The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1910-07-14
MAKING THE BREAD
SOME IMPORTANT THING9 TO BE
REMEMBERED.
Good Grade OF Flour Is the First Re
auisIte-ouality and Quantity
Of Yeast, Etc, Largely
Matter OF Choice.

The -four Is the first consideration
in making a loaf of bread Good Hour
should be of yellowish white tnge,
rather granulated and free from bran
After selecting the flour the yeast
must be chosen. It should be strong
sweet and pure. What kind 1t shall
be must depend upon circumstances.
Compressed yeast cakes are conye-
nlent, and will do the work much
more quickly than ten times the
amount of homemade or bakers yeast.
Indeed, the compressed yeast Is al
most Indispensable for the quick.rais'
ing process, which Is now considered
the ideal method of bread making,
In making the dough the -four may
be moistened with water or milk, or
milk and water. If milk Is used, 1t
should be scaided mot boiled). then
cooled. This is necessary TO prevent
sOurlng
II water is preferred It should be
boiled and cooled tn lukewarm II
milk and water, pour the boiling wa
ter into the milk. Those who prefer
water declare that II Is not only more
economical, but that Il preserves the
sweet. nutty taste OF the flour while
those who believe in milk claim that
milk bread is more tender, nutritious
and agreeable to eye and palate.
\ good rule for mixing bread Is az
follows:
Put one tablespoonful Of butter, one
tablespoonful of lard. one tablespoons
full of sugar and one and one.half tea
spoonfuls of salt into large bowl
pour on one cupful Of scalded milk
mixed with one cupful OF boiling wa
ter; when lukewarm add one yeast
cake dissolved In lukcwarm water,
to this add five cupfuls Of siftcd flour,
then stir until thoroughly mixed. u.s.
ing a knife add one more cupiul OF
-four. mix, and turn on Toured board.
leaving u clean bowl; knead until mix
/ ture IL smooth. elastic to touch, and
| bubbles may be seen under the sur.
| face. Knead quickly for about fifteen
TO twenty minutes. Return to the
bowl, cover with clean cloth, then
| with a board or tin cover. Let rise
| over night in temperature OF about
60 degrees Fahrenheit
In the morning cut the dough with
! knife, turning over and cutting several
| times. The dough may be again
/ raised, and recut, II not convenient to
shape into loayes and biscuit at the
/ first cutting Toss on board lightly
Toured, knead, shape into loaves and
biscuit. MI pans. slightly creased, half
full Cover, let rise again to double
its bulk, and bake in hot oven.
II the oven be too hot the crust VIII
brown before the heat has reached the
center and prevent further rising; the
loaf should continue rising for the first
fifteen minutes, when II should begin
to brown and continue browning for
the next twenty minutes. When bread
is done It will not cling to the sides
of the pan, and may be easily re.
moved
Biscuits require more heat than loaf
bread should continue rising the first
i've minutes and begin to brown In
eight minutes. Bread may be brushed
over with melted butter three minutes
before removing from the oven If Il
tender crust Is desired. This recipe
makes two small loaves. or one double
loaf and a pan OF biscuit.