Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1877-08-07
Rules For Making Good Breud.

Dr. HoLBRooK gives to the reader o.
that excellent publication, the New York
Weekly Sun. some useful suggestions on
the important subject Of bread making
which We transfer to our columns. We
know that while many Of our fair readers
need no such advice, there are others who
may prod,ably turn their attention to
earning how to make good bread. With
out good bread in the household, no mat.
ter how COOL the meal in other respects
the housewife Is exposed to severe critl'
cism. Indeed, the quality OF the bread
with few exceptions, may be looked on as
IN index to the good or bad management
and industry, or the absence Of it, III the
household.
with good -four, a good oven, and d
good. sensible, interested cook, We can be
pretty sure Of good wholesome bread
Yeas, bread Is considered the standard
bread, and Is, perhaps, more generally
found on 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, lively yeast, either yeast cakes OF
bottled the former Is preferable in all
respects. Then, of course there must be
the proper materials to work with. \
bread bowl or pan-the pan Is easiest
kent clean 4 stone or earthen lar for
setting The sponge sieve flour Shout
always be silted before making bread Of
any Kind FIRST to be sure that it Is per-
.ccty clean secondly, sitting cnlivcns
and acr4;es the flour, aud makes both mix
iug and rising easier and quicker; 4 clean
white cloth TO cover the dough, aud a
wooden blanket to keep the dough of even
temperature while rising; baking pans,
large and shallow, large, strong spoon
for stirring, and a little melted suet or
fresh butter for oiing the pans never
use poor butter II you want shortening,
rich milk or cream scalded and cooled
Wi, answer the purpose, and be most
wholesome But thorough kneading Is
better still, and should always be done
eifectuaiiy. Scalding portion Of the
flour makes a sweetcr bread aud speeds
the work. Water, milk or butter-milk
may be poured boiling hot on a quart or
TWO of the -four, stirring well, and cooling
TO a moderate temperature before adding
the yeast-this makes the spongue.-
Scalded -four always makes little darker
bread, unless we use butter-milk. which
makes i rich, creamy, white bread. Yeast
Is iermcnted -four or meal-the first stages
Of decomposition or decay.
understanding this, every baker will
comprehend the necessity Of regulating
the extent Of the fermentation with the
greatest care; for sponge or bread fer
mented or raised too long Is decompos-
ing, spoiling-aetually rotting This is
the language of an experienced English
baker to US only few DAYS ago, during
a talk about the delicate. foamy loaves
'yeasted TO death, which 20 many fami.
lies are eating and calling the staff OF
hte,' quite dlscardlng the firm, sweet, SUD-
stantial, homemade loaf which our moth
eTs and grandmotherS kneaded with their
own skilled hands Bread-making should
stand at the head of domestic accomplish
men;s. since the health and happiness Of
the family depends intellectually upon good
bread there comes time in every true,
, thoughtful woman's experience, when She
Is glad she can make nice, sweet loaves,
free from soda, alum, and other injurious
ingredients, or an earnest regret that She
neglected or was so unfortunate as not to
have been taught at least what are the
requisites of good bread-making"