Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-07-17
How to Make Milk.Yeast Bread.

| How to Make MlIk. east Bread
The making of milk-yea bread is not
so difficult as people seem to think
Instead of making up the first yeast in
the morning, and thereby having the
bread on hand all day, as is frequently
done, one can "set the rising" at night
and bake the bread before noon the nexi
day.
Preparing the yeast is the first step in
the process. For this, one-fourth of 9
teaspoonful of new milk, q pinch oil
soda, and little meal are wanted. The
milk is heated-allowed to come to the
boiling point, but not to boil. Then il
| is taken off the stove and set aside unit
| it cOols little. 1t is poured into large
teacup in which the yeast is mixed. A
small pinch of soda to keep the yeast
from souring is put into the milk, and
then sufficient meal to make stiff batter
! is stirred in. The cup is placed where
| it will keep warm during the night with
out getting hot. If one has fireplace, 6
good way is to put the cup in a poi
which has enough warm water in 1t te
come nearly to the top of the cup, place
lid on the pot, and at bedtime set the
pot near the Goals. If this arrangement
is inconvenient, the pot is placed where
ever it will keep an even temperature
during the night.
There must also be second yeast. II
the morning, if the first yeast has risen
pint of new milk is heated to the boil
| ing point and set aside to cool little
1t is then put in a quart tin cup If il
we're not heated in one of that size. Into
the milk is stirred the first yeast an6
sufficient flour to make thin batter
The quart cup is next placed in q vesse
| of warm-not hOt-water on the back Of
the stove, or in any other place where
the temperature will remain the same
When this second yeast has risen to th'
top of the cup, it is time to make thu
bread. About an hour is required fol
this yeast to rise.
The dough is then made. After 1
gallon of -four has been sifted, a tea
spoonful of salt, a tablespoonful of sugar
and tablespoonful of lard are mixet
through it. Then the quart of yeast II
poured in, followed by sufficient water
of the temperature of the yeast to mil
the -four.
The dough is kneaded and put to rise
After the dough has been kneaded we'll
it is shaped into rolls or loaves, as de
sired, and placed in a warm, creased par
to rise. Then the dough is creased OF
| top to keep a crust from forming on it
The pan is put in the warming closet o.
the stove, or on the tank, or in some
other warm place. A. pan the size o.
the one which holds the dough is turned
over the top of the other pan. When
the dough has risen little over the TOP
of the pan, it is ready to bake.
It is then placed in the oven. After
wards the dough will rise more. 1t j!
better to keep on the top pan for while
1t is necessary that the heat of the oven
should be moderate, or too much crust
will form on the top and bottom before
the bread bakes in the center. But with
little watching in that way, the bread
will bake thoroughly with no more crust
than is desirable.
The bread is finished. And after tax
ing it out of the stove, it is sprinkled on
the top and bottom, wrapped up in a
cloth, and is then ready for use. You
have a wholesome, delicious bread that
ia made with but little trouble.-Ex.