MORE BREAD RECIPES.

Dominion, Volume 1, Issue 239, 2 July 1908, Page 5

MORE BREAD RECIPES.

The following recipes for breads and breadstuffs .'are easily followed; The Johnny -cake is famous as. one of tho most popular of American breakfast goods. ' It is a queer American novel that does not somewhere de- ' heroine cooking, or tho hero eating, Johnny cakes: — ; JOHNNY, CAKE. Into 1 pint of;corn meal and 1 teaspoon-, ful of salt, stir enough boiling water to make a thick drop batter,';-thin to ?a thick pour batter with cold milk, add a handful of currants, drop; by tablespoonfuls upon a hot buttered frying pan, and bako as girdle ■" cakes/ ■ ' QUICK LIGHT BREAD. ' Add > 6 teaspoonfuls of . baking powder to 4 quarts of flour, sift twice; add sufficient water .to : make a dough; knead into 6 1 loaves, place in greased pans, brush with milk and bake in a moderate-oven .for an hour. . ' ■ LIGHT BUNS. Sift, together 1 quart of flour and 1 teaspoonful of baking powder, work.2 ounces of butter, into it and add 2' ounces of sugar and Jib. of. currants, mixing well'; add 1 pint' of sweet milk and 1 well-beaten egg; mix quickly, mako into buns, and bake twenty minutes. ; BUCKWHEAT CAKES. One .quart of buckwheat flour, 4 tablespoonfuls of yeast or i yeast cake, 1 teaspoonful of salt, 1 handful of corn ineal, 2 • tablespoonfuls ■of molasses. . Let rise over night and bake on a well-greased, thoroughly heated - girdle, adding milk as needed. • |TWIST BREAD. Scald and cool 3 pints of skimmed milk, dissolving in 'it .1 teaspoonful of lard or When blood warm; add 2 tablespoonfuls of salt and J'yeast : cake dissolved in a little warm water. Stir in sufficient sifted flour to make a drop batter, and boat . until smooth.- ;Cover; and set asidoina ; warm place until light. When the batter is very light, sift in. as much more flour as 'may be needed to make a soft dough; take out on the; board and knead until it is, soft and velvety to the touch and does not-readily adhere to the board. Return ■to the bowl, cover, and . Set. aside as before until it has doubled in size. Divide into quarters, and each quarter into four portions. Roll out three of tlw small portions with' the hands until they are nearly three times the length of the .finished loaf. Placing them . side by side on the board, 'beginning in the centre, braid loosely down to one end, grading it so that it will be widest in the centre. Carefully turn upside , down and finish the braid at the other end. In this way the loaf will have a niore even shapo than if ' started at one end.. Divide the fourth small portion into thirds arid make another smaller braid; brush tho top of the large braid with water and lay the smaller braid on it. Make up the three other-loaves in the . same way. Lay well apart . on; flat, - greased pans; let'stand untilUinwst'doubled; .in size, then bake in a moderate oven.