Noisette Bread Recipe ingredients

• 1 cake of compressed yeast
• 1 cup of noisette or filbert meats
• ¼ cup of lukewarm water
• 1 cup of scalded-and-cooled milk
• ½ cup of white flour
• Entire wheat flour as needed for dough
• 1 tablespoonful of shortening
• 2 tablespoonfuls of molasses

To prepare this Noisette Bread Recipe, first prepare as ordinary bread, adding the nut meats, whole, to the liquid. If milk be used, scald it, then let cool to a lukewarm temperature. Let boil and cool the water. Add the butter, nut meats, salt and sugar to the hot liquid. Mix the piece of yeast cake with the quantity of liquid designated. Add this to the other liquid ingredients, when all are at the proper temperature. Then stir in white flour. Add wheat flour until dough is of proper consistency. When all the ingredients are thoroughly mixed together and the sides of the bowl are free from dough, turn the mass onto a board lightly dredged with flour; knead until the dough is elastic and tiny white blisters are seen on the surface, then return to the bowl, cover closely, to avoid the formation of a crust, and let stand out of a draft until morning. The temperature for the first two or three hours should be about 70 deg F. After this time, fermentation (growth and reproduction of the yeast plants) being well established, the temperature may be lowered to 40 deg or 50 deg F. without disturbance to the process. In the morning the dough should have "doubled in bulk." If so, repeatedly cut through and turn it over with a knife, to let out the gas. The dough may be covered again and left until it is again doubled in bulk, or it may be shaped into a loaf at once.