The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-02-09
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s Various Forms Making of Bread
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raised with yeast or baking powder.
stale and twice roasted or fresh and
spongy? That all depends upon indi-
vidual digestive powers and the scien-
tific care with which the bread of
whatsoever kind is mixed and baked.
Correct bread-making. where it is
raised by yeast should be an eight to
ten hour matter OF intricate detail.
Carefully balanced ingredients. thor
oughly mixed, particle for particle. 1
without pressure or contact with the ,
hands," according to young college I
woman who has started a scientific
bakery in Cambridge. Mass. and /
carefully regulated temperature to in
sure even expansion of every particle
and the killing of the yeast germ be-
fore the baking process isa completed
are all necessary to the making of
wholesome loaf of bread" Bread that
contains a large percentage of infer
mented flour is prone to cause diges-
tive disturbances, excepting in the case
of those who have exceptionally strong
digestions Very few good housekeep-
ers now set their bread over night. IL
can not be watched. the temperature
falls and the raising process is uneven
and inadequate.
PLAIN WHITE BREAD BAKED IN
ONE DAY.
If you have never made bread after
this recipe, which is taught in one OF
the best cooking schools in the coun-
try. let me ask you to try it, Pour a
pint of boiling water into a pint OF
milk and cool to lukewarm. Add one
tablespoonful sugar, which assists IN
| the fermentation, and one tablespoon
full shortening, then cool to lukewarm.
/ Dissolve one compressed yeast cake or
Two of tthe dry cakes in half cup
| lukewarm water reserved from the
original pint. Add to the lukewarm
milk and water together with a tea
| spoonful of salt. Sift -four several
| times over, then measure out three
quarts after sitting. 1t may not take
quite all of this. as fiours vary in their
| thickening qualities. but the usual pro-
portion is three quarts sifted flour TO
| a quart of liquid. Now commence beat
| ing in the sifted -four and keep beat
| ing until you have as stiff a dough as
| YOU can possibly beat. Beat contlnu-
| ously five or ten minutes, remembering
| that the more you beat the less knead-
| ing viii be required. Now add near
| Nv all the rest of the flour, turn out
on a well-fioured board and knead from
! fifteen to twenty minutes. Cover ana
/ let rise two or three hours, until dou-
bled in bulk Keep at an even tenn
nera ture from seventy to eighty de-
grees Now make into four medium
sized loaves, handling as little as pos
sible. Cover lightly and set in warm
Mace out of a draught until again
! doubled in bulk. Bake in an oven
that is quite hot at first, allowing 1t
to cool gradually. There are several
WAYS of testing the oven without a
thermometer. An old-fashioned meth
| cd to determine the right heat was
TO throw in a spoonful of flour on the
| aoor of the oven. If il Drowned in
three minutes without taking fire the
tamnerature was right. If the Their
rnometer is used it should register 2SO
Fahrenheit. When the loaves are put
in they should remain about ten min
utes before browning. If the oven Is
too hot crust will form over the out
side while the center of the loaf VIII
%
turn frequently to insure even baking
In forty or fifty minutes the loaf VIII
shrink somewhat, so 1T Will slip easliy
from the pan, while the crust VIII De
evenly Drowned. Test by tipping the
loaf over on the hand and feeling the
bottom of the loaf If the steam mas
stopped escaping so that you can nan
die the loaf without burning the hand
vou NAV be sure it is ready to come
ont. Take at once from the pans, tip
ming nm on end so that the air may
circulate freely about the loaVes. 10
NOT cover until cold, as a cloth holds
in the moisture destroying the crisp
moss of the crust When entirely colo
mt away in a perfectly clean tin box
or stone jar.
. PINK ANCHOvY BISCUIT.
: These are something of a novelty
: and also excellent with a green salad
: Mix a tablespoonful butter with three
2 beantne tablespoonfuls -four, half q
: teaspoonful anchovy essence, SINAI
egg well beaten, few grams ol cay
; I enne and enough vegetable carmine e
color a good pink. Roll out very thih
o1t into two-inch squares, prick ant
| bake in q rather SLOW OFSNA 1890
: but not Drowned. The baking VII
i take from twenty FIVE TO thirty min
MES and the biscuit should be prett!
pink
BREAD STICKS TO SERVE WITH
e SOUPS AND SALADS.
/, These may be made from the reg
G Mar white bread dough or from
separate tea biscuit sponge. Eightee
ounces of the dough will make I"
: dozen sticks Regular bread sue
s mans come in sets of a dozen. Take
x norton of the dough after the mrs
raising and roll out in the hands. max
ing it the size Of a lead pencil. Gu
n the length of the bread stick pan an
= mt each in its own compartment
i cover the rolls while rising and le
. Them rise about thirty minutes. Brus
over with water, and If wanted sol
/ inside bake five minutes in auic
o ovan or fifteen minutes If desire
crispy all through.
Pulled BREAD TO SERVE WIT
SALAD COURSE
r,,+ off the outside crust from
long loaf or well baked fresh brea
f. pm no in side OF