The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-02-28
GOOD BREAD.
4 Practical Chapter on the Art of
Making Bread.

There are several kinds OF coarse bread
which were in use i'm pioneer times.
when every farmer took his own grain
to the gristmill to be made into flour,
that are seldom seen now. In spite of
all the fancy brown flours in market
there is none that has the general pas
toral flavor of that sweet brown loaf
which was made of wheat ground at the
ordinary gristmill. We have given our
white lOaves a superior color and starchy
lightness. but we have lost something
of wheaton sweetness by our more re-
fined and superior processes Of milling
a sweetness that none of the patent
graham or whole wheat fours seems to
give us. Then there is the old-time rye
loaf. which seems to have almost disap-
peared from use, for it is really very
difficult 10 get a trustworthy brand of
bolted rye flour, though excellent rye
meal or unbolted rye flour may be al
ways found in the New England mar
kets. This is because unbOlted flour is
a component part of the famous Boston
brown bread the one excellent rye and
Indian meal bread that still survives.
Besides this rye and Indian lOaf'' there
was an Indian meal and wheat bread,
and there were sweet, coarse bread, and
ltltIt were sweet. COARSE lbdNeS tltUe OF
one part wheat, one part Indian meal
and one part graham.
The Cld-time "salt-risings" bread, a
loaf of bOted wheat flour. when prop
erly made is an excellent bread and
| worthy Of its southern name of light
| bread" in cOntradistinction to SOME
other bread. which, though light and
well-raised, were possessed of a certain
mOiStnesS Of texture quite different from
the lightness and delicacy of this white
loaf. IT is true that salt risiugs' were
responsible for a great deal Of sour I'M
wholesome bread. but this was because it
was not properly handled and was al
lowed to rise too long or to be chilled
No process Of bread-making requires such
scientific eactness. but none is better
when il is properly made. So often is it
neglected bv Indifferent housekeepers
that the entire process has fallens. into
disrepute. and some persons firmly be-
lieve that such bread always has an un-
pleasant odor Nothing could be further
from the truth. For the sake of varie-
ties. it is well to try some Of these
breads Even a loaf or two Of the de-
spised salt risings'' may be welcome if
it is properly made.
a variety in the simple wheaton loaf
of bottled -four is raisin bread. This is
simple wheat loaf, to which a cup of
stoned raisins are added when it is
moulded up and put I'm the pan to rise
the last time. It is nice hot for supper.
Swedish bread is made by rolling out
light bread dough to about the thickness
of half an inch rubbing it we'll with
sOftened butter. sprinl1ling it with sugar.
grating nutmeg over the whole and adj
ing about a cupful Of well-cleaned cur
rants to a large loaf Roll up the sheet OF
dough after sprinkling these ingredients
over IT, Let 1t rise for half an hour
in a well-buttered pan. rubbing a little
sOftened butter on the outside Of the
loaf Bake it i'm a quick oven for about
half an hour Serve it hot for tea. 1t is
hardly necessary to draw attention to
the excellent apple kouchen Of the Ger
mans. which is really a kind OF cake or
the delightful hot apple bread Of Balti-
more, which is made with a layer of
apple sauce between layers of dough-
N " Tribune