Freeland tribune. (Freeland, Pa.) 1888-1921, 1902-01-15
How to Prepare and Bake the wholesome
Maize Edibles.


How to Prepare and Bake the wholesome
Maize Edibles.
The art of making bread was Mrs.
S. Rorer's theme at the food show in
Philadelphia. The process was DEM
onstrated in all stages - the flour
stage, the sponge stage, the shaped
loaf stage and the finished Drowned
beauty stage. Mrs. Rorer made white
bread, whole wheat bread and corn
bread
CORN LOAF.
Make one pint of mush; when cold
add one pint Of scalded milk, one
yeast cake, dissolved, and sufficient
-four to make batter. Beat thor
oughly, and stand aside for two hours.
When light add enough flour to make
a dough, knead carefully and put at
once into creased pan and when it is
again light bake in moderately quick
oven one hour. tyEGN
RUSSIAN AND GERMAN. |N'
For an example of salt rising bread
of an ascetic fermentation there was
n loaf of pumpernickel, a most whole
some bread containing all the nourish-
ment necessary to the sustaining of
life. This whole wheat and unbolted
rye bread, which is made without
yeast or baking powder, is the chief
food of the Westphalan and Russian
peasants. Both this and Kneippe
bread are sufficient to sustain labor
er without animal food. ~; r.
'rrTrrn m III
Scald one pint Of milk, add pint Of
water. When lukewarm add dis
solved yeast cake, a level teaspoonful
of salt, and sufficient whole wheat
flour to make a batter. Beat thor
oughly and stand in warm place for
two hours. Add sufficient flour to
make a dough. Knead until elastic.
Form into loaves, place in bread pans,
and stand for one hour in a warm
place. Bake three-fourths of an hour
in moderately quick oven. -
WHITE BREAD. II
Pour one pint of boiling water into
one pint Of milk; when lukewarm add
one teaspoonful of salt and one-half
an ounce of compressed yeast cake
dissolved in a quarter cup of warm
water. Mix and stir in sufficient flour
to make a dough. Turn this on q
board and knead thoroughly until soft
and elastic. Put back in the bowl;
cover and stand in a warm place (sev-
enty-five degrees Fahr) for three i
hours. Then form 1t into loaves; put
them into creased pans, cover again
and stand in a warm place for one
hour. Brush with water and bake in
quick oven for one hour if in square
loaves, or q half hour in long French
pans.
IMPORTANT POINTERS.
The kneading motion should be light
and elastic. 1t has a two-fold object,
to stretch the gluten and to make the
bread lighter in color.
Bread must be thoroughly baked to
kill the yeast plant and rupture the
starch cells.
Large loaves must go into a slow
oven and be in ten minutes before
browning. A too hot oven means a
heavy crust, which is non conductor,
and prevents the heat from reaching
the centre. Small loaves should go
into quick oven.
German bread with kimmel seeds is
a good luncheon bread.
OF course there is but one sort of =
bread for dinner, "iust Bread
A mixture that pours is thin batter.
One that drops from a spoon is thick
batter. While a mixture thick enough
to knead is dough.
Good flour is as important as good
yeast. White -four should be slightly
granulated, and free from bran. Rye
flour resembles 1t, and may be made
after the same recipe.