A Treatise on Baking

Reproduced on the FAQ for alt.bread.recipes website

Formulas for Bread and Other Bakery Products Listed and Explained

[ACH Foods, Inc., the copyright owner, has graciously permitted the reproduction of A Treatise on Baking, by Julius E. Wihlfahrt, in HTML format on the alt.bread.recipes FAQ Web site. You may link to it but you may not republish it in any other venue without written permission of ACH Foods, Inc.]

PART TWO

Information Regarding Use of Formulas

Index to Formulas

SWEET DOUGH PRODUCTS

PLAIN BREAD

(Pan Loaves)

STRAIGHT DOUGH METHOD

Formula 1: Three Hour Process

Temperature of dough out of mixer 78° to 79° F. Shop temperature 80 degrees F. Dough will mature in 2½ to 3 hours.

Time for turning of dough:

Total time to scaler: 2 hrs. 45 min. to 3 hrs.

The dough is then ready to be scaled into desired weight of pieces and formed into loaves. This makes a loaf of large expansion.

Formula 2: Two Hour Process

Temperature of dough out of mixer 78° to 79° F.Shop temperature 80 degrees F. Dough will mature in 2 to 2¼ hours.

Time for turning of dough:

Total time to scaler: 2 hrs. to 2 hrs. 15 min.

Formula 3: One and One-half Hour Process

Temperature of dough out of mixer 78° to 79° F. Shop temperature 80 degrees F.

Time for turning of dough:

Total time to scaler: 1 hr. 30 min. to 1 hr. 45 min.

HOME MADE BREAD

(Pan Loaves)

STRAIGHT DOUGH METHOD

Formula 4: Two and One-Half Hour Process (With Milk)

Temperature of dough out of mixer 78° to 79° F. Shop temperature 80 degrees F. Dough will mature in 2½ to 2¾ hours.

Time for turning of dough:

Total time to scaler: 2 hrs. 30 min. to 2 hrs. 45 min.

*Other forms of milk can be used in accordance with the recommendation of the manufacturers or as explained in Chapter IX.—Part one.

Formula 5: One and One-half Hour Process (Without Milk)

Temperature of dough out of mixer 78° to 79° F. Shop temperature 80 degrees F.

Time for turning of dough:

LOAF CONTAINING MALT AND MILK

(Pan Loaves)

STRAIGHT DOUGH METHOD

Formula 6: One and One-half Hour Process

Temperature of dough out of mixer 78° to 79° F. Shop temperature 80 degrees F.

Time for turning of dough:

Total time: 1 hr. 30 min. to 1 hr. 45 min.

*Other forms of milk may be used in accordance with the recommendation of the manufacturers or as shown in Chapter IX.—Part one.

Hints Regarding Handling of Straight Doughs

Dissolve the yeast separately in part of the water.

Place ingredients in mixer with the exception of the water, flour, yeast and shortening. Now add the water with the exception of the portion retained for dissolving the yeast. Give mixer a few turns, then start to draw in the flour. When the flour is about half drawn in,—add the yeast solution. Then add remainder of the flour and finally the shortening.

Mix dough thoroughly. After mixing allow to rise until it is light enough so it will recede if hand is inserted and quickly withdrawn.

Then turn dough, by pulling the ends and sides well in and allow to rise again, as shown in formula.

Do not punch dough. It is the careful turning or folding of dough that produces desired results. Punching makes dough “bucky.”

After loaves are moulded into shape, allow to proof until double original size, then bake in medium hot oven, using moderate amount of steam. The use of steam is further explained in Part I of this book.

If no steam is used, then loaves require two and a half times original size for proper proof.

PLAIN BREAD

(Pan Loaves)

SPONGE AND DOUGH METHOD

Plain Sponge

Formula 7: Four Hour Process

Shop temperature 80° F.

*In place of condensed milk other forms of milk may be used in accordance with the recommendation of the manufacturer or as explained in Chapter IX.

Salt in Sponge strengthens the gluten structure. Allow Sponge to rest for 2½ to 2¾ hours, when it will begin to recede. Now put Sponge back into mixer, add water and ingredients and last the balance of the flour. Now proceed to mix.

The longer time for the Sponge produces a loaf of larger expansion. The younger Sponge produces a much better eating loaf.

In order to have a well mixed dough it is necessary to have cold water. With modern mixers having a speed of about 60 revolutions per minute, water for setting of Sponge should be about 50° F., while for remixing of dough the water should be 40° F. or less.

When dough is ready, place in dough trough, allow to rise until light, time 1 hour, now turn dough folding in ends and sides. Allow to rise for 15 minutes more.

It is then ready for the scaler. Proceed in the usual way. The 55 lbs. flour used for the Sponge require 2 feet in length in the regular size trough, or approximately 6²⁄₃ cubic feet of total space.

ARKADY SPONGE

Formula 8: Three Hour Process

(a) With Arkady in Sponge

*Other forms of milk may be used in accordance with the recommendation of the manufacturers or as explained in Chapter IX—Part One.

Set Sponge at 75° to 76° F.

This Sponge will require 2¾ to 3 hours to obtain its proper ripeness. The shorter time makes a more compact loaf, while full time produces increased expansion and a softer loaf. When sponge is ready proceed to mix dough. Make dough so it will have a temperature of 79° to 80° F.

Allow to rest 10 to 20 minutes.

It is then ready to be scaled into loaves.

Proceed in the usual way.

(b) With Arkady Added at Doughing Stage

Use same formula as for Sponge Dough without Arkady.

Set Sponge at 78° to 79° F.

Give 3 to 3¼ hours for fermentation, then proceed to make the dough the same as described in formula, adding ¼ to ½ pounds Arkady. Set dough at 79° F. Allow to rest 15 to 20 minutes, then send to scaler.

PLAIN OVEN SOLE BREAD

STRAIGHT DOUGH METHOD

Formula 9: Three Hour Process

Set at 78° to 79° F.

Total time: 3 hrs. to 3 hrs. and 15 min.

Scale 18 oz. for the pound loaf. Round up, let proof 15 minutes, then make up 9 to 10 inches long. Handle same as Vienna bread. Patent peels are best.

This type bread is very popular in foreign settlements and often half first clear flour is used with full amount (8 oz.) Arkady.

SPONGE AND DOUGH METHOD

Formula 10: Three and One-Half Hour Process

Now proceed same as explained under formula 9.

COTTAGE BREAD

Formula 11

(Use Home-made Bread Formula No. 4 or No. 5.)

Cottage Bread is baked in low round tins. Remould pieces of dough, let proof until double original size, dust lightly and bake with moderate amount of steam in oven. Or divide the amount scaled for one loaf into 6 small pieces, round up same as for rolls. Set one piece in center of pan and let remaining form a circle. Allow to proof until double original size, and bake with moderate amount of steam in oven.

QUAKER BREAD OR TWIN LOAVES

Formula 12

Use either dough described for Plain or Home-made Bread.

It is baked in a twin loaf pan, and should be placed in oven with rather short proof, in order to have the loaves burst nicely where they meet in the center.

MILK BREAD CONTAINING DIAMALT AND CONDENSED MILK

STRAIGHT DOUGH (Pan Loaves)

Formula 13: Two Hour Process

Temperature of dough out of mixer 78° to 79° F.

Temperature of shop 80° F.

Time for turning of dough:

Total time to scaler: 2 hrs. to 2 hrs. 15 min.

MILK BREAD CONTAINING DIAMALT AND DRIED MILK

STRAIGHT DOUGH (Pan Loaves)

Formula 14: Two and One-Quarter Hour Process

Temperature of dough out of mixer 78° to 79° F. Shop temperature 80° F.

Time for turning of dough:

Total time to scaler: 2 hrs. 15 min. to 2 hrs. 30 min.

FRENCH BREAD

STRAIGHT DOUGH

Formula 15: Three Hour Process

Temperature of dough out of mixer 78° to 79° F.

Shop temperature 80° F.

The dough should be allowed to become very light on first rise, in fact, so light that it will sink readily to the very touch of the hand.

(Do not punch dough. It is the careful turning or folding of dough that produces desired results. Punching makes the dough “bucky” and therefore difficult to scale.)

