Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1878-06-05
RULES FOR MAKING GOOD
BREAD

DIR. Holbrook gives to the readers Of
that excellent publication, the Neu
York Weekly Sun, some useful sugges
tions on the important subject of bread
making, which we transfer to our col
umns. We know tbst while many o.
our fair readers need no such advice
there are others who may profitably
turn their attention TO learning how
to make good bread. Without good
bread IN tho household, no matter how
good tho meal in other respects, tht
housewife is exposed to severe crit
cism. Indeed, the quality of the bread
with few exceptions, may be looked
on as an index to the good or bad
management, and industry, or the alb
sence of it, in the household.
"With good flour, good oven, and
a good, sensible, Interested cook, We
can be pretty sure Of good, wholesome
bread. Yeast bread is considered The
standard bread, and is, perhaps, more
generally found on every table than
any other kind. Hence it is import
ant to know how to make good, sweet
wholesome yeast bread Good floul
is the first Indispensable; then good
lively yeast, either yeast cakes or bot
tied the former is preferable in all re
spects. Then, of course, there must
be the proper materials TO work with.
A bread bowl or pan--tbe pan is easi
est kept clean stone or carthcn jaI
for setting the sponge sieye--foui
should always be siited before making
bread of any kind first, to be sure
that it is perfectly clean secondly
sitting enlivens and aerates the flour
and makes both mixing and rising
easier and quicker; q clean, white
cloth to cover the dough, and q wooden
blanket to keep the dough of oven TEN
peraturc while rising; baking pans
large and shallow, n large, strong
spoon for stirring, and little melted
suet or fresh butter for oiling the pans
never use poor butter. II you want
shortening, rich milk or cream scalded
and cooled will answer the purpose
and be most wholesome. But thor
ougb kncading is better still, and
should always be done eflectually
Scalding portion of the flour makes
a sweeler bread and speeds the work
Water, milk or butter milk may be
poured boiling hot on quart or two
of the -four, stirring well, and cooling
TO o moderate temperature before add,
ing the yeast-,his makes the sponge
Scalded -four always makes little
darker bread, unless wo use butter
milk, which makes rich, creamy
bread. Yeast rs fermcnted flour OF
mcal--the first stages of decomposition
or decay.
Understand this, every baker will
comprehend the necessity Of regulating
the extent of the fermentation with the
greatest care; for sponge or bread
iermented or raised to long is decom-
posing, spoiling-actnaIly rotting
This is the language Of an experienced
English baker to us only few days
ago, during talk about the delicate
foamy loaves, 'yeasted TO DEATH which
SO many families are eating and calling
the staff of life, quite discarding the
firm, sweet, substantial, homemade
loaf which our mothers and grand
mothers kneaded with their own skill
ed hands. Bread making should stanc
at the head of domestic accomplish
ments, since the health and happiness
of the family depend incalculably upor
good bread there comes time il
every true, thoughtful woman's expert
ence, when she is glad she can max,
nice, sweet loavcs, free from soda, alum
and other injurious ingredients, or al
earnest regret that she neglected OF
was 80 unfortunate as not to have boer
taught at least wha. are the requisites
ofgood bread making. Pen and Piou