Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-08-05
How 20 Make Bread.

barism as that.
How TO Make Bread.
BREAD WITH HOMEMADE YEAsT.-We
are frequently asked for directions for
making bread. In answer, we give sew
eral receipts, beginning with one by Mrs.
nj. Breed, who says: SECT six good
sized potatoes; wash and pare them, and
boil them in two quarts of water, with
handful of hops, the latter in small bag
kept for the purpose. When quite soft,
take them out, mash fine, and pour upon
them the water in which they were boiled,
adding little water to make up for what
may have boiled away, and also half
cup of salt, and same of white sugar.
When cooled down to lukewsrm tenn
perature, add one cup of vest to ferment
it with. Mind, now, do not say raise,
for it does not rise; it works like
beer, and having been covered
closely and kept in warm
place, in the course of five or six hours
the entire surface will be covered with
fine bubbles, which indicate that it is
ready for use. 1t should now be bottled
and put in the cellar, where it will keep
long time. The bottles must not be
corked tight at first, or they will be liable
to burst. If the theory be true, that some
of the same kind must be used to start
with, some difficulty may be encountered
in introducing it where it is not used. /
was furnished with some of the right sort
in the beginning, and, therefore, had no
occasion TO experiment; and, though
have been gravely assured by those who
have done SO, that no other would an
swer, still would do so if occasion re-
quired. (Of course, ordinary yeast would
answer equally well to commence the
fermentation, but yeast cannot alTsys be
had.
some cup of yeast is sufficient for
three common sized losves, the requi-
site quantity of -four for which every
cook krows. usually mix my bread
with milk, because / like the taste better,
although have made lighter, nicer look !.
ing bread with water than | ever did with
milk. i have heard very good cooks say
they would prefer water to milk for the
purpose even at the same cost; that, /
think, is matter merely of taste.
prefer TO mix it up ct night in order to
bake it in the early part of the day, STIR
ring it until it is as stiff as can be
stirred with spoon, liking this method
| better than setting a soft sponge, as some
cooks do. In the morning, the temperature
having been favorable, my pan is filed
in good round Quaker measure then
take out upon board, and knead it
thoroughly, alternately chopping it with
a chopping- knife, and working on more
-four, as long, had almost said, as can
get any in. If made with water, / work
in little shortening; if new milk, none
is necessary. In this thorough kleading
| process lies one secret of bread-msking,
the advantages of which some cooks dc
| not know, or knowing, do not care to
profit by. Some prefer to dip their dough
into the tins with spoon. Well, lei
them do 60, but the sequel does not show
such bread as is needed (kneaded), spell
the word as you will.
'rHaving accomplished this part of The
process, return it to the pan and let il
rise the second time. / then take it out,
form it into smooth loaves, let them rise
until the pans are rounding full, ant
bake"
PROFESSOR LIRBIG's BREAD Tit
celebrated German chemist Pro
fessor Liebig, recommends bread made
of muriatic acid and bicarbonste of soda,
instead of yeast, but the experience o.
many years has proved that it ia an infe'
rior sort of bread. Bread made in thil
manner was extensively tried some fifteer
or twenty years since, in England, wher
| pamphlet was written on the method by
l DR.. Darling, which being fully noticed
in the Times, went through many edi
tions, and the process recommended in i
was adopted, for a time, by thousands o.
persons, who have long since given it ny
as not producing bread equal in quality
to that made in the ordinary manner.
If our readers are DESTROYS of testing
the method on a small scale, they maj
try the following plan, which will max,
far superior bread to that advocated BY
Professor Liebig: I'll vre.. 81
sFlour, five pounds; bicarbonate o
coda, half an ounce; carbonate of am
! monis, half drachm; salt, half an ounce
mix these very carefully, then add tw
and q half pints of cold water with fiv
drachms of muriatic acid; mix the Who'll
Immediately with wooden spoon; bak
it directly and thoroughly in hot oven.
But even this bread is never as good q
bread made with yeast, and with equs
care. We may add that the remark O
Prof. Liebig, that nature, in the wise:
manner, has mixed the bran with flour fo
mans use, is piece Of sentimental nor
sense that one would hardly expect fror
philosopher. If we are to use for foo
those things that are found together
nature, we should not peel our potatoes
pare our turnips, nor even scrspe OF
carrots; and, to be quite consistent, "
ought not TO skin our hares and rabbits