The Washington 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. I bake nhne
an hour. OF course you have to be gov
erned by the size Of the loaves. This
amount makes six good sized loaves
should like to hear from any OF the sisters
who may use this recipe. II the directions
are carefully followed there will be no such
thing as failure. 70"
This recipe ought to be helpful to Mrs.
Won X" although it is on rather too large
a scale for C. D. l. Ny own recipe. which
/ give below for her benefit. is as eI-
plictt as can mako It. but It is impossible
10 offer such close directions that a 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 ope brand Is too much of an
other.
Atmospheric conditions affect the rapid
ity with which the bread rises. so that
one cannot say that a 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 IL in the
oven. The only way 10 TO use common sense
IN following careful directions and learn
by mistakes as we'll as by successes
The recipe 1 give has been used in my
own house with complete satisfaction for
years, and yet there are other rules which
would work quite as well and arepreferred
by other housekespers.
Sift two quarts OF good flour into bowl
with half teaspoonful of salt and tea
spoonful of white sugar. Heat a pint OF
milk almost to boiling with a heaping tea
spoonful OF butter. put with 1t a pint of
boiling wnter. and let the liquid become
lukewarm. When It reaches this stage put
into 1t half a cake OF yeast dissolved in
half a crrpfH OF tepid water. rubbing the
yeast perfectly smooth. Turn all into
hollow made in the middle Of the -four, STIR
1t with spoon to q dough. turn 1t on =
board and knead It for ten minutes The
dough should be just firm enough to han
die. but not stiff. II 1t seems stifr add lit
tie more lukewarm water. Should 1t seem
softer than you can handle. work In q lit
tie more fo,E. The general rule Is that
there should be fully twice as much -four
as liquid and the above direction does not
quite come up to that stipulation.
Flour the board before you put the dough
upon It and -four your hands. Knead the
dough by pushing 1t from YOU with the
palm OF the hand and drawing It back with
the fingers When you have worked It for
ten minutes turn 1t into a bowl. cover it
with q towel or with one Of the perforated
covers that come on bread mixers. and let
II stand IN a warm corner until It has risen
to twice its original bulk. This will prob
ably take about six hours. Turn it on the
board again, divide 1t into three equal
parts. two for bread and one for rolls,
knead each about five minutes. put the
two losves IN creased pans. and set them
to rise for about an hour.
II the Ioaves seem large divide the guam
tity Of dough. A good sized loaf Of bread
should bake in three-Quarters OF an hour
in a. moderate oven. It is q mistake to
make the loares too larga