Telegram-herald. ([Grand Rapids, Mich.) 18??-1892, 1891-03-09
HOW 70 MAKE BREAD
PLsls, sasrlE DIRECTIONS resSE
sAL ATHEIST r4osJ5S ~FskS

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Il Az qglte discouraged. lls>iEod l ALI,
sashsa httLe Mrs. Bsts1a a. shss dropPsi
ias0 ehziE and pxEssi hsr glowing fses
villa hsex white spr12 Il Asss laquires
.n3 read and STABBED and experimental
nntll s1n really tired. ani my bread -
utterly. mtsesSely sTreenet There sTs
plenty II Articles "a sclsntahe bress
making and any amount II Literature On
a. matter % fact ioa't know = ehsnni-
cal term, and the lis and o. might ius,
a. well bs G-oek or Choctsw for al u
the good they do me | wish some One
would write or talk on broad making IN
sach way tast plain nnscientifc wonen
or even siulpie'eas coul! understand IL
OF course IT'S dreadful 10 De so ignorant.
bat, all the same. Iaere ara lots Of Us.
and We are just crying for Information
and TIE disheartenea young housokeeper
really dad give way 10 food Of tears
She dr7cd her eyes Is tho familiar
whistle OF the postmaa reached her ears.
and went 70 the door 10 receive her lei
ters.
From Aunt Margaret" sho said;
land Oh, | wonder II she has answered.
nay questions about bread making, rolls
and raised BISCUITS" Then she read:
While | would not disparage rules.
chemistry and scientific attachments gen
orally. vet assure you that found the
experience OF my old colored servant
of much greater value than all Of my
higher education. She was an expert in
bread making, d creative genius Of light
dough. and can truly say that | never
expect 10 eat better bread. and certainly
none could DC made that Involved less
trouble and nard work. Ii is the opin
ion Of many persons that 80 much HIS
been said ana written about bread max
ing on chemical and scientific principles
that Il is little wonder that young house
keepers become confused and disheart-
enel by the maay and apparently COM
plicatea processes.
As . matter Of fact, the practical part
OF bread n-.-ing il very simple and
easy affair. and enc which any person
with ordinary Intelligence should be able
to manage without difficulty.
Into one quart IF warm water put ono
heaping tablespoonful OF salt and one
hall cake OF compressed yeast, dissolved
IN httis tepid water. Sur this thor
oughly and add four 10 make rather
stiff batter, and beat it rapidly for some
minutes. 4 large earthen cake bowl Is
the REST dish 10 use. and IN TINS the
sponge should be set TO rise IL o warm
place. IN from two and one-hnlf 70 four
hours the dish viii be full Of light
dough. This should be knesded with
additional foar until it is too stiff to
work in the bowl, when il may be turned
upon the bread board and knesded
again. The CID rule is to work it forty
minutes by the cloch 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 -four"
will, al other things b~ing equal, al
most certainly make good bread. The
kneaded dough should then be put into
the bowl and set 10 rise again. Then it
is again turned upon the board and re-
ceives an additional working of about
ten or fifteen minutes. when it is msid-
ed and put into the pans. The amount
given will make three ordinary sized
loaves. Set the pans in a 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 tho oven II it is sufficiently hot to
hiss it is in proper condition, bat must
be carefully watched, and if tho bread
shows signs Of burning on the top place
over it a sheet of thick brown paper
There are several tests applied by bouse-
keepers to ascertain il bread is thorough
" done. Probably one of tho safest is
10 thrust clean broom straw into the
loaf. Some bakers touch the wet finger
to TIE bottom Ct the pan. aud IL il Will
hiss the bread = done. There is. how
ever, no infalEbie test. and the house
wife must uso her own judgment With
a moderately hot oven. which viii brown
but not burn. bread may remain for
forty-hvo ID fifty minutes To advantage
Bread is greatly improved by being well
based IN al oven as hot as possible with
out burning. A high degr 70 Of heat
alt--s the flavor Of tho -four and brings
about chemical changes. and by liber-
Grating the latent Eases renders it much
more porous and elastic. or. as the house
keeper expresses It, eight" When
baked with slow fire bread mav.bs
hgat or poroIs, but viii be almos: white
and rs nearly tastelcSs "a a mixture O.
four and water can be.
Ii raised biscuits are desired take out
about one-third Of the bulk, and add a
bit OF butter half the sizc of Al egg and
a tablespoonful of sugar. knesd thor
oughly and divide into equal portions.
continuing tho division until the pieces
are of suitable size. When they are
light enough 10 put in the oven brush
them lightly over with the beaten white