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ROLLS(Bread) - (The International Jewish Cook Book)
Take bread dough, when ready to shape into loaves and make a long even
roll. Cut into small even pieces, and shape with thumb and fingers into
round balls. Set close together in a shallow pan, let rise until double
the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
rolls are desired, set apart in a shallow pan, bake well, and cool in
TEA ROLLSScald one cup of milk and when lukewarm dissolve one cake of compressed
yeast and add one and one-half cups of flour. Beat thoroughly, cover and
allow to stand until light. Add one-quarter cup of sugar, one and
one-half teaspoons of salt, two eggs, one-third cup of butter and enough
flour to knead. Allow to rise again until light. Shape into round or
small oblong finger rolls, and place in buttered pans close together,
when light bake in hot oven.
CRESCENT ROLLSTake bread or kitchen dough, and when well risen, toss on floured baking
board, roll into a square sheet, one-quarter inch thick. Spread with
melted butter, and cut into six-inch squares, then cut each square into
two equal parts through opposite corners, thus forming two triangles.
Roll over and over from the longest side to the opposite corner and then
shape the rolls into half moons or crescents. Place in floured or
greased pans, rather far apart; brush with beaten yolk to which a little
cold water has been added and sprinkle tops of crescents or horns with
poppy seed. Set in warm place to and, when double its bulk, bake in hot
oven until brown and crusty.
FRENCH ROLLSPrepare the yeast as for bread and work just the same; add one-quarter
cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
beaten very light, flavor with mace or a few gratings of lemon peel;
work until it leaves the hand perfectly clean, then form into rolls, let
raise, brush with beaten egg, place rolls in pan close together and
CINNAMON ROLLS OR SCHNECKENTake half the kitchen dough. Roll one-half inch thick and spread well
with melted butter. Sprinkle generously with scraped maple, brown or
granulated sugar and cinnamon, then roll. Cut the roll into equal parts
about one inch thick, place close together endwise in a spider,
generously buttered, spread with one-fourth inch layer of brown, or
maple sugar. Let rise until light, and bake ten to twenty minutes in a
hot oven, a golden brown. Invert the spider, remove rolls and serve
caramel side up.
BREAD AND ROLLSBread, called the "Staff of Life," on account of its nutritive value,
should head the list of foods for human consumption. Bread making
should stand first in the "Science of Cooking," as there is no one
food upon which the comfort, health and well-being of the average
family so largely depends as upon good bread. There is absolutely no
reason why the housewife of the present day should not have good,
sweet, wholesome, home-made bread, if good yeast, good flour and
common-sense are used. The milk or water used to mix with flour for
making bread sponge should be lukewarm. If too hot, the loaves will be
full of holes and coarse grained. If too cold the bread, chilled, will
not rise as it should have done had the liquid used been the right
temperature. Good bread may be made by using milk, potato water or
whey (drained from thick sour milk), and good bread may be made by
simply using lukewarm water. I prefer a mixture of milk and water to
set sponge. Milk makes a fine-grained, white bread, but it soon dries
out and becomes stale. Bread rises more slowly when milk is used. When
mashed potatoes are used, the bread keeps moist a longer time. Should
you wish extra fine, white, delicate bread, add one cup of sweet cream
to the liquid when setting sponge. When milk is used the dough is
slower in rising, but makes a creamy-looking and fine-flavored bread.
When one Fleischman yeast cake is used in any recipe the ordinary
half-ounce cake of compressed yeast is intended, twenty-eight cakes in
a pound. These are usually kept in a large refrigerator in a
temperature of 44 degrees and should not be kept longer in the home
than three days in Summer or six days in Winter, and should always be
kept in a cool place until used, if the cook would have success when
Use the best hard, Spring wheat flour obtainable for baking bread, or
any sponge raised with yeast, as this flour contains a greater
quantity of gluten and makes bread of high nutritive value.
Winter wheat maybe used for cake-making and for baking pastry with
excellent results, although costing less than Spring wheat.
Always sift flour before using, when setting sponge for bread. When
mixing sponge use one quart liquid to about three pounds of flour.
"Aunt Sarah" always cut several gashes with a sharp knife on top of
loaves when ready to be placed in oven. She also made several cuts
across the top of loaves with a hot knife when set to rise to allow
gas to escape. If an impression made on a loaf of bread with the
finger remains, the bread is light. If the dent disappears, then the
loaf is not light enough to be placed in the oven; give it more time
to rise. An experienced cook, noted for the excellence and size of her
loaves of bread, said she always inverted a pail over the pan
containing loaves of bread when set to rise, and allowed the bread to
remain covered after being placed in the oven. Loaves will rise to a
greater height if this is done. Remove the covering to allow loaves to
brown a short time before taking them from the oven. "Aunt Sarah"
frequently placed four loaves in her large roasting pan, covered the
pan, when set to rise, and allowed the cover to remain until loaves
were nearly baked. She brushed the top and sides of loaves with melted
butter when set to rise to allow of their being broken apart easily. A
more crusty loaf is secured by placing each loaf singly in
medium-sized bread tins.
