It is very important at the outset to consider the qualities of this very important line. In some hands it is broad and shallow on the surface of the hand, in others it is deep and fine; the appearance of this line is very often deceptive, and ... Read more of The Line Of Life at Palm Readings.orgInformational Site Network Informational
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(German) - (Pennsylvania Germans)

This excellent, nutritious bread, is made from the whole-ground grain.
Every part of the grain is used in the flour, when ground. To bake
this bread, sift together one quart of this "whole-ground" rye flour
and two quarts of white-bread flour. Early in the morning of the day
on which bread is to be baked, prepare a thick batter, or sponge,
consisting of one quart of potato water (or the same quantity of
luke-warm, scalded milk, or a mixture of the two); add one
tablespoonful of a mixture of lard and butter and two boiled, mashed
potatoes. Two tablespoonfuls of sugar, one-half tablespoonful of salt
and one Fleischman's compressed yeast cake, dissolved in a small
quantity of water; add about five cups of the mixed, sifted flour,
beat the batter well, and stand in a warm place, covered, from one and
a half to two hours. When well-risen and light, stir in balance of
flour gradually, until all except one cup has been added; then turn
onto a bake-board and knead well. This sponge should not be quite as
stiff as for wheat bread. Turn the dough onto a clean, well-floured
cloth in a large bowl, set to rise and bake according to directions
for baking "Hearth-baked Rye Bread" or, if preferred, form into
loaves, place in bread pans and, when light, bake.

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