Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
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
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)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
"GRANDMOTHER'S" FINE RAISED BISCUITS(German) - (Pennsylvania Germans)
1 quart scalded milk (lukewarm).
3/4 cup of butter, or a mixture of butter and lard.
1/2 cup of sugar.
1 teaspoonful of salt.
2 Fleischman's yeast cakes.
Whites of 2 eggs.
Quite early in the morning dissolve the two yeast cakes in a little of
the milk; add these, with one-half the quantity of sugar and salt in
the recipe, to the remainder of the quart of milk; add also 4 cups of
flour to form the yeast foam. Beat well and stand in a warm place,
closely-covered, one hour, until light and foamy.
Beat the sugar remaining and the butter to a cream; add to the yeast
foam about 7 to 8 cups of flour, and the stiffly-beaten whites of the
Turn out on a well-floured bread board and knead about five minutes.
Place in a bowl and let rise again (about one hour or longer) until
double in bulk, when roll out about one inch in thickness. Cut small
biscuits with a 1/2 pound Royal Baking Powder can.
Brush tops of biscuits with a mixture consisting of yolk of one egg, a
teaspoonful of sugar and a little milk; this causes the biscuits to
have a rich brown crust when baked.
Place biscuits on pans a short distance apart, let rise until doubled
in bulk; bake in a rather quick oven.
From this recipe was usually made 55 biscuits. One-half of this recipe
would be sufficient for a small family.
Mary's Aunt taught her the possibilities of what she called a "Dutch"
sponge--prepared from one Fleischman's yeast cake. And the variety a
capable housewife may give her family, with the expenditure of a small
amount of time and thought.
About 9 o'clock in the evening Mary's Aunt placed in a bowl 2 cups of
potato water (drained from potatoes boiled for dinner). In this she
dissolved one Fleischman's yeast cake, stirred into this about 3 cups
of well-warmed flour, beat thoroughly for about ten minutes. Allowed
this to stand closely covered in a warm place over night. On the
following morning she added to the foamy sponge 1-1/2 cups lukewarm,
scalded milk, in which had been dissolved 1 tablespoonful of a mixture
of butter and lard, 2 generous tablespoonfuls of sugar and 1
teaspoonful of salt. About 6-1/4 cups of well-dried and warmed flour;
she stirred in a part of the flour, then added the balance. Kneaded
well a short time, then set to raise closely covered in a warm place
2-1/2 to 3 hours.
When dough was light it was kneaded down in bowl and allowed to stand
about one hour, and when well risen she placed 2 cups of light bread
sponge in a bowl, and stood aside in warm place; this later formed the
basis of a "Farmers' Pound Cake," the recipe for which may be found
among recipes for "Raised Cakes."
From the balance of dough, or sponge, after being cut into 3 portions,
she molded from the one portion 12 small turn-over rolls, which were
brushed with melted butter, folded together and placed on tins a
distance apart and when _very_ light baked in a quick oven.
From another portion of the sponge was made a twist or braided loaf.
And to the remaining portion of dough was added 1/2 cup of currants or
raisins, and this was called a "Currant" or "Raisin Loaf," which she
served for dinner the following day.
The rolls were placed in the oven of the range a few minutes before
breakfast and served hot, broken apart and eaten with maple syrup or
honey and the delicious "Farmers' Pound Cake" was served for supper.
Aunt Sarah baked these on ironing day. The kitchen being unusually
warm, as a result of the extra heat required in the range for heating
flatirons, caused the dough to rise more quickly than otherwise would
have been the case.
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"heller Bluther Kuklein"
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