Lay dough together thoroughly, allow to get nearly as light as the first time, lay over again, allow to rise for fifteen minutes more. It is then ready for the bench or scaler.

Turning of dough:

Total time to scaler: 2 hrs. 45 min. to 3 hrs.

This bread, to be properly made, requires a good amount of steam during baking, and only a moderately hot oven, so that it will bake out crisp.

(See instructions, Part I, for Vienna and French Bread.)

BRAKE DOUGH

Formula 16: Two and One-Half Hour Process

Temperature of dough out of mixer 79° F.

Allow to rise 1 hr. and 45 min. to 2 hrs., when it should be very light so it will readily recede to the touch of the hand. Now turn dough and allow to rise for 30 minutes more. Total time: 2 hrs. 15 min. to 2 hrs. 30 min.

Place dough again in mixer—now add:

Mix only to incorporate materials. Take care and do not over-mix, as dough would heat up too much—it should not be over 82° F. Send dough to brake immediately, rolling the dough about 12 times. That is until it becomes smooth,—scale immediately and proceed in the usual way.

Or use:

100 lbs. ready bread dough. Allow to raise 30 min. additional time, now add:

Mix until incorporated then “brake” about 12 times until smooth and proceed the same as described in foregoing formula.

Remarks Concerning Brake Doughs

All Brake Doughs must be of sufficient age to withstand rolling by the brake.

Bread made by the use of a dough brake will possess exterior smoothness, interior whiteness and large expansion. The closeness of the grain of the loaf depends on the age of sponge or dough used.

However, the big trouble with bread made with the use of a dough brake is that it lacks flavor and becomes stale very quickly. For this reason, the use of a dough brake in general has been discarded.

However, in those rare cases where dough brake bread is desired, the above formula and method will give as good results as can be possibly secured by such a method.

As shown in the preceding formula, the sponge may be mixed with the doughing ingredients, then put through the dough brake and made up in the regular way. Another method by which such bread can be made is to use 100 pounds of a bread dough which has been properly matured. This is allowed to stand for one-half hour additional time, and then mixed with the sugar, shortening, water, flour and salt, as shown in Part 2 of the preceding formula. Such bread when made is used mostly for restaurant or pullman bread.

PULLMAN OR SANDWICH BREAD

STRAIGHT DOUGH METHOD

Formula 17: Two Hour Process

*Other forms of milk may be used in accordance with recommendations of manufacturers.

Temperature of dough out of mixer 78° to 79° F.

Sandwich or Pullman Bread, sometimes also called Restaurant Bread, is best made by holding the dough moderately tight. The above formula makes a good sandwich loaf.

As the dough loaves are placed in covered tins, extra caution must be taken not to overproof them. The proper proof is about one inch from top of pan.

Turning of dough:

Without Arkady, give dough a half hour more time.

Sandwich Bread, to be right, should toast very readily, and toast made therefrom should eat short. The grain of the loaf should be very close.

In some bakeries Sandwich Bread is made from the regular run of straight dough, and in some cases even from the Vienna dough.

VIENNA BREAD

STRAIGHT DOUGH METHOD

Formula 18: Two and One-Half Hour Process

Temperature for dough 78° to 79° F.

Turning dough:

Total time 2 hours 30 min. to 2 hours 45 min.

Without Arkady give dough a half hour more time.

When dough is ready, proceed to scale into required size and be sure to round up the pieces and allow to rest for 15 minutes before shaping into Vienna loaves. Lay the loaves smooth side down on cloth-covered boards, pinch up the cloth between the loaves and allow to rest, until double in size; then bake with plenty of steam in oven. Oven should be about 20 degrees cooler than for Pan Bread.

Many large bakers make up the Vienna Bread with the moulding machine, which naturally saves a lot of labor.

In place of the cloth-covered boards, some bakers use boxes, heavily dusted with white or yellow corn meal. In this case, care must be exercised not to set the loaves too closely together so they will touch when they reach their proof.

If boxes are used, the loaves must be laid smooth side up.

The most modern way is to set and proof them on patent peels.

WHOLE WHEAT BREAD

STRAIGHT DOUGH

Formula 19: One and One-Half Hour Process

Temperature of dough out of mixer 78° to 80° F.

Turning of dough:

Total time: 1 hr. 30 min.

Make up in regular way. Give only 15 to 20 minutes proof.

BRAN BREAD

STRAIGHT DOUGH

Formula 20: Three Hour Process

Temperature of dough 78° to 80° F.

Time for turning of dough:

Total time: 2 hrs. 45 min. to 3 hrs.

Formula 21

*Other forms of milk may be used in accordance with the recommendation of the manufacturers or as explained in Chapter IX.

Temperature of dough 78° to 80° F.

Time for turning of dough:

Total Time: 2 hrs. 45 min. to 3 hrs.

A coating of bran on the crust may be secured by rolling the loaves in a tray containing bran immediately before panning.

WHOLE WHEAT BREAD

SOAKER METHOD

Formula 22: Four and One-Half Hour Process

Temperature 78° F.

Time: 3 hrs.

*Other forms of milk may be used in accordance with the recommendation of the manufacturers or as explained in Chapter IX—Part one.

Set dough at 79° F.

Allow to rise 1 1/2 hours, then proceed to scale into loaves.

For best results, use fine ground Whole Wheat Flour.

Notes on the “Soaker” Method

This method of bread making is not used to any great extent by the modern baker for the following reasons:—

1. In the three hour period during which the “dead sponge” or “soak” part of the formula is allowed to rest, there is considerable danger that it will become infected with “wild yeasts” and bacteria which are floating around in the air. Such contamination of course will set up undesirable changes in the dough which often result detrimentally in the finished product causing a sour taste, coarseness of grain, and lack of uniformity.
2. Additional time and labor is required in setting the “soak” and then re-mixing it with the dough.

In those rare cases where the baker insists on employing soaker dough method, the preceeding formula using a liberal amount of yeast in the dough part should be followed.

PUMPERNICKEL

SPONGE AND DOUGH METHOD

Formula 23: Two and One-Half Hour Process

Sponge

Set Sponge at 78° F. Let set for 2 1/4 hours.

Dough

Temperature of dough out of mixer 80° F.

Let dough rest 20 minutes, then make up. (Dough must be stiff. Some meal takes more water. Total absorption runs from 64 to as high as 72 per cent.)

BOSTON BROWN BREAD

Formula 24

Cream sugar and shortening, Diamalt and molasses until smooth; next add tke eggs (slowly), then buttermilk. Stir until smooth.

Dissolve soda and salt in fresh milk and add.

Mix flour and meal; add to above and mix thoroughly until smooth.

Separate the raisins and add to mix together with flour.

Now scale 18 to 20 ounces into well greased Brown Bread moulds.

Set in suitable pans half full of water; place cover and bake for 2 to 3 hours; or steam in Brown Bread steamer and bake for 1 hour thereafter.

RAISIN BREAD

STRAIGHT DOUGH

Formula 25: One Hour Process

(Containing Dried Milk)

Formula 26

(Containing Condensed Milk)

Make a straight dough in the usual way except add the raisins shortly before mixing is completed. (Dough should be 80° directly after mixing.)

Time for turning of dough:

Total time: 1 hr.

If a larger expansion is desired, give the dough a little additional time.

Scale 18 oz. for pound loaves and proceed in the usual way. Bake off short proof in medium hot oven with very little steam.

NOTE: Part of flour used may be Entire Wheat Flour if so desired. The raisins must be separated before being added to the dough. This can be accomplished in two ways; use a little flour, rubbing it through the raisins. Or use a little water to moisten them, which separates them very readily. If separated with flour, a whiter and clearer texture results. With water the bread will have more the appearance of a fruit loaf.

Some bakers sugar coat the loaves after baking with icing which makes them attractive to the customer.

RYE BLEND

(Formula 27)

The Rye Blend is made by mixing the proportioned amount of Rye Flour with baker’s clear. Some bakers add a small percentage of patent flour to the Rye Blend.

The Rye Blend is usually made by mixing from 25% to 40% of Rye Flour with baker’s clear. Of course it requires more of the light Rye Patent than of the dark Rye Flour.

