The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1895-06-15
BREAD-MAKING.
A Noted Lady IN the state of Nebraska
Gives Her Method.

"A SoLco 1-duy III Lu0 ctaL6 OIL NeDraSk6
Gives Her Method.
The subject of making bread has had a
revival OF late, even the daily papers de-
voting columns to the subject. The New
\ ork Tribune has gone to the trouble of
hunting up noted bread-maker in the
State OF Nebraska and giving her method.
This lady Is firm in her conviction that
men cannot make bread. About the
bread, she says, the first thing is good
yeast. Poor yeast. poor bread every
time. l always make my own. First, [
put one cake and u half of yeast foam.
which you buy at the grocery, to soak in
warm water enough TO cover them.
While this Is soaking l CRATE two me-
diminished potatoes and stir in one and
one-half quarts of boiling water. together
with two tablespoonfuls of sugar. l let
the mixture stand until it has become
Iukewarm; then l stir in the yeast foam.
After this has thoroughly risen it is ready
for use. Put the batter III twO-gailon
jar with two tabiespoonfuls OF salt and
set it in cool place. but where il will not
freeze, and it will keep for a month,
ready for use at any time.
Nv hen l am ready to make bread
shake up the yeast, take out q scant half
cup and mix 1t with q quart or warm
water. Then add flour until 1t forms
batter SO stiff that when raised up in
spoon it will break off short La winter
the flour should be warmed, but in sum-
mer it Is not necessary. This sponge is
then set in warm place 10 rise over
night.
Early in the morning it is ready to
knead. If il should not be risen enough
1 set the pan in the oven until the sponge
is warmed up. AT the first kneadIng put
in flour enough to make stiff dough.
When the dough works stiff on my hands
/ know that there is -four enough. Then
let it rise again. The temperature must
be near 70o to make bread rise well. Do
not let 1t rise too much this time. In
working it down the second time do not
put in any flour unless the dough should
happen TO be too soft.
LET it rise again, this time little more
than the second time, then make into
loaves. In making out the loaves knead
as little as possible. because 100 much
kneading now will spoil your bread. Let
the loaves rise again, and then they are
ready for the oven.
You must be careful not to have the
oven too hot. If you cannot hold your
bare arm In the oven while you count
twenty, 1t ls too hot. Bread ought to bake
full hour, and it ought to come out with
out castlron crust, too. The way tell
when my bread is done is by breaking
two loaves apart and touching the inner
SUI iaco " Itu NY uugGr- Ii Inc niger
leaves a print the bread is not done. l am
guided all through the process by the
sense of touch. When the bread is rising
let it rise till it is soft to the touch. II it
is stiff it has net risen enough. Expert
ence is necessary to master this delicacy
of touch. You cannot tell beginner SO
she can do it just right the first time. Ii
you want good bread do not make the
loaves too small. My loaves weigh from
two and one-half to three pounds.
There are several ways OF spelling
bread. One way is to use too fine flour.
The finest grade of flour VIII not make
the finest bread. l always use second
grade flour. Another way to spoil bread
is TO let the dough rise too much. Then
the bread will be dry and brittle. Another
way to spoil bread is by not letting it rise
enough. In that case it will be hard,
heavy and solid. Test the dough fire.
quently by the touch. If it is soft and
yielding. it is just right; if it is stiff, let it
rise some more, Bread can also be
spoiled by kneading too much. When
you set the sponge over night the baking
ought to be done by noon. Now, that is
all there is to it. Try it few times, and
you will understand what I have told
you."-Farm, Field and Fireside.