Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-12-16
n 0 U S E HOLD HINTS

mat bread is the staff of life IS as tr,e
To-Day as 2,0C0 years ago, but its making
mas varied with the centuries and the
changed conditions Of living. A noticeable
chdhse mas occurred even in the last dec
aue. BEFORE that bread in almost every
iAousehoid was set at night; blanketed If
.oio aLd running the risk of souring If
hot. The result was that the bread was
good today and bad tomorrow and excuses
were given that it had been chilled or ovar
heated Today the accepted theory is that
the more rapidly the process of raising can
go on, the sweeter and lighter the bread
VIII DE with ire element of chance largely
eliminated; and, in pursuance of that doc
trine, the new housekeeper sets her sponpe
| in the early morning and has her bread
baked and out of the way by noon.
| The Kneading is an important mart of
| bread making. The time required depends
| entirety upon circumstances 1t must he
| hheaded long enough for the dough to lose
us stcKiness and become smooth and
| elastic Sprinkle the board with -four
| leaving little in the corner to din the
| myers in Flour the hands and draw the
dough farthest from you up and over to-
h %aPd the center, letting the palm of the
| mana meet the dough. Press down firmly
4 giving the dough u rolling motion that If
| may not stick to the board. Repeat this
,louon, turning folding and pressing until
4
| ed. The French baker. after his bread has
| reached this condition. begins to use water
| instead of flour for moistening his fingers
1 arguing that it makes the bread more
| porous and elastic. This first moIding
| usually takes from fifteen to twenty min.
| utes. After Ibis kneading let the bread
| siand aside lightly covered in a warm
/ place, TO rise. The yeast plant can live in n
| temperature ranging from 80 degrees to 170
| degrees Fahrenheit, but thrives best at
| ABOUT 10 degrees. Avoid draught of cold
I al tnr. No.,
| or heat. If placed near the fire. it must be
\ turned frequently. If necessary to hasten
| the rising the bread pan may be set in a
| larger pan of warm mot hoD water toLinr
| care to keep the water al the same tenn
| pefature. II made with the compressed
yeast: the dough will usually rise the first
time In an hour, doubling or even trebline
| its original bulk, and looking like a houey-
| comb all through. Be careful however
| that the dough does not become too light
| or 1t will fall and sour, when nothing can
| restore its original sweetness Soda NAV
| be added to neutralize the acidity but it
| will not bring back the sweetness of the
\ flour. After the dough Is light and If tha
| process Is carried on in the morning, while
| the housewife is usually in the kitchen TO
| watch 1t, turn 1t out carefully on the mold
| ing board and mold until fine and tender
| again Add no flour at this time but keen
.ne hanas moist with warm water, milk or
| small ones-which should only half fill the
| creased bread tins: cover lightly and stand
| IN warm place (about 10 degreeS) until
| they have again doubled in bulk This will
| require about an hour. Flour that is rich
| in gluten will take longer to rise than one
| containing more starch. Do not allow this
second rising to stand too long or the bread
Will fall when first put into the oven leay-
| ing heavy streak near the bottom of the
pan.
| In baking bread the temperature of the
| oven is of primal Importance. There are
| countless Intelligent housekeepers who have
never mastered the moods and lenses of an
| oven. They reIigiously go through the set
| ting, rising and kneading processes, then
| commit their loaves to the oven, uncertain
whether they will have good luck with
| their bread or will turn 1t out hopelessly
slack baked o. with crust charred beyond
| redemption. The professional baker has no
such doubt. He must know what is to be
| the resultsof his baking. He knows that for
| baking square loaves the temperature of
| his oven should register 300 degrees Fahren-
| heit, for the long French loaves 400 degrees