Cooker’s Pot

You’ll Need:

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Procedure:

Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

You’ll Need:

4½ cups Gold Medal Flour
1 cake compressed yeast
1¼ cups scalded milk
¼ cup sugar
1½ cups raisins
2 eggs
¼ cup butter
1 teaspoon salt Cinnamon to taste

Procedure:

To prepare this Russian Bread Recipe, first dissolve yeast in scalded milk, cooled to 80 degree C, add 1 1/2 cups Gold Medal flour and mix until smooth; let stand until light and puffy. Add eggs, sugar, butter, raisins, salt, remainder of Gold Medal flour and cinnamon. Mix to a stiff dough and knead thoroughly. Let stand until double in volume. Divide into two equal parts for two loaves; cut each loaf into three equal parts; roll the parts into strips about 12 inches long and tapering to a point at each end; press ends together and braid. Place on buttered baking sheet, cover and allow to stand until light. Bake from one-half to three quarters of an hour. When cool, ice with an icing made by mixing a few drops of hot water with powdered sugar, flavoring with vanilla.

You’ll Need:

1 cup boiling water
1 cup rye flakes
2 tablespoons butter
1/3 cup molasses
1½ teaspoons salt
1 yeast cake dissolved in
1 cup lukewarm water
Flour

Procedure:

To prepare this Rye Biscuit Recipe, first add boiling water to rye flakes and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape or drop from spoon into buttered muffin tins.

You’ll Need:

(One loaf)
1 cup of scalded-and-cooled milk
1/3 to 1 whole cake of compressed yeast
½ teaspoonful of salt
¼ cup of lukewarm water
2 tablespoonfuls of sugar
2 cups of sifted rye flour
2 tablespoonfuls of butter
About 2 cups of wheat flour

Procedure:

To prepare this Rye Bread Recipe 3, first knead ten minutes; use white flour in kneading. Bake about three-fourths of an hour.

You’ll Need:

1 cup scalded milk
1 cup boiling water
1 tablespoon lard
1 tablespoon butter
1/3 cup brown sugar
1½ teaspoons salt
¼ yeast cake dissolved in
¼ cup lukewarm water
3 cups flour
Rye meal

Procedure:

To prepare this Rye Bread Recipe 4, first to milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

You’ll Need:

SPONGE
1 pint luke warm water
2 pints sifted rye flour
1 compressed yeast cake

Procedure:

To prepare this Rye Bread Recipe 5, first dissolve yeast in the water then add the flour making it the consistency of a batter. Allow to rise until it is inclined to settle. ]]]]] DOUGH To the sponge add: 1 pint luke warm water 1 pint sifted rye flour 3 pints Gold Medal flour 2 teaspoons salt Mix the dough thoroughly and allow to stand 20 minutes. Mould into loaves and place in pans. Allow to rise in pans about 40 minutes or until it rises one-third its volume. Bake in medium oven. When taken from oven brush with water.

You’ll Need:

1 quart warm water
1 cake compressed yeast
1-½ tablespoons salt
2 tablespoons sugar
2 tablespoons melted vegetable fat
6 cups entire wheat flour
5 cups rye flour

Procedure:

To prepare this Rye Bread Recipe 7, first dissolve the yeast in 1-1/2 tablespoons water, add the warm liquid, the salt, the sugar and the fat, and mix well. Add the flours, reserving a large handful of the entire wheat flour for the board, and mix into a dough. Knead until elastic to the touch, put into an oiled bowl, cover and set in a warm room to rise, the same as for wheat bread; and when it has been worked down the second time, roll into ordinary rye bread loves. Lay in an oiled baking pan, cut three gashes across each loaf, cover with a cloth, let rise until very light, and bake as usual.

You’ll Need:

1 cup corn meal
3 cups rye meal sifted
4 cups scalded milk
2 tablespoons molasses
1 teaspoon salt
1 yeast cake dissolved in 2 tablespoons of water

Procedure:

To prepare this Rye n Injin. Recipe, first scald the corn meal with the milk, let it cook for fifteen minutes; add the molasses and salt and let it cool. When luke warm add the dissolved yeast cake and beat the batter thoroughly. Mix in the rye meal. Put into an iron or steel pan, bake in a moderate oven for two hours, cover closely if there is danger of browning.

You’ll Need:

1/2 cup brown sugar, firmly packed
2 tablespoons butter
1/8 teaspoon baking soda
2 tablespoons dark molasses
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1 egg
1/2 cup milk
1 teaspoon baking powder
1 cup unsifted all-purpose flour

Procedure:

Cream together brown sugar and butter. Dissolve baking soda in molasses and add to brown sugar mixture; mix well. Add cinnamon, ginger, egg, milk, baking powder and flour. Pour into a buttered pudding mold or a buttered 1-pound coffee can. To steam, set on a rack in a large, deep kettle, add water to come halfway up sides of coffee can or mold. Bring water to a gentle boil, cover the kettle, lower heat and steam for 1 1/2 hours. Serve warm with sauce. Sauce 2 egg yolks 1/2 cup granulated sugar 2 tablespoons brandy 1 cup heavy cream Beat egg yolks well, gradually adding sugar. Add brandy and blend. Just before serving, whip cream and fold into sauce.

You’ll Need:

2 teaspoons yeast
3 1/2 cups bread flour
1/3 cup granulated sugar
2 teaspoons salt
2 eggs
4 tablespoons butter or margarine
3/4 cup milk

Procedure:

Place ingredients in bread machine as listed. Select light crust. Yields 1 large loaf.