Ingredients
- half inch thick
- one hand till the bowl is clean
- 10 next we dredge a little flour on the moulding-board
Directions
Roll out either yeast dough, or baking-powder dough, about half inch thick. Spread it with melted butter, powder it with sugar and a little powdered cinnamon, roll it like jelly-cake, and cut across in slices. If raised, it must stand awhile before going into the oven.
Recapitulation of the Lesson.
1 We dissolve the yeast in a little water.
2 We measure the milk, add the warm water and lard to it.
3 We measure the fiour, salt, and sugar into the sieve.
4 We sift the flour into the bowl.
5 We make a hole in the flour, not quite to the bottom.
6 We turn the yeast into this well, and some of the milk and water.
7 We mix toward the middle.
8 If more water is needed, turn it where the flour seems dry.
9 We knead with one hand till the bowl is clean.
10 Next we dredge a little flour on the moulding-board.
1 1 We turn the ball of doueh on it.
12 We knead it from twenty to thirty minutes.
13 We place it in the bowl, smooth side up.
14 We hold a little lard in the hand till warm, and then rub it over the dough.
15 We lay a clean towel over it.
16 We cover it with the moulding-board, a pan, or a tin cover.