The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-03-29

AdA14AC. NV huSo1dA CFCt LOt 6CtO that
the Napoleanic war followed the great
comet of Westminster Gazette.
and this is obtained by a chemical
change being produced in the starch of
the -four, changing part Of it into sug-
ar. This results in a fermentation the
products of which are alcohol and car
bon dioxide gas-the gas which makes
the bread light. The average house
keeper is familiar with yeast or leaven
In three forms-that viii h she makes
herself by combining potatoes, -four.
hop water and starter" left from a
previous baking; also the dry and
compressed yeasts. The last two are
practically the same, the dry yeast
having been mixed with more -four or
cornmeal in order to preserve the
plants for longer time. The chief
difference between these three forms
of leaven is in the number and kind of
yeast plants which they contain. The
compressed yeast-the small square
cake which comes wrapped in tin foil
contains the largest number of plants
and SO is able to produce the greatest
amount of gas in given time, making
it possible to finish the bread in fewer
hours. The commercial yeasts are sup
posed to be what is known as a pure
culture"-in other words, one variety
Of plants-therefore is more uniform in
strength and composition.
Yeast plants exist in the air, and it
is upon these we depend in making
salt rising" bread. The -four and wa
ter with little salt are mixed into a
batter, then set aside in a warm place
to ferment. 1t contains sufficient gas
to make into dough when full of holes
or when like sponge, and this fer
mentation has been caused by the ac-
ton of the wild yeasts in the air.
The Process of BreadmakinQ.
This article is in no sense an ex-
PLANTATION of all the scientific technical
tiles of breadmaking because the sub
ject is too big and complicated to be
thoroughly treated in column or two
1t is simply an attempt to outline some
of the principles to be observed and
to give few helpful suggestions to
women who may not have a satisfac-
tory method of their own. The follow
ing recipe is for bread made with COM
pressed yeast. and when care is taken
to maintain an even temperature,
about so degrees. throughout the proc
ess the bread should be ready for the
oven in about four hours from 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 tablespoonfuls of shorten
ing (butter or lard, one tablespoonful
Of sugar and one teaspoonful of salt
and one cake of compressed yeast dis
solved in three tablespoonfuls Of cold
water to one pint of scalded milk or
one-half milk and one-half water.
Then stir in -four until dough is stir
enough to beat vigorously. Turn on
molding board and knead until dough
does not stick to the board, using more
hour as necessary, little at a time.
Put in well creased bowl and brush
surface lightly with melted butter to
keep from crusting 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 size; then bake.
Bread should be baked as soon as
1t is sufficiently light, and the oven
should be hot enough to brown -four In
fifteen minutes. about 300 degrees. At
this temperature ordinary sized loaves
of broad should be Drowned all over.
Bread should be turned from pan as
soon as taken from oven and placed
uncovered in such a position that all
sides will be exposed to the air, not
allowing it to come in contact with
anything which viii give 1t an un-
pleasant odor or taste. When cold it
should be put into a box or jar to
which the air can have access and be
kept in a dry. cool place. This amount
of yeast will raise three times as much
-four and other ingredients If longer
time is given for 1t to become light.
One point in which many first class
breadmakers often fail is in the baking.
Bread to be thoroughly digestible
should be thoroughly baked. The or
binary sized loaf requires from one
hour and a quarter TO one hour and a
half to 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 the first 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
lighter. the fermentation is stopped,
the alcohol is driven off and a large
amount of the moisture is evaporated
Also the browning of the crust in
creases the ease with which the loaf
is digested and the action of the yeast
NA1 thC SiutCh 10 diSO oupPOSC0 W oA0
its digestion
Whole Wheat Bread.
Scald cupful of milk, take from
the fire and add heaping teaspoonful
of salt. level teaspoonful Of sugar
and tablespoonful of shortening.
Add cupful Of cold water to the
scalded milk and when the mixture is
lukewarm add one-half yeast cake that
has been dissolved in one-half cupful
of lukewarm water. Beat in enough
whole wheat -four to make a rather
thin batter, beat well, cover and set
aside until light Then stir in as
much more whole wheat -four as you
can beat in with a spoon. 1t must be
stiff Beat well. turn into creased tins.
let rise until light, then bake an hour
in moderate oven.
Diabetic Bread.
Take one quart of sweet milk, one
heaping teaspoonful of good butter.
one-afth of cake of compressed yeast
beaten up with little water and two
eggs well beaten. Stir in gluten -four
until soft dough is formed Knead
as in ordinary bread, put in pans to