Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-02-24

of -four, till all are separated and
stiD soms thing more is re-
quired to keep them apart, and pre-
vent them from sinking down again
into q solid adhesive mass, and it is the
growth of the yeaet which accomplis es
this. In the - ical changes which
takes place during the conversion of
-four INTO dough sugar is formed. The
warm liquid used to make the dough is
mixed with q certain quantity of yeast;
this grows quickly upon the sugar
contained in the flour; and IS it
grows sends off the air bubbles
which keep apart the grains of
-four as they are separated and mo ST.
ened if the kneading is thoroughly
and effectualIy done. The effect of
this is seen by the dough rising, which
1t will continue to do until the yeast
has consumed all the sugar IN the
dough. If, however, the dough were
left until this occurs before being
baked, sour bread would be the result,
as another chemical change would then
commence. The dough must therefore
be made into loaves, and put into the
oven while there is still plenty of food
for the yeast. The heat of the oven,
which should be about 400, does not
Immediately kill the yeast plant, be-
cause it takes some little time to pene-
trate into the mass of cool moist
dough, kept cooler by the rapid
evaporation which Is taking place. The
growth and consequent formation of
air bubbles will meanwhile go on ra Did
ly, putting up the dough until the heat
of the centre of the loaf has risen to a
temperature high enough to kill the
yeast. By the time, however, this oc
ours, the heat of the oven will have so
far hardened tine surface of the loaf as o
support the mass of dough which would
otherwise fall when the formation of
air bubbles ceases. For this reason,
when baking bread in the iron oven of
an ordinary kitchen range, the loaves
must be placed IN the lower or cooler
part first until sufficiently rsen, the
shelf, which has served to ward off the
sharp heat at first, being then T, moved,
and the cooking allowed to continue.
If placed in the hottest part first, the
surface would be too quickly hardened,
thus preventing the growth of the
yeast, with its consequent power to
raise the dough, and heavy bread would
be the result. If fresh brewers yeast
can be obtained, put it as soon as it is
received In a basin, and stir we'll into 1t
an equal quantity of fresh cold water,
and let it +, main In a very cool place
for twepty-four hours. The yeast will
then be a thick creamy sediment below
the water, which can be poured off.
This removes any bitter flavor or
impurities the yeast may have con.
rected.
The following proportions of mater.
.als will be found to give most salts
factory results if care be taken not to
chill, nor on the ether hand to overhead
the dough while it is rising, and also
to regulate the heat of the oven proper
ly: Each pound of -four requires OF.
of salt, OF. of yeast, and half q pint
of water, or milk and water. Mix the
salt with the -four in deep pan, large
enough to hold three or four times as
much -four as is being used. Then
weigh basin, and weigh the right
proportion of yeast into it. lake hall
the required quantity of liquid at 9
temperature of 76 deg. Fair. fol
brewers yeast, and stir this into the
Yeast. Make hole IN the centre o.
the -four, pour in the mixed yeast grad,
ually till a smooth batter or sponge, as
it is called is formed, leaving a wal
| of -four round it and some -four below
| sprinkle little more over the batter
| cover the pan with q warm cloth, anC
| set it in a warm place shielded from
| draught for three-quarters of an hour
| The surface of the flour over the bat
ter will then appear cracked. Nov
take tks remaining proportion o
liquid ut the right temperature, anC
stir it into the batter, gradually mixing
| IN all the -four, and commence to worl
the dough ,kneading it with both hand
vigorously and continuously for twent!
minutes Good -four takes up NOR,
liquid than inferior kinds will do, snt
| it is possible that a little extra fiou
n,ay oe required during the process o
kneading to prevent the dough sticking
to the pan. By degrees the dougl
will cease to be sticky, becoming quit
smooth and 1.-the, and will not adher
to the hands or to the pan. Warn
cloths must then be covered over ii
and the same care as before taken t,
avoid draughts or over heating. l.
about two hours the dough will hav
risen to three times the size it was whel
the knesding was finished. In col
| weather longer tlle may De IeQulTeu
but when risen to that size it will be fl
to be made into loaves. Again be mos
careful to avoid draughts. Flour
board, put the dough on it, and max
it up into loaves, place them on
fioured baking tin or into creased brea
tins (the former is preferable), and pu
them at once into the oven, which shoul
be very hot, 410o Fahr., or Gf there
no thermometer) 80 hot that fiou
sprinkled on the upper shelf woul
color in a minute or two. In fifteen O
twenty minutes the loaves will hav
risen to a good size then open the doc
of the oven and quickly remove til
shelf, close the door again gently. i
order to avoid a sudden cold drsught an
N from one to two hours, according
he size of the loaf, the baking shoul
'e completed.
Best, or white flour makes yer
white bread, but a much more nutr
Jr.ous loaf is made if good second
iour is used; in dressing the flour s
highly in order to render it very whit
a large proportion of the nutrition
qualities is removed.
Roma.