Aunt Sarah considered Fleischman's compressed yeast the best
commercial yeast in use, both quick and reliable, but thought better
bread was never made than that made by her mother, as she had been
taught to make it in years past, by the old-fashioned and slower
"sponge method." She was invariably successful in making sweet,
wholesome bread in that manner. She used home-made potato yeast or
"cornmeal yeast cakes," under different names, always with good
Good bread may be made either by the old-fashioned "sponge" method or
"straight." Sponge method consists of a batter mixed from liquid yeast
(usually home-made potato yeast is used) and a small part of the flour
required for making the bread. This batter was usually set to rise at
night and mixed up in the centre of a quantity of flour, in an
old-fashioned wooden dough tray. The following morning enough flour
was kneaded in to form a dough, and when well-raised and light, this
dough was formed into loaves and placed in pans for the final rising.
The more easily and more quickly made "straight" dough, when using
Fleischman's compressed yeast, is mixed in the morning and all the
ingredients necessary are added at one time. It is then set to rise
and, when the dough has doubled in bulk, it is kneaded down and when
risen to once and half its size, shaped into loaves, placed in pans to
rise and, when risen to top of pans, bake.
Better bread may be made from flour not freshly milled. Flour should
be kept in a dry place; it improves with moderate age. Stand flour in
a warm place to dry out several hours before using if you would have
When baking bread the heat of the oven should not be _too great_ at
_first_, or the outside of the bread will harden too quickly and
inside the loaves will not be thoroughly baked before the crust is
thick and dark. The temperature of the oven and time required for
baking depend upon the size of the loaves, yet the bread should be
placed in rather a quick oven, one in which the loaves should brown in
about fifteen minutes, when the heat may be reduced, finishing the
baking more slowly.
Small biscuits and rolls can stand a much hotter oven and quicker
baking than large loaves, which must be heated slowly, and baked a
longer time. A one-pound loaf should bake about one hour. On being
taken from the oven, bread should be placed on a sieve, so that the
air can circulate about it until it is thoroughly cooled. In the
_Farmers' Bulletin_, we read: "The lightness and sweetness depend as
much on the way bread is made as on the materials used." The greatest
care should be used in preparing and baking the dough and in cooking
and keeping the finished bread. Though good housekeepers agree that
light, well-raised bread can readily be made, with reasonable care and
attention, heavy, badly-raised bread is unfortunately very common.
Such bread is not palatable and is generally considered to be
unwholesome, and probably more indigestion has been caused by it than
by any other badly-cooked food. As compared with most meats and
vegetables, bread has practically no waste and is very completely
digested, but it is usually too poor in proteins to be fittingly used
as the sole article of diet, but when eaten with due quantities of
other food, it is invaluable and well deserves its title of "Staff of
When the housewife "sets" bread sponge to rise over night, she should
mix the sponge or dough quite late, and early in the morning mold it
at once into shapely-looking loaves (should the sponge have had the
necessary amount of flour added the night before for making a stiff
Being aware of the great nutritive value of raisins and dried
currants, Aunt Sarah frequently added a cup of either one or the
other, well-floured, to the dough when shaping into loaves for the
Aunt Sarah frequently used a mixture of butter and lard when baking on
account of its being more economical, and for the reason that a lesser
quantity of lard may be used; the shortening qualities being greater
than that of butter. The taste of lard was never detected in her bread
or cakes, they being noted for their excellence, as the lard she used
was home-rendered, almost as sweet as dairy butter, free from taste or
odor of pork. She always beat lard to a cream when using it for baking
cakes, and salted it well before using, and I do not think the small
quantity used could be objected to on hygienic principles.
I have read "bread baking" is done once every three or four weeks, no
oftener, in some of the farm houses of Central Europe, and yet stale
bread is there unknown. Their method of keeping bread fresh is to
sprinkle flour into a large sack and into this pack the loaves, taking
care to have the top crusts of bread touch each other. If they have to
lie bottom to bottom, sprinkle flour between them. Swing the sack in a
dry place. It must swing and there must be plenty of flour between the
loaves. It sounds more odd than reasonable, I confess.
AUNT SARAH'S WHITE BREAD AND ROLLS1 quart potato water.
1 mashed potato.
1 tablespoonful butter or lard.
1 tablespoonful sugar.
1 Fleischman yeast cake, or 1 cup good yeast.
1/2 tablespoonful salt.
Flour to stiffen (about three quarts).
