The Republican journal., 1897-04-15

kneaded into it, so that it will not be at
all sticky. Experience alone can guide as
to this part of the process-how much
-four to knead in-but with Pillsbury' S
Best flour, half an hour is long enough to
get in sufficient quantity of flour.
When thoroughly kneaded it should be
smooth, elastic, fine grained mass of
dough. Place in bread pan, grease all
over with lard, cover tightly, and put in a
warm place to rise. 1t is risen enough
when it has risen about it's own bulk. A
good test is to pull the dough off the side
of the bread pan; il it looks porous or
| sponge like, it is risen enough. The be-
ginner should look at her bread frequent
when it will be sour and unfit to eat
When sufficiently risen, turn onto bread
board, which must be very lightly busted
| with flour, and knead for few moments;
being careful not to get any more -four
into it, 1t will not be sticky now, if the
process has been properly followed up to
cults for tea, cut off lump of dough,
roll to about l. inch in thickness, and
cut out with biscuit cutter, place in shall
low tin, with bit of lard between every
two biscuits, so that they will separate
neatly. bit of butter or lard on top of
each one, adds to their appearance when
baked Cover these, and set aside to rise;
they should rise longer than the loaves,
SO we will be able to bake ur four loaves
and then bake the biscuits af terward.
Now mould the dough into neat loaves,
grease with lard over top, and let rise
until about twice the size, when put into
the tins. The oven should be moderately
hot and a steady heat maintained while
baking, the fire being so arranged pre-
vously as to need no replenishing during
the time. Bake one hour. Then quicken
the fire, and put in the biscuits, which
require much hotter oven than loaves.
This process exactly followed, will give
the most delicious, light, sweet bread,
which will keep perfectly until eaten if
placed in a covered can or jar 1t saves
the house wife the trouble of baking every
day, (no small saving in summer) and to
those whose linen folks" dom t like yeast
bread, l will say, that bread made with
home made yeast, and by this slow pro-
cess, tastes entirely ditfere Mt from that
made with the quick yeast, and if you
will only make few bakings of bread by
biscuits, ''he'' will soon learn to like and
ask for the wholesome cold bread made
with yeast. A least, such was the case in
this family; my husband having formerly
every night, where now they only come
once a week.
One thing more. If your bread is all
raised and ready for the oven, and any
thing occurs that you cannot attend to
baking just then, put it into the coolest
place you can find-the refrigerator if
you have one, or set it in pan of cold
water down cellar, well covered, if it is in
the summer; in the winter put it in some
room where there is no fire, and your
bread will await your convenience, and be
all the better for the chilling. | have left
it over night many times, and can assure
you that it will not hurt it. One thing
must be observed, however. The degree
of cold must be sufficient to check any
more rising.
| have written at greater length than | ex-
pected to, but if my writing will be of any
help to any journal readers, | shall feel
that | have not wasted my time and paper.
To those who are ambitious to become
a first class bread baker, land what young
house keeper has not this ambiton?l |
earnestly recommend trial of this recipe;
slow and tedious though it may seem in
the reading, if it is done a few times
there is nothing easier During the year
in which | was feeling my way to the art
of baking tried many rules and recipes,
with many grievous failures; but | was
determined to conquer, and finally evolved
the method which l have above describ-
ed. But l must say that my bread,
though good, never fully satisfied me
until | used home made yeast. Now l
would be willing to offer my bread to the
best house-keeper in Belfast, and that is
saying considerable for it. Just try it
yourselves, and be convinced.
FoPMEp RESrDENT
Literary News and Notes.
Harpers Bazaar of April 10th contains