The Washington times., 1894-04-29
GOOD BREAD-MAKING.

Mrs. W. P. Pond gives some Interesting
views about this necessary art.
The art OF bread-making is a very ancient
cne, and from age to age great strides have
been made forward. but still to multltuces OF
housewives it is a task, n duty they are spe-
cially glad to mark off the kitchen chore
slate, If only for that bughear reason, ''it is
so long laying around" This aversion to the
great weekly, biweekly or triweekly task is
caused by the old-fashioned WAY OF making
the 'sponge" ut night. leaving it to rise until
morning, and then kneading the bread and
setting it to rise again before finally baking it.
In an ordinary gallon bowl dissolve two
thirds of q fresh cake Of yeast, with about n
pint of tepid water
Add q very little salt, about as much as will
lay on q dime; this cannot be gauged closely,
and the only guide to the quantity is that the
mixture must not taste salt, but only u little
"brack." ii the mixture is permitted to taste
salt at this stage, when the fermentation takes
places 1t will be much salter. Therefore care
is necessary until the quantity becomes, by use,
more or less instructive.
Add sufficient flour to make the batter thick
enough to be beaten with a spoon, but not
any thicker. Beat 1t well, put the bowl in u
very hot place, either on the shelf over the
range or Oh chair close to the front OF the
range, cover with a cloth to keep off the dust.
being careful the cloth does not sag down
and touch the sponge. and then leave it to
rise.
There is no necessity to seive the flour; II
properly kept it will have no Jumps
In an hour and a half the sponge will be
light, The bowl must then be transferred to
the table, and sufficient flour worked In to
make stiff dough. Then add piece OF
sweet lar as large as small hens egg and
work IL IN with the huuI that n is thor
oughly mixed, and the dough will ''leave the
bowl clean" and in such condition that it cun
be worked and not stick to the kneading
board. 1t is the sign Of good breadmaker
that the board is always free from surplus
flour. and perfectly clear from all litter after
the kneading once commences.
Half the poor bread now made is due to
this one fact-of ignorant kneading. No
amount OF ''pinching" will have the fine
effect of tho palm work.
The dough should be placed in the
center of the board, and the hands laid
lightly upon it; then the heel of the palm
should be pressed firmly downwards. and at
the same time the hands thrown forward
slowly, in such way that the upper part of
the dough is theld fairly stationary in the
hand, while the palm grinds its way down
and under. As the arms straighten the dough
should be deity turned, and with the same
motion brought backward, when the same
grinding movement is gone through, thus
systematically working the dough round and
round until it is perfectly smooth, looking
like satin and free from air-blebs.
Less than twenty minutes conscientious
work will not produce this effect.
Having progressed thus far, cut the dough
into two pieces. Place one out of the way at
the upper corner of the board. Take the
other into the center Of the board with the
cut surface uppermost. Then with the fingers
and thurnhs of both hands Uork Ia outar
edges of the cut surface forward and slightly
downward with the same action as that OF
enclosing an apple in dough for baking) IN
til the cut surface disappears, and smooth,
seamless ball remains, with tiny gathering,
like that Of bag, at the top. Repeat the
process with the other piece OF dough.
Carefully grease the tins, paying special at
tention to the corners; then place in each tin
one of the pieces of dough, and press it down
with the knuckles well into the corners and
along the sides. SO that it will present an even
surface. coming about half way up the sides
OF the tin.
Then place the tins in a very warm place,
such as the chair in which the sponge was
placed to rise. They should be allowed TO
remain there until the dough has risen to
double its capacity, or quite 10 the top of the
tin. This, If the heat be right, will be In
about an hour The tins should of course be
covered to keep out the dust.
Inc lire IN the meantime should receive
close attention, as fierce fire is not required,
but steady hre-one that has burned up
steadily with a good, moderate. uniform heat,
which will be maintained in the oven with but
little increase or diminution for some time.
decreasing heat is as bad as fierce or in
creasing heat. A clear fire with moderate
draft open is what is required. This is an
item in which practice alone can make perfect,
and many baking OF bread is spoiled by in
attention to it or Ignorance.
When sufficiently risen the bread should be
placed in the oven, and should be well baked
in about forty-five minutes, or an hour at the
outside.
To procure the best results, attention should
be given to it as it bakes. Ovens are cranky
affairs, subject to wind and other outdoor
agencies; and thus varying it will be found
necessary at times to turn the loaves around
as they brown, crosswise or lengthwise, ac-
cording to the way in which they bake. A
sure sign OF sufficiently cooked bread is gained
by thrusting a clean broom-straw through
the loaf, and If it comes out dry the bread
is done.
Hints TO Housewives