SMALL BREADS MADE FRON YEAST Stockholm Bread (Swedish recipe). 6i cupfuls flour, 1 yeast cake, 2i cupfuls scalded milk, cupful melted butter, 1 egg, cupful sugar, teaspoonful salt, 1 teaspoonful cinnamon.
Scald 1 cupful milk; when luke warm, dissolve the yeast cake in it. Beat in 1 cupful flour and let the sponge rise till light; add the rest of the milk with 4, cupfuls flour, beat again and allow it to rise. Then add the butter, sugar, cinnamon, salt, and the egg beaten to a froth, also the remainder of the flour. Mix and knead on a floured baking board. Cover and raise. Roll the dough into coils about an inch and a half thick and twelve inches long. Braid them, pinch the ends together, set in a greased pan to rise, and bake in a moderate oven. Cool slightly, then brush with powdered sugar mois tened with boiling water and slightly flavored with cinnamon.
Federal Bread.
1 quart milk, 1 teaspoonful salt, 1 yeast cake, ' 1 tablespoonful melted butter, 3 eggs.
Scald the milk and add to it the butter and salt; when cool, pour in the dissolved yeast cake and beat in enough flour to make a dough that is softer than for bread. Pour into a shallow pan and raise over night; bake in the morning. When taken from the oven, split it shortcake fash ion, butter generously, and serve hot. This is an excellent hot bread to make for breakfast, because, unless the weather is unusually warm, the cook will find it just in proper con dition to bake when breakfast is re quired.
Rice Bread.
pound boiled rice, 2 quarts flour, yeast cake, 2 cupfuls milk, 1 teaspoonful salt, 3 teaspoonfuls sugar.
Mash the rice while hot and rub it into the flour with the tips of the fingers. Add the salt and sugar, warm milk, and dissolved yeast. Make it into D. dough just soft enough to handle, knead well, and bake in a shallow pan. Let it double its bulk, and bake in a hot oven.
Parker House Rolls.
7 cupfuls flour, 1 teaspoonful salt, 1 tablespoonful sugar, 3 tablespoonfuls butter, 1 pint milk, 1 yeast cake.
Put 4 cupfuls flour into a mixing bowl with the salt, sugar, and but ter; pour on the milk, scalding hot, and beat thoroughly; allow it to cool, then add the dissolved yeast and let the sponge raise till frothy; put in the rest of the flour, mix thoroughly, and knead. Raise again, then turn
out on a baking board and shape into Parker House rolls. The way to make these rolls is to cut off a small ball of dough and roll it flat and thin. Brush over the top with melt ed butter, cut across the middle, but not quite through the dough, with the back of a silver knife. Fold over and lay nearly double then press down to make the dough adhere; allow them to rise. Bake fifteen minutes in a hot oven, and brush with melted butter.
Swiss Rolls.
2 cupfuls milk, 2 tablespoonfuls sugar, i cupful butter, 1 cake yeast, li quarts flour, 1 teaspoonful salt.
Scald the milk and melt the sugar and butter; when lukewarm, add the dissolved yeast. Stir in the flour and set in a warm place to raise. Turn out on a floured bread board, roll till an inch thick, brush the top over with melted butter, and roll up the sheet of dough like a rolled jelly cake. Press it lightly into shape and cut from the end slices about an inch thick; put the slices, cut side up, into a greased pan and let rise until they have doubled in height. Bake in a hot oven twenty minutes, and brush over with melted butter.
Hot Cross Buns.
1 pint milk, i cupful butter, i cupful sugar, 3 eggs, i teaspoonful salt, 1 yeast cake, Flour.
Scald the milk and pour it over the butter and salt; when lukewarm, add the dissolved yeast and eggs well beaten, then sift in flour enough to make a thin batter, and beat with a wire whisk ten minutes; when full of bubbles, add flour enough to make a dough; knead it hard and raise. When it has doubled its bulk, turn it out, knead it and cut into buns. Place them in a greased pan to rise, brush them over when ready to go into the oven with a sirup made of 1 tablespoonful cream and 2 ta blespoonfuls sugar boiled together for a minute. Dust with cinnamon and just before putting in the oven cut two gashes in the top with 4 sharp knife. By adding raisins or currants to this recipe you can have very nice fruit buns. If you wish to transform them into prune kringles, chop 6 or 8 meaty prunes, which have been cooked and sweetened, add to the dough, let rise, and, instead of baking them bun shape, cut into sticks.