The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-03-14
BREAD THAT'S HOME MADE.
FASHIONS PART Nv IT'S PREPIRA-
TOY BAkING.
Mistake. In the Art which Cause Trouble for
Young Hou-ew ive.-Famiiiar Old Forms
Vow seldom transformations OF the Yeast
C~akes-Cnre or the sponxe-some Recipes.

forms Of bread that were familiar twenty years
ago are now seldom seen. Their places have
been taken by the long crusty loaf rounded on
both sides, the brick loaf. tho huted loaf. the
braided loaf. the Vienna loaf, finger bread, and
sticks. and u great many other shapes in which
bread dough Is now made.
1t Is said that we are Indebted to the ancient
Romans for our first knowledge OF the art Of
loaf bread making. II they could see the bread
OF the present day IL would be hard for them 10
realize that 1t belonged to the same family; and
even our great grundmothers would wonder
what the little inch square pieces Of solid mix
ture smoothly folded in tin foil had 20 do with
the making Of bread. These same yeast cakes
are invaluable to the housekeeper and do as good
work as the homemade yeast of former days.
Great care should be used 20 dissolve a yeast
cake in lukcwaTm water or milk. for II the
LIQUID il cold and the yeast chilled the life IS
partially destroyed. On the other hand. II the
yeast is put into a Liquid too hot it will Nc cooked
Just enough TO lose It's lcaveuing powers. This
is frequently the trouble with young house
keepers who wonder why their bread does not
turn out nice and light.
Another important part Of bread makingi Is tho
care Of the sponge. When put 10 rise It should
be treated like a delicate baby and should 10
well covered and not exposed to droughts.
To make a good wheat bread: slit one quart
OF -four. a hcaping teaspoonful OF silt, and tho
same amount OF sugar into 1 bowl. Nix a table
spoonful NJ lard with these dry ingredients by
rubbing them between the dnger tips. stir in
with a spoon one pint OF warm water, and then
add half a yeast cake dissolved in part OF a cup
of tepid water. Beat the mixture with a spoon,
stirring in -four until you have a soft dough;
then place II on the moulding board and kncad
it from fifteen TO twenty minutes. Return the
1-..-N a II - ----- L. -. -. -. Z.
will not get chilled. In ;he morning divide the
dough into parts, shape 1t into small loaves, and
put them into creased pans. Let the loavcs rise
to twice their original size, and bake them in a
moderate oven about one hour.
Many prefer potato bread. and say that IL will
keep fresh longer. Peel and wash two large or
three small potatoes, cover them with boiling
water. and cook them twenty-five minutes.
Mash the cooked potatoes fine. and pour over
them a little more than a pint of the water in
which they were boiled. and let them stand until
the mixture u lukewarm. Then add half a
yeast cake dissolved in a lttlc water. and
about one quart Of -four. Nix these to-
gether with a spoon, beating the mix.
ture vigorously. Cover the bowl. and let it
rise over night. In the morning add a table
spoonful OF lard. a teaspoonful OF salt
and the same amount Of sugar II sweetenlng IL
liked. and -four enough 20 make a dough that
will not stick. Put the dough upon the mould.
ing board and knend IL for twenty minutes. Let
the dough again rise, and when u Is li-ht mould
IL into small loayes. place them in bread pans,
and when they have come up again To double
the'r size put them into A moderate oven and
To make whole wheat bread. Put into a howl
two cups OF warm milk and add the same amount
OF hot water 10 the. milk. Dissolve a trr-h
yeast cake in two tablespoonful u Iukevprm
water. and stir II into the milk and water
when 70 becomes tepii. Add whole wheat -four
SUllrh IN make "A hlfFpr sufficiently rhfsk 80
drop from a spoon: add = teaspoontrl ~ salt
and stir the mixture briskly for -om" time be-
fore adding sufficient Hour 20 make \ dough.
Place thc dough on the moulding board and
Sneld for ten minutes; ;hrN put u into q large
Make INTO lolves ,nOt zoo lHrcel amt again let iJ
rise. then bake IN "a motcr1,t oven forty minutes.
bread. Here Is one way; Put one quart each
OF wheat and graham flour into an sarthcn
dish, and stir into me hour three large cups OK
warm water. Adj TO this half a cup, Of mo-
lasscs. a -cant tablespoonful OF salt. and half =
yeast cake dissolved in, half a Gun ut water.