The exact amount of Rye Flour used depends on local conditions and the character of the bread desired. Each baker, therefore, must judge for himself as to the proper proportions of his blend. However, as shown in Part I, Chapter XV, the U. S. Government definition of Rye Bread states that “Rye Bread is the bread obtained by baking a dough which differs from Wheat Bread dough in that not less than one-third (¹⁄₃) of the flour ingredient has been replaced by Rye Flour. It conforms to the moisture limitation for Wheat Bread.”

RYE BREAD

STRAIGHT DOUGH METHOD

Formula 28: Three Hour Process

Set dough at 78° F.

Allow dough, after it has been thoroughly mixed, to get full proof twice. It is then ready to be scaled and formed into loaves. Place loaves on cloth-covered boards, or set in dusted boxes, same as described for Vienna Bread, or use Patent Peels.

Time for turning of dough:

Total time: 3 hrs. to 3 hrs. and 30 min.

Rye Bread is best baked off with a good supply of steam in the oven during baking. Where no steam is available, the loaves can be brushed over with water before being placed in oven and again directly after baking, that is, the moment the bread is drawn from the oven.

The size of the loaf can be regulated by giving the dough respectively more or less age. More time for fermentation means a larger loaf of Bread and a more crisp crust. Adding 4 oz. of Arkady will increase the size of the loaf. In that case take dough in 2 3/4 to 3 hours.

RYE BREAD

SPONGE AND DOUGH METHOD

Formula 29: Four Hour Process

Set Sponge at 78° F. Dough should not be over80° F. after mixing.

Allow sponge to ferment until one-half hour after it commences to recede. If temperature of shop is normal, the sponge will be ready in 2½ to 2¾ hours.

After mixing sponge and dough together allow to rest one hour, then lay over and allow to rise from ¼ to ½ hour more. It is then ready for the bench. After being formed into loaves, they should be handled same way as described for Vienna Bread.

PREPARATION OF SOUR

Formula 30

4 lbs. of Sour taken from Jewish shop

to this add:

These Sours should be made 3 hours apart and from the final Sour when ready leave 4 lbs. over for the following day. See that these Sours are not made too stiff. Temperature of water for these Sours should be 60° in summer and 80° in winter.

BOHEMIAN RYE BREAD

SPONGE AND DOUGH METHOD

Formula 31: Three Hour Process

Sponge

Sponge set at 78° F.

Time: 3 hours.

Add Dough

Make dough 80° F.

Send to scaler directly after mixing.

Proceed in the usual way.

LIGHT JEWISH RYE BREAD

STRAIGHT DOUGH METHOD

Formula 32: Two Hour Process

Set at 80° F.

Allow to rise 1 hr. 45 min.

Now turn, let rise 15 min. more, it is then ready.

Total time: 2 hrs.

CALIFORNIA HEARTH BREAD

STRAIGHT DOUGH METHOD

Formula 33: Two and Three-Quarter Hour Process

Temperature 78° to 80° F.

WALNUT BREAD

(California Formula)

STRAIGHT DOUGH METHOD

Formula 34: Three Hour Process

[NOTE: This appears to be a typographical error in the original. The quantities of raisins and walnuts almost certainly were intended to be 10 lbs., not 10 oz.]

Temperature 80° F.

CRACKED WHEAT BREAD

(California Formula)

STRAIGHT DOUGH METHOD

(Hearth Loaf)

Formula 35: 1 Hour 20 Minute Process

Dough Temperature 78° to 80° F.

GRAHAM BREAD

(California Formula)

STRAIGHT DOUGH METHOD

Formula 36: 2 Hour Process

Temperature of dough out of mixer 84° F.

BACHMAN’S QUICK-DOUGH FORMULA

STRAIGHT DOUGH

Formula 37: Twenty-Five Minute Process

Temperature of dough out of mixer 84° F.

Shop temperature 80° F.

This dough will mature in 25 minutes. Then proceed in usual way.

Adding 4 ozs. Arkady acts very beneficially.

CONCORD BREAD

SPONGE AND DOUGH METHOD

Formula 38: Two Hour and Forty-Five Minute Process

Dissolve the yeast and the sugar in the milk; add sufficient flour to make medium soft sponge, which should be ready in about 2 hours, or when it has risen and begins to drop back.

Add the rest of the ingredients and flour to make medium stiff dough. Let rise again 45 minutes, place in pans, give medium proof, and bake in medium hot oven.

PULLED BREAD

Formula 39

To be made with “Concord” bread dough.

Break off in 3-ounce pieces, roll into balls, and let rise 15 minutes. Roll these parts on a well-greased bench into straight, even lengths. Press six of these strands together at one end, and weave them into a braid to form one loaf.

Set these loaves two inches apart on a baking sheet, with high rims, greasing between loaves; let rise until light, then bake same as Bread.

When baked, allow to cool. It is then ready to be pulled apart. It will come apart in long, slender strips of which it was composed before it was baked; put these strips on a baking pan. Allow to cool or dry for several hours or over-night, then set in a cool oven until quite crisp and well colored.

Pulled Bread is nice served with morning coffee.

NAPLITANO BREAD (ITALIAN)

STRAIGHT DOUGH METHOD

Formula 40: 3 Hour Process

Temperature 78° to 81° F.

Time for turning dough:

Total time: 3 hours.

After scaling, round and let rest 15 minutes,—then mold into desired shape. Loaves usually made round or long and are cut as in making French Sticks.

Give good proof and bake with sufficient steam to produce a crisp, glossy crust.

MILANO BREAD (ITALIAN)

May be made from Naplitano Bread formula shaped into long sticks or by the following method.

STRAIGHT DOUGH METHOD

Formula 41: 2¾ Hour Process

Temperature 78° to 81° F.

Time for turning dough:

Total time: 2 hrs. 45 min.

After scaling let dough rest 15 to 20 minutes,—then mold into round or long stick shape.

Proof on cloths, cut and bake in plenty of steam. If no steam is available wash with water and cut before baking. Wash loaves with water as they are taken from oven.

Round loaf made by rounding dough, pressing flat and putting string over the top, fastening both ends. This method will produce a shredded effect and the string may be easily removed after baking.

SICILIAN BREAD (ITALIAN)

STRAIGHT DOUGH METHOD

Formula 42: 1 Hour Process

Temperature 78° to 81° F.

Time for turning dough:

Total time: 1 hour.

This makes a stiff dough that proofs rapidly after molding.

Mold into flat round loaves and cover with sesame seed. Place in oven so that the loaves touch each other.

PANE BIANCO (SPANISH BREAD)

SPONGE AND DOUGH METHOD

Formula 43: 2 Hour Process

Sponge

Lbs.

Set sponge at 78° F. for 14 to 15 hours.

Dough

Set dough at 78° to 80° F. for 2 hours.

Then remix and add:

Brake 20 to 22 times, scale, round, proof and shape into straight stick, braided or twisted loaf.

SPANISH BREAD

SPONGE AND DOUGH METHOD

Formula 44: 2 Hour Process

Sponge

Set at 78° to 80° F. for 6 hours.

Dough

Set dough 78° to 80° F. for 3 hours.

Brake 14 to 20 times and make up into long stick shaped loaves.

PLAIN ROLLS

STRAIGHT DOUGH

Formula 45: Two Hour Process

*Other forms of milk may be used in accordance with the recommendation of the manufacturer or as explained in Chapter IX. Temperature of dough out of mixer 78° to 80° F.

Total time to scaler: 1 hr. 45 min. to 2 hrs.

When dough is ready, mould into round balls, setting them in dusted proof boxes. Allow to rest for 20 minutes more; then, with a ¾ inch rolling-pin, press down in the middle; set on baking sheets previously greased, allow about three inches in width and four inches in length for each roll. Allow to rise until double in size, then brush over lightly with a solution of egg water, and bake in brisk heat and a steam-tight oven.

TURN OVER ROLLS

(Parker House or Pocket Book Rolls)

Formula 46

Take plain roll dough, but instead of pressing the rolling-pin straight down, give it a half turn. Grease the inside of one part of roll with melted shortening, and lap over the other, pressing the two parts lightly together; then place on slightly greased baking sheets a little apart and allow to proof until double original size. Then bake in brisk oven. Brush over with water as removed from the oven.

