New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-07-12

After the appearance of the numberess cool-books
which have been published IN the last decade it seems
superlu0us to give recipe for wheat bread Yet tie
fact remains that IL IS very difficult TO find any rule
which one may give to an inexperienced servant so
perfect in detail and careful in quantities thu she
cannot IN mixing the ingredients The best yeast
bread is undoubtedly that made with potatoes and the
rule for the ngedents is simple that he who runs
may read write it.
To make three Oaves Of moderate size three potatoes
Of average Size are required These must be boiled
TIL done and mashed fine. Add a quart Of boiling
water to them, and stir this liquid into quart OF
flour. Beat this batter thoroughly TO free It from all
Jumps. When it is Just blood warm add a half cup Of
good homemade yeast. or hall German yeastcake
Beat this batter very thoroughly. Cover it with
inch Of fine -four and set 1t In high shelf. back Of
the sOve II possible, where it can be kept ut steady
heat This is the sponge for bread. Set it at
o'clock In the evening and leave it till morning 1t IS
ready be kneaded soon there heavy cracks
all through the lour. Take 1t down from the shelf
and begin to stir in sfted -four adding slfted table
spoon even full of salt. Stir the batter thoroughly
and add flour ill it Is stiff as it be stirred.
When II IS properly mixed. it should be, in a large
earthen bowl, it will cleave from the side easily.
1t is now time to the flour; drcdge and get the
board ready Turn the batter In the bowl TO side
and dredge it lightly with -four; then turn it on the
other side and dred-e It again. Dredge the kneading
II it has been properly managed there viii be crust
or debris except little dry -four LETT in the bowl
BEGIN kneadlng. see that the bread and your hands
are Thoroughly hored but d. not attempt to lnead IN
a heap Of -four A cup Of 1our Is abundance to use In
llneadnc this amount Of bread. Form your mass Of
bread in a somewhat OblOng shape and fold it over
about onethir1 its length Turn It around and fold
over again. 1t is almost impossible to give the pre-
else motions Of kneadlng without Illustrations prc
teal lessons II consists in rocking motion, first in
folding over pressing down, and then In turning and
folding AGAIN. always with a rocking motion. II IS
light gyrnnastc exercise which expands the lungs and
Is somewhat celebrating Above all things 1t must
be systematic and regular. Bread should never rest
for mOm.nt while it IS being kneaded, and the
process Of kneading mast be kept up continually for
NJ least twenty minutes. The nOurdrcdGe should be
used whenever the bread shows tendency to suck to
tho hoard or the hands. When bread IS properly
neaded IL NAV he kneaded indefinitely without show
ing any tendency to stick 10 tho board or the hands
When the bread Is kneaded pat il in a breakdown
which HIS been slightly dredged with flour; rub a
tablespoon Of sweet lard or butter over it to prevent
heavy cru, forming while # Is rising. Cover il with
sieve 10 prcvent the creased bread touching the cloth
when il rises Then lay heavy cloths over It ana set
il I'm a warm place near the stove to rise. Measure the
height of tho bread in the paa if you are not &C
c1stned 10 handling it aud do not consider 1t risen
until IT. 4; ublc Is bulk. Then mould IL into ioaveS
and mt them into Toured pans. When they rave
risen for threequarters of hour put them IN the
oven and bake them one hour 1t IS impossible to tell
cvoctv what kind Of an oven should be used to bake
br.ad Il should be what hOusekeepers call mod
r,+cl hot When the bread IS baked cover the crust
with damp CLOTH laying heavier cloth owe? It,