Bread French

For the recipe it are required to you:
- Yeast - 3 items l.
- Sugar - 1 ch. l.
- Warm whey - 3 glasses
- Vegetable oil - 1 item l.
- Salt - 1 item l.
- Wheat flour - 7 glasses
- Warm water - as required (about 2.5 glasses).

For leavened dough to mix whey with warm water (whey it is possible to replace with sour yoghurt), yeast and sugar. In ready leavened dough to add a flour, salt and mixed up an elastic dough. To cover a towel and to leave at 1 o'clock. To halve a dough. To unroll each half in thick round plait. To place separately on greased with oil baking tray and to leave at 2 o'clock.

To warm up an oven up to high temperature and to bake 15-20 minutes. Slightly to moisten with water a surface of bread each 5 minutes while it does not become brown.

Bread date for New Year's evening

For preparation of bread it are required to you:
- The sifted flour{torment} - 3 glasses
- A baking powder - 3 ch.l.
- Soda - on tip a knife
- A peel of almond nuts - 1 ch.l.
- Salt - 1 ch.l.
- Sugar - 1/2 glasses
- burnt sugar - 1/2 glasses
- An egg - 1 piece.
- Fat sour cream - 1 incomplete glass
- Baked oil - 1/4 glasses
- A dried peel of an orange - 2 ch.l.
- The cut walnuts - 1/2 glasses
- The cut dates - 1 glass.

Flour with salt to sift, mix with a baking powder, soda, a peel of almonds and sugar. To mix an egg with milk and sour cream, then to pour out a mix in a flour. To add the oil, a grated orange dried peel and all to mix. The ambassador to add the crushed nuts and dates. A dough to place in the big deep frying pan or the rectangular form greased with fat, and to give to stand some minutes until the oven will not heat up to S. Vypekat's 195 degrees within 1 hour. To cool, take out ready bread from the form, to turn it{him} in a foil and to leave for the night. Next day to cut bread thin slices, to smear half of all slices with oil, and other half - curd in weight; to put slices with oil on slices with cheese. Some from them to cut on a diagonal, and others - on thin "finger"; to lay out slices on a plate with a napkin.

Bread corn

For preparation of bread it are required to you:
- A yellow corn coarse flour - 1 glass
- A white flour{torment} - 1 glass
- Sugar - 1 incomplete glass
- Salt - 1/2 ch.l.
- A baking powder - 4 ch.l.
- An egg - 1 piece.
- A baked butter - 200 g.
- Milk - 3/4 glasses
- Sour cream - 3 st.l.

Dry components to mix, sift, add milk, the sour cream, a whipped egg and the cooled baked oil. All carefully to mix the wooden spoon and to lay out in the form greased with fat. From above to strew a ground nutmeg. Bread to bake in an oven at 250 degrees With within 20 minutes.

Bread saffron-yellow christmas

For preparation of bread it are required to you:

For the test:
- A butter - 250 g.
- Sugar - 1/2 glasses
- Salt - 1 st.l.
- Pasteurized milk - 2 glasses
- Yeast - 2 packs (on 50 g.)
- Warm milk for a saffron - 1.5 ch.l.
- An egg - 3 piece.
- A flour{torment} - 7 glasses
- A peel of almonds - 1 ch.l.
- The candied currant - 1 glass
- The candied cut candied fruits - 1 glass

For glaze:
- The sifted powdered sugar - 1 glass
- Milk - 1/2 glasses
- Pink water or an almond syrup - to taste

Oil to mix with sugar and salt, to fill with milk and it is good to mix, then to add yeast and a saffron softened by 1-2 dining rooms by spoons of warm milk. It is good to stir, that yeast were dismissed. Eggs it is good to shake up and pour them in a mix with yeast. A flour{torment} to sift together with a peel of almonds and to pour into a barmy mix, constantly stirring that was not lump. In a dough to add a currant, the cut candied fruits and to knead hands (if it is necessary to add flours{torments}) on a board within 10-15 minutes. The ready dough should lag behind hands. The prepared dough to place in the bowl greased with oil, to cover a towel and to put in a warm place for rise. Come up a dough to lay out on a kitchen board, to divide{share} it{him} into three parts, to give to everyone the rectangular form and to put in the forms greased with oil for bread. Surface of loaves to oil, cover a towel and to put on stand, then to bake at 180-190 degrees With within 40 minutes, having put forms in an oven it is not too close (for air circulation). When bread touch up to take out it{him} from an oven and to cool on a lattice. Hardly warm bread to water glaze. For glaze powdered sugar to dissolve with a small amount of milk, to add a few pink water or an almond syrup and to boil thoroughly « up to a thread » (a degree of readiness of a syrup).

