scant cup of nuts.
1 teaspoonful of salt.
1 1/2 cups of flour.
Mix well and pour in pan. Let remain one-half hour. Then bake three-quarters of an hour.
PARKER HOUSE ROLLS.
2 cups scalded milk.
4 tablespoonfuls butter.
2 teaspoonfuls salt.
2 tablespoonfuls sugar.
1 yeast cake.
Pour the hot milk over the sugar, salt. When cool, add yeast cake that has been dissolved in one-half cup of lukewarm water, then beat in thoroughly three cups of flour. Let rise until light and bubbly, then add butter and flour enough to knead. Knead about ten minutes. Let rise twice the bulk. Shape the rolls. Let rise in the pan until twice the size. Bake in a quick oven fifteen minutes.
POTATO ROLLS.
One cup sweet milk scalded, with three-fourths cup shortening. One-half cup of sugar. One teaspoonful of salt. Add one cup of mashed potato. When cooled add one dissolved yeast cake, one beaten egg and one cup of flour. Mix well and let rise two hours. Then add six cups of flour, knead well. Let rise one and a half hours. Roll out thin, cut with biscuit cutter. Dip each piece in melted butter. Place two together. Rise again an hour and a half and bake twenty minutes.
BREAD STICKS.
Make the same as Parker House rolls. Mould in small balls, then roll under the hand, on the board, in thin sticks about six inches long. Let rise slowly, placing them in the pan one inch apart. Bake in a slow oven that they may dry before browning. Serve with soups or salads.
CINNAMON ROLLS.
Make the same as Parker House rolls. Roll the dough one-half inch thick, spread with a thin layer of melted butter and cinnamon. Roll up like jelly roll. Cut in slices an inch thick, place them on a well-greased pan one inch apart, sprinkle the top with a little powdered sugar. Let rise in the pans twice the size. Bake in a quick oven fifteen minutes.
Parker House dough can be made in braids, crescents or rolled and cut the same as for cinnamon rolls, without the spice, sugar and currants.
To Make Crescents.—Roll the dough until only an eighth of an inch thick. Cut in pieces about four inches square, and then into triangles. Hold the apex of the triangle in the right hand, roll the edge next to the left hand over and over towards the right, stretch the point and bring it over and under the roll. Bend the ends of the roll around like a horseshoe. Let rise twice the size. Bake in a quick oven.
CORN MEAL ROLLS.
1 cup scalded milk.
1 cup corn meal.
1 cup wheat flour.
1 yeast cake.
1 teaspoonful of salt.
1 tablespoonful each of sugar and butter or shortening.
Pour the hot milk onto the corn meal, salt and sugar, when cool add the yeast that has been dissolved in one-third cup of lukewarm water, then beat in the cup of flour, cover, and let rise overnight; in the morning mix with it enough white flour to knead, and the shortening. Knead thoroughly, let rise slowly twice the size, make out the same as Parker House rolls, let rise in the pans, slowly, until light; bake in a hot oven twenty minutes.
BUNNS.
1 cup scalded milk.
5 tablespoonfuls sugar.
2 tablespoonfuls butter.
1 teaspoonful salt.
1 egg.
1 yeast cake.
2 cups of flour.
Pour the hot milk over the salt, sugar and butter. When cool add the yeast that has been dissolved in one-half cup of lukewarm water, and the egg well beaten. Beat in the flour, let rise about two hours, then cut in flour enough to make a stiff dough with one-half cup of well washed currants and one teaspoonful of cinnamon. Let rise again twice the size. Shape in small balls, place on buttered pan. When well risen bake in a quick oven fifteen minutes. Brush over with milk just before taking from the oven.
HOT CROSS BUNNS.
Dissolve one cake of yeast in one-half cup of lukewarm water; scald two cups of milk, when cool add the yeast, two teaspoonfuls of salt and three tablespoonfuls of sugar. Make a sponge by adding about three cups of flour. Beat briskly a few minutes, set aside to rise, when light and bubbly add two beaten eggs, one-half cup of well cleaned currants, and one-fourth cup of softened butter, flour enough to knead, let rise twice the bulk, then roll in sheet, cut in rounds, place in the pan. When double the size, cut with scissors a cross on top of each bunn. Bake about twenty minutes, then brush the tops with a paste made by boiling two teaspoonfuls of cornstarch with one cup of boiling water, first softening the starch with a little cold water, sprinkle with sugar, dry in the oven.
SQUASH BREAD.
1 cup squash, stewed and sifted.
1 tablespoonful sugar.
1 1/2 cups scalded milk.
1 teaspoonful salt.
1 teaspoonful butter.
1 yeast cake.
Flour enough to knead.
Mix the sugar and salt and squash, add butter and hot milk. When cool add yeast cake that has been dissolved in one-half cup of warm water. Add flour. Knead twenty minutes. Let rise until light, shape in loaves, let rise and bake.
RAISED CORN BREAD.
Heat two cups of milk or the same amount of water that potatoes or rice have been boiled in. Let this come to the boiling point. Add two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of sifted corn meal. Stir and cook for five minutes. Remove from the fire. When cool add one yeast cake that has been dissolved in one-half cup of lukewarm water, cover, set in a cool place to rise over night. In the morning stir in one cup of corn meal, the rest white flour or whole wheat. Knead thoroughly. Grease the bread pan, put back the dough, let rise slowly until double the bulk, then shape in loaves, rise twice the size, and bake slowly for one hour. This amount makes two loaves.