Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-11-27
RECIPE ron BREAD.


Scald one cup Of milk, turn u Into .
howl, add one teaspoonful each Of sugar
and salt and shortening; etir until the
sugar and salt Il dissolved aud the but
ter melted, then add Que cup of water;
dissolve half . yeast cake In halt cup
Of lukewarm water. and when the milk
In the howl IL iukewarm add the yeast
and sufficient -four (about thrre and .
half cups) TO make batter which Will
pour thickly from . spoon; beat until
the batter IL light aud smooth and full
Of bubbles. This should be done at
night, and the batter should stand In .
room of about Is degrees until morning |;
lt should then be light and covered With
bubbles on top. Add enough hour tn
make soft dough, and kne.d, using ~
little -four ~ possible, until thc dough
does not stick TO the hands and 10 soft
and yelvety To the touch. Let u rise
again until u IL double its bulk. When
the dough IL light enough u should come
away from the bowl without sticking.
Mold AZ quickly and lightly a. possible,
ithout kneadiug agzin, Into loaSes. Tut
In creased bread tins, individual ones
preferred, and Vet rise sgain until light.
Ii should rise about thirty minutes this
last time; then bake In . moderate oven
for forty-fve minutes.
when Il IL once understood ~hst are
the elements OF = loaf of bread no
trouble should be had In the house In
having sweet ard wholesome bread.
Yeast IL . plant of the tribe Of fungi,
and when the batter IL made At night the
yeast IL planted In the same way thst
you plant q geranium-giving u the soil
mo.t conducive to its growth. Yeast
being a plant, u IL claimed by some th.t
IL should grow In the daytime or light,
but a. IL Il ope of the fungus tribe, thess
growing Ia the dark, II grows beet as
they do. In the process OF growing OF
feeding upon the starch the ~sste causes
an alcoholic fermentation, settin. free
the cATbonic acid gases. These being
held In the mass by the elastic gluten
make the batter light. when the yeast
has consumed all the -four the alcoholic
fermentation becomes scetic and the
bread or batter sours. II In the morn
Ing the batter IL light enough Ia knesd,
bat you cannot knead L.. simply give
the yeast something la do, add . hand
ful 10 Hour aud allow the proper fermen''
alton to proved ne IL Will do, sayin.
the bread from bccoming sour. IL !.
knesdei In order to distribute the moist
ur- aud IN. case. throughout the whole
mass, making . fne porous substance
light aud spougy, aud easily taken care
Of by the digestive Juicc.. When " ia.
risen the second time, as dough, u should
not DC kneaded again, bcc.use u VII
then lo.e it, lightnc.s, az the gases All
be disseminated. when the bread 10 pat
Into the o,en the heat is sufficient Ia MI
the Yeast germ, so that When eating the
bread no germ IL taken Into the stomach
Ia baking bread IL should be turned
frequently, as one rarely hnds an oven
taking evenly ou all sides. The bread
should rise for the tr.t hficcn minutes
without browning; then begin Ia bro~t
evenly aud slow ly until the loaf !. baked
ia loaf cracks on the sidc too much
fUur has bccn used.
III. salt IL added to the batter Ia give
IL a favor. the sugar !. added, becau.'
the wheat fermentation lose. . certsiI
smount 81 u. sweetness aud the .uga'
takes its place. =,
Nhsn planting . geranium you would
not .c.ld II, nor would you freeze u fo'
either would rvtArd its gfoNth. Tbs
same .rs..ons must be applied to tbs
Yeast plant; II must lie dissolved u
lukewsrm water aud not added Ia th'
batter until that IL lukewArm.
To answer the claims of those belicN
Ing that bread or, more properly speak
IIng, starch L. the cause of most of tn
ldy.pep.la aud Indigestion, hr.t, IL seem
unfair Ia lay IL Ia bread, when the whole
mode ~ American lie aud feeding u
conduciye TO all sorts of diseases, -.
p.cially those closely intertwined Will
ia. di,e.tion. That the liver IL the sea
81 some peoples nerves IL judged 10y tn
laws Of caus. aud effect. Good btesd
lproperly eaten probably never csu.et
ldy.Ispsla. I'oor bread, ar bread im
lproperly eaten, may have been of ma
lterIsl assistance. The main argumen
against starchy fccd. IL the smoun, con
.umed Ia the accomplishing of the pur
pose 81 feeding the body, yet IL
known fact that certain bulk IL nee
..ssry for normal gastric digestion
which IL given by vegetable aud starch!
foods. The greater surface presented Il
the ulE'.iNt nuns wv I""s' ~"
more complete the digestion. " bres'
be given Ia sour, poorly cooked mas.
Objection I. retarded aud impaired. i
given 10 proper quantity sud quality
there l. nothing 10 hurt the ordinary %
the American extraordinary stomach
Sour bread may cause indigestion, a
the starch grains are dlge.,ed mainly u
the in,s.tine.. The alkaline juices d.
no, now Ia the pre.encc 81 acids, as tb'
bread In ,hi. case !. presented as an acI'
mass.
| 4 digest of the bread lecture !. give
because Of its importance; but the resd'
/. asked not Ia fancy that the subject o
bread or nour could be covered Ia al
hours lecture, or In the space alloNe'
here.