Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1877-07-12
Rules for making Coed Bread

LIZ h0lUfook kifeS W tuo Ec8u6ks Ot
that excellent publication, the New
York Weekly Sun, some ussfeEs8eges-
tions on the important subject of bread
making, which We transfer to cur col.
umns.-We know that while many Of
our fair readers need no such advice,
there are others who may probably
turn their attenfion to learning how to
make good bread. Without good
bread in the household, no matter how
good the mesi in other respec$s,r the
housewife Is exposed to severe criti-
cism. Indeed, the quality Of the bread,
with few exceptions, may be looked
on as ap index TO the good manage
ment, and industry, or the absence of
II. In the. household.
-sWfth good Aoaf,'a good oven, and
a good, sensible, interested cook, we
can be pretty sure OF good, wholesome
bread. Yeast bread is considerable the
standard bread, and Is, perhaps, more
generally found en- every table than
any other kind. Hence it Is important
to know how to make good, sweet,
wholesome yeast bread. Good -four is
the first indispensable; then good, live
ly yeast, either yeast cakes or bottled;
the former Is preferable In all respects.
Then, of course, there must be the
proper materials to work with. A
bread bowl or pan--the pan is easiest
kept clean; aistone or earthern jar for
setting the spouge;a sieve-fiour should
always be sifted before making bread
of any kind; first, to be sure that 1t Is
perfectly clean; secondly, sitting en-.
iivens and aerates the -four, and makes
both mixing fising easier and quicker;
q clean, white cloth to cover the dough,
and q wo0len blanket to keep the
fdough ofeven warmer tempature while
rising; baking pans, large and shallow,
a large, strong spoon for stirring, and q
little melted suet or fresh butter foi
oiling the pans; never use poor butter
II you want shortening, rich milk 0I
cream scalded and cooled will answer
! the purpose, and be most wholesome
But through kneading il better still
and should always be done efectually
Scaldlng portion Of the hour makes {
sweeter bread and speeds the work
Water, milk or butter-milk may b<
poured boiling hot on quart or two o.
the flour, stirring well, and cooling Il
a moderate temperature before adding
the yeast-this makes the sponge
Scalded -four always makes LITTLE
darker bread, unless we use buttermilk
which makes rich, creamy, white
bread. Yeast II fermented -four ol
meal-the first stages of decomposition
OF decay. Nk7 v7sd
Understanding this, every bake
will comprehend the necessity Of regu
lating the extent of the fermentation
with the greatest care; for sponge o.
bread fermented or raised too long i
decomposing, spoiling--actuall rotting
This is the language OF an experiuce(
English baker to us only q few day
ago, during q talk about the delicate
foamy loaves 'yeasted to DEATH whicl
so many families are eating and callin,
the staff of life,' quite discardiug tn,
! 6rm, Sweet, substantial, home-mad,
loaf which our mothers and grand
tmothsrs kueaded with their own skill
led hauds; Breldnaklng should tsn(
3at<the head 0f dosnesfics accomplish
ments, sinessthe hsalfh snd happines
iofstde fAsniig depend Inealeulabiy upoI
3eoo1 brea1, HERS coGreeA . time In ever,
{tsue, ,thouR11tfuf Eods6n, ,sSexperience
1 When she b Ie6 6lals san make nice
3sWeet A@Resy keo frpsn toi1nJ afum, an,
ether l1lufioas fneso1311nt ~ oe "a earn
e>treffet flss st ge1 1eeted or. was 81
innlpe>SQn7E - Hgt e nApe been taugh
fet le1et Z ehs 2eQo5sit Of gOot
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