Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-01-03

suspect, but, no doubt, would have taken q
year or two to verify-the fact that in
moulded white bread the sponge is work
of fsupererogation!
How to Make White Bread.
Since that time 1 have never used 1t.
Here is the manner in which make white
bread: To a pint of milk or pint and a
half if not in a hurry, I take cake of
Fleischman's compressed yeast heat the
milk (Which must be fresh, prefer the
mornings milk, to point just before
boiling. 1 have heard old-fashioned cooks
call it stto scum" When the milk be-
gins to wrinkle take it off and cool it to
the tepid stage. Then I put some we'll
sifted -four in bowl. A quart of -four
will do-not more-and you make take less.
pour in the milk, little at time.
beat IL vigorously with wooden or a
silver spoon. 1 take it to the door and beat
the fresh air into it. go on in this way,
beating and adding milk until I have q
pretty batter which has no yeast in it, but
bubbles with the honest fresh air that it
contains. To this batter I add half tea
spoonful of salt Then / crumble up the
yeast cake into half teacupful of milk
which I have taken from my pint and q
half If yeast is fresh and good it will
crumble like stale putty; if it is stale itself,
it will stick like fresh putty-that is the
difference between yeast and putty, I throw
it in as an aid to memory. Good yeast acts
like poor putty, to the touch, and poor yeast
acts like good putty.
Perils of Thickness and ThInness.
I mix the yeast with the tepid milk
thoroughly. Then pour it into the bat
ter. L now beat again and more and more
-four until the batter becomes a dough.
Now comes peril I wish to wave the first
danger signal over a pit wherein I have
stumbled no end of times You may make
dough too thick or you may make it too
thin! If you make it too thick you will
have closely woven bread that will
shortly be given to the domestic animals!
If you make it too thin you will see your
shapely loaves spreading and looping in a
painful fashion, and in extreme cases rising
on level and running over the bread pans
am inclined to think the peril of thinnes.
is worse than the peril Of thickness, for
much may be done for the overthick bread
by raising it longer, while the case of the
overthin bread is hopeless
Therefore I make dough until cannot
stir longer. This dough l scrape out of the
earthen bowl in which have made it, on
to Toured bread board. Enter peril No.
q You may be in haste and may not knead
your bread enough Well, YOU will be
sorry if you don't that's ali! The texture of
your loaf will be uneven; there will be
ragged holes instead of fine levitv. knead
your bread therefore-but you have no rea-
son to knead it after it has absorbed enough
-four to work free of the board without
Touring.
Butter to Keep the Air Inside.
Then butter fresh earthen bowl, roomy
enough to allow for the dough's ambition,
and put the dough in it. I always brush
the top OF the dough with the incest of
melted butter. This is to cover every inch
of the dough with an air-excluding film; for
here enters peril No. 8, peril of the most
awful characterl On bread not protected
by this oleaginous coat of mail, no matter
how closely covered, it is 10 to l the
air makes stiff crust and that stiff crust
will repress the ambition of the yeast germ
as gently and effectively as the editors re-
press unavailable" genius.
The dough being protected, cover it
closely with flannel cloth kept for the
purpose and a clean white towel The
towel is underneath. I do not suppose it
makes a particle of difference whether
dough wears flannel for its underclothing or
linen. Bread rises most satisfactorily, ac-
cording to tradition, at temperature of
from 74o to $50; but have used much
higher temperature with no evil results.
The higher the temperature the quicker the
rising of the bread. L have made rolls in
an hour and a half; and am told Miss Par
Ioa makes delicious bread in an hour! The
yeast germ on the whole is tolerant soul;
it will rise slowly and patiently in a cold
room; it will climb nimbly upward in a
warm room; but what it cannot abide is
jerky temperature. 1t hates draughts
which act on its sensitive nature precisely
as alternately whipping and checking acts
on mettled horse. have not been able
to see any difference in quality between the
rapid and slower bread. Generally bread