The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1897-01-28
HOW TO MAKE BREAD
Miss ColIing Lectures on That Sub
ject to the Cooking School

The lecture room of the Pure Food
Show was crowded again yesterday af-
ternoon by ladies who were anxio US to
hear the lecture on Breads" Miss Col
ling read her recipes and demons rated
a few of them as she read The yeast
bread recipe is as follows
one cup of milk. add to it a level tea
spoonful of butter, two level teas poon-
fuls of salt and one teaspoOnfuI Of su-
gar. When lukewarm add one cs Ike of
compressed yeast dissolved in two ia
bIespoOnfuIs of cold or tepid water
Now stir in enough sifted -four to make
a batter and beat for five minutes. or
until full of air bubbles; then stir in
sufficient -four to make dough. which
can be turned out on board knead
until it no longer sticks to the board or
hands 1t should look firm and velvety-
Place this in a clean bread bowl. cover
securely to exclude the air, place in q
temperature of about y degrees and
let stand for three hours, or until dOu-
bic it's bulk Turn out on the board di
vide into two iOaveS. mold lightly into
shapes. using just as little flour as posi-
BILE. Place in creased pans and let rise
about one hour, or until double their
bulk, then bake in a modern oven one
hour Turn out and place in such a
position that the air can circulate
around the entire loaf When cool put
away without wrapping in a cloth, as
the cloth abSOrbs the moisture and in
jures the quality CT the bread
The most common mistake" said
too rapidly You should remember that
the bread should not begin to brown
until after it had been in the oven for
ten minutes The IOaVeS should not be
large as they can not bake IS thor
oughly when large. and consequently
are not as wholesome. nor viii it keep so
WE'LL
Miss CoIHng urged the use of entire
wheat bread on the plea of its nOurish-
ing qualities It is made just the same
as white bread. but must be watched
very carefully, as II IS mora apt TO sour
! than white bread
Graham bread is made the same as
white bread using Oue-half graham
and one-haIf white -four and adding to
fAse milk and water One-fourth cup of
mt 1asses-
s-The recipe for rolls is the same as
for the white bread. using two rounding
tabIespoOnfuls of butter Cor butter and
! lard in equal parts)- When it has risen
the second time, finish in any way de-
sired"
Miss CoIIing then read the recipe for
mullins and demonstrated as she read
Two cups -four. one-haIf teaspoonful
\ of salt two rounding tabiespO onfuls OF
sugar. two level teaspoonfuls of baking
, powder sifted all togetter One egg
, beaten into one cup of milk and one
/ tablespoonful of melted butter added tO
dry materials and drop Immediately in
10 the small pans
/ After putting the mullins into the
! oven Miss CoIling began making the
J fruit rolls Following is this recipe:
/ "-One pint OF Two level tea
I spooufuIs baking powder, One-half tea
spoonful of salt, two level tablespoon
fJIs of sugar. three level tabLespoonfuIs
I of butter one egg. one-half cupfuI Of
! milk, one level teaspoOnful of CHINA
! mon two rounding tableSpooHfuls o.
sugar and three quarters of a cup OF
| crrrants or one-haIf cup of finely chop
| ped seeded raiSins and two level table
/ s9oonfuIS of finely chopped citrOnS- Sif
the -four, salt. baking powder and su-
gar together, add the butter and rut
well into these dry materials; beat tbs
! egg until light, add to il the milk, and
! d lur them over the dry ingredients
/ " Fth a knife stir quickly into a dough
/ and cut until firm and glossy, then turf
out on 10 a well Toured hoard, give
I colpl of turns with the hands and roI
out alb out one-quarter of an inch thicl
and su-ead literally with soft butter
1 sprinkle evenly over with about tw,
J rabIespoo.1fuIs of sugar, then sprin XII,
I over the cinnamon and fruit Rol
/ from you into a light roll and with
sharp knife cut into rolls about three
! quarters of an inch thick; place clos
| together in q baking pan and bake
| or 20 minutes in a quick oven
! As the time for closing the lecture ar
Il rived, the mullins and fruit rolls wers