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Updated: May 28, 2025
Carew, quite mollified. Welcomed openly by all four maids, Barry was soon contentedly busy with screws and molding-board, in a corner of the sunny kitchen. He and Mrs. Binney immediately entered upon a spirited discussion of equal suffrage, to the intense amusement of the others, who kept him supplied with sandwiches, cake and various other dainties.
This first mixture is called a sponge; and, if only a loaf of graham or rye bread is wanted, one quart of it can be measured, and thickened with other flour as in the rules given hereafter. To finish as wheat bread, stir in enough flour from the two quarts remaining to make a dough. Flour the molding-board very thickly, and turn out.
Do this at nine or ten in the evening, and set in a cool place, from 50° to 60°. Next morning about nine mix in the remainder of the flour; turn on to the molding-board; and knead for twenty minutes, using as little flour as possible. Return to the bowl, and set in cool place again till about four in the afternoon.
In summer the bread should not be wet over night. In the morning add a teaspoonful of salt and mix all the flour in the pan with the sponge, kneading it well; then let it stand two hours or more until it has risen quite light; then remove the dough to the molding-board and mold it for a long time, cutting it in pieces and molding them together again and again, until the dough is elastic under the pressure of your hand, using as little flour as possible; then make it into loaves, put the loaves into baking-tins.
Inexperienced Eurie, who rarely had the family bread left on her hands, went to mixing it before getting baking tins ready, and Sallie left her dishes to attend to it, and dripped dish-water over them and the molding-board and on Eurie's clean apron, in such an unmistakable manner, that the annoyed young lady washed her hands of dough and dumped the whole pile of tins unceremoniously into the dish-water.
Take a piece of dough out on the molding-board, roll out almost as thin as pie crust; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, turn the ends of the dough over the apple and lap them tight.
Wash the butter; divide into three parts, reserving a bit the size of an egg; and put it on the ice for an hour. Rub the bit of butter, the salt, and sugar, into the flour, and stir in the ice-water and egg beaten together. Make into a dough, and knead on the molding-board till glossy and firm: at least ten minutes will be required. Roll out into a sheet ten or twelve inches square.
This bread is made by nearly the same rule as the graham, either using wheat sponge, or setting one over-night, but is kneaded slightly. Follow the rule just given, substituting rye for graham, but use enough rye to make a dough which can be turned out. It will take a quart. Use wheat flour for the molding-board and hands, as rye is very sticky; and knead only long enough to get into good shape.
Milk may be used instead of water, or the same mixture raised over-night with half a cup of yeast, and then steamed. A pint-bowlful of bread dough will make twelve small rolls. Increase amount of dough if more are desired. Flour the molding-board lightly, and work into the dough a piece of butter or lard the size of an egg.
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