Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1910-03-10

UA6QG0S1U0 u61 Oo00 C1pA&D0O ~ SU0 8Gs
ton Of NE w1d,yeasts In the mr..
Ths Process ~ Dvsadra1rine.
This article 10 In no senss m ex-
plaDation ct an ths se1enki0o technical.
tides Of bxeadmaAing becaase tho sub
Jet n too big and compAicated to b
thoroughly trssos4 Il Z column or two.
1t - dmply a0 attsmpt 70 ostltne some
Of tho principles to b observed and
to give few helpful suggestions to
women who may not have q satiSfac-
tory method Of their own. The f0llow-
Ing recipe II for bread made WITH com
pressed yeast. and wkan ears n taken
to maintain an even teunpeuatuEe,
about 60 degrees, throughout tie proc
ess tAs bTead shosid DO ready for the
oven IN, obout four ihours from IL time
1t 10 started. The special advantage
OF the compressed yeast y that It II
more rapid, and whom It u used bread
need not be set overnight.
Compressed Ysase Bread.
Add two tzblespoookuis Of shorten
Ing (butter or lard,, one Tablespoonful
Of sugar aud one teaspoonful Of salt
and one cake Of compressed yeast dis.
solved in three tablespoonfuls OF cold
water to one pint of scslded milk or
one-haR milk and one-hah water.
Then stir In hour until dough IL stir
enough to beat vigorously. Turn on
molding board and knead until dough
does not stick TO the board. using more
-four ~ necessary, little ut q time.
Put IN well CREASED bowl and brush
surface lightly with melted butter ia
keep from crust1ng over. Cover with
towel and let rise again until double
its size (about three hours. At tho
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 az soon ms
It is sufficiently light, and the oven
should be hot enough to brown nour In
fifteen minutes, about 800 degrees. At
this temperature ordinary aised loaves
Of broad should be Drowned al over
Bread should b turned from pan AZ
$500 40 son SS'ssA AAvAA SsosA S1A pAAScN
uncovered IN such position that all
SIDES whi pc exposed 70 the an. not
allowing It to come In contact with
anything which will give II IN nm
pleasant odor or taste. When cold 10
should be put into box or Jar to
which the air can have access and be
kept in a dry. cool place This amount
~ ~ Am~A -
- '. so $3.50 g 1uln
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= :. Lt1,.a ~ ~. s,,.,, $500" ~.
90. avn.nd. n,.,sJn. ~ ,s.s ..s,s
lighter. the fermeuts tion IN stonned.
the alcohol is driven OF and large
amount OF the moisture ID evaporated.
Also tho browning Of the crust In.
creases the ease with which the loaf
IL digested. and the action Of tho yeast
on the gluten Is also supposed to aid
tls digestion.
Who'll. Whe.t ere.d.
S'S'S esssSes S'saos