The Providence news. (Providence [R.I.]) 1891-1906, 1897-08-05
Copyright


Dear samhntha--I received ysur letter
asking me how TO make good bread and
send you some general directions
which ! have made use of successfully,
AS there Is no article OF food that enters
80 largely into cur daily fare as bread
Sd no degree of skill In preparing other
articles can compensate for lack OF
knowledge in the art OF making good,
palatable and nutritious bread. OF
course YOU know that the first thinS re-
quired In making bread Is the soundness
end sweetness OF all the ingredients used
for IL. Salt Is always used In bread mah-
Ing to destroy the raw insipid state Ct the
-Four and to make the dough rise bet
ter. In mixing with milk the milk should
be boiled and then set aside TO cool be-
fore mixing. Staple heating, find, will
not prevent bread from turning sour in
the rising, while boiling will act as pre-
yentative.
Too small n proportion of yeast or In
sufficient tir1e allowed for the dough TO
rise, will cause the bread to he heavy.
Stale yeast produces instead OF vnous
fermentation. an aeetous fermentation.
which flavOrs the bread and makes II
dsagreeablo. Heavy bread will most
likely be the result OF making the dough
very hard and letting IT become cold.
The oven for baking bread should be
quite quick. The door should not be
opened after the bread has been put In
until the dough has become firm. Bake
fro m so to 60 minutes. When baked, re-
move the loaves Immediately from the
pans and place where the air will circu-
late about them freely and thus carry off
the gas which has been formed, but ia
no longer NEEDED.
Some people use scaiding water In
making wheat bread. In that case the
-four must be scaided and allowed 10
cool before the Yeast is added
II you like efusts that are crisp do
not cover the loaves; ii you wish them
to be soft and tender wrap them while
still hot i'm several thicknesses OF bread
cloth. In summer make my bread with
the scaldng water, as II keeps moist
much longer. / send you my recipe for
making
WHEAT BREAD.
Sift the -four into large bread pan OF
howl make hole in the center of IL and
pour I'm the yeast (half teacupful TO two
quarts of nour). stir lightly and then
pour in your "wettinG," stir very lightly,
but do not mix all the -four into H. Cover
Nithath.ck tpsel and set away i'm a warm
place 10 rise. This is called putting the
bread in sponge" The next morning
add eGSpoopful OF salt and mix all
the -four in the pan with the sponge,
kneading 4; wei. Let il stand two hours
or more until IL has risen quite light. Re-
move the doagh 20 the board and mold
II again ana again until the dough is
elastic under the pr, gsu-e OF the hand.
in moldlng cut into pieces and mold
them together. Then form into loaves and
place in the tins. the leaves should
come half way UP the pan. Let THEM
stand 10 or fifteen minutes, prick three OF
four times with fork and bake in
quick even. if thrs ugh any mistake the
dough becomes sour before you aEe
ready to haKe II, yeu can rectify IL by
adding little dry super carbonate of
soda, molding il a leng time to distribute
the soda equally throughout the mass.
Ba sure end keep your bread Wen GOV.
cred in tin or stone crock which should
BE- wiped cut every day or two, and
scalded twice a wees and given "sun-
Lath" once c week.
Yours cuinariiy.
COMFORT JONES,
Doctor OF Cookery.
Doreheater, Mass.