The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-02-12
Breads.


lectures on bread making short time ago
and as this is matter of vital Importance
to every one we give our readers the benefit
of same
Miss Farmer favors the quick raising of
bread as do all the best cooks today. She
does not like sugar and shortening added to
bread until it is more like cake than bread.
The yeast cake is so convenient and SO
good in quality that il seems a waste of
time to make yeast at home. If part Of o
yeast cake is used fold the remainder in the
tin foil and put it in cool place, not on
ice or where 1T will freeze, but somewhere
cool enough to keep the growth of the yeast
plant in check.
The difference between entire wheat -four
is that the first bias all of the grain except
the outer husk which is indigestible. Whole
wheat contains all the elements in Dearly
the right proportions for nourishing the
body, and entire wheat -four is the only
kind that should be used by people who de-
pend upon bread as a greater part of their
diet. AS fact however the poorer the fam
| lily the whittier and more supertine -four
they will insist uron having. II does not
matter so much with people who have
mixed diet thereby keeping balance of
food elements. They can safely indulge in
| the whitest bread which is the favorite upon
| the American table.
Graham -four, so called, is ow usually an
inferior white -four with some bran added.
Bread made of part white -four and part
graham or entire wheat -four is usually
called graham bread.
If bread is mixed at night it is a great
care. In winter it must be wrapped care
fully to preve It too great chilling in sum
mer 1t must be Sc where it is cool to keep
the fermentation from going from the al
cohoIic to the acetic stage which makes
sour bread. The advantage of mixing
bread in the morning Is that it may be
watched. Set the bowl in p pan o. water of
80 degrees temperature and by keeping it at
about that warmth three hours will raise
bread and two more will be sufficient for the
second rising and the baking. If bread must
be neglected cutting it down will check fer
mentation and this should be done rather
than let fermentation 60 on past the deslra-
bic point.
Sugar is added to bread because the yeast
plant takes hold of that sooner than it works
upon starch.
For white bread scald one cup of milk
and add one cup of hot water, one-half table
spoonful each of lard butter and sugar and
one and one-half leYel teaspoonfuls OF salt.
Dissolve one yeast cake in one quarter cup
of lukewarm water and add to the frs mix
ture as soon as that has become lukewarm
Add enough -four to knead, probably it
will take six cups and knead until smooth.
Let it rise. then shape into loaves, let rise
again and bake in hot oven. Kneading
bread gives it a fine grain, but 10 minutes is
as long as most women have strength for
kneading; five minutes will give good re-
suits.
This rule will make one loaf and a large
pan of biscuit. 1t is good plan to make
| loaf in two parts. In shaping loaf be
careful not to have too many seams or folds
in the underside of the loaf as this will make
| it break when cut in slices. If the pan is
set where it is too warm for rising the un-
der part of The loaf will become over heated
and there will be heavy streak. For bis
chit make small round balls !shaping each
in the hands.
Cover loaves and rolls while rising. Turn
loaves while baking and when done turn
them out at once to cool. Bread pans should