The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1868-01-21
From the Evangelist
How to Make Good Bread.


It is surprising how little is under
stood even by ladies deservedly rank
ing among superior housekeepers, In
regard to the art apd philosophy of
bread making. Hundreds of families
habitually eat. without knowing 1t,
bread positively soured; more under
take to sweeten dough already spoiled
by the aid of soda, while thousands
waste the greater part of the natural
ly nutritive qualities of this absolute
ly essential article of diet by over
lightness, or too often working down,
imagining that whiteness is only to be
obtained by frequent kneadings. We
have not only given this subject much
thought, but have practically followed
for years the rules which we give, and
which we know, if faithfully followed,
will ensure perfect satisfaction.
MRS. HoLT's YEAST.
To twenty large potatoes peeled be-
| fore boiling, and passed hot through
a colander, add three tablespoonfuls
of -four, the same OF white sugar, and
the same Of salt. Pour two quarts of
boiling water over a large handful of
! hops-if pressed half the quantity
let them boil up once, but on no. ac-
count to steep so as to blacken the
water. Strain this over the mixture,
and heat it thoroughly several min
utes. When about blood heat, add,
one pint Of home made yeast Growers
yeast will not answer In the Win
ter it may stand on the kitchen table
until light, but In Summer place it
| Immediately in a moderately cool
place, not in a refrigerator. When
| light, stir it down, cork or cover tight,
and keep it as cool as possible without
freezing. For large family this
yeast will remain good until used up,
but small families had better make
only half the. recipe. r., s..,,. r..
RULE FOR FOUR LoAvEs. -s.ii
| Measure In a sealed quart, packed
and rounded, four quarts of -four
from the barrel without sitting; if
properly packed each quart will weigh
one pound and FIVE ounces. Sift this
In the bread-pan, and place it where
! it will warm through thoroughly; heat
the bread board, and be sure the
kitchen is warm, and doors closed
during the processes of kneading and
raising. Drafts of air retard the ac-
ton of yeast, and materially injure
bread. Add to one pint of Mrs.
Hollis yeast half a pint of water. soda
to neutralize the acid of the yeast, but
no more, and sufficient -four from that
already measured to make a batter,
and set it in moderately warm place
to rise.a Warm to blood heat one
quart and three-fourths of milk
or water, in which is dissolved
/ 80 Fx,I &c
hsoda; if water, add a large
teaspoOnful of butter, and a small one
of sugar. As soon as the sponge is
light, mix the -four up into dough,
reserving one pint for dredging the
5. board and hands. We do not approve
of setting sponge, as it is called, over
night, as bread cannot be perfect ii
the sponge is in the least turned +;
soda does not restore the properties
lost by aeidity, either in bread or
sponge. knead the dough briskly,
until it cleaves from the hand and
pan, using as little of the reserved
-four as possible; this will require
from ten to fifteen minutes, according
to the strength of the cooks arm.
Dredge the board with -four, turn out
/ the dough, and knead it we'll together
ten minutes. IF the cooks arms
are not very strong, divide the
dough into two equal parts, and
knead each thoroughly fifteen min
utes, the second part should be
kept warm while the first is being
prepared. After the kneading process
is finished, place the loaves in the
E bake pans, which should have been
previously buttered, and bake as soon
as light. being careful MOTTO let the
dough become spongy. IF the cook
is strong, knead the whole half an
hour. This process requires about an
hour, but when it is done, the bread
is finished, and will be found supe
: rior in every particular to that raised
and kneaded twice or thrice, and re.
/. quiring in reality less time. Biscuits
with Mrs Hollis yeast require two
raisings, as there is not sufficient pow
er in the yeast to raise shortened
/. dough. Prepare the dough as. fol
bread, and add a little shortening
when it is4ight; knead well, and make
up the biscuit Immediately.
If brewers yeast is used, allow foul
I tablespOonfuls of the prepared yeast
mix it in two quarts of lukeWarn
milk or water, If the latter add butter
and sugar (salt or not, as suits the
taste, we use none) with the same
: amount of soda; as for Mrs. Holt;
Il yeast bread, mix up the -four immedi
r ately, and knead as already directed
3 Bread made with brewers yeas
should never be sponged.a For bis
it cult of brewers yeast proceed TIL
! 90, ~, - : Fs,r hread with tho addifio.