OATMEAL BREAD

• 1 1/2 cups rolled oats
• 2 cups boiling water
• 2 teaspoons salt
• 1/4 cup sugar
• 1 cake yeast or 1 package dry granular yeast
• 1/4 cup lukewarm water
• 4 1/2 to 5 cups wheat flour

Grind the rolled oats if a finer texture is desired. Pour the boiling water over the oats, salt and sugar and let stand until lukewarm. Add yeast dissolved in 1/4 cup warm water and gradually beat in the flour. Knead it to a smooth dough. Let rise until doubled in bulk. Toss on floured board, shape into 2 loaves and place in greased bread pans. Let rise again until double and bake in a moderate oven, 350 degrees F, from 45 to 60 minutes.

GRAHAM BATTER BREAD

3/4 yeast cake or 3/4 package dry granular yeast

1 1/2 cups warm water

3 cups graham flour, unsifted

1 cup wheat flour

1 teaspoon salt

2 tablespoons butter

1/2 cup molasses, or 1/4 cup sugar Dissolve the yeast with a little of the warm water, mix the rest of water with other ingredients in the order given and add to yeast. Add, if neessary, more wheat flour to make a soft dough. Cover bowl and set in warm place. When doubled in bulk, beat and pour into bread pans, filling them half full. Let rise until nearly to top of pan; bake in a moderate oven (350 degrees F) for about 45 minutes. Makes 2 loaves.

GLUTEN BREAD

• 1 cake yeast or 1 package dry granular yeast
• 1/4 cup warm water
• about 6 cups of gluten flour
• 3 cups hot milk or water
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 2 tablespoons sugar, if desired
• 1 egg

Dissolve yeast in warm water. Heat milk to lukewarm, add with 2 cups of flour to yeast to make a sponge. Let stand in warm place. When doubled in bulk, add salt, butter, sugar, if used, the beaten egg and enough gluten flour to make a stiff dough. Knead until smooth and elastic. Shape into loaves. Let rise until doubled in bulk. Bake about 1 hour in moderate oven (350 degrees F).

COMBINATION BREAD

• 1 tablespoon shortening
• 1 tablespoon salt
• 2 tablespoons sugar
• 1 cup rolled oats
• 1 cup corn meal
• 2 cups boiling water
• 2 cakes compressed yeast or 2 packages dry granular yeast
• 1/2 cup lukewarm water
• 1 cup rye flour
• 1 cup whole wheat flour
• 1 3/4 cups white flour

Add shortening, salt, sugar, rolled ats and corn meal to boiling water, let stand 1 hour. Add yeast dissolved in the warm water, then add rye, whole wheat and white flour. Beat thoroughly, knead, place in bowl, cover and let rise. When doubled in bulk, knead, shape into 2 loaves; let rise until doubled in bulk and bake in a moderately hot oven (375 degrees F) about 45 minutes.

NORWEGIAN RYE BREAD

• 1 cup graham flour
• 1/4 cup brown sugar
• 3 cups rye flour
• 1 tablespoon salt
• hot water
• 1 cake yeast or 1 package dry granular yast
• 1 cup warm water
• flour

Mix dry ingredients. Pour and beat in as much hot water as flour will take up, making stiff batter. Cover, let stand until lukewarm. Add the yeast, dissolved in warm water, and just enough flour to knead. Let stand till doubled in bulk. Shape into loaves; when doubled in bulk, bake in moderately hot oven (375 degrees F) 1 1/4 hours.

SOUR DOUGH FOR RYE BREAD

Reserve 1 cup rye dough, above, set in warm place to ferment overnight. Stir down, store in refrigerator. Use 1/2 cup sour dough instead of 1 cake or package yeast in recipe for any rhy bread.

PUMPERNICKEL

Follow directions for Corn-Rye Bread above, using rhy graham meal in place of the rhy flour. Make smaller loaves and bake them thoroughly.

CORN-RYE BREAD

• 1 1/2 cups cold water
• 3/4 cup corn meal
• 1 1/2 cups boiling water
• 1 1/2 tablespoons salt
• 1 tablespoon sugar
• 2 tablespoons shortening
• 2 cups mashed potatos
• 1/3 cup lukewarm water
• 1 cake yeast or 1 package dry, granular yeast
• 6 cups rye flour
• 2 cups wheat flour
• 1 tablespoon caraway seed

Stir the cold water and corn meal until smooth; add the boiling water and cook, stirring constantly, for about 2 minutes. Add salt, sugar and shortening and let stand until lukewarm. Add potatoes and the yeast dissolved in the lukewarm water, and then the rye and wheat flour and caraway seed. Mix and knead to a smooth, stiff dough, using wheat flour or corn flour on the board. Cover, set aside in warm place until doubled in bulk. Shape into 3 or 4 loaves, place in greased pans. Let rise to top of pans, bake 1 hour or longer in moderately hot oven (375 degrees F).

