The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1912-10-18
NOTES OF THE IA RIM.
BREAD MAKING.


Good bread can result only when
the ingredients used are fresh and
pure. Housekeepers should buy g
brand of flour that has been analys-
ed and that they know is up to the
standard.
Good flour should be sweet to
the sense of taste and smell, hav'
ing a feeling of sharpness to the
grain and should be cream white in
color.
The amount of flour used in mah-
ing bread depends upon the absorb
tive properties of the flour. No abb
solute law can be given for the
amount of water or milk necessary
in mixing bread. If the dough Is
made too stiff, however, the bread
will not rise fast and will be heavy,
whereas too much water causes rap
i'd rising and makes the batter so
thin that it cannot hold the gas
bubbles. The most satisfactory
method of making bread is to meas
ure sugar, salt, yeast and lard or
butter to given amount of liquid
and add flour enough to make a
soft dough.
To mix bread scald the milk, add
sugar and salt, and when the milk
cools to SO degree F. add yeast dis
solved in cold wafer. Add flour
gradually while stirring to avoid
Jumping. When the bread is suf-
ficiently stiff to knead, place it on
a board and work. All shortening
should be added after the first ten
minutes of kneading. The theory of
long and vigorous kneading is, first,
that it mixes ingredients thoroughly;
second. that it supplies oxygen
which in a harmless way bleaches
the bread. BY thoroughly kneading
bread we get: first, white and
light bread; and second, bread with
fine texture. The trouble with a
great deal of the kneading is that
it is not vigorous enough or long
enough.
The temperature during rising is
very important. By making the
bread with lukewarm water or milk,
1t is started at temperature of
about so degree. Yeast works best
at temperature of from 10 de-
gree to 50 degree F. For keeping |
that temperature uniform the follow |
ing plan gives good results. A pie |
pan is inverted in deeper pan hall /
filled with water at a temperature !
of 80 degree F. or near body heat.
On this inverted pie pan, the bowl
containing the sponge for bread is J
placed. This whole arrangement is !
then placed on an inverted pan on
the back part of the stove where |
the temperature will be about 80 |
degree F. BY having so much space |
to pass through before it reaches |
the water the heat radiates to such |
a degree that the water Is not rails
ed more than degree in the two |
and one-half or three hours required
for the first rising. In this man
ner, bread may be set in very |
cold room and still have heat !,
enough to make it rise. If you have
fire1ess\ cooker, better arrange
ment may be made than the one
given above. By placing water at
80 degree around the bread in the !
fireless cooker, unifrom tempera-
ture may be retained.
The baking of bread is one of
the most important features in the /
making of it, A loaf of bread of or
binary size should remain in the
oven so minutes. The temperature
of the oven should not exceed $50
degree F. That temperature would
brown piece of paper in from Z
to 10 minutes. At this temperature
the bread will bake evenly and
thoroughly.
Very little is generally known
about regulating the heat in the