Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-17

when nothing can restore its original
sweetness. Soda may be added to neutral
fZe the acid but 1t will not restore the
original sweetness of the flour.
Certain Flour Takes Longer to Rise.
After the dough is light, and II the process
is carried on in the morning while the
housewife is usually in the kitchen to watch
It, turn out carefully on the molding board
and mold until fine and tender again. Add
no -four at this kneading, but keep the
hands moist with lukewarm water milk or
a little lard Divide into small loaves, which
should only half fill creased bread tlns
cover lightly and stand In warm place
until they have again doubled in bulk. Ihis
will require about an hour.
Flour that is rich in gluten takes longer
to rise than one containing more starch.
Do not let this second rising stand too long
or the bread will fall when first put into the
oven, leaving a heavy streak near the DOT
tom of the pan.
In baking the bread the temperature Of
the oven is Of great Importance; There are
many good housewives who have never
mastered the secret OF accurate BAKING.
They go religiously through the setting,
rising and kneading processes then commit
their loaves to the oven, uncertain whether
they will have good luck as they call It,
or whether their bread will turn out SLACK
baked or burned to crisp
The professional baker has no such doubt
He must know what is to be the result or
his baking The square loaves should be
in the oven ten minutes before browning,
while the long, slender loaves, like bis
cult should brown almost Immediately
There are several ways of testing the heat
of the oven without the aid OF thermom-
eter A bread oven is one where hour sprin-
killed. on the floor of the oven browns quickly
without taking fire. Bread must be care
fully watched while baking. To prevent Its
rising unevenly turn the loaves end for end
when they have been in the oven five
minutes.
How to Regulate Oven.
After the loaves go In increase the oven
heat slightly for ten minutes, then reduce
gradually. In the ordinary small range the
loaves should be turned every ten tif-
teen minutes to insure even baking. If
they show signs of browning too rapidly
cover with oiled paper. In forty or fifty
minutes loaf will shrink somewhat and
slip easily from the pan. When we'll baked
an empty, hollow sound will follow tap
with the fingers, and the crust feels firm
Take from the pans as soon as done and
tip up against the bread board, so that the
air may circulate freely about the loaf
Never leave loaves in pans or on pine
table to sweat or absorb the odor of the
wood. If you like crisp crust do not
cover the loaves when cooling, but IL you
prefer a soft, tender consistency wrap IN
several thicknesses of cloth. When per-
fectly dry and cold put into well-aired
tin box and cover.
4 rule, briefly summarized, then, for
plain white bread to be baked in one day
would be like this, subject to minor varia-
lions: This amount will make four loaves:
One quart milk or water, or half and half;
two compressed yeast cakes, one table
spoonful of sugar not, as preferred; two
tablespoonfuls shortening, two teaspoonfuls
salt and about three quarts sifted flour.
Dissolve the yeast cakes in some of the
Iukewarm water or milk, add sugar and
shortening. put in flour to make as stiff
batter as you can beat, then beat five or ten
minutes, remembering that the more you
beat the less kneading will be required. Add
the rest of the -four, turn out on Toured
board and knead from fifteen to twenty
minutes. Let rise to double its bulk 1.-TWO
or three hours will be required for this),
at a temperature from 10 to so, make into
loaves handling as little possible. let
rise to double it's bulk, then bake. If you