| Mark was smoking his cigar outside the door of his house when he saw a man, a stranger, approaching him. Suddenly he ceased to be visible! Mark, who had long desired to see a ghost, rushed into his house to record the phenomenon. There, seate... Read more of Mark Twain's Story at Scary Stories.ca | Informational.caPrivacy |
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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 |
"POLISH" RYE BREAD (AS MADE IN BUCKS COUNTY)(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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