Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-05-24

O1 leiVen II in the number Hnd ktilu Ur
yeast plants which they contain The
compressed yeasi-thp small square
cake which comes wrapped IN tin foil =
contains the largest number of plants
and 80 il able to produce the greatest
amount of gas IN a given time. ,naking
1t possible to finish the bread IN fewer
hours, The commercial yeasts are sup
posed to De what il known rs a pure
culture"--in other words. one variety
Of plnnts--t therefore, il more uniform In
strength nl,l composition.
Yeast pmnts exist in the air. and 1t
is upon these we depend in making
salt rising bread The -four aud wa
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 &C
tiOn OF the wild yeaSts in the air
The Process Of ereadmakinq.
This article Is IN no sense an ey-
PLANTATION ut all the scientific technical
tiles OF brpadnmking because the sub
jert IL too big aud complicated to be
thoroughly treated in a column or two
1t IL simply an attempt to outline some
of the principles I" be observed and
TO give a few helpful Suggestions TO
women who may not have u SttiSfar-
rory met hth IT their own rhe follow
ing recipe is for bread made with com
pressed yeast. and when care is taken
to naintA;, an even temperature.
about 30 degrees. Throughout the proc
esS the bread should I've ready tor the
oven In about four hours from the time
il is starred. The Sppciai advantage
Of the compressed yeast is that 1t il
more rapid. and when II Is used bread
need not he SET overnight
Compressed Yeast Bread.
Add two ableSrnnnfuts of shorten.
ing (buttpr or lnrd,. one tablespoonful
OF sugar and one tpnSIm'Onfui of salt
and one cake of compressed yeast dis
solved In three tabIesI"mnfuIs Of cold
water to one pint Of SraItrd milk or
one-half milk and olle-tlAlf water
Then stir in -four until dough is stif1
enough to beat vigorously. Turn ON
molding board and knead until dough
does not stick to the board using more
-four as necessary. a little at II time.
Put in a we'll CREASED bowl and brush
surface lightly with melted butter TO
keep from crushing 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 it's size: then bake.
Bread should be baked as soon az
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 ioaves
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 1t to come in contact with
anything which will give it an IN
pleasant ndor or taste. When cold 1t
should be put into box or Jar to
which the air can have access and be
kept in Il dry. cool place. This amount
Of yeast will. raise three times as much
-four and other ingredients II longer
time IS given for It to become light.
One point in which many first class
Bread to be thoroughly digestibie
should be thoroughly baked. The or
binary sized loaf requires from one
hour and Il quarter to one hour and
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
IL digestet. and the action OF the yeast
on the gluten is also supposed to aid
its digestion.
Whole Wheat Bread.
Scald cupfnl Of milk. take from
the fire and add heaping teaspoonful
Of salt. a level teaspuonfu Of sugar
and tablespoonful Of shortening.
Add cupful of cold water to the
scaided 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
IAN beat in with a spoon. 1t must be-
stiff. Beat well. turn into creased tins.
ct rise until light. then bake an hour
IN moderate oven.
oiabetie Bread.
Take one quart of sweet milk. one
1eaping teaspoonful of good butter.
,ne-tifth Of cake of compressed yeast
beaten up with a little water and two
Eggs well beaten. stir in gluten -four
Until a soft dough Is formed. Knead
rs In ordinary bread. put In pans to
'aise and when light bake in hot oven.
A Regular Tom Boy
vas Susie climbing trees and fences,
jumping bitches, whiting, always get
ing scratches, cuts, sprains. bruises.
pumps, burns or scalds. But laws! Her
mother just applied Bucklen's Arnica