The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1910-03-26


fhe bread t.hs n average ucuse-
keeper a fnnrtsar wlih geazt - ie1Fe1
a three fa~nas-Eizsf wA5xh 49, makes
ker~esf W cnnlhfzi1g psecAto.s- cozr.
hop water ard 4 ~Ear1er~ eff frol
prsrt0us haklrg- aise rhe CRY and
eorurrexs@s TeaErA To laE rwo are
pgzeftezMv re SAM. rbe dr. yeast
h1rlng been n4xe1 Wsrb more eOEr o.
errnmea1 10 en3er 90 preserve tbe
pants t0r a lGuErr time. The eh1ef
dlHersnrs n4fmren fbese three forms
4 q leavea "a ~ the number ard kind q
yeau ps4nfs whAcb they contain TIE
cozrre&zed yeaat-fbe small sg1arp
cake whtch c0res wrzpped in IN foll-
7 cortaiza rbe largest humber q pia1ts
and - - abe % pr0111e the greatest
aEount q gza f1 q given tine. making
4 possible - fzixa the bread In fewer
b01rH The c0EEerclEl yeaErE are SUD
4 pose6 70 - Whar - knoWE a. q -pure
I cuir1re~-ln 0ther words one variety
q planrs-tberrf7rs = more uniform n
strength and conposifDl.
Yeast pants exist ~ rke ar. and X
= upou these ae derere r. making
-Eaif riEi1g- brad The eoUr and VA
ter wsfh q little Ezif are rlxe1 into
batter then sci aside 70 a warm place
10 feraenL Il confains sunsclsrt gas
70 make into dough when fun x boles
o. when IKE q sponge. and th1s fer
+ rerrarlcn has been caused ~ the ac-
ton o. The Wild yeasts 10 the ar.
IRE Presses sf ersssra<ins-
THIS article Is n % sense an e.
Z pianatlon q az the srientec technical
ifiez q breacnlzkfng because the sub
tecf 81 TOO big and complicated % Be
tfcro1efig treated in q column or rwo.
IL - sfup.y 80 attempt 70 outline some
o. TIE principles t0 be observed and
20 give a few helpful suggestions 70
women WhO may NOT hare a sarLzfac-
tory method ~ their own. The follow
ing recipe IS Tor tread made with CON
pressed yeast. ard when care Is taken
70 r1atltal1 az even Temperature.
about - degrees fhroughorr the proc.
ezs fhe brad should - ready for the
oven 81 about four bours from TIE TIRE
Il Is stared TIE special n1raur1--
- re compressed yeast = thar K q
rore rapid. ard when II - Hted bread
need rog - Set overnight
corprssses Yeast Brea.
Add fwo tabiegp0oufuis - shorten
irE 05urter o. lard. one tab'espoonf1i
* sugar AID one teaspoonfui u slif
and one cake u COMPRESSED yeast dis.
solved 81 three tzblespoonfuls Of cold
water 70 one pint q scasded MIX or
ore-haif nix and ooe-hzif water
Then stir in GoEr unrA dough Il stiH
enough 20 beat vigorously. Turn %
rolding board and knead until dough
does nor stick 70 the board. using more
four a. pecessary. q little "a q time
Put "a a wen creased bowl ard brush
surface lightly with melted butter %
+ keep from crusting over. Cover with
I towel and let rise again until double
/ its size about three hours AT the
end 81 that time mold into rolls OF
loaves and PIT into creased pans.
brushing the surface with melted bit.
ter Cover as before and sef TO rise
until double is size then bake.
Bread should be baked as soon as
T Il - sufficiently ngnt AMI the oven
should be bot enough % brown sour n
+ fifteen MINUTES. about 300 degrees. AT
this temperature ordinary sized loaves
Of broad should be Drowned hll over.
Bread ssould be turned from pan a.
soon a. taken from oven and placed
uncovered In such . position thar All
sides all - exposed 70 the afr. not
allowing II n come 10 contact with
anything which VII give II 40 m
pleasant odor Or TASTE When cold y
should ~ put into 8 box o. tar 20
wbicb the air can have access and be
kept 10 e dry. cool place This amount
o. yeast win raise thre~ times as much
aonr and other ingredients n ionger
time n given FOR n 20 become light.
one point in which many FIRST class
breadlnakers often fail - ID the baking
Brad 70 be thoroughly cigexrihie
should b. thoroughly baked. The or
binary sized loaf requires from one
hour and > quarter 20 one hour and a
hair 70 bake sufficiently. and. that this
may be accomplished without burning
the oven should not BE- TOO bot IN the
beginning. The bread should not be
gin 70 brown until after the Grsf ten
mlnutes
Many changes take place In bread
during the baking. The yeast plants
are killed b. the high temperature. the
Eas expands. making the loaf st1l
lighter. the ferrentsfion IL stopped
the alcohol Is driven OF and large
amoETd % the moisture II evaporated
Also the browning ~ the crust TO-
creascs the ease with which the loaf
h dieesfed. and the action Of TIE yeast
on the giHten II also supposed to aid
ifs digestion.
Whole Wheat Bread.
scald q cupful Of milk. take from
the Ore and add a heaping teaspoouful
OF salt. a level teaspo0nful Of sugar
. and a tablespoonful OF shortening
Add a cupfuI Of cold water 70 the
1919 .~nf -. a.. ..awn..... a.