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Caption: War Publications - WWI Compilation 1923 - Article 42
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WAR BREAD B sen T.S 3 1917] YEAST Yeast Foam is used in this demonstration. when Magic Veast or Yeast Foam is used : For yeast mixture 2 cups water 2 tnblespooni flour 1 cake dry yeast \-2 cup hoiled mashed pota2 tablespoons sugar toes % teaspoon salt Soak yeast in one cup of water. Mix <\vy ingredients, add potatoes and the other cup of water. Add soaked yeast, beating it thoroly. Let rise over night. The yeast will be ready for use in the morning. W H E A T BREAD 3 tablespoons lard 2 tablespoons sugar, 1 cake dry yeast prepared according to directions 1 cup lukewarm milk 1 teaspoon salt (scalded) Mix ingredients, adding yeast mixture last. Beat together thoroly and add flour, beating with spoon or egg beater. Add flour and knead until a firm, elastic dough is obtained. Let rise until the mass has doubled its bulk. Shape into loaves. Let rise again until the loaves have doubled their bulk. Bake according to preceding directions. PARKER HOUSE ROLLS For Parker House Rolls add an unbeaten egg, two tablespoons sugar, and two tablespoons butter at first mixing. Let the mass rise until it has doubled its bulk. Roll out on floured board, mould into shape, and let rise again until slightly increased in bulk. Spread melted butter over half of each bread roll, fold over, pressing the edges together. Place on buttered pan, one inch apart, and let rise. Bake from twelve to fifteen minutes in hot oven. SALAD OR DINNER ROLLS Use the same ingredients as for Parker House Rolls, adding four tablespoons of butter to the first mass of dough. Shape as for Parker House Rolls, crescents, bow knots, clover leaf, braids, twists, sticks or other fancy shapes. SWEDISH ROLLS Use the recipe for Salad Rolls, roll to one-fourth inch in thickness, let rise fifteen minutes, spread with butter, sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, onethird cup chopped, stoned raisins, and two tablespoons chopped
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