Bread
One part of water to 3 of flour
Or
1 cup to 3 cups flour for 1 loaf is an average proportion.
Salt ¾ teas to loaf
As many as two yeast cake may be used to one loaf if necessary to hasten raising.
Too much yeast cause crumbling.
Sugar one too two teaspoons no more. (1 - 2 teaspoons)
Yeast preferable ½ cake to a loaf.
Shortening 1-2 teas per loaf
In other words:
Dissolve the yeast in a portion of the liquid. Stir this mixture into the remaining liquid, add half the flour, and beat the mixture good at this stage add sugar. Called (sponge).
When it becomes fully bubbles add salt and shorting and remaining flour.
Knead 10 minutes (smooth and elastic) put in a greased bowl - cover - allow to raise until double in bulk.
Cut/mix bread down (might mean punch down) - knead again using as little flour as possible.
Shape loaves, place the loaves in greased pan, cover - leave again until loaves double in them. Luth.-
Don’t leave too long -bubble of gen becomes too large.
Bake about 380° - 1 hour. Remove from pan, cool on a rack - cover with wax paper
Rolls
scalded milk 2 cups
Butter 3 T
Sugar 2 T
Salt 1 t
Yeast 1 cake in ¼ c luke water
Flour (3+2.5)
Add butter, sugar + salt to milk (luke warm) add dissolved yeast cake + 3 cups flour.
Beat thoroughly + let rise until light.
Cut/mix down and add enough flour (2 ½ cups) to knead it.
Let raise again, toss on floured board and knead, pat and roll out to 7/3 in thickness.
Shape. cut out with a biscuit cutter first dipped in flour.
Slip the handle of a can knife (maybe a cake knife) in flour and make a crease through
the middle of each round. Brush over ½ of each piece with melted butter press edges
together. (In other words, make a light crease through each circle, brush edges with
butter, fold over, and then seal the edges). Place in greased pan, cover, let rise, &
bake in a hot oven 12 to 15 min.
