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Other Recipes from GermanThe Many Uses Of Stale Bread"brod Grummella" Croutons And Crumbs "zweibach" "german" Egg Bread Creamed Toast Bread And Rolls "bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah) "frau Schmidts" Good White Bread (sponge Method) Excellent "graham Bread" Graham Bread (an Old Recipe) "mary's" Recipe For Wheat Bread "frau Schmidts" Easily-made Graham Bread Whole-wheat Bread Nut Bread Frau Schmidts "quick Bread" An "oatmeal Loaf" Aunt Sarah's White Bread (sponge Method) Recipe For "pulled Bread" Aunt Sarah's "hutzel Brod" Aunt Sarah's White Bread And Rolls Aunt Sarah's Raised Rolls (from Bread Dough) Clover-leaf Rolls "polish" Rye Bread (as Made In Bucks County) Perfect Breakfast Rolls |
AUNT SARAH'S WHITE BREAD (SPONGE METHOD)(German) - (Pennsylvania Germans)Prepare the following "Yeast Sponge" at noon, the day preceding that on which you bake bread: Place in a bowl (after the mid-day meal) 1 quart of potato water (containing no salt), in which potatoes were boiled; also two medium-sized, finely-mashed potatoes, 1 tablespoonful of sugar and, when luke warm, add 1 cup of good home-made or baker's yeast. Mix all well together; then divide this mixture and pour each half into each of two 1-quart glass fruit jars. Place covers tightly on jars and shake each jar well, to mix yeast and potato-water thoroughly. Stand yeast in a warm place near the kitchen range over night. Jars should be _covered only_ with a napkin. The sponge should become light and foamy. In the morning use this freshly-prepared yeast to set sponge for bread. When preparing to set bread, place in a large bowl 1 pint of potato water, 1 tablespoonful of sugar, 1 pint of the yeast sponge, 1/2 teaspoonful of salt, and use about 3 pounds of sifted flour, well-dried and warmed. Knead from 15 to 20 minutes, until a stiff dough is formed. The dough should be fine-grained and elastic and not stick to bake board. Place dough in the bowl to rise; this should lake about four hours. When well-risen and light knead down and set to rise again, about 1-1/2 hours. When light, mold into three large, shapely loaves; place in pans and allow to stand one hour. When loaves have doubled in bulk, are very light and show signs of cracking, invert a pan over top of loaves (if that was not done when loaves were put in pans), and place in a rather hot oven to bake. Brush melted butter over loaves of bread when set to rise, it will cause bread to have a crisp crust when baked. The old-fashioned way of testing the heat of an oven was to hold the hand in the oven, if possible, while one counted thirty. The pint of yeast remaining in jar may be kept in a cool place one week, and may be used during this time in making fresh "yeast foam." This should always be prepared the day before baking bread. Always prepare double the quantity of "yeast foam." Use half to set bread, and reserve half for next baking. Bread baked from this recipe has frequently taken first prize at County Fairs and Farmers' Picnics. When baking bread, the oven should be quite hot when bread is first placed therein, when the bread should rise about an inch; then the heat of the oven should he lessened and in a half hour a brown crust should begin forming; and during the latter part of the hour (the time required for baking an ordinary-sized loaf) the heat of the oven should be less, causing the bread to bake slowly. Should the heat of the oven not be great enough, when the loaves are placed within for baking, then poor bread would be the result. This method of making bread will insure most satisfactory results, although more troublesome than ordinary methods.
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Most Viewed Recipes from Pennsylvania GermansChocolate Cookies"zweibach" Brown "pfeffernussen" Rosettes, Wafers And Rosenkuchen (as Made By Frau Schmidt) Angel Cake "polish" Rye Bread (as Made In Bucks County) Souse Clam Broth Egg Nogg Meat Bouillon Devil's Food Cake Imitation Lobster Salad "springerles" (german Christmas Cakes) Mustard Pickles Least Viewed Recipes from Pennsylvania GermansA Good, Inexpensive Salad DressingCherry Sherbet "pennsylvania" Plum Pudding (for Thanksgiving Day) Fruit Jumbles Aunt Sarah's Lemon Pie Aunt Sarah's Delicious Cream Biscuits Steamed Mushrooms. Canned Tomatoes--fried Frau Schmidt's Lemon Cake Delicious Vanilla Wafers (as Mary Made Them) Peanut Cookies "pebble Dash" Or Shoo-fly Pie (as Aunt Sarah Made Them.) Aunt Sarah's Plain Boiled Pudding Aunt Sarah's Good And Cheap "country Fruit Cake" |
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