The Birmingham age-herald., 1913-03-09

You will have to use care and not let
the bread get too light Have the oven
a good heat and bake slowly. l bake mine
an hour. OF course you have to be gov-
erned by the size of the loaves. This
amount makes six good sized loaves. 1
should like to hear from any of the sisters
who may use this recipe. If the directions
are carefully followed there will be no such
thing as failure. b. O."
This recipe ought to be helpful to = Mrs
Won K" although it is on rather too large
a scale for c. D. l.. My own recipe, which
! give below for her benefit Is as ex-
plicit as L can make it, but 1t is impossible
to offer such close directions that GER
tain amount of judgment is not called for.
The nature of flour differs, some thicken-
ing more than others. SO that the full al
lowance of one brand is too much of an
other.
Atmospheric conditions affect the rapid
ity with which the bread rises. so that
one cannot say that fixed length OF time
will always suffice to bring the dough to
the correct degree of lightness So, too,
with the oven. Unless you have an oven
thermometer you cannot be sure of hav-
ing the same temperature each time you
bake or all the time the bread is in the
oven. The only way is to use common sense
in following careful directions and learn
by mistakes as well as by successes.
The recipe i give has been used in my
own house with complete satisfaction for
years, and yet there are other rules which
would work qudte as we'll and are preferred
by other housekeepers.
Sift two quarts of good flour into a bowl
with half teaspoonful of salt and a tea
spoonful Of white sugar. Heat a pint of
milk almost to boiling with heapiAg tea
spoonful of butter, put with it pint OF
boiling water, and let the liquid become
lukewarm. When it reaches this stage put
into 1t half cake of yeast dissolved in
half cupful Of tepid water. rubbing the
yeast perfectly smooth. Turn all into a
hollow made In the middle of the flour, stir
1t with spoon to dough. turn it on a
board and knead 1t for ten minutes. The
dough should be just firm enough to ham
ole but not stin. II 1t seems stiff add-A lit
tie more lukewarm water. Should it seem
sorter than you can handle, work in a lit
tie more hour. The general rule is that
there should be fully twice as much flour
as liquid and the above direction does not
quite come up to that stipulation
riour the board before you put the dough
upon 1t and flour your hands Knead the
dough by pushing 1t from you with the
palm OF the hand and drawing 1t back with
the fingers. When you have worked 1t for
ten minutes turn 1t into a bowl, cover it
with towel or with one of the perforated
covers that come on bread mixers and let
1t stand In warm corner until 1t has risen
to twice its original bulk. This will prob
ABLY take about six hours. Turn it on the
BOARD again. divide it into three equal
parts, two for bread and one for rolls,
knead each about five minutes. put the
two ioaves in creased pans. and set them
to rise for about an hour.
II the loaves seem large divide the quan
uty OF dough. A good sized loaf of bread
snould bake in three-quarters OF an hour
IN moderate oven. 1t is a mistake to
make the loases too large