, 1885-08-11

to some papers on domestic economy, | east
about through the range of that wide sub
ject for a beginning. | have questioned
friends from the great west to find out
the chief lack, and am promptly told
competent servants, " and find next to
that good bread is the desideratum. |
propose therefore to begin with bread.
will not suppose that Hoods line
who has not heard OF homemade bread
A horrible compouud OF putty and lead 70
would apply to anything made in the
homes of Cheyenne, or that any man is
ever offered the hard crusted, grey mass,
with here and there a hole like an eye
socket that once on a time was generally
known as homemade bread. But there's
a great deal of bread that is not UNBEATABLE,
yet very far from perfection-and perfec-
ton is what the soul of the housewife
thirsteth for. 1t is SO easy to make per-
feet bread, so much easier, indeed, than
to make it poor, if you only know the
why's and wherefores, that | guarantee
success to any one who will faithfully fol-
low the directions | shall give.
One word before we begin. If you
have never made bread, or inexperienced
begin by making a small quantity. Should
you fail, but | don't expect you to do
that, tho Encouragement will be less If
you have not wasted much material, and
the work will have been light
The directions apply to any yeast, the
difference being in the time required for
the rising, the compressed yeast taking
less than half the time needed for dried
yeast or homemade yeast.
FAMILY BREAD.
Dissolve half a yeast cake in halt a pint
of luke warm water, not too hot or your
yeast will be scalded and the bread will
never rise, then take a pound of flour
warmed thoroughly, put in a large bowl,
make o hole in the centre in which put a
teaspoontul Of salt and add tue yeast well
mixed with the water, string it the while,
add more warm water if necessary to
make the pound of -four into athick bat
terry, beat it three or four minutes, cover
it if in winter. set it in a warm
place all night, in summer it will
be light by morning il sci any
where out of a draught. This is called
setting the sponge When 1t Is quite
iight-that is, a. porous as IA honcy comb,
over double the bulk it was whcn first set,
your sponge is ready. Now take two
more pounds of -four, warm it well and
nearly a pint more of warm water. Add
the warm, dry -four to the sponge, stir
ring it with the right hand. adding rs
you do it water enough to make a soft
dough. The most general fault in bread
making is getting the dough too stiff.
bear in mind you cannot have it too soft,
provided it is not sticky. 1t should be
soft enough 10 spread a little when turned
out to kneau upon the board, but not to
run in kneading. II it sticks dredge u
very little -four over it and work it in,
bring the dough always from the outside
to the middle. 1t will take about ten
minutes working to bling this 10 a soft,
smooth mass. which though 80 soft will
stick neither to your bands nor to the
board. Be sure when adding -four while
kneading that it is done from the dredger
or sitter, not thrown in by the handful.
Let the bread rise in a warm place till
it is double the bulk it was, then knead it
over thoroughly, divide it into two loaves
and put each in a well CREASED pan. You
need not attempt to spread it or form it
in any way; just drop the dough in the
pan and as it rises, if it is of the right
consistency, it will spread as it swells.
The pan should be about half full or less.
Set the loaves to rise with Il cloth over
them in a warm spot.
The secret of success with bread lies in
the rising and baking. 1t is generally
put IN the oven before it is ready, that is,
before iG il sufficiently risen; the crust
forms, and it is impossible for it to attain
its proper bulk, Bread SO treated is dark
and shows its i'll usage by a crack along
the top or side-not a crack from light
ness, filed up with light bread, but a cav
ernous crack into which you can lay your
finger. If your bread looks so. before
you cut it you may know it is wrong To
avoid this let the bread rise To- double the
bulk it was when first put into the pans.
which should be nearly full and feel very
light to the touch, or hft IA little dough
aside with the finger. If it is full Of tiny
holes like Il very fine sponge 10 Is ready
Tor the oven, which must always bee ready
for the bread To be sure of good bread
your oven must bake well At the hottom
The oven should be quite hot ro hot
that when you hold your hand in IL you
can count twenty with ease, but at thirty
be forced To draw it ont.
Put in the loaves Do not look at
them for twenty minutes, then change
the position and il they are beginning TO
brown, opea the damper Tor whatever
slightly checks the heat OF your oven) for
five minutes, then close 1t again. III the
over is right, in half an hour the luaves
should begin to color, in an hour be done
Turn them out on a cloth top the bottom
they should be brown, feel crisp aud smell
cooked. Now stand the loayes s%lantirg
against a wall or some object So that they
may rest only an the edges, 10 prevent
steaming the crust.
If your oven was very hot. say if YOU
could only bear your hand in it while you
count twenty Gi you conld not bear it 90
long it was too hot and you must cool it
before putting in the bread, you mas
take out the bread in th~ree-quarters Of an
hour, it will probably be done, turn it ont,
if the bottom is not brown and crisp put
il back in the oven. II Your oven Is one
that catches at the top. before the bottom
L.-uu.- 80. L.. III IL d. LIZ -