New-York tribune., 1899-07-23
1T is EASY TO MAKE BREAD.
TRY 1T IF you WOULD HAVE A FAMILY
FREE FROM DYSPEPSIA.
HERE ARE SOME HINTS AS TO THE DETAILS
WHICH DEMAND ATTENTION FROM THE
HOUSEWIFE

HERE ARE SOME HINTS AS TO THE DETAILS
WHICH DEMAND ATTENTION FROM THE
HOUSEWIFE
As protest against the use OF bakers bread es-
peciaIly for children Eleanor Drew writes In What
10 Eat OF the easy manner in which the staff of
life" may be manufactured at home She says:
Light bread Is easy make that il will take
absolute neglect 10 turn out poor batch II
goes the right way about IT; and the minutes
quired TO knead and fashion II into ioaves are 30
few that It cannot be burdensome even to very
busy housekeeper Then. too. II Is clean. dainty
work that even the fairest fingers need not hest
tate to undertake. In fact. the hands directed by
the educated head should always handle the dough
whenever possible
winter wheat -four is the best for bread. and
Northern brands preferred by many Flour
that proves excellent for pastry and biscuit will.
more often than not, turn out a failure when com
bned with yeast cake. Choose then the proper
-four and try the following:
For three loaves. three teaspoons sugar.
teaspoon salt. one cake compressed yeast-fresh
from a bakers IL possible-dssolved in quart of
lukewarm water and fresh milk half and
half Stir in enough -four TO make stiff batter. A
pitcher is the best dish for the sponge 1t retains
the heat. Cover and put in a place
within hour. oftentmes one-half. 1t will be
light enough to knead
Put a sitter OF -four into tho breadpan pour in
the sponge working the -four In from the outer
edges; II the dough is sticky add trihe -four;
too much. however. will make the bread dry. Put
In a warm place TO rise into twice it's bulk. At this
stage -four the board lightly turn It out and knead
for about three minutes. when II will be satin
smooth to the touch. Return the pan cover and
let rise the second time. when Il Is ready for
another three minutes kneading before shaping
into lOaVes.
Let it rise again. until upon fting the tin. II is
feahery light. when II is ready f8 the oven. which
should have been heating for about fifteen minutes.
After baking seven minutes turn. after fifteen,
moderate the heat and bake forty-hve minutes
longer.
The only difficulty liable TO be encountered at
first will be with the oven. until one has learned TO
regulate It. for bread needs slower fire than al
most anything else
With a gas oven after the first fifteen minutes,
lower the blaze and the bread Will require no FUR
ther attention until the hour Is when the oaves
will come out delicate brown.
"In six hours from the sponge the bread is cool
ing and the actual work to produce II requires less
than thirty minutes OF time.
THE family to whom the hot bread seems ne
cessity will lose the sallOw cOmplexions and much
least for the evening meal. And the housewife who
once cuts into a loaf from her own will rarely
go back 70 the bakers loaf
The following deals with crlIsts and crumbs but
may properly under the head of bread: .
Bread Batter Cakes.-Soak and one-hat
cups bread crumbs In one-haf pint sour milk: add
two well-beaten eggs pinch OF salt. One-haf tea,
spoonful soda and -four enough to make good
batter.
mixture OF beaten egg and milk. TO which has been
added pinch Of salt. Brown on buttered griddle.
spread with jelly and serve. ,
"Croutons for Soups.-Cut crusts into little
squares brown on . buttered griddle