The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1910-11-10

y 4.
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The successful baking OF bread de-
pends upon conditions that are not
always taken into consideration.
Short or long processes depend upon
the time necessary for certain chem
ical changes to take place that are
necessary to get the desired flavor.
lightness texture color, and moisture.
8READ-Long Process.
Bread started the night before:
" cup scalded milk.
y cup boiled water
tablespoon lard or butter.
q teaspoonful salt.
cups flour
tablespoon sugar.
tablespoons warm water.
1.6 to a cake dry yeast, or
is to 1-6 cake compressed yeast.
Sponge Soak the yeast in the two
tablespoons of warm water until
softened. Place sugar in a bowl; add
the liquid, and when this Is luke
warm add the yeast and about one
half the flour. Beat smooth and leave
over night.
Dough-Add the remainder of the
-four, the salt and fat to the light
sponge stirring until 1t is well
mixed. Turn the dough onto the
board and knead quickly untsl it is
smooth and somewhat elastic to the
fyly 20 IN
or board Put in a bowl and set to
rise in a warm place.
Loaves When the dough has dou-
bled in bulk. knead It down. make
into loaf and set to rise again in
a creased pan in which II is to be
baked. When the dough has again
doubled, bake forty to fifty minutes
When baked. remove the loaf from
the pan at once and cool 1t IN a po-
lation of air.
BREAD-(Short Process) Short Time
Allowed.
y cup scalded milk.
p cup boiled water.
| tablespoon lard or butter.
q teaspoon salt.
3 cups -four.
! tablespoon sugar.
y to compressed yeast cakes in
tablespoons warm water.
Put lard or butter, sugar and salt
in bread bowl; pour on 1t the hot
liquid (milk and water). When this
is lukewarm, add the softened yeast
cake; then add enough -four to make
a batter; beat the latter thoroughly.
Add the remaining -four; mix and
turn on the floured board. Knead
until the dough will stick neither to
hands nor board and bubbles nay be
seen under the surface. Grease the
bowl and return the dough to it Set
in a warm place until the dough has
doubled its bulk; then shape into
loaves. Let this double its bulk
again and bake.
More or less than three cups Of
-four may be used, depending on the
? kind of flour and the handling. The
amount of yeast used depends upon
the strength of the yeast and length
of time allowed for the bread ia rise.
= If the bread is to be made during
a two-hour school period, as much
as two cakes to the loaf may be used.
In the ordinary household Lrocess
such an amount would be dnneces.
sary and extravagant, except under
unusual circumstances The com
: pressed yeast may be used N long
! process bread, but much smaller
q amount should be added, because of
= the length Of time the sponge has
to stand.
Fat may or may not be added to
bread, and the liquid may be all
: water all milk, or a mixture. Po-
tatoes are sometimes used for long
r process bread. They seem to fur.
nish a favorable medium for the
: growth of the yeast. Sugar is not
: an absolute necessity in bread, but
: II is a good food for the yeast and
: probably hastens its activity.
If the dough has a crust formed
I over It while rising, there VII be
: hard places through the bread. This
= crust should be avoided by lightly
. greasing the surface OF the dough.
a The object of kneadng bread is to
I thoroughly mix 1t and to distribute
the gas evenly, so making a finer
3 texture. Repeated rising of the
o dough and kneading down before
> making into a loaf makes a some
Q what finer texture and whittier loaf
q but at the expense of the finer flavor
u OF the bread. Very good bread may
be made with comparatively little
kneading.
Bread is baked TO kill the yeas
n plant, to thoroughly cook the starcf
g and to make brown and palatablt
). crust. 1t is desirable to use a sepa