Remove the loaves from the oven, paint the tops with 1 tablespoon melted butter, and lay them on their sides across the pans to cool, covering them with the towel. If a harder, crisper crust is desired, cool the loaves without covering them. Although oven-warm bread is wonderful to eat, it is hard to slice. These loaves are actually at their best for slicing and eating on the following day.
Rye Bread
In a large warm mixing bowl stir together I cup scalded milk, 1 tablespoon molasses, and 1 ½ teaspoons salt, and cool the mixture to lukewarm. Dissolve 1 package dry yeast in 1 cup lukewarm water and add it to the milk mixture. Add 1 cup each of rye flour and white flour and beat the dough with a wooden spoon until it is smooth. Add another cup each of rye and white flour and beat the dough again. Add 2 cups rye flour, 1 ½ tablespoons melted butter, and 1 tablespoon caraway seeds, knead the dough well until it is smooth, and put it in a buttered bowl. Cover the bowl and let the dough rise in a warm place until it doubles in bulk, about 1 hour. Knead the dough again and divide it in half. Form the halves into 2 rounded loaves and place them on a baking sheet sprinkled with corn meal. Cover the loaves with a warm towel and let them rise again until they are light, about 1 hour, brush them with egg white, and bake them in a hot oven (400° F.) for about 40 minutes.
Whole Wheat Bread
In a large warm mixing bowl combine 1 ¾ cups scalded milk, ¼ cup each of soft butter and honey or molasses, and 1 tablespoon salt, and let the mixture cool to lukewarm. Dissolve 1 package dry yeast in ¼ cup lukewarm water and add it to the milk mixture. Add 3 cups whole-wheat Hour and stir the mixture well with a wooden spoon. Add 3 more cups whole-wheat flour, working it in ½ cup at a rime, Turn out the dough onto a floured board and allow it to rest for 10 minutes.
Knead the dough for 10 minutes. Place if in a buttered bowl, cover it with a warm towel, and let it rise until it doubles in bulk, about 1 ¼ hours. Punch down the dough and let it rise again for 1 hour. Divide it in half, cover it again with a warm towel, and let it rest for 10 minutes. Shape the dough into 2 loaves, place them in 2 buttered bread pans. 9” by 5” by 3”. cover them with a warm towel, and let them rise again until the centers are higher than the edges of the pans. Bake the loaves in a hot oven (400” F.) for 35 minutes, or until the loaves shrink from the sides of the pans. Lay the loaves on their sides across the pans to cool, covering them with a warm towel.
Sour Dough Starter I (Without Yeast)
In a glass jar or an enamel or earthenware container mix 2 cups each of white flour and warm water, preferably water in which potatoes have been cooked. Let the mixture stand in the sun or in a warm place from 2 to 4 days, until the mixture is sour and bubbly. The more sour the smell, the better.
Sour Dough Starter II (With Yeast)
In a glass jar or an enamel or earthenware container dissolve 1 package dry yeast in ¼ cup lukewarm water. Add 2 cups warm water, preferably water in which potatoes have been cooked, 2 cups white flour, and 1 tablespoon each of salt and sugar, cover the mixture lightly with a warm towel, and let it stand until it is sour and bubbly, about 2 to 4 days.
Always replenish the starter so that after each bread-baking at least 2 cups starter remain in the original unwashed receptacle for the next baking.
Sour Dough Bread
Into a warm mixing bowl measure I cup sour dough starrer (the yeast starter is more reliable). Scald ½ cup milk, stir in 1 ½ tablespoons each of sugar and melted butter, and let the mixture cool. Add the milk mixture to the starter. Sift 3 ½ cups white Hour over the starter and mix all together. When the flour and liquid are blended, turn the dough onto a lightly floured board and knead it for 2 minutes. Place the dough in a buttered bowl, cover it and let it rise in a warm place until it doubles in bulk, about 1 ½ hours.
I Punch down the dough, cover it with a warm towel, and let it rise a second time, about ½ hour. Punch down the dough again and shape it into a ball, working on the floured board, and let it rest tor 10 minutes. Pat the ball into a loaf shape and turn I it into a buttered bread pan. Cover the loaf lightly with a warm towel and let it rise again until it doubles in bulk. Bake the loaf in a hot oven (400° F.) for 45 minutes, or until it is brown. Lay the loaf on its side across the pan to cool, Covering it with a warm towel.
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