Use a WOODEN spoon and beat the mixture visor'
ousiy for half m hour, or until. your patience IL
exhausted. Cover he dish. nad le; the IN Nfurc
rise over night. In The morning uut the dough
into huttcred pans, and let 1t again rise until
quite light. Bake in a moderately hot oven one
and one-hnlf hours. Graham brct I'd requires
longer baking n An bread o wheat Hour alone.
Quick graham brend.-When making white
bread reserve 4 cupful Of the Light sponge; take
a Tablespoonful OF part butter and part lard. put
1t with one and one-hdlf tablespooafuls OF
molasses, and stir over the IRE unit! the butter
u lifllfl NtAt Nv lAlAAHAl' rum "a ~ NM
add one cup Of tcpid water, Ia which half q
teaspoonsul OF soda has been dissolved. odd hall
n teaspOonful Of salt, and when the mixture -
lukewarm beat IL INTO The -po. -c. Then slowly
beat in graham hour dintI u Is a smooth
anu 7ort una5n I'm .ne IouSh M nut,
oven. Graham bread, TO be gDot, requires plenty
OF beating. and 20 De- baked vita m even heat.
Graham AMI Indian bread: Put into a DOW!
three large cups OF sittrd white -four. add a
henplng t-aspOonful OF salt and half A yeast
cake dissolved In one quart ot lukewarm water;
I mi these ingredients Thoroughly together and
let the mixture rise over night. In the morning
add one cup OF fine yellow Indian meal, hall a
cup OF sugar, and two tetspuuntuls % soda dis
solved In "A little hot water. Beat this mixture
very hard with u spoon. gradually ]stirrir- in ~
smooth, thick batter. Put tae mixture into
CREASED pans, only half f.llng them. Let the
mixture again rise and bake in a moderate oven.
An excellent brown bread j. made thus: Boil
hall a cup OF Indian meal In one pint 81 milk
i've minutes. Take from tho tre AMI add one
pint OF cold milk. one.fourth OF = cup of mo,
iasses, one teaspoonful OF salt. and five cups ot
unbolted -four. Thoroughly mix these ,ingre.
dents together. and when cool enough add half
a yeast cake that has been dissolved in = little
water, and let this rise for six or seven hours.
When II has risen again mix II and put II into
pans and let IL rise the second time; then bake
in a moderate. even heat about one and three
B quarter hours.
New England brown bread IL made thus: For
two loaves put one and one-half pints OF graham
-four and the same amount pt rye hour into a
bowl; stir in one and one-halI cups Of part milk
and water warmed. or use warm water alone;
adj a tcaspopnful Of salt, one Tablespoonful OF
| tnDltSsfr, ana ono OF Ul'lIIl DlLNfTs MIN lIltNb
/ ingredients thoroughly together, and add half u
yeast cake dissolved in u quarter Of 4 cup OF
water. Place the dough on n t.Oure,! moulding
board and kncnd twenty minutes. Return II 10
the bowl and let IL rise over night. In the
morning make IL into lOaves and place them In
pans. and when hey have nciil risen bake them
In a moderate oven for one ana "A quarter hours
To make coffee bread: Measure one quart Of
wheat Hour and add a teaspoonIui u salt and -
tablespoonful OF slgur. S.tt these dry ingreii-
ents into u bowl. Heat one anu Unc-half cups "
milk or part water and milk. to boiling Joint;
remove u from the Dire and put = tablespoonful
Ut butter into the hot liquid, and when he but
ter IL melted stir the cooled liquid into the -four
mixture. Dissolve part Of "A yeast cake IN -
little water and add IL last. Beat the mixture
very hard and place 10 where IL will keep
warm and rise over night, In the morn.
Ing blend a beaten esq with the dough.
nnd roll the MIXTURE out to thrcc-quHrters " an
inch In thickness. Butter biscuit tins and lay
the dough on them. Let the dough rise 20 dOU-
bic its original thickness, then spread the top
thiCkly with butter and sprinkle II with pow
! dcrcd sugar and cinnamon. two parts OF sugar to
one part of cinnamon. Bake In . moderate oven
about half An hour. \ few ralsiu, ana currtnts
may be added TO The bread dough when the cgg
Is put in II fruit IL liked. This bread may bn
baked IN the form of a ring by putting the dough
into IA deep tin pic plate having in rs centre
a muffin ring or "A strip Of sim brown
paper buttcred and pinned together 10 form n
small circle. Another way il to roll the dough
into pieces the size ~ your .nSer and the length