Arizona republican., 1891-04-16
HOW TO MAKE BREAD.
PLAIN, SIMPLE DIRECTIONS THAT WILL INTEREST HOUSEWIVES.

i, Is Necessary to Bc "a spendthrift In strength and a MIser in Fiour'' in Or der to succeed--The Kneading and Setting of the Dough-The Oven.
 Copyright by American Press Association.l
 "I am quite discouraged; indeed am" sirhed little Mrs. Benson as she dropped into chair and patted her glowing face with her whiteaprol. "I have inquired and read and studied and experimented until am really tired, anl my bread is utterly, miserably wretched. There are plenty of articles on scientific bread making and any amount of literature on chemical action and fermentation, but as matter of fact Idon't know q chemi- cal term, and the H's and Os might just as well be Greek or Choctaw for all of the good they do me. l wish some one would write or talk on bread mixing in such a way that plain unscientifc women or even simpletons could understand it. of course it's dreadful to be soignoraut, but, all the same, there are lots of us, and we are just crying for information" and the disheartened young houSekeeper really did give way to a flood of tears.
 She dried her eyes as the familiar whistle of the postmau reached her ears, anl went to the door to receive her let terS.
 From Aunt Margaret" she said; "and oh, wonder if she has answered my questions about bread making, rolls aul raised biscuits" Then she read:
 While l would not disparage rules, chemistry and scientific attainments gen erallv, yet I assure you that l found the eyperience fl my old colored servant of much greater value than all of my lgarr education. She was an expert in bread making, a creative genius of light dough, and can truly say that l never expect to eat better bread. and certainly none could be made that involved less trouble and hard work. It is the opin ion of many persons that so much has been sail and written about bread mak ing on chemical and scientific principles that it is little wonder that young house keepers become confused and disheart- encl by the many and apparently com phcated processes.
 As q matter of fact, the practical part of bread making is very simple and easy affair, and one which any person with ordinary intelligence should be able to manage without difficulty.
 Into one quart of warm water put one heaping tablespoonful of salt and one half cake of compressed yeast, dissolved in a little tepid water. Sur this thor oughly and add flour to make rather stiff batter and beat it rapidly for some minutes. A large earthen cake bowl is the best dish to use, and in this the sponge should be set to rise in warm place. In from two and one-half to four hours the dish will be full of light dough. This should be kneaded with additional flour until it is too stiff to work in the bowl, when it may be turned upon the bread board and kneaded again. The old rule is to work it forty minutes by the clock and as much longer as nature can endure.
 Care must be taken to add flour slow ly, and never more than is absolutely necessary to keep the dough from stick ing to the board or hands. "A spend thrift in strength and miser in flour will, all other things being equal, al most certainly make good bread. The knealed dough should then be put into the bowl and set to rise again. Then it Is again turned upon the board and re- ceiycs an additional working of about ia d.. ed and put into the pans. The amount given will make three ordinary sized loayes Set the pans in warm place, and when the loaves have risen until they are about twice their original size put them in the oven, which should be quite hot.
 The best test for the oven is to wet the finger and touch the door or the bottom of the oven. If it is sufficiently hot to hiss it is in proper condition, but must be carefully watched. and if the bread shows signs of burning on the top place over it a sheet of thick brown paper. There are several tests applied by house keepers to ascertain if bread is thorough ly done. Probably one of the safest is to thrust q clean broom straw into the loaf Some bakers touch the wet finger to the bottom of the pan, and if it will hiss the bread is done. There is, how. ever, no infallible test, and the house wife must use her own judgment. With moderately hot oven, which will brown but not burn, bread may remain for tortyfye to fifty minutes to advantage, Bread is greatly improved by being well baked in an oven as hot as possible with out burning. A high degree of heat alters the flavor of tho flour and brings about chemical changes, and by liber' sfating the latent gases renders it much more porous and elastic, or, as the house keeper expresses it, light" When 0akei with a slow fire bread may be hSht or porous, but will be almost white sn1 as nearly tasteless as mixture oi Hour and water can be.
 If raised biscuits are desired take out about One-third of the bulk, end add q Ult of butter half the size of an egg and tablespoonful of sugar, Kneal thor oughly and divide into equal portions continuing the division until the pieces are of suitable size. When they art light enough to put in the oven brush them lightly oyer with the beaten white Ot an egg or with little butter, It is aecessary to butter the pans thoroughly peTofe putting in bread or biscuit, elsf Me loayes will stick and possibly break when they are removed,
 A clean board should be provided or winch to place the bread when it is taken Tom the nans and a moderatelv thicL