MILWAUKEE RYE BREAD

• 1 1/2 cakes yeast or 1 1/2 packages dry granular yast
• 2 cups hot potato water
• 1 tablespoon salt
• 4 cups rye flour
• 2 cups wheat flour
• 1 cup riced potatos, solidly packed
• 1 tablespoon caraway seed

Dissolve yeast in 1/4 cup of the warm liquid. Add remaining liquid. Stir in rest of ingredients, knead until smooth and elastic. Let rise in warm place until doubled. Form into loaves, place in pans, let rise. When doubled in bulk, brush top with water, bake in a moderately hot oven (375 degrees F) 1 hour or longer. Makes 2 loaves.

RAISIN BREAD (BARCHES)

• 1 package dry granular yeast or 1 cake of compressed yeast
• 1/4 cup warm water
• 1 3/4 cups scalded milk or water
• 1/3 cup butter or fat
• 1/2 cup sugar
• 1 teaspoon salt
• 1 egg, beaten
• 1/3 cup raisins
• 8 cups flour
• 1/2 teaspoon powdered anise

Dissolve yeast in warm water. Set aside in warm place. Pour hot milk or water over butter, sugar and salt in a mixing bowl and when lukewarm, add the yeast and the egg. Mix and knead well on bread board with the rest of the ingredients, using more flour if necessary until smooth and elastic. Return to bowl, cover closely and set in a warm place until doubled in bulk. Form into plain loaves or divide dough into 4 parts, roll into long strands and with 3 of the strands, make a braid. Place in a large pan. Fold the remaining strand double, twist like a tope and lay lengthwise down the center of bread. Brush with beaten yolk of egg, sprinkle with poppy seed, if desired; let rise until double in bulk. Bake in a moderately hot oven (375 degrees F) 1 hour, until well browned. Makes 1 large loaf, or 2 smaller ones.

SABBATH TWISTS (CHOLLA)

• 2 cups hot water
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 cake compressed yeast or 1 package dry, granular yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 8 cups flour

Pour water over salt, sugar and oil in mixing bowl. When lukewarm, add yeast dissolved in warm water, add eggs and flour gradually. Mix and stir, then knead until smooth and elastic. Cover, set aside in a warm place until doubled in bulk. Cut down dough, divide in half. Put one-half on board, cut into 4 equal parts, roll each 1 1/2 inches thick, twisting 3 into a braid; fasten ends well and place in floured bread pan. Cut remaining 1/4 into 3 parts, roll each part 1/2 inch thick, braid and lay on top of braid in pan. Let rise until doubled in bulk. Make second cholla. Brush with beaten yolk of egg and sprinkle with poppy seed. Bake in hot oven 1 hour, 400 degrees F, 15 minutes, then at 350 degrees F. For hard crust, cool unwrapped.

CHEESE BREAD

• 1 package dry granular yeast
• 1/4 cup warm water
• 1/2 cup boiling water
• 1 1/2 teaspons salt
• 1/4 cup sugar
• 3 tablespoons shortening
• 1/2 cup evaporated milk
• 2 eggs, beaten
• 3 1/2 cups flour
• 1 cup sharp Cheddar cheese, grated

Dissolve yeast in warm water. Pour boiling water over salt, sugar and shortening. Stir; add milk, yeast and eggs. Add half the flour; beat. Add rest of flour and beat again. Let rise until doubled in bulk, add cheese and beat again. Place in greased loaf pan, let rise until doubled in bulk. Bake at 400 degrees F for 20 to 25 minutes. Excellent toasted. Makes 1 loaf.

FRENCH BREAD

Follow either recipe for White Bread, above, omitting sugar and shortening. Divide dough into 4 equal parts and shape into long, narrow loaves. Place on greased pans, far apart. Splash 1/8 inch deep through top of loaf, lengthwise. Brush with beaten egg white mixed with water. When doubled in bulk, bake in hot oven, 400 degrees F, for first 15 minutes, then 350 degrees F, until crisp and well-browned.

