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Mr. Green's 18th Century Breads |
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Rustic Style Bread |
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For the sponge:
2 packages of dry yeast
1/2 cup of warm water
1/2 cup flour |
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For the dough:
5 cups flour
1 3/4 cups lukewarm water
Pinch of salt |
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Start by making the sponge, by dissolving the yeast in the warm water, stirring with a wooden spoon. Place 1/2 cup of the flour in a large bowl, add the dissolved yeast and mix with a wooden spoon till the flour is incorporated. Sprinkle the additional tablespoon of flour over the mixture, cover the bowl with a towel and place in a warm spot for 1 hour, allowing it to double in size. Place the 5 cups of flour in a mound on a board, making a well in the center. In the well, place the sponge, with a pinch of salt and 1/2 cup of the warm water. Using a wooden spoon, carefully mix together all the ingredients, adding the remaining water. Start mixing with your hands, kneading the dough on the board for about 15 minutes, making a smooth homogenous dough. Give the dough the shape you desire, either a long or round shape, cover with a towel, place in a warm spot for one hour, allowing to double in size. Pre-heat the bake kettle with three scoops of coals.. Bake the bread for 55 minutes. When the bread is finished, remove from the oven and place it on a board, standing on one of its sides, don't allow the bread to sit flat. The bread should be allowed to cool for at least 2 hours.
Posted by Bob Spencer. |
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Wheat & Indian Bread |
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Two cups Indian, one cup wheat,
One cup sour milk, one cup sweet,
One good egg that well you beat.
Half cup molasses too;
Half cup sugar add thereto,
With one spoon of butter new.
Salt and soda each a teaspoon;
Mix it up quick and bake it soon.
Then you'll have cornbread complete,
Best of all cornbread you'll meet.
Author Unknown
Charles J . Murphy (1890)
Quoted in American Indian Corn |
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Alright, you caught me, this is a 19th century recipe, but I think it tastes a lot better than hoe cakes. |
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Mrs. Hancock's Light Rolls |
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Flour 1 qt
Milk 1 pint
Butter 1 stick
Yeast sponge 4 tbsp
Eggs 3 |
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To one quart of flour, take a pint of new milk, a large bit of butter, warm your milk and butter together, put to your flour four spoonsfull of yeast [starter] and three eggs, beat this in your flower with your milk and butter warm make it in a batter and set it to rise in the morning work it well, make out your roles lay them on a tin plate to rise, when enough risen, bake them quick they are very light and fine.
Mrs. Hancock says the best way to make those roles, is to work up the dough very well at night, when made and handle it as lightly as possible in the morning when make it in roles she thinks working it over in the morning kills the dough.
From the household journal of William Clark of St. Louis in 1820.
Posted by Dave Hinkley.
This was published in the 19th Century, but I'll wager that Mrs. Hancock had been makin' her rolls fer decades. |
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Pastry |
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3 c. flour
1 tsp. salt
1 c. shortening - up to 1/4 c. butter
1 egg, lightly beaten
1/2 c. very cold water |
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Combine the flour and salt. Cut in the shortening with knives or a pastry blender until the mixture is mealy. Add the beaten egg and 1/4 c. cold water. Gradually add the remaining water if necessary to make a soft pastry. Chill well. Roll out pastry 1/8 inch thick on floured surface. May be used for pies or tarts.
adapted from the Recipes from the Raleigh Tavern Bake Shop |
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Puff Paste |
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1 pound flour
3/4 - 1 c. ice water
1 pound butter, chilled |
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The trick to Puff Paste is keeping it cold enough so the butter does not melt. Divide the butter into three parts. Pat each part of the butter into a thin oblong pat. Set aside two pats in a cool place. Work one pat of butter into the flour with a fork. Add the ice water using a little water as possible to make a smooth paste. Toss the paste on a floured board, knead just enough to form a ball shape. Pat and roll out 1/4 inch thick, keeping the paste a little wider than longer and the corners square. Lay one pat of butter on the paste, dredge very slightly with flour. Fold the paste so as to enclose the butter and roll up like a jelly roll. Pat and roll out 1/4 inch thick. Roll with gentle strokes, out from the center. The idea is to spread and combine the butter evenly. Repeat for another layer of butter. Fold the paste in thirds, turn and roll again.
adapted from the Settlement Cook Book |
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