River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1888-12-13

HINTS ON BREAD-MAKING.
Extracts from Recent Lecture of MIR
T.. T.. Evans. of Boston.

Extracts from Recent Lecture of Mrs.
T.. T.. Evans. of Boston.
To make good bread requires but q
trifling amount of kneading, and the
process of making and baking. as a
whole, is not laborious. but rather a
pleasant occupation if properly con-
Quoted. But four ingredients are re-
qlired-hour, yeast, salt and water.
In her description the lecturer used
the term ''wetting" - defining either
water, milk and water, clear milk or
buttermilk With any one of these
good bread can be made. An impera-
tive condition is that the yeast shall
be pure and sweet The compressed
yeast was recommended as being the
least variable, and, on the whole, she
preferred it to any other. Every
housekeeper or cook should have a
method of making good yeast for use
when compressed yeast Is not to be
had.
In general, it may be said that the
proportion is one measure of wetting
to two and half to three measures OF
flour. For quantity the flour will vary
according to its quality. A sufficient
recipe is one quart of wetting, one tea
spoonful Of salt and one ounce of com
pressed yeast. Into this mixture stir
the flour as il is gradually put in until
the dough becomes firm enough TO be
capable of being held up by the spoon.
The dough is then TO be spread upon
board and kneaded by adding dry
-four till il does no. stick to the boarG
or to the hand 1t should be put into
an earthen bowl and covered tightly
with cloth and remain in a tempera-
ture IS deg Fahrenheit for three hours.
1t should be removed TO the baking
pans without much handling or com
preston and left one hour to rise in
the pan. The process Of rising in
wolves fermentation. Fermentation
can be produced at a temperature of SC
deg, but the time will be long.
At 80 deg. it will advance faster. at
40 deg. quite rapidly and at 90 deg.
very rapidly, but It is advisable to
have a temperature of IS deg. From
forty-five to sixty minutes is required
for the baking, and the entire process
from the dry flour to the perfected
loaf need not occupy more than fouI
hours Pans four inches wide, three
deep and ten or twenty long are pre-
ferable.
More dough is spoiled in baking than
in any other way. The temperature
of the oven should be from three hun
bred and fifty to four hundred degrees
Fahrenheit As Thermometers are not
usually available sufficient test will
be that the oven shall throw out a sud
den current of hot air when the door
is opened; or that If "a few drops OF
water be sprinkled on the bottom Of
the oves they will hop and hiss, or that
a pinch Of dry -four put on the bottom
Of the oven will become brown, with
out burning. in two minutes.
A loaf of bread rightly made and
baked will be rounded or pulled up in
the center Of the upper crust; if the
top of the loaf be flat, the success is not
perfect When taken from the pan the
loaf should be laid where it can cool in
the air where there are no odors TO be
absorbed. The loaf should not be
wrapped in cloth and put away. but
placed in "A b.ead-box which has aper-
lures to admit air A perfect loaf will
remain good a week or ten days.-Bos.
ton Transcript