WHITE BREAD (SPONGE METHOD)

• 1 cake compressed yeast or 1 package dry granular yeast
• 1 cup scalded water or potato water, cooled to warm temperature
• 1 teaspoon sugar
• 2 cups flour
• 1 cup scalded milk
• 2 tablespoons shortening
• 1 tablespoon salt
• 1 tablespoon sugar
• 4 cups flour

TO MAKE THE SPONGE: Dissolve the yeast in warm water with 1 teaspoon sugar, beat in 2 cups flour to make smooth batter. Cover and let rise in a warm place until doubled in bulk. To make the dough, pour the milk over the shortening, salt, and 1 tablespoon sugar. Cool to lukewarm, add to the sponge. Stir in remaining 4 cups flour gradually. Toss dough on lightly floured board and knead until smooth and elastic. Place in greased bowl, let rise. Proceed as in "General Rules" above.

WHITE BREAD

• 1 cake compressed yeast or 1 package dry granular yeast
• 1/4 cup warm water
• 1 3/4 cups scalded water, potato water, or milk
• 2 tablespoons shortening
• 2 tablespoons sugar
• 1 tablespoon salt
• 6 to 6 1/2 cups flour

Dissolve yeast in warm water. Pour rest of liquid over shortening, sugar, and salt. Cool to lukewarm. Add dissolved yeast and half the flour, and beat well. Add remaining flour gradually. Toss onto a floured board and knead until smooth and elastic. Put dough into greased bowl, cover, and let rise. Proceed as in General Rules above. Makes 2 loaves.

GENERAL RULES FOR MAKING BREAD

TO MIX
There are two methods of mixing dough--the straight dough method where a stiff dough using all the flour is made at once; and the--the straight dough method where a stiff dough using all the flour is made at once; and the sponge method, where a sponge is made first with part of the flour, and allowed to rise; the rest of the flour is added later to make a stiff dough.

TO KNEAD
Toss dough on a floured board. Fold edges of dough toward center, press down and away with palm of hand, turning dough around and around as you knead until it no longer sticks to hand or board; handle dough lightly. Dough is ready when smooth and elastic, full of blisters and, when pressed with fingers, it springs back.

TO RAISE
Let dough rise at room temperature, 70 to 82 degrees F, free from drafts. When dough has doubled, cut down with knife or punch down, and if time permits, let rise again.

TO SHAPE
Divide dough into equal parts and place in greased loaf pans. Loaves should be half the depth of the pan. Cover and let rise until the sides of the dough have nearly reached the top and the center is well rounded.

TO BAKE
Bake in a moderate oven, 350 degrees F, about 45 minutes or until well browned, according to size of loaf. When done, loaf shrinks from pan and has a hollow sound when tapped. Remove. If a hard crust is desired, allow the air to circulate around it. If a soft crust is desired, wrap bread in a cloth until cool.

YEAST BREAD

A good loaf of bread should be rounded at the top and light in weight; the crust should be smooth, golden brown, tender and crisp. When cut, the crumb should show a fine grain, tiny even holes; be moist and elastic and spring back to shape when pressed; it should taste slightly sweet.

INGREDIENTS FOR DOUGH

FLOUR: Sift flour before using. For white bread, use all-purpose flour. ENRICHED FLOUR is wheat flour which contains added vitamins and minerals. It can be used in any recipe calling for flour with no difference in method or taste.

INSTANT ALL-PURPOSE FLOUR is processed so that it looks and pours like sugar, and requires no sifting. It measures evenly, doesn't pack down, and disperses instantly in cold liquids without lumping. Follow directions on the package when substituting for regular flour in ordinary recipes. Combine with other dry ingredients by stirring. Caution: doughs made with instant flour have a slightly different "feel"; do not add extra flour.

SALT AND SUGAR: Sugar in limited amounts quickens the action of the yeast; salt will retard the action of the yeast.

POTATO WATER helps keep bread moist and also hastens the rising. To make 1 cup potato water, wash and peel 1 or 2 potatos, coverwith boiling water, and when thoroughly cooked, drain off and save potato water. Mash potato fine, and add to potato water.

SHORTENING: Butter, margarine, emulsified vegetable shortenings, meat fat, or vegetable oil.

LIQUID: Use water, milk, skim milk, whey, potato or rice water alone or mixed with water. Milk should be scalded and cooled to lukewarm (98-105 degrees F) before adding yeast.

YEAST: There are two types used in home baking: compressed fresh or cake yeast, and active dry granulated yeast. Both are living substances, and must be activated in warm liquid. One package dry yeast may be used in place of 1 cake of yeast. Dissolve contents of package of dry yeast in 1/4 cup water that feels warm to the touch (110 degrees F), somewhat warmer than the liquid for cake yeast. Then follow any recipe using yeast. Cake yeast is perishable and must be kept in the refrigerator. Dry yeast will be kept for several months on the pantry shelf; check package for expiration date.