FRENCH ROLLS

Formula 47

Take either plain water-bread, French or Vienna dough, mould into round balls and set into dusted proof boxes. Allow to rest for 15 minutes, and then form into finger shapes. Lay them smooth side down on cloth-covered boards, and allow to rise until double in size. Place them on peel far enough apart so that they will not touch during baking; brush over with a light solution of egg water, then, with a sharp knife, cut the whole length half through the thickness of the roll and bake them on oven sole. These rolls need a hot oven.

Or make up in 24-inch-long pieces, weighing 12 ounces each. Set on dusted patent peels. Let rest a half hour, then straighten them out to the proper length and cut into suitable size rolls.

Let proof on the peels cut and bake with a liberal amount of steam.

DOUBLE ROLLS

Formula 48

Same as water rolls, but set two rolls very close together when placing on board, the split forming one straight line; then proceed the same as for water rolls.               (See Formula 48.)

SOUP STICKS

Formula 49

Take plain water-bread dough and roll out the thickness of a lead pencil, and lay on greased baking sheets. Allow to get full proof; then bake in steam tight oven until very crisp.

VIENNA ROLLS

Formula 50

Take roll dough and mould into small round balls; allow to rest for 10 minutes. Then roll them out into ovals about twice the length of their thickness. Place on greased baking sheets, brush over with egg water, and cut half the length of the rolls. Allow to rise until double original size, then bake in steam-tight oven.

CRESCENT ROLLS

Formula 51

Take plain roll dough, adding two pounds of extra butter or shortening to dough. Roll dough into round balls, the same as for rolls, allow to rest for 20 minutes, then, with a rolling-pin, roll into very thin sheets. Brush off all the flour carefully, then roll up very tight, about 6 inches long. The end of the dough must come in the middle of the roll; lay on greased baking sheets in crescent shapes, taking care to have the end of the dough on top and in the middle of the roll. Brush off with egg water, and give full proof, then bake in medium hot oven, and after baking, brush with water.

SALT OR CARAWAY SEED ROLLS

Formula 52

The same as for crescent rolls, but should be baked in straight form.

They can be made either out of French or Vienna Bread dough or roll dough. If made out of former dough they should be baked on the oven bottom. Before baking, brush over with egg water, sprinkle with salt, caraway seed, or both. Bake until crisp.

WATER ROLLS

Formula 53

Take French or Vienna Bread dough and proceed the same as described for plain rolls, only instead of placing and baking them on baking sheets, lay on cloth-covered boards or boxes, the split of rolls downward, setting the rolls in a row on the board, having the split lay with the width of the board. Pinch cloth up between rows of rolls, and when the board is filled, cover carefully.

Allow to rise until double in size; then bake on oven sole in a steam-tight oven. To get a nice gloss on these rolls, it is necessary to have steam in oven before the rolls are put in.

CROWN ROLLS

(Kaiser Rolls)

SPONGE AND DOUGH METHOD

Formula 54: Three Hour Process

Time for sponge about 2 hours.

As soon as sponge commences to break, before receding, add the milk and balance of ingredients and make a medium stiff dough. The average temperature of the dough should be about 76° F.

Time for turning of dough:

Allow dough to get full proof, then knock down well, allow to rest for another 15 minutes; dough is now ready. Roll into small round balls the same as for rolls. Let proof for 15 to 30 minutes, according to temperature, then make into proper shapes. The forming of these rolls takes considerable practice, and requires considerable care. Dust the balls with rye flour, before making up the rolls.

They are made by turning 5 points up into center. A hand or machine docker or shaper is now used in many shops.

BASIC SWEET DOUGH

Formula 55: Two and One-Quarter Hour Process

FOREWORD

Variety in everything is the demand of the day and in nothing is this so true as in food stuffs. Everyone likes a variety of soups, meats, desserts and vegetables and they also want a variety in baked goods.

The Basic Sweet Dough Formula is so designed that from this single batch of dough, over fifty varieties of sweet goods can be made. This justifies a daily production of the Basic Sweet Dough for your entire daily sweet goods line.

The great variety that can be made daily from the Basic Sweet Dough enables you to easily feature daily specials and at the same time, carry on your regular schedule.

This line of sweet goods enables you to enjoy a greater market with less effort—increased net profits.

The Basic Sweet Dough Formula when used for the daily production of your entire sweet goods line, for which it is designed, saves time in the shop.

In short, the Basic Sweet Dough Formula cuts operating cost, increases profit, produces the variety you need, and with a small expenditure of time and effort.

This Basic Sweet Dough makes goods which are of exceptionally high quality and which make your customers come back for more and more.

NOTES

Part of the water may be replaced by whole or skimmed milk. Powdered or condensed milk may also be used in amounts recommended by the manufacturers in place of whole or skimmed fresh milk.

When mixed, this dough will be quite slack. However due to action of eggs and Diamalt it will be dry and easy to roll out. Another advantage is that a greater number of counts may be obtained from a given amount of flour. Use less liquid or more flour if the dough is too slack to handle. Take care to keep account of the extra flour used so you may accurately figure your costs. There is an advantage in reducing the water, for this does not change the cost of the batch, whereas if a varying amount of flour is used, the cost per gallon batch will also vary. Quality of products will necessarily be altered by varying the flour instead of the liquid.

If butter is used in the Basic Sweet Dough Formula and the same is very salty the amount of salt specified in the formula should be reduced accordingly.

In the case of “rolled in” doughs, if the butter contains excess salt it should be washed in cold water, and worked smooth before being rolled in.

This Basic Sweet Dough may be changed to a Chocolate Sweet Dough by the addition of 10 ounces of melted chocolate per gallon mix.

Fine ground and coarse ground whole wheat flour may be used successfully in the above formula. Half of the flour content may be replaced by whole wheat flour. When this amount is used the soft winter or pastry flour should be omitted and the remainder should be spring wheat or bread flour.

The days of guess work are past, and in order to produce uniform products, it is absolutely necessary that the same amounts of each of the various ingredients be used in all doughs. This is especially true of such ingredients as Diamalt and salt which influence the fermentation period. Weighing accurately requires a little more time, but this time is more than compensated for by the yield of uniform products which will be obtained. With this formula, using quality ingredients you may scale your products lighter and get the same volume as with a heavier piece of an ordinary sweet dough. This means that from a given weight of dough a greater number of higher quality pieces may be obtained,—while still keeping down the cost per count. However to carry this light scaling to extremes, means that the finished goods will suffer. Watch the grain and texture carefully, and do not proof to the point where you begin to lose the fine close grain.  Overproofing will mean that goods will stale quickly.

Keep an accurate record of your costs and you will be convinced that the Basic Sweet Dough will prove more economical than common mixes, and more profitable than an ordinary sweet dough.

Method of Mixing

The method of mixing has very important bearing on the quality of the finished goods. To insure proper results, follow the instructions exactly:

1. Cream thoroughly the Diamalt, sugar, salt, shortening and flavor.
2. Add the eggs gradually and cream until light. Then add the lemon gratings.
3. Dissolve the yeast in one-fourth of the liquid that has been properly tempered to suit the dough temperature. CAUTION: Never use hot or very cold water for dissolving the yeast. Now put the balance of the liquid into the bowl which contains the creamed mass and stir thoroughly to dissolve ingredients.
4. Add the bread flour and begin mixing.
5. Pour on the yeast solution, add the pastry flour and continue mixing until the dough is smooth and free from lumps. If whole wheat flour is used add itdirectly after yeast solution.
6. Dough should be set at 80° F.

Fermentation of Dough

If it is possible to work off the dough immediately, allow it to come up full for the punch; approximately 1 to 2 hours, then in 15 to 20 minutes take to bench. With this method 45 to 60 minutes is about all the time the dough will stand on the bench. By taking the dough on a two-thirds rise, in about 3/4 to I 1/2 hours, the bench time can be increased to 1 1/2 hours. The temperature of your shop, character of flour, etc., will determine the exact time when the dough is ready. In some cases it is advisable not to punch this dough, but to take it directly to bench when ready. Knock down dough on bench, and allow to rest while making preparations to handle it.

