Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1878-01-08
NO. T..
Mistellaneoms.
RULES FOR MAKING GOOD BREAD.

DIR. Holbrook gives TO the readers OF
New York Weekly Sun, some useful sug-
gestions on the important subject of bread
making. which we transfer to our col
umns. We know that while many of 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 the house.
hold, no matter how good the meal in
other respects, the housewife is exposed
to severe criticism. Indeed the quality
of the bread, with few exceptions. may
be looked on as an index to tho good or
bad management. and industry, or the alb
sence of it, in the household
with good flour, a good oven, and n
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 important to know how to
make good, sweet wholesome yeast bread
Good flour is the first indispensable: then
good lively yeast, either yeast cakes or
bottled; the former is preferable In all re-
spects. Then, Of course, there must be
the proper materials 10 work with. A
breakdown or pan-the pan is easiest to
keep clean q stone or earthen jar for set
ting the sponge; a sieve-four should al
ways be sitted before making bread of any
kind; first, TO be sure that it is perfectly
clean; secondly, sitting enlivens and
aerates the floor, and makes both mixing
and rising easier and quicker; clean
cloth to cover the dough, and wooden
blanket to keep the dough of even temper
ature while rising; baking pans, large and
shallow. a large, strong spoon for STIR
ring. and little melted suet or fresh but
ter for oiing the pans; never use poor
butter. lfyou want shortening, rich milk
or cream scalded and cooled will answer
the purpose, and be most wholesome.
But thorough kneading is better still, and
should always be done effectually Scaid-
ing portion OF the flour makes sweeter
bread and speeds the work. Water, milk
or butter-mik may be poured boiling hot
on quart or two OF the flour, stirring well
and cooling TO a moderate temperature be-
fore adding the yeast--this makes the
sponge. Scalded flour always makes a
little darker bread. unless We use butter
milk, which makes rich. creamy, white
bread. Yeast is fermented flour or meal
the first stages of decomposition or de-
cay.
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-actually 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 SO many families
are eating and calling the staff OF life, ;
quite discarding the firm, sweet. substan-
tial. homemade loaf which our mothers
and grandmothers kneade1 with their own
skilled hands. Bread-making should stand
at the head of domestic accomplishments.
since The health and happiness Of the fam
lily depend incalculaby upon good bread :;
there comes a time IN every true. thought
iul wOman's experience, when she is glad
she can make nice, sweet loaves. free
from soda, alum. and other injurious in
gradients, or an earnest regret that she
neglected or was so unfortunate as not to
have been taught at least what are the re-
quisites of good bread-making.h