Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-05-02

The Process of ~reanmakino'
This article is in 10 use an lex
n,anation of all the senti techni &cal-
tiles of breadmakineD the Nsub-
ject is too big and olnp,nleo HEo be
thoroughly treated i co'' or two.
It is simply an atterpt ~ some
Of the principles De ~ and
to give few helIul sus1 Rons to
women who may ot nav satisfac-
tory method Of ther own The follow
ing recipe is for b-eao MAUI with COM
pressed yeast. ana "nep IRE u taken
to maintain an even temperature,
about 80 degrees throughout the proc
ess the bread should be r9ady for the
oven in about fonr hours fFom the time
It is started. The specihl advantage
of the compressed yeast is that 1t Is
more rapid. anG when It Is used bread
need not be set overnight
Compressed Yeast Bread.
Add two Ia olespoonfLls of shorten.
ing (butter or iard), onk tablespoonful
of sugar and one teaspoonful Of salt
and one cake OF comp ressed yeast dis
solved in three tables ,oonfuls Of cold
water to one pint ofpscalded milk or
one half milk and one-half water.
Then stir IL. -four until dough is stin
enough to beat vigorously. Turn on
molding board and knead until dough
does not stick TO the board, using more
nour as necessary. q little at time.
Put in a yell creased bowl and brush
surface lightly with melted butter to
keep FROM crusting over. Cover with
towel and let rise again until double
fits 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 81 ze: then bake.
Bread should be baked as soon as
It is sufficiently light. and the oven
should be hot enough to brown -four in
f,fteer minutes. jabout 800 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 position that all
side., will be exposed to the air, not
allowing it TO come in contact with
anything which will give 1t an un-
pleasant odof or taste. When cold It
should be put into q box or jar to
Which the air can have access and be
kept in dry. cool place. This amount
Of yeast will raise three times as much
6our and other Ingredients II longer
time is given for it to become light.
One point in which many first class
breadmakefs often fail is in the baking.
Bread to be thoroughly digestibie
should bel thoroughly baked. The or.
binary sized loaf requires from one
hour and a 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 drst 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 of and large
AMOUNT of the moisture is evaporated
Also the browning of the crust In
crea$es the ease with which the LOAF
is dfgested. and the action of the yeast
on the gluten is also supposed to aid
its digestion.
Whole Wheat Bread.
Scald a cupful OF milk, take from
the fire and add beaping teaspoonful
Of salt. level teaspoonful Of sugar
shd a tablespoonful Of shortening.
4.dd cupful Of cold water to the
acalded milk and when the mixture Is
iukewarm add one-haIf yeast cake that
has been dissolved In one-half cupful
Iof iukewarm water. Beat in enough
\ whole wheat -four to make a rather
thin batter, beat well, cover and set
aside until light Then stir in AZ
much more whole wheat nour al you
can beat in with spoon. II must be
stin. Beat well. turn into creased tins
let rise until light, then bake an hour
in 4 moderate oven.
Oiansee;;s :S5.s1.
Take one quart Of sweet milk. one
heaping teaspoonful Of good butter,
one nth OF cake Of compressed yeas'
beaten up with q little water and two
eggs well beaten. Stir IN gluten doui
uutil a soft dough q formed Knead
az in ordinary bread, put IN pans to
raise and when light bake IN hot oven
| over hills and through valleys unit