Determining When Dough is Ready

To determine when the dough is ready proceed as follows: Place the hand on the surface of the dough and with medium pressure let the tips of the fingers penetrate the dough for about 2 inches. Now take the hand out of the dough and watch the action of the indentations made by the fingers. When ready the dough around these impressions will slowly commence to recede.

Short Time Method of Make-up

Another successful method of handling the Basic Sweet Dough is as follows:

Ten minutes after mixing roll dough three times. Roll and fold as in making rolled-in goods, but do not roll in additional shortening. Allow to rest ten minutes between rolls. Make up into various shapes ten minutes after last rolling and folding.

Varieties of Basic Sweet Dough Products

The following variety of products can be produced from the Basic Sweet Dough Formula. Of course, the different products listed below require different handling of the Basic Sweet Dough after it has been fermented and conditioned. In other words, the exact process of “making-up” the dough is naturally dependent on the particular variety of goods desired.

Detailed instructions concerning the manner in which these different products are made up from the Basic Sweet Dough can be secured from The Fleischmann Company upon request.

Basic Sweet Dough Products

Here is a list of sweet goods, all of which can be made up from the Basic Sweet Dough.

VARIOUS BUNS AND ROLLS

• Caramel Buns and Pecan Rolls
• Honey Buns
• Maple-Walnut Buns
• Filled Buns, fruit, jelly, cheese, etc.
• Filbert Rolls
• Butterfly Buns
• Cinnamon Buns
• Hot Cross Buns
• Raisin Buns
• Dutch Cake
• Pershings

PLAIN COFFEE CAKE DOUGH

• German Coffee Cakes—Butter Topped
• Streusel Topped
• Filbert Topped
• Almond Topped
• Honey Topped
• Cocoanut Topped

FORM CAKES

• Individual Form Cakes
• Almond Cake

COFFEE RINGS

• Plain Filled Rings
• Braided Filled Rings

FRESH FRUIT CAKES—Apple, Peach, etc.

• German Fruit Cakes
• French Fruit Cakes

CHEESE CAKE

ROLLED-IN COFFEE CAKE DOUGH

• French Coffee Cakes
• Twists
• Braided Butter Rings
• Filled Rings
• Butter Horns
• Waffle Rolls
• Butter Biscuits
• Coffee Cake Pretzels
• Japanese Rolls
• Danish Fruit Biscuits
• Filled Crescents
• Apple Rolls

STOLLEN

YEAST RAISED HOLIDAY FRUIT CAKE

ROLLS

• Parker House Rolls
• Orange Rolls
• Finger Rolls
• Plain Sandwich Rolls
• Seeded Rolls
• Cocoanut Rolls
• Bath Buns
• Crescent Rolls

BISMARKS, DOUGHNUTS, FRIED CAKES, TWISTS AND LONG JOHNS

PLAIN BUNS

Formula 56

Use Sweet Dough, roll into small round pieces and place on well-greased baking sheet, so that they will nearly touch each other. Give full proof and bake in medium hot oven and brush over with a solution of sugar water when removed from the oven.

TEA RUSK

Formula 57

The same as Plain Buns; but place the pieces very close together on the baking sheet.

CURRANT BUNS

Formula 58

The same as Plain Buns, but add cleansed currents to the dough before rolling of buns.

PLAIN RUSK

Formula 59

Take Sweet Dough and roll into a small finger roll. Set very close together on well-greased baking sheets, allow to proof two-thirds over original size; then bake in medium hot oven. When cold, cut into slices about one-fourth of an inch thick. Lay the slices close together on a baking sheet and toast them in a slow heat to a light color. The slicing and toasting are best done after the rolls are one day old.

RUSK

Formula 60

Take Sweet Dough and weigh off into three-pound pieces, mould round and allow to rest for ten minutes, then form into loaves 18 inches long, allow to rest until double original size, then bake lightly in medium hot oven. After baking allow to rest for 24 hours, then cut into slices one-third inch thick and proceed the same as for plain Rusk.

FROSTED RUSK

Formula 61

Frost Rusk with Fondant, adding to the latter either lemon or vanilla flavoring.

CINNAMON CAKE

Formula 62

Use Sweet Dough. Keep the dough as soft as can be handled. They can either be made up in 2 oz. cakes or 1 lb. cakes.

For 2 oz. cakes roll into round balls, allow to rise 20 minutes, then flatten with palm of hand, brush over with melted butter, prick fork and sprinkle with sugar and cinnamon. For 1 lb. cake weigh off into 18 oz. pieces, roll into round balls, allow to rest for 20 minutes, roll out into squares 9x7 inches, place on baking sheets, brush over with melted butter, prick well with fork and bestrew with a mixture of granulated sugar and cinnamon.

The proper proportion for this mixture of sugar is 1 oz. cinnamon to 1 lb. of sugar.

Allow to rise until very light, then bake in moderately brisk oven.

CINNAMON CAKE

Formula 63

Proceed the same as for cinnamon cake, as described above, except bestrew top with the following, instead of the mixture of sugar and cinnamon.

Sift 1 lb. of flour with ½ lb. sugar and ½ oz. cinnamon; mix thoroughly; then add 4 oz. hot butter. Work the whole into crumbs. It is then ready to be sprinkled on the top of the cakes. A few chopped almonds can be added to either Cinnamon Cake.

CINNAMON BUNS

Formula 64

Use Sweet Dough.

Roll out into a square sheet about ¼ inch thick, 18 inches wide and any length according to quantity desired. Brush over with melted butter and bestrew with sugar, cleansed raisins and a little cinnamon.

Make this sheet of dough into a roll, commencing on the upper edge; then, with a sharp knife, cut into slices ½ inch thick.

Lay them on well-greased baking sheets which have first been strewn with sugar; let rise until double in size. (When placing on baking sheets place close together with cut side up and down.)

Then bake in a brisk oven; move baking sheets occasionally while in the oven, to assure being baked well on the bottom.

Brush over quickly with sugar water as removed from oven and turn out of pans immediately to prevent them from sticking to the pan.

Plain Coffee Cake Dough

Coffee Cakes can be made so good with the Basic Sweet Dough Formula that their appeal will be irresistible.

GERMAN COFFEE CAKES—BUTTER TOPPED

Formula 65

Roll out a 5 lb. piece of Basic Sweet Dough and place in an ordinary bun pan (18"x26"). Or make individual cakes in round layer cake tins. Roll lightly towards sides of the pan until the whole pan is covered. Dock dough with docker, wash with water, spread on Butter Topping, and proof. Bake at 350° to 400° F. After baking cut into desired size and do not ice.

 
German Coffee Cake

Butter Topping

STREUSEL TOPPED COFFEE CAKE

Formula 66

Follow preceding method for German Coffee Cake but wash with melted butter before covering with Streusel Topping.

Streusel Topping

Rub mixture well until crumbly, then dry out.

May be used either ground fine or lumpy as desired.

FILBERT TOPPED COFFEE CAKE

Formula 67

Scale a 5 lb. piece of Basic Sweet Dough and roll out to fill bun pan (18"x26") and dock. Wash with hot butter and sprinkle the Filbert Topping over the top. Proof and bake in medium oven.

Filbert Topping

Form Cakes

Formula 68

The following is a method for producing the above product using the Basic Sweet Dough as a foundation.

Form Cake

Formula:

Method:

Cream the sugar and butter together. Mix eggs, yolks, lemon, mace and almonds. Add yeast dissolved in a little water.

Add the Basic Sweet Dough in small pieces and work thoroughly until a soft, smooth dough is obtained.

Scale off desired amount in Turks Head pans or layer cake pans. Give full proof and after baking in a medium oven, dust with powdered sugar or finish with Apricot Shine. (See preparation of Apricot Shine following formula No. 69.)

Coffee Rings

PLAIN FILLED RINGS

Formula 69

Make these in two kinds—plain filled and braided filled. People like variety and they will want both.

Roll out 8 to 16 oz. pieces of Basic Sweet Dough and wash with melted butter, cover with Fruit Filling, and fold together or roll up like a jelly roll.

