Evening journal., 1917-05-11
Home Bread Making Should
Reduce Nations Food Expenses
CU. S. Department Of AgrlcuIture)

GU. 5. Department OF Agricultural.
WASHINGTON, a. c.. MAY 11.-By
the home baking OF bread the largest
single item I'm the diet in almost every
household, housewives should be able
in many cases to reduce expenditures
for food, say specialists Of the L. S.
Department OF Agriculture. The max
ing OF this important food in the home
is a relatively simple process. the
specialists point out. Even house
wives not accustomed to home bak-
ing should be able 10 produce satis-
factory results by using the follow
ing simple recipes Of the Depart
ment.
White Wheat Bread.
Short Procession one loaf OF
bread pour one cup OF boiling water.
scalded milk. or a mixture OF the
two. into mixing bowl over one
teaspoon salt, one tablespoon sugar,
and one tablespoon lard or other fat.
II fat is desired. Allow the mixture 10
cool until Il is lukewarm. Mix 1-2
cake compressed yeast with a little
Of the lukewarm LIQUID and pour A.
into the other mixture. n LIQUID yeast
is substituted for the compressed sort
the ingredients should consist OF IA
cup Of yeast, "a cup milk, water or
milk and water mixture, and the
quantities OF the other substances al
ready mentioned
II convenient. set the mixture OF
yeast, liquid, salt, sugar and fat aside
In warm place. not over Sc deg. F.,
for an hour, before adding the -four.
II not convenient TO set the mixture
aside, add the -four at once putting
I'm a little at a time and kneading
until the dough is OF such consistency
that II sticks neither TO the bowl nor
70 the hands. This requires about 10
minutes. After the -four Is added.
cover. and allow to rise I "a hours
at a temperature OF SO deg IL may
be better to set II at a lower temper
ature. but the lower the temperature
the longer the time required for the
rising Cut down the dough from the
sides OF the bowl; grease the hands
slightly. knead a little and set aside
10 rise again for one hour. with
good bread -four the dough should
treble its bulk in each rising. with
soft wheat -four. IL should not rise
much beyond twice its volume. Divide
into portions. mold, and place I'm
creased pans Of standard size q IL
quarts). Allow to rise until light
touch will make a slight dent. With
good bread -four this happens when
the dough reaches the top Of the pans.
Bake 80 minutes.
Short Sponge Method.
Tho short sponge method requires
setting for a considerable period. All
ingredients are the same as for the
short process, but only half the -four
Is added at first. When tie resulting |
which is called q Sponge" |
is so light that IL will fall at the |
slightest touch. the rest OF the -four
should be added
Overnight Sponge Method.
Use the same proportions as for
The short process. except In the case
)f the yeast, which should be one
eighth cake OF compressed yeast or
tablespoonfuls OF liquid yeast for
each loaf. Use water rather than
milk. In the evening mix the yeast
with water, salt, and half OF the
-four, and beat thoroughly Cover |
and place az temperature OF Go deg. |
to 70 deg. F., or that of an ordinary |
room. In the morning add the sugar
and the rest OF the flour and proceed |
as in the case OF the short process.
Overnight Straight-DOugh Method.
Use the same ingredients as for the |
overnight sponge method. but put in |
all the ingredients at night