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OTHER
TRADITIONAL BREADS
 Rhode Island Brown Bread |
| French Bread |
| Twist Bread |
German Bread
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Indian Loaf Cake
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| Johnnie Cake |
| Cracknels |
| Southern Corn Meal Pone or Corn Dodgers |
| More Recipes for Breads, Buns, Waffles, Rolls and Related |
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FRENCH
BREAD
Beat together one pint of milk,
four tablespoons of melted butter, or half butter and half lard, half
a cupful of yeast, one teaspoon of salt and two eggs. Stir into this
two quarts of flour. When this dough is risen, make into two large rolls
and bake as any bread. Cut across the top diagonal gashes just before putting
into the oven.
TWIST
BREAD
Let the bread be made as directed
for wheat bread, then take three pieces as large as a pint bowl each; strew
a little flour over the paste-board or table, roll each piece under your
hands to twelve inches length, making it smaller in circumference at the
ends than in the middle; having rolled the three in this way, take a baking-tin,
lay one part on it, joint one end of each of the other two to it, and braid
them together the length of the rolls and join the ends by pressing them
together; dip a brush in milk and pass it over the top of the loaf; after
ten minutes or so, set it in a quick oven and bake for nearly an hour.
GERMAN
BREAD
One pint of milk well boiled,
one teacupful of sugar, two tablespoons of nice lard or butter, two-thirds
of a teacup of baker's yeast. Make a rising with the milk and yeast;
when light, mix in the sugar and shortening, with flour enough to make
as soft a dough as can be handled. Flour the paste-board well, roll out
about one-half inch thick; put this quantity into two large pans; make
about a dozen indentures with the finger on the top; put a small piece
of butter in each, and sift over the whole one tablespoon of sugar mixed
with one teaspoon of cinnamon. Let this stand for a second rising; when
perfectly light, bake in a quick oven fifteen or twenty minutes.
JOHNNIE
CAKE
Sift one quart of Indian meal
into a pan; make a hole in the middle and pour in a pint of warm water,
adding one teaspoon of salt; with a spoon mix the meal and water gradually
into a soft dough; stir it very briskly for a quarter of an hour or more,
till it becomes light and spongy; then spread the dough smoothly and evenly
on a straight, flat board (a piece of the head of a flour-barrel will serve
for this purpose); place the board nearly upright before an open fire and
put an iron against the back to support it; bake it well; when done, cut
it in squares; send it hot to table, split and buttered.
Old Plantation Style.
SOUTHERN
CORN MEAL PONE OR CORN DODGERS
Mix with cold water into a soft
dough one quart of southern corn meal, sifted, a teaspoon of salt, a
tablespoon of butter or lard melted. Mold into oval cakes with the hands
and bake in a very hot oven, in well-greased pans. To be eaten hot. The
crust should be brown.
CRACKNELS
Two cups of rich milk, four
tablespoons of butter and a gill of yeast, a teaspoon of salt; mix
warm, add flour enough to make a light dough. When light, roll thin and
cut in long pieces three inches wide, prick well with a fork and bake in
a slow oven. They are to be mixed rather hard and rolled very thin, like
soda crackers. |
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