Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1878-01-12

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The CseS~y says: To make good
bread alsays be up in the morning early.
just ~ the peep Of day in summer time
To prevent the sponge bccoming sour by
too long standing. and in winter To be
getting materials warmed aud in readi-
ness for use." Sift as much -four - 10
required into the bread-pan; rub we'll
through the dour two ts6lespoonfuls oil
nice lard, two tablespOOnfuls or moro Of
salt, and half teacupfui of white sugar.
Make we'll in the -four and pour in the
sponge and one quart of warm-not hot
water. Little by little knead in the
flour, which will take one-haf hour at
least. There 10 quite aknack in the. knead- |
ing of bread; many chop or cut with q i
knife after working it some time, and |
think the bread hner grained for it.
Bread must not be mixed too stiff or it
will be hard and dry. After it is worked |
enough, form into one large loaf, sprinkle
-four lightly on the top, cover and set to
rise in warm place. If possible let the
heat come over the top Of the pan-un-
der the stovepipe is good place to cot it
but do not place the bread over warm |
water or 90 that the bread is first heated |
ct the bottom. Bread will rise In from
one to two hours, If longer in rising there |
10. something wrong. When kneading
into loaves, use as little flour As possible;
many grease the hands instead Of -four.
ing them when moulding the last time. |
The loaves will rise in the pans generally |
in half an hour-twenty minutes 10 the
usual time in . warm, even temperature.
Theoven must be just right-nothipg less
will answer. Perfect bread may be |
spoiled in the baking. Many test the
oven by sprinkling a little -four ON the
bottom; If it browns slowly, it is hot
enough, if quickly, too hot. The heat
must be steady, and from one.half to
three. quarters of an hour in such An oven
is long enough. When baked. wrap in . |
clean towel and place each loaf on its
edge until cool.