Coffee Ring—Plain Filled

Place in ring moulds which have been greased. Cut when half proofed, and when fully proofed, wash with egg wash and bake in a medium oven.

Ice top while still warm or sprinkle on cocoanut or roasted, ground nuts, if desired. Rings may also be topped with a cocoanut topping. In this case put on topping before proofing.

Fruit Filling Mixture

This mixture should be soaked in Diamalt solution in the following manner:

Use two ounces of Diamalt to sufficient warm water to cover each pound of raisins. Soak raisins for 20 minutes, drain off solution, spread raisins on flat pan and put into oven for about 5 minutes, to take off excess moisture.

Cocoanut Topping

BRAIDED FILLED RINGS

Formula 70

Scale off 8 to 16 oz. pieces of the Basic Sweet Dough; roll out flat and divide into three equal parts. Brush over edges with egg wash and place Fruit Filling or Filbert Filling on each piece. Roll up and seal seams carefully,—then by a rolling motion stretch each piece as much as possible. Braid three pieces and form into ring shape.

Coffee Ring—Braided Filled

Give full proof, after washing with egg wash and bake in a medium oven (420° F.). After baking, ice or sprinkle with sugar.

Rings may also be topped with a cocoanut topping as given under directions for plain filled rings. In this case put on topping before proofing.

(For Fruit Filling see Formula 64)

Filbert Filling

Apple Cake

Formula 71

Scale off 2½ lbs. of Basic Siveet Dough and roll out sufficiently thin to cover the bottom and sides of a bun pan (18"x26"). Be sure to bring edges of dough up around sides of the pan.

Round layer cake pans can also be used with good results using five, six or seven ounces of dough to the pan depending on the diameter.

Let proof a short time, sprinkle with cake crumbs and cover with fresh apples, prepared as follows:

Pare, core and slice in small even slices. These can be either laid on the dough flat as illustrated here, or else stood up on edge. Sprinkle with cinnamon, sugar and a few currants or raisins.

Bake carefully,—too much top heat will cause the fruit to dry up, or in cases where the fruit is very ripe to become mushy.

Apple Cake

Cheese Cake

Formula 72

If you make this with the Basic Sweet Dough Formula and good, creamy cheese it will be a wonderful seller—the kind of cake that people will come back for again and again.

Scale off a 2½ lb. piece of the Basic Siveet Dough.

Cheese Cake

Place in bun pan after rolling out to size. Pinch edge of dough up around sides of the pan and then after docking, pour in the Cheese Filling. Sprinkle cinnamon on the top and bake in medium oven.

NOTE: Foregoing cakes may be made either in round pans or square pans.

Cheese Filling —For Cheese Cakes

NOTE: If oven is too hot the filling will crack. This may be prevented by drawing cake from oven when partially baked and piercing skin formed on cheese filling. This lets out the excess moisture.

A cold oven will also cause top of cake to crack due to the fact that the gelatinized starch is acted on by the acid in the cheese and hence water is set free when this starch is partially converted to sugar.

Rolled-in Coffee Cake Dough

Formula 73

Many attractive Rings, Twists, etc., can be made from this dough and they give you a splendid variety from which to choose specials. For the products in this section it is necessary to roll in 3 to 4 oz. of butter to each pound of the Basic Sweet Bough used.

Method of Rolling in Butter:

If butter contains excess salt it should be washed in cold water and worked smooth before being rolled in.

Divide dough into convenient sized portions 8 lbs. to 12 lbs., and roll each piece into an oblong sheet ¼" to ½" thick.   (Fig. 1.)

Cover two-thirds of the sheet with small pieces of butter. (Fig. 2.) Fold the uncovered end over an equivalent portion of the buttered sheet and bring the other end over on top of this. This makes two layers of butter and three layers of dough. (Fig. 3.)

Turn lengthwise on bench and again roll and fold as before,—no butter is rolled in this time. Then let rest in an ice box or a cool place for 15 to 20 minutes, before rolling and folding for the third and last time.

After thus rolling and folding, place dough in ice box or on bench covered with a clean damp cloth until ready to make up.

If dough can not be placed in an ice box, the butter can best be rolled in within an hour after mixing.

BUTTER HORNS

Formula 74

Butter Horns when made with the Basic Sweet Dough Formula—are certain to be great favorites with your customers. They are a sure sales producer.

Butter Horns

Method of Making Butter Horns:

Method No. 1—Use Rolled in Basic Sweet Dough.

Roll out the dough to about 1¼" thickness and of sufficient width to make the desired sized Butter Horn. Cut into strips, twist ends in opposite directions, and make into Snail or Butter Horn shape. Finish as below.

Method No. 2—Roll out the dough to about ¼" thickness and wide enough to make a roll 3" to 3½" in diameter when rolled up. Brush this sheet with butter and roll up beginning at the upper edge. Start roll at ends and finally close up the middle. Cut off pieces 1" to 1¼" thick, according to the weight desired; set on end in well greased pans, allowing for double expansion. Place in proof box with little or no steam. After allowing sufficient proof, bake in a hot oven. When baked, either brush over with Apricot Shine, ice with vanilla icing or dust with powdered sugar.

NOTE: If desired, raisins may be added when rolling into shape.

Apricot Shine

Warm this when it is to be used as a shine for giving an attractive appearance to goods.

TWISTS

Formula 75

Twists

Here’s a piece of baked goods that will sell in large quantities if made of high grade ingredients. Cut off a 1½ oz. strip of Rolled-in Basic Sweet Dough. Divide this into three pieces of equal weight. Twist ends of each piece in opposite directions and let rest on bench for a short while. Then twist each piece again and braid the three together,—or cut off a 1½ oz. strip and twist ends in opposite direction. Press down one end of strip one-third the distance from opposite end and braid into twist as illustrated.

Place on lightly greased pans, brush over with egg wash and sprinkle on sliced nuts. Give three-quarter proof and bake. These twists may be iced with vanilla water icing after baking.

BRAIDED BUTTER RINGS

Formula 76

Braided Butter Rings

Made up similar to first method for making “Twists”—scaled 12 oz. These should be panned in ring shape or in lightly greased, round moulds. Finish like “Twists.”

Stollen

Formula 77

Stollen

This rich yeast-raised cake is certainly a decidedly tasty product. The goodness and deliciousness, of course, depend on the quality ingredients and the formula used.

This is just another splendid example of a quality product that can be made from the Basic Sweet Dough. Stollen is really a yeast-raised fruit cake and an excellent product may be made by using the following method:—

Let come up and then scale off desired size pieces.

NOTE: If desired, nuts may be used in place of a like amount of Fruit Mixture.

Shape up as illustrated or in the form of large Parker House Rolls, having bottom side larger than the top. Give half proof—then wash with butter and bake in cool oven,—if too quick a heat is used the Stollen will not be thoroughly baked. When baked, wash with butter again,—sprinkle with powdered sugar and cinnamon or ice with vanilla or almond icing.

Stollen may be made in different degrees of richness,—more or less butter, sugar, or fruit may be added to the Basic Sweet Dough. The richer Stollen will keep fresh longer and is more suitable for holiday trade.

Parker House Rolls

Formula 78  

Parker House Rolls are particularly popular. People, however, demand that they be fresh, be of fine texture and tasty. The Basic Sweet Dough Formula makes Parker House Rolls that have the appeal people desire!

Parker House or Pocket Book are probably the best known type of these fancy rolls. Divide a piece of the Basic Sweet Dough into small pieces, 1 to 1½ oz. each, round up and let half proof. Take two rows and press across the center of each round piece of dough with a small rolling pin (pie pin), brush over inside part with melted butter—double both sides together and set on pans close together so that they will bake individually.

Take care not to over proof and then bake. Brush over with melted butter when baked and still hot.

Doughnuts, Fried Cakes, Twists and Long Johns

Formula 79

Doughnuts—Fried Cakes

These can be made much-to-be-desired products if made with quality ingredients and featured as “Specials.”

The Basic Sweet Dough may also be made into the above shapes either by using the plain Basic Sweet Dough or by the following method:

Take 10 lbs. of the Basic Sweet Dough and add the following to make a slack dough:

The resulting dough should be allowed to rest for a short while,— about 20 minutes, then rolled out on the bench into sheets, and cut into pieces of desired weight.

