Milford chronicle., 1910-10-28
Nompressea Yeast sr.as.

Add two tablespoonfnls Of shorten
| ing Cbutter or lardI. one tablespoonful
Of sugar and one teaspOonful Of sail
and one cake Of compressed yeast dis
solved in three tablespOOnfuls Of cold
water 10 one pint ~ scalded milk Ol
One-half milk and one-half water
Then stir in -four until dough is stin
enough to beat vigorously. Turn on
molding board and knead until dough
does not stick 10 the board. using more
-four as necessary. a little at a time
Put in a well creased bowl and brush
surface lightly with melted butter {,
keep from rusting over Cover witt
towel and let rise again until double
its size (abOut three hoursi At the
end OF that time mold into rolls OF
loaves and put into CREASED pans
brushing the surface with melted bur
ter Cover as before and sci 10 ris,
until double its size: then bake
Bread should be- baked as soon as
it is sufficiently ight and fhe over
should be hot enough to brown Gn3r 10.
fifteen minutes. about 3O1 degrees A,
this temperature ordinary sized lnavc
Of broad should Doe Drowned 200 over
Bread ss0uli Doe turned from pan a..
soon as taken from oven aud placed
uncovered ia such po>it'nu Char 800
sides will he exposed rp thr air. not
allowing it 20 COME iu hutart with
anything which viii give 10 an un-
pleasant Odor or taste. When cold if
should be put into a box or jnr fu
which the air can have access and be
kept in a dry. cool place This amount
Of yeast will raise three times rs much
iour 1ul "t'rr Ingredients ii h1c,f
time is given for it Iu hc"ome .2h:
One point in which many first class
breadmakers often fail is To- the baking
Bread TO be thoroughly digeStible
should be thoroughly baked The or
binary sized loaf requires from one
hour and a quarter 10 one hour and
half 20 bake sufficiently. and. that this
may be accomplished without burning
the oven should not be- too hot in the
beginning. The bread should not be-
gin to brown until after-rhe FIRST ten
minutes.
Many changes take place in bread
during the baking. The Yeast plants
are killed rs the high temperature. the
gas expands. making fhe loaf still
lighter. the Fermentation is stopped.
the alcohol IS driven III and a large
amount " the moisture is eyaporated.
Also the browning 1f the crust in
creases The ease with which the loaf
IS djgeste'l ami the action of the yeast
on the gluten is also supposed 70 aid
its digestion.
Whole Wheat Bread.
said a cupful Of mills take from
The IRE AMI add a heaping teaspoouful
u salt. a Level teaspyouful Of sugar
and a tablespoonful Of shortening.
Add a cupful Of cold water to the
icalded milk and when the mixture IS
ukewarm add one-half yeast cake that
las been dissolved in oHe-half cupful
u lukewarm water. Beat In enough I
whole wheat -four TO make a rather
hin batter. beat well. cover and set |
side until light Then stir 10 as
much more whole wheat -four as you
an beat in with a spoon. Il must BE- 1
tin. Beat well. turn into creased tins.
ct rise until light. then bake an hour
o a moderate oven
Disbetie Bread.
Take one quart of sweet milk. one /
.eapiag teaspoonful of good butter.
eaten up with a little water and two /
ggs well beaten. Stir 10 gluten aour
nth a soft dough IS formed. knead