Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1904-12-07
RULE FOR BREAD MAKING.
Plain Directions Which Will Lead to
Best Results If Carefully
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 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-
experience, and although it is intended
to be used with bread-mixer, now
found in every hardware store, and
great convenience and time-saver, yet
the rule will work equally well by
hand.
At noon, the day before baking, put
three-fourths of cake of yeast to
soak in half pint of lukewarm wa
ter; at one o'clock beat into this one
cupful of flour; beat this until it is full
of air bubbles, then set in a place as
near Is degrees as possible. A bowl
is the most convenient dish for this
sponge, and it should be covered with
a small plate while rising. If the
weather or. room is very warm, keep
the sponge from overunning 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 heap
ing tablespoonful of salt and the same
OF sugar, and if desired, piece of lard
the size OF a hickory nut; put with
this 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 -four as liquid.
Inc measuring must be very accurate,
remembering that 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 ball about the kneader.
Cover; the old-fashioned method Of
bundling the dough up in a clean piece
of old wooden blanket has much to
commend it in keeping an 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 thin knife. around. the
edge of the mixer and turn until
it again forms ball. If there is any
doubt as to the bread being of the
proper consistency, it can be taken out
upon the board and kneaded a moment
by hand, and more flour be added if
the dough has tendency to spread out
instead of retaining its position. A
there is a slight difference in differ.
ent brands of flour this may be neces.
sary until one becomes familiar witt
her flour.
Let rise once more until twice ito
size, and make into loaves. These
must again rise until twice their size.
and then bake in an oven in which
-four will brown in five minutes. If
the temperature has been in the neigh
borhood of rs, 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
its aid that one can afford to make it
oftener.