The morning Astorian. [volume] (Astoria, Oregon) 1899-1930, 1904-08-12
PRIZE WINNING BREAD RECIPE.
Award Made After Carefully Conducted
Contest at Cooking School.

. Award Made After Carefully Conducted
| Contest at Cooking School.
y Baltimore Special: The prize offered
By John 4. King in the bread making
contest at the Samuel Ready school
has been awarded to Miss Edith Har-
baugh, who used the following in
gredlents:
4 One pint OF water or Of one-half
water and one-half milk.
| one rounded teaspoonfuI or sugar.
H Three level teaspoonfuIs Of salt.
i one-eighth Of yeast cake dis
solved in one-quarter cup Of IukewarmI
water.
Six or seven cups Of -four.
Miss M M. Hood. the teacher Of do
lmestic science In the school, one Of the
Ready girls herself, and the director
OF the classes in cookery since her
graduation. says the mixing is to be
| done as Iolows.
ITO make three small loayes Of
bread she said. I'VE always take a
pint Of liquid, either all water or half
milk and half water. or all milk--of
course; all milk win make the bread
very nutritious. but 1t Is too expensive
to be used regularly Ordinarily. wei
use simply water II we use milk we
are careful to. heat 1t to the boiling
point. otherwise 1t might sour. II vel
use water. we heat portion Of 1t. SO
that the whole quantity Is Iukewarm
so much for the liquid. Then we
mix rounded teaspoonful OF sugar,
three level teaspoonfuls of salt. and
three-quarters Of tablespoonful oil
lard. In bread-raiser, either OF tin or
granite iron. or crockery bowl; and
we pour the heated liquid on the mix
ture to dissolve it. Next we dissolve
an eighth Of cake OF yeast In quar-
ter Of cup Of lukewarm water, and
add that to the mixture. Then add
enough sifted flour to make rather
stiff batter: beat that well: add more
flour and knead 1t. The quantity Of
flour varies somewhat according to
quality, but we use ordinarily from six /
to seven cups Of flour to pint or |
liquid
You have to learn from experience |
how much to knead 1t. Sometimes the |
girls take knife and cut across the
dough to see il il is full of large air |
bubbles. If it Is, 1t hasn't been knead-
ed thoroughly. Sometimes too, If I
they want their bread to be very fine
grained the girls hold the dough some
distance above the bread board and
drop 1t lightly on the board. II this is
repeated several times it will drive out
all the air bubbles, and give close
grained bread. This is the way the
French cooks do, and you know they |
are noted Tor their breadmaling.
remember hearing Mrs. Parloa say
that once during a visit to Paris she
passed a street occupied almost entire-
ly by bakeries. AS she went along,
she kept hearing a succession Of Pc
euliar sounds. and when she asked the
reason for them she found that the
Hop flop flop was caused by the
bakers dropping the dough from lit
tie elevation above the board as they
kneaded it.
"Arter the bread has been kneaded
thoroughly we put 1t away over night
to tighten. OF course, at this time
of the year bread should not be made
up until late in the evening. In the
morning the bread is kneaded little
more, and then We put 1t in the pans
and leave It there until 1t is raisesd
sufficiently to bake. The loaves are
ready to bake when they have raised
to twice the size they were when first
moulded. Small loaves, the size the
girls make, must be baked about three
quarters of an hour. When the bread
comes out we put it on a rack, where
the air can circulate around it; then
cook it in draft"
Some of the bread made earlier in
the week for the commencement ex-
hibtion was still to be seen yesterday
The flrm-graiped loaves were done a
light crusty brown and gave out the
delicate fragrance that, added to the
attractive appearance, gave convincing
evidence of its palatableness.
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