Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-02-14
Secrets OF an Expert Breadmaker.

Eight hours in the summer is quite as
long as bread ought to stand at The first
flSih2. u l"lt after II has risen to twice
its original bulk il viii sour. You hear
women complain about the Yeast the
Hour. the milk or The weather, rs 4 sort
oi apology for lad bread. They ought to
look 10 themselves. for IN ten cases on
Of twelve, sour bread is the result Of
their own carel"SSneSs. They have ser it
too soon. or left it standing after il is
we'll risen. OFTEN on a hot night / leave.
my bread pan standing on the cool cellar
/ bottom.
one has to be quitc as careful in the
winter. There are cooks who will set
I their bread an right. then leave il close
to a window where Jack Frost is paint
ing wonderful pictures. They Will mufiia
ii III q blanket ana set il over n register
then wonder why they find it half baked
in the morning. There is Il deal to learn
about kneading, about raising and bak-
ing. but above all it is the thought and
care given 10 bread that gives you fine
sweet, wholesome nutty-flavored loaves
Good -four is necessity. | never buy
cheap -four, the best is the cheapest
don't believe in anything but fresh com
pressed Yeast. IL is cheap, two cents
worm Will make six loaVeS. | have tried
all the yeast, bakcshop yeast. peddler's
yeast. homemade yeast and dried yeast
cakes, but none of them are 50 reliable or
produce the results You get from COM
pressed yeast. The makers of compress Il
yeast guarantee it: il is delivered fresh
TO dealers all over the country every day
and il your Sroceryman sends Eou 4 cake
of yeast which looks shriveied ana brown
and has an unpleasant odor. instead Of a
fresh alcoholic smell. send it right nacl
TO the store and have II exchanged. Now
FOR our bread.
She poured from the teakettla a pint of
hot water and added it to Il pint of milk
then tried * to see If il was iukewa rm
She had put the Yeast cake 10 soak in q,
| few tablespoons OF tcpd water. Ii had
almost dissolved. SO she stirred it into the
milk and water added two teaspoons of
salt and poured it all into the bread pan
| She gradually added wells tied flour stir
! ring constantly ill dough was formed
stiff enough to turn out i'll Il mass on the
! ba king board. For half an hour she
| kneaded it with supple, dextcrous
movement, which ! did not acquire in
/ and elastic that her every touch brought
| il clean from the baking board she put it
/ in the bread pan, which had been washed.
dried and creased. The top of the dougn
she brushed lightly with melted butter to
| keep il from cruStins. then She covered
it, set ii where draft did not touch it,
! and said good night.
| | had lifted the lid and was peeping de-
| l;shtedly at the fine, white. hubby mass
| when she said good morning. She just
| busted the baking board with -four and
| rubbed il smooth. then she tumblcd out
the mass of sponGy dough. There was
! not suspicion of sickness about il. S.c
| cut ii into pieces large enough for ordi-
nary loaves, put two into each of my
large pans. SfSdSihS iISntlN bctWe- II tneni
TO keep them from sticking when baked.
| 'rhc loaves were brushed over with
melted butter, covered with clean towels
and left 10 rise. In an hour ana Il hail
they were ready to Put in the oven. They
baked in fifty minutes and were as brown
| and sweet as 4 chestnut.
| Since that day | have baked hundred
Of Ioayes am! never had sour, sickiy-look
ing bread. ! DO not lay success in bread.
making 70 amy special capability. ANY
! woman Of average intelligence anC
| strength can make good bread, only il
| takes more than that, il takes the sam
interest. and the same painstaking car,
tn make It delicious loaf as ii does I:
uaint Il picture or write Il story.-t,lSpe tt
macdonald, iii Good housekeeping foI
February