The Tupelo journal., 1904-12-02
RULE FOR BREAD MAKING.
Plain Directions Which Will Lead tr
Best Results IF Carefully 4
Followed.

One sees rules for bread-making in
almost every household column, but
how many inexperienced bakers could
succeed in making a %palatable loaf.
even after reading the whole list OF
them? Verify it is a craft handed down
from mother to daughter. and with
out the advice of an inexperienced
hand, good bread comes only at the
cost of serious difficulties, says the
Prairie Farmer Home Magazine.
There should be no difficulty in fol-
lowing this rule, without any previous
experience, and although it is intended
to be used with a bread-mixer, now
found in every hardware store, and a
great convenience and time-saver, yet
the rule will work equally well by
hand.
At noon, the day before baking, put
three-fourths of a cake of yeast to
soak in half a pint of lukewarm wa
ter; at one o'clock beat into this one
cupful of -four; beat this until it is full
of air bubbles, then set in a place as
neal rs degrees as possible. A bowl
is the most convenient dish for this
sponge, and it should be covered with
a small plate while rising. II the
weather or room is very warm, keep
the sponge from o~verunning by fire.
quently beating down, until eight
o'clock or in very hot weather, even
later. In the winter, however, when
the temperature Of the room will prob
ably fall to so degrees, the bread can
be mixed up at six o'clock.
Bring one quart of milk to a good
boil. not simply heated, and a heap
ing tablespoonful of salt and the same
of sugar, and if desired, q piece of lard
the size of a hickory nut; put with
this a quart of water, which will make
the mixture about lukewarm, pour this
into the mixer, add the bowlful OF
sponge, then six quarts of flour, or
three times as much flour as liquid.
The measuring must be very accurate.
remembering that a quart is not a
quart unless the measuring dish is
level full. Now place the kneader and
turn for three minutes, or until the
dough forms a ball about the kneader.
SOtCl, lHS Olu-IdSllOHcu ulCllOu vi
bundling the dough up in a clean piece
of old wooden blanket has much to
commend it in keeping ar even tenn
perature. both in summer and winter.
In the morning the kneader should
be ready to overflow, or the dough
should be twice the size Of the night
before. Run a thin knife around the
edge of the mixer and turn until
it again forms a ball. If there is any
doubt as to the bread being of the
proper consistency, it car be taken out
upon the board and kneaded a moment
by hand, and more -four be added if
the dough has a tendency to spread out
instead of retaining its position. AS
there is a slight difference in differ
ent brands of -four this may be neces-
sary until one becomes familiar with
her -four.
Let rise once more until twice its
size, and make into loaves. These
must again rise until twice their size,
and then bake in an wen in which
flour will brown in five minutes. If
the temperature has been in the neigh
borhood of IS, the bread will be out
of the oven very early, but it is hard
to retain this temperature all night.
Do not let it get chilled, however. This
will make four good sized loaves, and
is all the mixer will hold, but it is so
much less trouble to make bread with
it's aid that one can afford to make it
oftener.