The times and democrat. [volume] (Orangeburg, S.C.) 1881-current, 1910-11-15
BREAD LIKE MOTHER KNEADED.

In answer to young .housekeeper
here are some practical directions foI
making yeast bread says the New
Haven Register. First, let me warn
you that good bread cannot be made
without good -four. The pure food
commission has lately recognized that
I: some white: fleur=so commonly used Is
SO lacking In nutriment that they, have
forbidden any more to be turned out
of. the mills; BE careful that you dc
not buy any of the old stock.
Then, too ire.you are just learning
to keep house, you may. nct know that
there is bread -four AMI some
what more starchy and less glutinoue
pastry -four You may Distinguish II
both by Its slight yellowish appear
ance. and BY is granular, rather than
powdery feel. Then, too j, does not
cake wien squeezed In tine hand, as
does the pastry flour.
Many excellent compressed yeasts
can now be hgd, and it Is perhaps rot
worth while FOR awoman who can
get fresh to make her own. You
will reQ:.ire one pint of sc:.;t<d milk,
one teaspoon:ul Of sugar, one tea
spoonful OF salt. one-third cake or
compressed yeast, and. of course.
enough npur. to maize s1I to'g.l.
b.. sure to measure the milk after II
has been Acal,ied.
Put the sugar salt and sralLed milk
INFO large mixing bowl o. bread pan.
stir unti:' the sugar Is dissolved and
the milk lukcwarm; theu add the
yeast, which has previously be- n
soitened In 4 little water. 1SinAllT, stiT
in the flour until you hare dough
stin' enough to mold easily.
Now mold it for a minnie or two
TO give it shape, as we'll as to mo:e
thoroughly NIX the. Ingredients, and,
then set it to rise in 4 room OF ~
degrees Fahrenheit. Cover It clsAly
with an old tablecloth,. that the top
may rot dry out, and leive il in peace
for eight hours. Most people like to
put their bread to rise over night,
mixing it late in the evening and bak-
ing it the first thing in the morning.
Or one can mix in the morning anu
bake it just before dinner:
II It has not risen sufficiently in the
allotted time it is sign that the room
was not warm enough during some
portion of the time of rising. On tie
other hand. too warm rcom or too
long a period Of rising will sour the
dough. The proper amount of rise IL
Just double the original bulk.
Before baking bread knead the
dough for five minutes on bread
board. to distribute the lnrge bubbles 8
and so make the bread finer grained.
Mixing knives are now more generally
used than ones fists for this operation,
Lastly, shape it into loaf by do'.b b
linz The edges under again and asain
until you have a smooth oblong
mound, place it in an oiled baking
pan, let 1t rise quickly in a warm
place until 1t again doubles itself. ard
bake in an oven which Is hot at first
but which gradually decreases In tenn
peraturc, for an hour and garter.
think that If you are going to
make a practice of baking your own
bread and pastry you will lind an
oven thermometer a worthwhile in
Yestment. In that. case, see that your
oven is at 400 degrees Fahrenheit :for
the first Is minutes. gradually de-
crcasing this to not lower than $50
degrees Fahrenheit.
The recipe l have given is for one
very large leaf. 1t is easy enough TO
double or treble it il .yoa want TO.
bake mere at one time.
The kneading should be done very
gently. If you knead it too hard, the
bread will be heavy.