Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1871-06-17
How to Make Good Bread.

us the particulars for publication.
How to Make Good Bread.
A correspondent of Hearth and Home,
one Of the best family papers published in
the United States, gives the following rules
"How to make good bread" AS good
bread" is, in many households, the excep-
ton and not the rule, any reliable informa-
ton on this subject deserves to be dissem-
mated as far as possible:
An essential point in making good sweet
bread il to have good sweet yeast-and
that you can make yourself if you like.
Here is the recipe: Pare and slice six or
eight good sized potatoes, and boil in two
quarts Of water. When they are boiled
soft so they may be mashed fine in the wa
ter, add large handful Of dry hops, and
let it boil for twenty minutes. As the wa
ter boils out, add more, so there may be
about two quarts of mixture when it is
boiled. Strain through a seivc, on -four
enough to make batter, not too stiff, for
it will swell somewhat; stir it we'll to get
out the Jumps and add two table spoons of
coffee sugar and dessert spoon Of salt.
When it is cool, stir in a little brewers
yeast Keep stirring it down as it rises,
until it is through rising; then put it in q
large jug or bottle, and cork it tight 1t
will be ready for use in day or two, and
will keep we'll for two weeks. A small
teacupful of this yeast is sufficient to make
four loaves of bread.
In making bread the first process is to
make the sponge. Take teacup of the
homemade yeast, or thrce,quartcrs of a
yeast cake, and add to it nearly pint of
warm water; then stir in -four enough to
make moderately stiff batter. Put it in
warm place over night to rise. When
you are ready the next morning to make
your bread, fix your wcttiug the first thing
take about quart Of milk, or milk and
water mixed, and two heapiug table spoons
Of nice lard or butter Clutter is better, but
lard is very good) aud two or three table
spoons Of white sugar-if the bread is liked
sveet-and put it on the stove to heat Git
should be quite warm in winter, but in
summer it is only necessary to have it
warm enough to melt the butter.) Sift
your -four into the bread bowl, wooden
one is best To begin, put two or three
quarts of -four into the bowl in which you
are to mix the bread stir in two teaspoons
of salt, and then add the wetting while it
is warm. Mix it we'll with the -four, and
when sufficiently cool not to scald the
yeast, stir in the sponge, and mix it all
thoroughly add more -four until it is stiff
enough (brcad made from some brands of
-four requires to be made sitter than from
others, and then kueed as long and hard
as you have strength to do. The longer
the bread is kneaded the better is. You
may add -four as you require it while
kneading, until it is kneaded enough. l
generally kneed bread for twenty minutes
or more, if I don't get too tired, for it is
hard work unless you are pretty strong.
Put it in a pan, which should be first
warmed, and coyer it with ad.cloth,
which should be thick enough to keep the
bread from crusting over on the top. Old
table cloths are good for this purpose. Let
the bread stand in warm place until it is
high enough to mould. You can tell when
that time arrives by the looks of the bread,
or by cutting into it with knife, to see if
there are plenty of airholes Mould into
four large loaves, or six small ones, or as
many As you like, and let them stand in
the tins for half an hour or SO; then bake
in good oven, not too hot, for about an
hour IS If the loaves are small they do not
require baking quite SO long. When the
loaves are done, take from the tins and
wrap up Ia bread cloths to make the crust
tender. If the bread bakes too long, and
and the outside is very hard and brown,
roll in cloth vet with milk or water, and
wrap up, and the steam will make it soft.
WELL WORTH KNowINa.-It is mat.
Ter we'll worth knowing that trees felled
while in full leaf, in June or July, and
allowed to lie with their tops and lops on
till every leaf has fallen, are then very
nearly dry, ~ the leaves will not drop of
themselves until they have drawn up and
exhausted all the sap in the tree. The