The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1891-04-20
HOW "TOMAKEGOOD BREAD
With the Suggestion That There Is
Good Deal in Watching
the Oven Fire.

knock at the door this time with
my hands covered with dough. My
way of making bread seems so easy
that | shall give 1t for the benefit oil
those who find breadmaking a troub-
lesome business.
First m the yeast, OF course, and
this is made as follows
Peel two or three large potatoes,
and boil them in sufficient water to
scald one teaspoonful of Hour. When
done pour the potatoes and water
over the flour, and mash all together.
Steep a small handful of hops in a
small dish and add the hop water In
the mixture, or you can tie the hops
in a small muslin sack and boil with
the potatoes If you prefer. DO not
make it too strong of hops, or the
yeast will be bitter. Add a teaspoon
full each of salt, sugar and ginger II
you have 1t handy, although the lat
ter ingredients are not absolutely
necessary.
Have the mixture about as thick as
ordinary cake batter and run it
through a sieve or mash it fine to re-
move all tine Jumps of the potato, and
WIicH luhG ttIll 0AA OhO 6OOA 0oS
cake (~dissolved), or one half teaspoon
full of any good yeast stock. and set It
in q warm place to rise. Always pre-
pare the Yeast the day before you
wish to bake.
Now you are ready to proceed with
the bread making. In the evening
remove one-half the mixture to a
stone or glass jar, and set it away
where it will Keep cool but not freeze.
To the remainder add sufficient luke
warm water and flour to make the de-
sired ''rising SPONGE" and set this in
a warm place TO rise"
You can mix your bread before
breakfast if you desire to have it out
of the way early in the day. Some
times / boil potatoes on bread baking
days and use the potato water for
mixing the bread, and often throw in
q spoonful or more of the mashed
potatoes and a teaspoonful OF salt.
This mades the bread moist and
spongy. The bread thus made will
also be coarse grained, but it pleases
the palate as long as it lasts.
If you wish a fine grained bread, to
please the eye as well as the palate,
put a teacupful of sweet milk, a gem
erous lump of butter and a teaspoon
full of salt in the first mixing and
knead it well. Set it in a moderately
warm place to rise, but do not at any
stage let it get too hot, as it ruins it
to hurry it with forced heat. Always
take care to keep it covered closely
with a large,clean cloth.
When sufficiently light mold into
small loaves. set it aside to rise slowly,
and bake before it gets too light and
spongy.
If you wish to make Graham bread
take the desired amount of the rising
sponge and mix to a stiff dough with
Graham flour instead of white, aud
add one teaspoonful of molasses or
brown sugar and a lump of butter the
size of a butternut to each two
medium sized loaves. mold it into
small loaves at the first mixing and
set it away TO rise. 1t will rise much
slower than the white bread. Always
rub melted butter over your loaves
when you put them in the pans and
again when you reInove them from
the oven, and you will have a crisp,
delicious crust.
Now that is the whole story, and it
should all be told before dinner time.
When you are to bake again com
mence as before with the yeast, but to
save work have boiled potatoes for
dinner, and the boiling water, with
two or three potatoes dropped into the
flour, will do as we'll and save extra
work. Proceed as before, except that
it is not necessary to use hot water,
save when reserving the stock, which
must be done occasionally or the yeast
will get lazy. To this potato and
scalded -four add when sufficiently
cool the contents of the yeast jar, and
by evening you will have the liveliest
kind of new yeast.n When the yeast
gets lazy" as it will after several re-
newals, discard the contents OF the
yeast jar entirely and proceed to make
fresh yeast as at first directed.-St.
James Gazette.