Arizona republican., 1911-07-12
CARE NEEDED IN BREAD MAKING
When Baked, Do Not Wrap It In Cloth
or Paper.

In order To make good bread, saws a
lesson given TO the Girls Home Eco
nomics club, affiliated with the Kansas
State Agricultural college, one should
have good materials, as nearly pure as
possible, and then put them together
and carry the entire process through
with great care. To make good bread
we should have good bread flour. Good
bread flour feels gritty between the
teeth or mcally between the fingers.
and If crushed in the hand il will not
keep the shape when the hand is open
ed. Care should be taken that all
utensils used in bread making are.ab-
solutely clean, having been scalded fire.
quently: that there is a clean place.
which is often washed and summed. in
which to keep the bread.
The following is recipe for yeast.
If it is desired to use home made yeast:
one cup boiling water. one medium
sized potato (pared and washed), one
teaspoon salt, one tablespoon sugar.
one-fourth yeast cake. Crate Potato in
to boiling water and boil until clear.
stirring constantly When cool add one
fourth yeast cake, dissolved in luke
warm water Have ready jar Cprefer-
ably glass fruit jar). which has been
placed in cold water with its lid and
| brought to a boil while the Yeast was
being made. Remove jar from water
! being careful not to touch the inside
with the hands, and put the yeast mix
ture into this as soon as the jar is cool
enough. Set the lid lightly on the lar
and put in a cool, dry place I'm a day
or two ii will be ready for use.
Recipe for bread-One-rourth Gun of
yeast. one tablespoon sugar. one teas
pooh salt. one cup scaIdcd milk. one
tablespoon shortening. flour ScaId the
milk and while hot add sugar salt and
shortening. When lukewarm. shake
yeast well and add one-f fourth cuD. or
II dry yeast is used add one fourth
cake dissolved in luke warm water
Stir in flour gradually. heating mean
while. Add flour until the dough can
be turned from the pan leaving il per
fectly clean and not sticky. Knead the
dough until elastic and capable OF
SprinGing back into place when pressed
lightly with the finger Leave no flour
on the surface of the loaf. Place in A
pan or bowl. cover with a clean cloth
wrung from luke warm water. placing
the cloth so that it will not rest on the
surface of the dough. Put a lid over
this and allow the dough to stand until
double its bulk. At ordinary room tenn
perature, dough mixed up i'm the even
ing will double its bulk during the night
and be ready for making, ont earI,. +bo
next morning. The amount given will
make one loaf. and should be doubled
as many times as there are loaves de-
sired.
When the dough is double i'm bulk
make into loaf having as few creases
as possible. Place in a buttrrcd nan.
pushing the loaf well into the corners
The standard bread pan is 41bx31kx 9b
inches. Let it double its bulk once
more. then bake in a moderately hot
oven, having the first quarter of the
period moderately hot. so that the loaf
will continue to rise. then increase the
so that the crust may form
then lower the temperature for the re-
mainder Of the time so that the loaf
may be thoroughly cooked through
without burning.
After the bread is baked, remove
from the oven. place on a rack so that
the air can circulate freely around il.
and when cool put in clean dry box
or stone jar that can be covered well
Do not wrap the bread in a cloth or
papers. as they absorb the moisture
from the loaf