Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-06-04
HOMEMAKERy COLUMN.
Correspondence ON topics Of interest othe lAdie.
ID solicited. Address: Editor Ho1xnAxIRs'
1He ARI Of aaeAp MAkiNa.

COLUHN, Oxford Democrat Paris, Maine.
THE ART OF BREAD MAKING.
Good flour and pure yeast are abso-
lutte necessities in making good bread.
Flour should never be stored In room
with sour liquids, nor with fish, onions
or kerosene. 1t readily absorbs odOrs
that are perceptible to the sense. A
damp cellar should be avoided, as flour
is peculiarly sensitive to atmospheric in
fiuences. Keep in dry, airy room, and
in a neither freezing nor roasting
temperature.
1 mo rule can be given by which an mex
perienced person can determine the
grade of flour with accuracy; but few
hints will enable any one to know what
not to buy. Good -four adheres to the
hand, and, when pressed, shows the i'm
print of the lines of the skin. It's tint is
cream white. Never buy that which has
blue-white tinge. Poor flour is not
adhesive, may be blown about easily,
and sometimes has dingy look, as
though mixed with ashes.
There are various ways of making
bread-with milk, water, potatoes, ETC.
but the two points, sweetness and light
ness, remain always the chief considera-
ton. If milk is used, it should be
scalded and cooled; this prevents its
souring. Next comes the mixing or
sponging of the bread. This is not a
mere mixture, but an actual chemical
combination; but, as we cannot use
water enough to alone effect this, it
must be supplemented by kneading, and
thus comes our most important point.
The excellence of bread depends much
upon the thorOughness of its kneading.
First work the dough in the pan until 1t
loses part of its sickness; then thickly
flour the board, flour the hands, take out
the dough, and knead rapidly and con-
tinuously by drawing the dough farth.
est from you over to the centre, and
pressing it down with the ball of the
hand. Repeat this several times, then
turn the dough around and knead the
other side, and so on, until every part is
thoroughly and evenly kneaded. This
will take about fifteen or twenty minutes.
When you first begin, the dough will be
soft and sticky, but will become less 30
the longer you knead, and when you can
knead it on an unfloured, dry board, the
kneading may be discontinued.
Kneading renders the gluten so elastic
that the dough is capable of expanding
to twice its bulk without breaking or
cracking. After this, you set it away to
rise. Give it time to fully expand, but
be careful that the dough does not fall
as it is then sour, and nothing can be
added to restore the original sweetness.
Soda is sometimes used, but does not &C
complish the object. This falling or
souring is caused by the yeast consum.
ing or eating up every atom of flour. II
handful of flour be added to the dough,
and the dough be pressed down, it
might stand, then, perhaps anol her hour,
or until this flour is consumed, without
souring.
Next comes the molding. After this
dough is very light, divide it carefully
into loaves; knead lightly on the board
until formed; place each one in its own
pan 1.-THE best pans are made from sheet
iron, eight inches long, four wide, and
four deep, and stand again until double
its bulk.
Now comes the baking, which is equal
ly important. There are several ways OF
testing the oven without a thermometer.
One is the bakers method; he throws
flour on the floor of the oven; lit browns
quickly, without taking fire, the heat is
sufficient; or, if you can hold your hand
| in the oven while you count twenty
slowly, it is right; or, if you use Their
mometer, three hundred and sixty de-
grees. The bread should be in the oven
ten minutes before it begins to brown.
If the oven be too hot, thick crust is
produced, forming a non-cOnducting
covering to the loaf, which prevents the
heat from penetrating to the interior;
hence, the burnt loaf is always unbaked
| in the centre. Bake in single pans,
three-quarters of an hour. When done,
romove it Immediately from the pan,
and tip against plate or bread board,
so that the air will circulate freely
around it. Do not cover if you like a
crisp, sweet crust. When perfectly cold,
put it into a sweet, clean, tin blead-bOx,
without any wrapping, as cloth will alb
sorb the moisture, and very soon soul
and mold, destroying the flavor OF the
bread.
In the first molding of bread all the
-four should be put in, and the most
kneading given. =,
Water used in making bread should
not be too hot. If the temperature be
too high, the loaf will be coarse, porous
light.
One cup of yeast means wet yeast. i
dry is used, the cup must be filled will
/ water.
Brush the tops of the loaves with but
ter before putting in the oven. This
will keep the crust moist.
Raised biscuit should be rubbed with
butter before putting in the tin, that
they may separate smoothly when bak,
ed, and leave no jagged edges.
In times past it was the custom to use
homemade yeast, but now compressed
yeast can be procured at your grocery
store, and is just as good, if not better
than the homemade yeast.