Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1891-04-13
HOW TO MAKE GOOD BREAD.
with tho Segregation That There IL
Good Deal In watching tho oven fire.

with tho Segregation That There IL n
Good Deal In watching the oven fire.
| knock NJ the door this time with my
hands cowrcd with dough. My way Of
making brad seems 20 easy that shall
give IL for the benefit Of tho-o who ind
breadniaklng troublesome business.
First comes the ycas., Of course, and this
IN made ~ follows
Peel two or three large potatoes, aud boil
them In sufficient water 10 scald one tea
spoonful Of hear. Whcy done pour the
potatoes and water over the flour. aud
mash all together. Steep n small handful
Of hops In a small dish and add the hop
water 20 tho mixture. Or you can tie the
hons In small muslin sack and boil wit.
the potatocs II you prefer. DO not make
Il 200 strong Of hops, or she yeast Will he
bitter. add a teaspOouful each OF salt,
sugar and ginger II you have II handy, al
though the latter ingredients aru not abio-
lutaly necessary.
Have the mixture about 70 thick n or
binary cake batter and run II through u
sieve or mash Il 1no 10 remove all the
Jumps Of the potato, and when lnkewarm
add one good yeast cake (diSsolved), or one
half teaspoonful u any good yeast stock,
aud set II la a warm placc to riso Always
prepare tho yeast tho day brforo you wish
to bake
Nov you are ready TO proceed with the
broad making la tho evening remove
onehalf the mixture 10 y stone or glass
Jar. and set IL away where IL will keep cool
bat not freeze To the remainder add suf.
ncisnt lukuwarm water and flour to make
The desired '.rising spongr." and set this
IN a warm place 10 -rise"N
You can mix your bread before break
fast II you dtsirr 10 have II out OF the way
saSiy In thu day. Sometimes I boil pota-
toes on bread baking days and use the po-
tsto water for nnxing the bread. and often
throw In a spoonful or morr Of the mashed
potatoes au-i tau<poonfuf Of salt. Tbs
makes the bread moist and spongy. The
bread thus rnhSs will also b. coarse grained.
but IL pleases the palate a. long rs u lasts.
n you wish . fiDc graiucd bread. 10 please
the eye ~ we'll "a the palate, put n teacup-
full OF swes milk. n generous lump OF but
ter and n teaspoonfiil 81 sait In the first
mixing aud kncad &, we'll Set Il In mod.
erately warm place 20 rise, but do not at
any stage let II 70. ton hot. as 10 ruins IL 20
hurry Il with forced heat. Always take
caru to kerp IL covered closely with large
elran cloth.
W tfh fhihtttnhiN hkHt mum iutb "fnhll
lonve~, set u aside TO rise slowly. ana bake
before Il Gets Too Light and spongy.
II you wish To make Graham bread take
the Desired amount 81 th. rising sponge
aud mix 10 u still dough with Graham
hour instead IL white, and add one tea.
spoonful OF molns,cs or brown sugar aud
n lump OF butter the size of buttcrnut to
each two medium sikrd loayc-. mold Il into
small loayes AZ the first mixing and set II
away 10 rise. Ii will rise much slower
than the white b'cad. Always rel melted
butter over your loavcs when you put them
Ia the pans and again when you remove
them from the oven, and you will have a
crisp, deliciou. crust.
Now that u tho whole story, and II
should all be told before dinner time.
When you are 10 bake again commences a.
before with the yeast, but 10 save work
have boiled potatoes for dinner, aud tho
boiling water, with two or three potatoes
dropped into the Hour, will do as we'll aud
save extra work. Proceed "a before, eX-
cept that II II not necessary to use hot wiz
ter. save when rescrying tho stock, which
must be done occasionally or the yeast will
get lazy. To this potato and sealded flour
add when sufficiently cool tho contents Of
the yeast jar, and by evening you will have
the livellest Kind OF "ncw yeast" When
Che yeast gets 'lazy." ~ IL will after sew.
eral renewals, discard the contents OF the
yeast Jar entirely and proceed 10 make
fresh yeast "a at first dirccted..-St. James
Gazette.