Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-04-29

Il penny or TWO what will serve each BAKING
OF bread; bur u yeast | prefer to ill hers,
and Tor farmers who use much bread and
frequent baking. it is especially suited, is
made ia this way: -.N. ..e. /
Take a handful Of Impressed orlwo ounces
of pressed hops (thnSe showing the pollen
dust are hest). put them into one quart OF
water. with four ordinary potatoes and boil
till the potators are we'll cooked; mash all
together and strain through linen ~,rainrr;
add flour enough to make a thick batter, n
teasnoontul of salt, a tablespoonful of pull
vtrizrd ginger and half cup OF sugar; set
it back on the fire and let it come to Il boil.
stirring constantly. and set it by to cool;
when only milk warm add cup Of your old
Yeast. or two cakes of your grocer's dry |
hop yeast. or half cup of bakers. This
will be light in two or three hours. You
cali make yotir yeast perp' ttial. by saving !; |
cup when started. but it mll~, be kept from
freezing in winter and in a cool place in sum |
ner. This have found to he a good mode,
and acceptable to all who prefer yeast bread
MoDus oPERASDI.
begin at 5 p. m, plan for six loaveS.
somewhat larger than the bakers loaveS;
take two little cakes of yeast. pm them into
pint of tepid water. and when soft beat iii
thoroughly enough flour TO make 4 thick
batter. and put in warm place. If you use
yeast after the above mode. TAKE half a tea
cuptul and STIR into your batter. good
dish for this purpose isa largs bowl. Il broad
open pitcher o. q bright ,hree-1nart til pail.
and it should bt clean in the strctest sense.
THIS should rise III about two hours; and
when nearly light, take six or eight ordi,l-
ary sized POTATOES. pare neatly. rinse clean.
| and boil IN three pints oi water till well done.
mash very fine i'll the water Willie hot. Have
readya bread pm Of siftetl flour. into which
put Il ,easpoonful oi salt. half a cup of white
sugar. and a bit OF lard az large as an egg;
| then riddle your potato mash. hot a. i, is.
through a sieve or fine colIaHder into the
flour, and stir with a Kitchen spoon into
! stiff dough. This scalds about half the flour
used in the batch OF bread. Tl,i~ mass mnst
COO! till it auitt not scald the yeast which may
now may be mixed in and put IN a warm.
not hot, place for the secnl, rising, which
will lie accomplished by morning. when the
kntading mny be dune. kneaeIing is the
finest point of bread making, ann contains
more Of the art than any other; it requires
skill. time. patience and hard work. work
in -four no faster than is require, to allow
tor thorough kneading, which cannot be
done in less than fOtty-tive minutes, but
should not be worked much over an hour;
one hour is my uniform rule.
The mechanical bakers use sets OF rollers
driven by steam power. between which the
dnigh is passed, coming out a sheet All inch
tiick; it is folded together several times and
rolled aglin. and again This process should
be initiated somewhat by the hands III tie
tamily kitchen. The working Of the dough
gives the grain and tlakines> to tie bread.
The dough when kneaded should be soft
but not sticky; stiff enough to retain its
runnduess on the board, and be put back III
The pan for the third rising. whicl, will re-
qnire but little time. and Naen light cut Oh
enough for each loaf by itself. knead bul
little and pul into The baking pans. Efyour
tir-t hneading has heet. we'll done. you will
not use any more flour Ii moulding into
loaves, These must remain iii the bakin.
pans till nearly as large us you expect tile
loaves to be-. wien they may be nll into u
well-hea'ed oven. Ii your oven is Il tritle too
hol nr il il lends tn bake hard on the top. a
piece OF brown paper may be pu over the
lnayes. (saye some clean grocer's paper for
This pufpose). and from forty 10 sixty min
utes will cook it thoroughly. After the
loavcs are put into the baking pans. avoid
/ jarling them, as it will make portions of
them heavy.
If you ..set your yeasto at p. m. you
may expect bread for dinner. next day; il H.
the morning, you will get your baking done
e:ily in tile evening, or twelve hours after,
with the temperature of good yeast. Bread
made in this way will be good for u week.
and with fair weather and careful keeping
even two weeks. When dry, "A slice toasted
will be crisp. sweet and granular as Yankee
! gingerbread.