Bread For Breakfast Or Tea Made With Baking Powder

Take, for one pound of finely-sifted flour, a quarter-ounce of salt and a pinch of castor sugar, and rub into it till quite smooth one and a half ounces of butter, then mix into it one ounce of Cowans Baking Powder, and half a pint of cold new milk; knead up into a light clean dough on the table or slab, taking care not to work the mixture more than possible, as this would tend to make the bread heavy. When sufficiently worked cut the dough into pieces about the size of a large chicken's egg, and with a little flour form it into any little fancy shapes; place them a little distance apart on a floured baking-tin, then brush each over with a little warm milk that is very lightly sweetened with castor sugar; put as quickly as possible into a moderate oven and bake for fifteen to twenty minutes till a nice golden brown colour. Use hot or cold, for breakfast or tea.

Barley Bread

Put into a basin one and a half pounds of fine flour, one ounce salt, one ounce castor sugar, rather more than half a pound of barley flour, rub into it one and a half ounces of good butter till quite smooth, and add two ounces of Cowan's Baking Powder; mix well all together and then make up into a light dough with cold milk and water, and form into two good-sized loaves; place them on a floured baking-tin, and bake in a rather quick oven for about one and a quarter hours. Use for breakfast, afternoon teas, etc. Small loaves in fancy shapes can be made from the same mixture.

Brown Bread Rolls

Rub two ounces of butter and a saltspoonful of salt into one pound of brown meal; put one ounce of German yeast into a basin and mix it into half a pint of tepid milk and water, add this to the meal, and work it into a light dough, cover it over with a cloth, and stand it in the screen or in a warm place for about one and a half hours; then turn out on the slab and cut it into pieces; roll up into the sizes required, put on a slightly floured baking-tin. and bake in a moderate oven for about twenty minutes. Serve for breakfast or tea. Sufficient for about fourteen rolls.

Brentford Rolls

Put in a basin one pound of fine flour, a saltspoonful of salt, and two ounces of castor sugar, and rub into it three ounces of good butter till quite smooth. Beat up two whole eggs with a fork, and mix them with half a pint of tepid milk and one ounce of German yeast till quite smooth, then mix it with the flour into a dough. Brush over some roll tins with clarified butter (vol. i.), roll up the dough into little balls about the size of a very small egg. and place one in each of the spaces in the tin; place them in the screen for about one hour, and when the dough has well risen remove it to a quick oven, and bake for about twenty minutes, when the rolls should be a pretty brown colour. Serve these rolls either hot or cold, for breakfast or tea.

Boston Brown Bread

Take half a pound of corn meal, a quarter of a pound of rye meal, a quarter of a pound of bran flour, and half a pound of wheat flour; mix these together with half an ounce of salt and two ounces of sponge biscuit-crumbs, then put all together into a basin with half a pint of molasses and a half-pint of cold milk, in which one ounce of German yeast has been dissolved; when these are well mixed together add half an ounce of Cowan's Baking Powder, and work all up into a dough. Lightly butter two Boston bread moulds (as the above quantities are sufficient for two loaves), and put in the mixture, then fix the covers on the moulds and stand the moulds in a deep utensil containing boiling water, which should be about three-fourths the depth of the moulds; put this in a moderate oven and let them cook for four hours, adding more boiling water occasionally as needed. When cooked, turn out the bread and serve it for tea, breakfast, luncheon, etc. It will keep good without getting dry for some days.