Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Hickory Nut | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter the size of a hickory nut
- three things are indis- pensable to success
- one small teacup of yeast
- 3 pts
- 4 ordinary loaves of bread
- 1 compressed yeast cake will make the same amount
- butter the size of a hickory nut
- salt
Directions
Shell, blanch and spread them out on a bright tin pie dish; add a piece of butter the size of a hickory nut ; stir well and stand them in a moderately warm oven until a golden brown; take from the oven; stir them around; dredge them quickly with salt and turn out to cool.
,02 THE WARREN COOK BOOK
BREAD. 103
Mrs. D. Cowan
The old saying. "Broad is the staff of life" has sound reason in it. Good bread makes the homeliest me^l aeceptable, and the coars- est fare a])i)etizing, while the most luxurious table is not even tol- erable without it. Opinions as to what constitutes good bread diflFer. perhaps as much as tastes and opinions concerning anything else, but all will agree that bread to be good ought to be light and sweet — that is, free from any perceptible acid or yeasty taste — flaky, granular, or not liable to become a doughy mass and as white as the grade of flour used will allow.
To obtain these qualities in bread, use the best flour. The best is cheapest. The Minnesota hard si)ring wheat is the equal of the best and is so much superior in strength that i/s less is used in all receipts for bread. No rule can be given bv which an inexper- ienced person can determine the grade of flour with accuracy, but a few hints will enable anyone to know what not to buy. Good flour adheres to the hand, and. when pressed, shows the imprint of the lines of the skin. Its tint is cream white. Never buy that which has a blue-white tinge. Poor flour is not adhesive, may be blown about easily, and sometimes has a dingy look. In no event should flour be used without being sifted. It seems like a simple process to make bread, but it requires a delicate care and watchful- ness. The process which raises bread successfully in winter, will often make it sour in the summer. One may have valuable recipes and well defined methods in detail, but nothing but experience will secure the name merited by so few although coveted by every prac- tical houskeeper, an excellent bread maker. Three things are indis- pensable to success, good flour, good yeast and watchful care. As a general rule one small teacup of yeast and 3 pts of "wetting will make sponge enough for 4 ordinary loaves of bread; or. if you pre- fer, a little more than 3 pts. of "wetting" and 1 compressed yeast cake will make the same amount. In all cases add the yeast last, making sure that the sponge is not hot enough to scald it. When ]>laced to rise, cover closely. A temperature of eighty or ninety degrees is right. It is an improvement to beat the sponge thorough- ly for fifteen minutes.
To make good bread always be up in morning early to prevent the sponge becoming sour by too long standing, and in winter to be getting materials warmed and in readiness for use.
104 THE WARREN COOK BOOK