Long Johns

After making into various shapes the dough is proofed and then fried, entirely submerged in grease at a temperature of 365° to 370° F.

A doughnut that contains a high percentage of sugar and shortening will absorb much more grease during the process of frying regardless of the frying temperature,—therefore it is necessary to have the correct amount of these ingredients in the dough. Test the absorption of frying fat by weighing a dozen units before frying and again immediately after.

Doughnut Twists

The absorption of the frying grease during this process is much less in yeast raised doughnuts, twists, etc., than is the case when other leavening agents are used,—this is largely because hard wheat (bread) flour is used in place of soft flour, and also because the dough is more developed before it is fried. If the finished Doughnuts, Twists, etc., crack in frying, making the surface rough, the mixture is too stiff and more milk or water should be incorporated. Best results will be obtained by the use of a very soft dough. Doughnuts and Twists may be dusted over with powdered sugar which has been sifted with a little cinnamon or they may be sold plain.

JELLY DOUGHNUTS

Formula 80

Use regular doughnut dough described above. Roll up into round balls of the desired weight (1 to 3 oz.) and allow to rise on dusted boards or pans until very light. Then fry in hot oil turning occasionally to obtain uniform color. After cooling, inject a little jelly. Then the Doughnuts may be sugared or iced.

BUTTER BREADS

Formula 81

Ingredients used:

Cream the butter thoroughly, adding the eggs and flour alternately; that is, add one egg to butter and cream until smooth, then one tablespoonful of flour, and continue to cream until light again, continuing in this manner until all the eggs and flour are worked in. If the mixture becomes too stiff for creaming, very little of the milk can be added for creaming, but not until at least 5 eggs and respectively 5 tablespoonfuls of flour are worked in the mixture. When all the eggs and flour are mixed with the butter, dissolve the yeast in a portion of the remaining milk and dissolve the salt and sugar in the other portion of the milk. Add the salt and sugar solution to the mixture little by little, rubbing constantly. Then add the yeast solution in the same manner. The dough should be soft enough to run, so that when lifted into Turkshead moulds, previously well greased and dusted, it will run smooth; allow to rest from 2 to 3 hours in a warm place and bake in a cool oven. They have to rise about three hours. The right proof is when they are about ²⁄₃ over their original size.

BUTTER HORNS

(Pacific Coast Formula)

STRAIGHT DOUGH METHOD (Formula 82)

Mix this dough same as ordinary roll dough.

Place on bench for 15 minutes.

While dough is resting on bench, work 1 to 1½ lbs. butter until pliable ( 1½ lbs. makes a better piece of goods).

Place butter in small pieces over ²⁄₃ dough. Lap unbuttered ¹⁄₃ to center, then buttered ¹⁄₃ over top. This gives 3 folds and is considered one roll. Give 3 rolls same as for puff paste. Place on ice for a while in hot weather.

After the dough has had 3 rolls, roll out about 25 inches wide, spread over with lemon or cream custard and roll up same as cinnamon roll. (The roll should be about 3 inches in diameter.) Cut off to weigh 4 ounces. Place on pans to allow for double expansion.

Proof until very light

Bake in moderately hot oven.

When cool, ice over and sprinkle with nut, or dip in½ ground nuts and ½ sugar before placing on pan to proof. (Then, after baked, wash over with thin water icing and replace in oven to blister.)

This will make approximately 40 pieces.

Filling for Butterhorns

CUSTARD CREAM

Mix well. Add 1 qt. milk. Boil in double boiler or with steam.  Add vanilla when cold.

LEMON CREAM

Mix. Stir in 6 egg yolks.

Add 1 qt. water and two lemon gratings and juice. Boil with double boiler or with steam. Use when cold.

WAFFLES

Formula 83

Set sponge with milk, which should be luke warm, and allow to rest until it drops back and commences to rise again; then add the rest of the ingredients and beat until smooth. If the dough is too stiff, add a little more milk, if too soft, more flour. A good deal depends in this respect upon the strength of the flour used. Allow dough to rest 15 minutes more, then bake in hot waffle irons.

Formula 84

Set sponge with milk, which should be luke-warm, yeast and sufficient of the flour, allow to rest until it has its first drop, then add the yolk together with the sugar and butter which has been previously creamed. Next, add one-half cup milk in which dissolve the salt, beat again until smooth, then add the white of eggs previously beaten into a froth. If the mixture is too stiff add a little more milk before adding the white of the eggs. Mix batter a little stiffer than for wheat cakes; allow to rest for 15 minutes and it is then ready.

Formula 85

Cream the butter and add 1 egg, next 1 tablespoonful of flour, and so on until all the eggs are added to the butter. In the meantime dissolve the yeast, in a portion of the milk and dissolve the sugar and salt in the remainder of the milk which should be luke-warm. Then add these to the creamed butter, mix smooth and, last, add the remaining flour. Place one spoonful of this mixture in the middle of the hot waffle iron previously greased, then close the iron and bake, during which process the waffle iron must be frequently turned until the waffles have a nice brown color. After waffles are cooled sprinkle with powdered sugar mixed with cinnamon.

WHEAT GEMS

Formula 86

Set sponge with milk, which should be luke-warm, yeast and all of flour. Allow to rise until it breaks, time 45 minutes to 1 hour. In the meantime, cream the sugar and shortening, adding the eggs one by one. When sponge is ready, combine the two mixtures and heat thoroughly. Fill into well greased gem tins, allow to rest for 15 minutes, then bake in a hot oven.

This will make 175 fair-sized gems.

WHEAT MUFFINS

Formula 87

The same as for wheat gems, using only one-half the sugar, 4 ounces more shortening than used for wheat gems.

GRAHAM GEMS

Formula 88

Set sponge, using all the milk and flour; allow to rest until it breaks. Cream the shortening and sugar, then add the eggs one by one, and last, the molasses; add this, together with salt, to the sponge. Then proceed the same as for wheat gems.

GRAHAM MUFFINS

Formula 89

Proceed exactly the same as for Graham Gems. This will make 175 medium-sized muffins.

RICE MUFFINS

Formula 90

The same as wheat muffins, except add 1 pound rice, which has been previously boiled and drained. Add two whole eggs to rice, and rub smooth before adding the mixture; then beat whole until smooth.

This mixture will make 200 medium-sized muffins.

GINGER GEMS

Formula 91

Same as Graham Gems, but omit the graham flour and use in all 4 lbs. white flour and add 1 oz. finely-ground ginger and ½ oz. ground cinnamon to mixture.

CHOCOLATE GEMS

Formula 92

The same as wheat gems, but use only 1 lb. of shortening instead of 1¼ lbs., as in wheat gems, and add 4 oz. of melted bitter chocolate to the sugar and shortening before creaming. Add a little vanilla flavoring.

CORN MUFFINS

Formula 93

Set sponge, using all the milk, yeast, white flour and cornmeal. Sponge should be luke-warm. Allow to rest until it breaks. Time, 1¼ hours. Cream sugar and butter, add the grated nutmeg and salt, and last, the eggs one by one, creaming in between. Add this mixture to sponge when ready, and beat whole thoroughly until smooth.

Fill in muffin rings, allow to rise for 15 minutes, then bake in a hot oven.

CORN GEMS

Formula 94

Proceed the same as for corn muffins.

CORN BREAD

Formula 95

Use either corn-muffin or corn-gem mixture, and put into greased baking sheets or pie-plates, about ¾ of an inch thick; allow to rise for 15 minutes, then bake in hot oven.

EGG MUFFINS

Formula 96

Mix and bake the same as described for wheat muffins.

POP-OVER MUFFINS

Formula 97

Set sponge with milk, flour and yeast. Sponge should be luke-warm. Allow to rest for 45 minutes; then add the eggs and salt, and beat the whole for 10 minutes. Pour into greased muffin rings, filling the latter one-half full, and bake in hot oven.

POTATO BISCUIT

Formula 98

Stir all the above ingredients together, except the butter and eggs, and let rise until it breaks. Then add the butter previously melted and the eggs. Beat well, add a little more flour, and bake in muffin rings.

After filling in rings which should be filled half full, allow to rest for 30 minutes before baking.

