New-York tribune., 1879-12-07
BREAD.


The tendency of all hpusekeepcrs is to fall into an
unvarying routine and fortunately, else how should
we who must do the same thing over and over three
times three hundred and sixty-fiye times year
surv1vei But though we don't like to be changed
we do like u change and TO eat OF somebody elses
cooking is often real treat. though that cooking
be not one whit better than our own. To enable
those who would like little change at their own
homes to have it, 1t occurred to that series OF
articles giving plain directions for making the COM
mon dishes served tables In variety OF ways
would be both acceptable and useful to our readers
In the compilation of this series dozen or more OF
our standard American cook-books may be quoted
In Europe IL would seem that brrad-naklng Is
given up entirely TO the bakers for Francateli IN
his Modern Cook" says not word about bread, bis
cult, battercakes, mullins, wafles, any compound
of flour and liquid with yeast or baking powder,
and Blot dismIsses the whole subject by remarklng
that 1t is next to impossible to make good bread
in small range stove, and that good bakers
bread cheap as ID can be made at home"-which
is very far from being true. II bakers wonld
invariably use -four of fine quality. unadulterated
by alum and Carefully compounded, bakers bread
might be far more wholesome and nutritious than 1t
Is; but there are few housekeepers who know just
what good bread Is and Just what it costs In ma
teral as well as labor that do not every account
prefer homemade bread.
W there nothing but dry hops 10 start wltn.
tablespoonful of New-Orleans molasses and the
same quantity of water made into q batter with
-four and set in q place till it ferments will
start the yeast. sWth this as beginning any cook
make her own yeast. Put teacupful of hops
in four-Quart kettle, them two quarts of
boiling water. boil fast twenty minutes, strain into
large pitcher, and pour it into pint of -four with
O Tablespoonful OF salt IN it, stir till n smooth batter
is formed then put into the kettle and stir over tho
fire until it bolls thckens like starch thin it If
necessary with boiling water to the consistency of
batter. Remove from the fire. pour into bowl and
when lukewarm. stir in the yeast already prepared;
keep warm till IL Is light Then what Is needed
to raise your bread and put the rest away in jug
or can tightly covered to keep the air. Or slft
meal into it, make into little cakes, dry in the
shade, and put away in COOL dry closet in q paper
bag.
To Make Bread: With one quart Of sifted -four
and teaspoonful of salt mix half cupful of yeast
and scant pint of lukewarm water NIX with
choppng knife into O clean, tender dough. Then
place the dough on the paste-board busted with flour
and mould gently for twenty minutes. or till you
put your forefiDger into the mass of dough and
bring it out clean, leaving drill hole then return
it to tho bowl, nicely and set it in q warm
place till it light. knead again ton minutes form
into oaves, let them rise aud bake them. Another
methods Into two quarts of -four stir a half cup
full of sugar, tablespoonful of salt, cupful of
yeast and sufficient warm milk to make batter.
Set in warm place till 1t is light. Then stir in -four
and knead till firm, smooth dough is formed To-
turn tins to tho pan, and when it is risen knead
again, form into loaves, and when they are light
bake them.
Another method. Milk yeast bread Pour pint of
boiling water into a pint of new milk in a clean
eartheu pot add handful of SALT stir in flour till
smooth. thick batter is formed, set this in warm
place where the heat is uniform for six hours by
this time it will have reached the vinous fermenta-
ton. Pour it into pan, add pint of warm milk or
water, stir in flour till soft smooth dough is formed
are light bake. This makes delicious, nutritious
and easily digested bread.
Another method. For four loaves: Boil three
potatoer. mash them fine add to them little salt
and two and half cupfus of -four. with enough
boiling water chat in which tho potatoes were
add half O teacupful of yeast and put In a
warm place. When light stir in flour enough to
make q soft dough- Let II rise, then knead for
twenty minutes. Let 1t rise again, divide into
loaves. and when they are light bake them half an
hour. 4.
Very delicate rolls may be made by taking piece
Of bread dough. working q little butter into 1t,
kneadng II thoroughly and dividing 1t into small
bits. Knead these till they are smooth and round
let them riso. When light knead them again and
raDsat the nrocesa three four timsa .whAn riAA.