New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1858-12-22
SOMETHING roR ALL H0USEKEEPERS.
HOW TO MAKE GOOD BREAD.

HOW TO MAKE GOOD BREAD.
T. TIC Ed,to, Of The y. i. 7rbuH~
SIR: From the commencement o! the articles IN
The TRIBUNE referring TO the bread question, have
felt desire 10 place before its readers the results OF
my experience and experiments.
Tohaye goci wholesome bread it Is absolutely neees-
say 70 pay attention TO the making Of it, AMI to be-
leve that making bread like learning to read, does
net come by nature" that il is Indispensable to
lean every little fac. connected with the ferment-
ing or raising o. the dough; absolutely necessary to
understand the difference between vinous and acetc
fermentation and when alka, or saleratus or BIZ
csrbonste Of coda IS required.
OF cou-se, good -four IS the first requisite. The
finer the -four the greater the labor in kneaina it, and
the finest -four does not always make the sweetest and
beslthet bread Jet the best flour is the cheapest;
ami nus. confess cannot advise as to using inferior
ao.4, 40 nave never hal aIy.
The next important thing is the yeast snd give
the preference to the potsto yeast. have tired bfe"
er's yeast, bakers yeast, yeast cakes mop yeast;
leaven which IS DIT OF dough and needs saeratus
70 mske the bread sweet IN fact, all the various kinds
Of yeast and this prefer above all, and after over
two years of constant use am content with it.
Tie ru!e | sent formerly to The TRIBUNE, and
have given also 70 numerous people, is this: Take
ten potatoes OF nearly equal size, wash and boil thsm
wnen cooked, peel and mash them perfectly smooth,
pour on 70 this quart OF bOng-hot water, stir in
cofee-cup o; good, pure sugar, and after standing
few minutes pour in quart of boiling water wanting
gill; when lukewsrm, add pint of yeast to raise ii,
put ii in tghtlycoverei vessel to fermen, and set it
away II a moderately warm place until sufficiently
risen, which may be known by the potato appearing
upon the top OF the liquid. and light foamy spots burst
ing up through il. The temperature of the place
where this 10 work should be 6S0 74o;
too much heat is as bad too much cold When this
is risen, put into stone jug and cork it, tie in the
cork and keep it in cool pace. gill and hall, or
common-szed tea-cupful, is Sufficient to raise dough
for two large leaves Of bread. 1.-The source OF the
sourness which supevenes in bread under careless or
un.killfu hands, was formerly ascribed to each
Of ell The constituents Of -four 70 It's gluten its starch
and s sugar; but enormously, for it is merely the
result of the second fermentation, which always sue
ceeds the vinous when pushed improperly too far.
There extremely simple and eectual methods for
enabling the baker 20 adopt either 10 pre-
vent or correct the evil OF acescence and these to
neu,ralze the acid by the Of sksl such soda
or alkaline earth, such Is magnesis or chalk
proper be taken Of the yeast there is dan
ger of having dough- and if the yeast be removed
lower temperature after the signs pointed out the
sGeto fermentation never sets in.
To make bread set sponge over night. To half
pint Of iukewarm water, put in a gill and half Of
yeast aid PINT Of -four after measuring, sit the four,
and STIR tits al well together, strew little -four
the top and cover the dish and put it in the same
temperature that the yeast was in. In the morning,
warm hall tescup Of milk If water is used add half
tablespoonful Of butter, add two table spooafuls Of
,ine-water after i. IL warm, and stir this into the
sponge have resdy pint and half OF -four, and knesd
this with IA; ea-spoonfa Of salt into the sponge.
Divide this into two portions, and put each into .
buleTed pan rise, and when the dough rises 20 the
top and bursts into little cracks, it is ready TO bake.
These losves viii bake in a common stove range
oven, heated with coal in thirty thntyfve minutes.
The advantages Of ime-wster are :hese The dough
requires less knesdng, the loaves bake in less time,
and the bre al keeps soft and moist longer and is less
liable 10 mold, and it is healthy bread. After the
n-esd ia baked it should be turned upside down from
he pans 70 folded cloth, and left there until COOL
Then il may lie put into covered tin. never lose
any bread from mold by following this pan. L. cool
weather, the pans containing the dough should be
aced over vessel containing hot water or each pan
bowl or pitcher with bot water in IT, and covered
with cloth. These loaves are generally ready to
bake 10 two or two ard half bsurs.
To make biscuit, warm tablespoonful ofbut.sr in
hslf ea-cnpfu of milk, and stir il hot on quart Of
-four, st il stand ana cecil, and when ukewsrm add .
gil OF yeast, aspoonful OF ime-water AID little salt,
and lakewarm water 10 knead the whole into smooth
lump OF dough; sprinkle little -four into the bottom
OF the dish lay in the dough- cover it, and when risen
(which may be known by the doughs cracking and its
spongy look when cut with knife, divide the dough
into equal portions and pu, pan, and let them stand
twenty minutes before putting TO bake.
/ never tin or metal ware Of any kind to mix
bread in. prefer wooden bowl and spoon, because
they always be kept clean and sweet. A stin 4
better thing i. yellow nsppy, and it can be dipped
into hot water before setting the dough in it.
A.so 'he use os saeratus sni soda i Is Only toler
A;ed ~ the grossest lgIOraBoe. IL Is tAe received
suy,v clsE.cSl p.stcnAD. Zee N..ole On BreAL