HOT BUTTER BISCUITS

Formula 99

*Cake flour should be used if dough can be taken immediately. Bread flour to be used if dough is to stand longer than 30 minutes. Set Dough at 78° F.–80° F.

Divide into oblongs—roll out 1 inch thick—then wash with butter, fold over—rest few minutes—roll out ¾ inch thick, cut with two inch cookie cutter—wash with egg wash—Proof about 45 minutes at a temperature of from 90° to 100° F.

MALT VANILLA WAFERS

Formula 100

.

Method :

Cream the Diamalt, sugar and fats. Add to this the eggs, little at a time and keep on creaming until the mass is light. Add vanilla; then add milk in which has been dissolved the ammonium bicarbonate, soda, and salt. Break up thoroughly. Then draw in the flour into which the cream of tartar has been sifted. Mix until smooth. It should then be bagged out onto lightly greased and dusted pans and baked at 450° F. Malt Vanilla Wafers may be used as the base in making Diamarsh Delights. Instructions for making these follow.

DIMARSH DELIGHTS

Formula 101

Dress up the bottom side of individual Malt Vanilla Wafers with Malt Marshmallow (see Formula 104) using large size plain round tube. Sufficient Malt Marshmallow should be used to cover the wafer as illustrated. Sprinkle on riced cocoanut or sugar immediately.

JUMBLES

Formula 102

Method :

Cream the sugar, shortening, Diamalt, honey, salt and spice; add lemon flavor; add water with soda dissolved; add flour. Make medium dough. Roll out to thickness desired. Cut with Jumble cutter. Wash with water. Turn onto any of the variety of toppings desired such as sugar, nuts, raisins, cocoanut, etc. Or to the dough before rolling, may be added 1 lb. raisins, currants or midget raisins, or 1 lb. almonds. Lay out on lightly greased pans. Bake in moderate oven.

Note:—Raisins should be soaked in a Diamalt Solution as described below.

SOAKING RAISINS IN DIAMALT SOLUTION

Raisins may be soaked in a solution of Diamalt and warm water to improve the resulting products. This prevents the raisins from drawing moisture from the dough during the process of baking, and as a result the finished goods remain moist and fresh for a longer period of time.

Use two ounces of Diamalt to sufficient warm water to cover one pound of raisins. Soak raisins for 20 minutes, drain off solution, spread raisins on flat pan and put into oven for about 5 minutes to take off excess moisture.

MALT OATMEAL COOKIES

Formula 103

Method :

Cream the sugar, Diamalt, shortening, salt, spice and flavor. Add eggs gradually. Beat until light. Add milk with soda dissolved. Add rolled oats, flour and ground raisins. Mix to a medium soft dough. Roll out round lengths about 1¼" diameter. Cut off pieces of desired size with a scraper; place on lightly greased pans. Press down lightly with the backs of fingers. Wash with egg and milk wash. Bake in moderate oven.

MALT HEALTH COOKIES

Formula 104

Method :

Cream the sugar, Diamalt, shortening, salt and spice; add eggs gradually and beat until light. Add lemon grating and juice; add sour milk. Add bread flour, soda and baking powder sifted together. Lastly add whole wheat flour and nuts. Make medium dough. Roll out to the desired thickness and cut into shape desired. Egg wash and bake in medium oven.

MALT GINGER SNAPS

Formula 105

Method :

Cream the sugar, shortening, salt and spices. Add Diamalt and beat up lightly. Add water with soda dissolved. Add flour. Cut out with a small round cutter and bake in a cool oven from 320° to 350° F. If steam is not available, cover snaps with a damp cloth and wash with water just before going to oven.

MALT LEMON SNAPS

Formula 106

Method :

Cream the sugar, Diamalt, shortening, salt and flavor. Add eggs gradually and beat until light. Add water with soda and ammonium bicarbonate dissolved. Add flour. Cut out with a small round cutter and bake in a cool oven from 320° to 350° F. If steam is not available, cover snaps with a damp cloth and wash with water just before going to the oven.

MALT COCOANUT BARS

Formula 107

Method :

Cream the sugar, Diamalt, and shortening.  Then add salt and vanilla.  When the above ingredients are thoroughly creamed, add the milk with soda and ammonium bicarbonate dissolved. This mass should be thoroughly stirred. Next add flour and cocoanut mixed together, mix until smooth, but no more. Too much mixing will make dough tough. Deposit on pans with a cookie press.

MALT HONEY-SPICE DROPS

Formula 108

Method :

Cream the sugar, shortening, honey, Diamalt and salt. Slowly add the eggs. After this has been thoroughly creamed add the water in which has been dissolved the ammonium bicarbonate. This should be thoroughly incorporated. Then add the flour into which has been sifted the soda and all of the spices. Mix until smooth. Roll out in round strips and cut into pieces approximately 1/3 oz. to each cake. Round up and pan. Bake at a temperature of 400° F. When cool, ice as follows:

To every 10 lbs. of Honey-Spice Drops add one heaping tablespoonful of Malt Marsh-mallow (see Formula 104) and ¼ pint boiled sugar (see below). This should be thoroughly stirred until a coating can be seen on the Honey-Spice Drops. They are then turned out on the bench and allowed to dry; then sold in packages or by measure, which is the usual custom.

Boiled Sugar

OLD FASHIONED MALT SUGAR COOKIES

Formula 109

Method :

Cream the sugar, Diamalt, shortening, butter and salt together. Add the eggs gradually and beat until light. Add the lemon oil. Add the milk with soda and ammonium bicarbonate dissolved. Lastly add the flour. Cut out with small round, small diamond, or small heart shaped cutter. Wash and dip on coarse granulated sugar. Bake at 400° F. These cookies may also be finished with plain fondant icing, in which case omit casting on the coarse granulated sugar. Fruit, such as raisins or currants, may be added to this dough if desired.

MALT MARSHMALLOW

Formula 110

Method :

Dissolve gelatine in boiling water, add to sugar in mixer, then add glucose and Diamalt and beat until light.

PLAIN ICING

Formula 111

For each pint of boiling hot water, use whites of two eggs.

Beat the eggs to a stiff froth. Add all the sugar possible; then little by little, add the boiling water. After the addition of the water, again add sufficient XXXX sugar to make frosting of the thickness desired.

Flavor either with extract or lemon, vanilla or almond, or fruit flavors, as strawberry, peach, etc.

It may be colored any shade desired.

To obtain a glossy surface, place cakes, after icing, for five seconds inside of oven door.

FONDANT

(Boiled Icing)

Formula 112

Take granulated sugar, add enough water and a little cream of tartar previously dissolved in a little water. (For 20 lbs. sugar, use 1 oz. cream of tartar.) Boil the sugar for five minutes, then skim until clean, washing the side of the pan with cold water to cleanse from the impurity settling on pan during boiling.

Boil to a soft ball, 242° F., then remove and pour onto a slab previously sprinkled with ice water. Let rest awhile then work with spatula until it becomes white and creamy. Place in a jar, cover with a damp cloth, and set in a cool place.

It can also be creamed in the pan in which it has been boiled. In this case, allow to cool down some, and then stir constantly until creamy and too thick to stir more. Then work with hands until smooth.

When using, put as much needed in a small pan, flavor, thin down over fire until lukewarm; if too stiff add a little water. Never allow this icing to become hot over fire.

6 to 10 lbs. Glucose to 100 lbs. sugar can be used, adding Glucose after sugar boils, stirring it in carefully.

ICING

Formula 113

Beat in machine, water, whites, citric acid and sugar. When it stands up well, add the glucose and vanilla.

Beat a little longer and when it does not run it is ready.

ICING

Formula 114

Dissolve gelatine in hot water. Mix all the ingredients until light.

ICING

Formula 115

Beat all ½ hour. Keeps gloss.

MARSHMALLOW ICING AND FILLER

Formula 116

Dissolve Gelatine in a little warm water. Beat, mix for 15 minutes.

CHOCOLATE ICING

Formula 117

Chocolate icing can be made to good advantage by adding a little melted chocolate to either fondant or plain icing and add a little vanilla flavoring.

FLAVOR

Flavor and color all icings to suit.