At 9 o'clock in the evening put in a large bowl the mashed potato, the
quart of luke-warm potato water (water in which potatoes were boiled
for dinner), butter or sweet lard, sugar, salt, and mix with flour
into a batter, to which add the Fleischman's or any good yeast cake,
dissolved in a little luke-warm water. Beat well and stir in flour
until quite stiff, turn out on a well-floured bake-board and knead
well about 25 minutes, until the dough is smooth, fine-grained and
elastic, and does not stick lo the bake-board or hands. Chop a knife
through the dough several times; knead and chop again. This makes the
bread finer and closer-grained, or, so Aunt Sarah thought. Knead in
all the flour necessary when first mixing the bread. When sufficiently
kneaded, form into a large, round ball of dough, rub all over with
soft lard, or butter, to prevent forming a crust on top and keep from
sticking to bowl, and set to rise, closely-covered with a cloth and
blanket, in a warm place until morning. In the morning the bread
should be very light, doubled in quantity. Take out enough dough for
an ordinary loaf, separate this into three parts, roll each piece with
the hand on the bake-board into long, narrow pieces. Pinch the three
pieces together at one end and braid, or plait, into a narrow loaf.
Brush over top with melted butter; set to rise in a warm place in a
bread pan, closely-covered, until it doubles in size--or, if
preferred, mold into ordinary-shaped loaves, and let rise until
doubled in size, when bake in a moderately-hot oven with steady heat.
Frequently, when the "Twist" loaves of bread were quite light and
ready to be placed in the oven, Aunt Sarah brushed the tops with yolk
of egg, or a little milk, then strewed "Poppy Seeds" thickly over. The
poppy seeds give an agreeable flavor to the crust of the bread.
AUNT SARAH'S RAISED ROLLS (FROM BREAD DOUGH)A portion of the white bread dough may be made into raised rolls.
These rolls are excellent without additional shortening, or, in fact,
without anything else being added. Mold pieces of the bread dough into
balls the size of a walnut; roll each piece flat with the rolling pin,
dip in melted butter, fold and place close together in a bake pan. Let
rise _very_ light, then bake about 15 minutes in a very hot oven. If a
teaspoonful of flour browns in about two minutes in the oven, it is
the right temperature for rolls.
CLOVER-LEAF ROLLSTake pieces of the bread dough, the size of a walnut, cut into three
pieces, mold with the hand into round balls the size of small marbles;
dip each one in melted butter, or butter and lard, and place three of
these in each Gem pan. (These pans may be bought six or twelve small
pans fastened together, and are much more convenient than when each
one must be handled separately when baking). Allow small rolls to
become _very light_, bake in a hot oven, and you will find them
excellent. Dipping the rolls in melted butter makes them crisp. Serve
hot, or place in a hot oven a few minutes until heated through, if
served after they have become cold.
PERFECT BREAKFAST ROLLSOne quart of scalded milk, when lukewarm, add the following: 1/2 cup
of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1
teaspoonful of salt and 1 Fleischman's yeast cake; add flour to form a
thick batter; beat all thoroughly. Mix the above at 9.30 P.M., stand
in a warm place, closely-covered, over night. The following morning
add more flour; dough should not be mixed quite as stiff as for bread.
Allow it to raise in a warm place. When well-risen, place on bread
board, roll, cut into small biscuits; dip each biscuit in melted
butter, fold together, place in pans a distance apart, and when they
have doubled in size, bake in a hot oven.
RAISED ROLLS2 quarts of sifted flour.
1 pint of boiled milk (lukewarm).
1 tablespoon sugar.
1/2 cup butter and lard, mixed.
3/4 cake compressed yeast, or 3/4 cup yeast.
1 teaspoon salt.
At 5 o'clock P.M. set sponge with half or three-fourths of the flour
and all the other ingredients.
About 9 o'clock in the evening, knead well, adding the balance of the
flour. Cover and let stand in a warm place until morning. In the
morning, roll out about 3/4 of an inch thick, cut into small rolls,
place in baking pans far enough apart so they will not touch, and when
raised quite light, bake.
Or, take the same ingredients as above (with one exception; take one
whole cake of compressed yeast), dissolved in half a cup of luke-warm
water, and flour enough to make a thin batter. Do this at 8.30 in the
morning and let rise until 1 o'clock; then knead enough flour in to
make a soft dough, as soft as can be handled. Stand in a warm place
until 4.30, roll out quite thin; cut with small, round cake-cutter and
fold over like a pocketbook, putting a small piece of butter the size
of a pea between the folds; set in a warm place until 5.30, or until
very light; then bake a delicate brown in a hot oven. If made quite
small, 70 rolls may be made from this dough.
To cause rolls of any kind to have a rich, brown glaze, when baked,
before placing the pan containing them in the oven, brush over the top
of each roll the following mixture, composed of--yolk of 1 egg, 1
tablespoon of milk, and 1 teaspoon of sugar.
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