Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-09-24
What l Know About Bread Making.

In the afternoon before baking day,
commence your bread about supper
time. Take tin bucket or pail, with
q lid, put in one quart of sifted flour
which must be good il you wish good
bread, for to make good bread with bad
-four is simply an imposs:bility-scald
the -four with boiling water, add half
tablespoonful of salt, and stir with
large iron spoon until q moderately
thick batter, then set by to cool. In
the meantime have yeast cake soaking
in luke warm water in cup or mug.
when thoroughly dissolved, and the
batter you made is Just warm enough
to bear your finger, stir in the yeast,
cover up and set in warm place until
morning, when it will be q light sponge.
Now sift enough -four to make dough,
pour in this sponge. mix and knead and
set in warm place, covered closely
until risen AMI light, which will be BY
the time breakfast is over. Kuead
again, put in q deep pan which has
been creased, let rise again till about
double in size, and bake in moderate
oven. There is great deal in baking
bread which can only be acquired BY
practice. When done. it should bea
nice brown all over. Wrap in cloth
wrung dry out Of warm water, and Get
it on the edge until cool. then put ii in
a bread box, which is best made of tin.
I use large seamless tin pan for
mixing bread, which is much better on
many accounts than wooden tray.
If you wish rolls for tea, make lit
tie more, say two quarts OF -four, two
yeast cakes. and when you make out
your loaf in the morning leave enough
in the pan, add one heaping spoonful
of lard or butter worked in, and set
away in cool, not cold, place. If you
wish delicious rusk, add, in addition b
the shortening, one cup OF sugar. 'is@es
eggs, and one half teaspoonfal o. .ia.
Two hours before supper kr' aud
make into rolls with the hand. .,-o ia
a creased pan, cover closely, 14s '@.t
rise in warm place, not too warMs
however. Bake in q moderate oveR-
The rusk requires slower baking than
the rolls without the eggs and sugar.
Now for the yeast. In this southern
climate use the hard yeast, or yeast
cakes, entirely. To make them / do
not think hops are necessary. indeed, /
think they are better without; only
they require to b6made oftener, as they
must be fresh. When You mig your
bread in the morning, leave out q small
quantity of the batter, sponge, mir
into this enough corn meal to make
dough, work with your hand and pat
and roll it until you have roll . little
thicker than large tumbler, sprinkle
a little meal on your cake board, lay
the roll upon it. commence at one end
and cut into cakes of moderate thick
ness. place them all on beard, q have
one for the purpose,) set in the sun q
shade until perfectly dry, being careful
to turn at least once day. When dry,
keep them in an airy place. When ron
wish to use them. soak in warm water
as directed above. am an old house
keeper, have tried many ways OF maxi
ing bread, but say without hesitatioa
that this is, all things considered, To
very best. / never have that abomina-
ton, sour bread. The scslding pre-
vents that. I like deep pan Of cast
iron best for bread, but Yin will answer.
IL not too new.-AUNT EVA.