Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-05-02

The Process of-reaTfnakins.
This article is inno snse an fex.
PLANTATION Of all the sent : TECHNICAL
tiles of breadmakingpecase the Esub-
ject is too big and ompii"ted Ito be
thoroughly treated coitt ? on two.
1t is simply an atterpt 10 owes some
Of the principles t De oosi ID and
to give a few helIul sust lons to
women who may ,ot nave Ia satisfac-
tory method Of ther own The follow
Ing recipe is for bead haof with CON-
pressed yeast, ana wnen c1 Ire II taken
to maintain an even temperature,
about 80 degrees. Throughout the proc
ess the bread Should be ready for the
oven In about four hours ftom the time
it is started. The speciAl advantage
Of the compressed yeast is that it is
more rapid, and when It Is used bread
need not be set overnight
Compressed Yeast Bread.
Add two taDlespoonflls of shorten.
ing (butter or lardJ. onh tablespoonful
Of sugar and one teaspoonful of salt
and one cake of compressed yeast dis
solved in three tables .oonfuls of cold
water to one pint off scalded milk or
one-half milk and one-half water.
Then stir ir -four until dough is stir
enough to beat vigorously. Turn on
holding board and knead until dough
does not stick TO the board, using more
-four as necessary. q little at a time.
Put In well creased bowl and brush
surface lightly with melted butter to
keep FROM crusung over. Cover with
towel and let rise again until double
its size (about three hours,. At the
end Of that time mold into rolls or
loaves and put into creased pans,
brushing the surface with melted but
ter. cover as before and set to rise
until double Its s ze: then bake.
Bread should be baked as soon as
1t is sufficiently light. and the oven
should be hot enough to brown four in
ffteer minutes. about 800 degrees AT
this temperature ordinary sized loaves
Of bread should be Drowned all over.
Bread should be turned from pan as
soon as TAKEN from oven and placed
uncovered in jsuch position that all
Sides Will be! exposed to the air, not
allowing 1t to come in contact with
anything which will give It an un-
pleasant odof or taste. When cold 1t
should be PUT into a box or Jar to
which the AIR can have access and be
kept in dry. cool place. This amount
Of yeast will raise three times as much
four and other ingredients IL longer
time Is given for It TO become light.
one point In which many first class
breadmakefs often fail is in the baking.
Bread to be thoroughly digestibie
should bel thoroughly baked. The or
binary sized loaf requires from one
hour and quarter to one hour and a
half to b AXE sufficiently. and. that this
may be Accomplished without burning.
the oreT5 should not be too hot In the
beginning. The bread should not be.
gin to brown until after the nrst ten
minutes.
Many changes take place in bread
during the baking. The yeast plants
are killed by the high temperature. the
gas expands. making the loaf still
lightef the fermentation is stopped,
the alcohol Is driven OF and large
amount of the moisture is evaporated
Also the browning of the crust in.
creafes the ease with which the loaf
Is dfgested. and the action of the yeast
on the gluten is also supposed to aid
its digestion.
Whole Wheat Bread.
ScaId cupful OF milk, take from
the fire and add heaping teaspoonful
Of salt. level teaspoonful Of sugar
shd a tablespoonful Of shortening.
9,dd q cupful Of cold water to the
Bcalded milk and when the mixture Is
iukewarm add one-half yeast cake that
has been dissolved In one-half cupfui
tof lukewarm winter. Beat In enough
whole wheat -four to make a rather
thin batter. beat well. cover and set
aside until light Then stir in a.
much more whole wheat -four m you
can beat in with q spoon. It must be
stin. Beat well. turn into creased tins.
let rise until light, then bake an hour
in Z moderate oven!
Diabstie erssd.
Take one quart Of sweet milk. one
heaping teaspoonful Of good butter.
one-ffth Of . cake Of compressed yeast
beaten up with q little water and two
eggs well beaten. Stir IN gluten nour
until a soft dough b formed. Knsad
a. in ordinary bread. put In pans to
raise and when light bake In hot oven.