Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-05-11
Economy of Home Bread Baking

70 the Editor Of Won,aH'S PAGE.
directions for baking white wheat bread at home?
] am told can save money by this Also. II
shall an be ebse recipe fTT %SPs MFsSt ertad
TIE United States Department of Agr-
culture has issued pamphlet containing
full directions for making bread. The first
method of baking white wheat bread, the
short process. is given as follows: For one
loaf of bread pour one .cupful Of boiling.
water. scalded milk or a mixture of the two
into mixing bowl ever one teaspoonful
salt, one tablespoonful sugar and one table
spoonful lard or other fat. If fat is desired
Allow the mixture to cool until it is luke
warm. Mix one-half cake compressed yeast
with a little of the lukewarm liquid and
oou" ii into the other mixture. If liquid
yeast is substituted for the compressed sort
the ingredients should consist of one.quar-
ter cupful of yeast. three-quarters cupful
milk, water or milk-and-water mixture and
the quantities of the other substances
already mentioned.
If convenient set the mixture of yeast
liquid. salt, sugar and fat aside in warm
place. not more than Sc degrees Fahrenheit
Tor an hour before adding the flour. II not
Convenient to set the mixture aside add the
-four at once. putting in little at time
and kneading until the dough is of such
consistency that IL sticks neither to the
bowl nor to the hands This requires about
ten minutes. After the -four is added cover
and allow to rise one and three-quarter
hours at a temperature of Sc degrees: IL
may be better to set II at a lower tempera-
ture, 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 to rise again for one hour With
q good bread flour the dough should treble
its bulk in each rising. With a soft wheat
flour it should not rise much beyond twice
Its volume. Divide into portions, mold and
place in creased pans of standard size Zone
and a half quartsl Allow to rise until
light touch will make slight dent. With
good bread -four this happens when the
dough reaches the top of the pans. Bake
fifty minutes.
whole-wheat or graham bread--One and
q half cupfuls lukewarm milk three table,
epoonfuls brown sugar, one and a quarter
feaspoonfuls salt, three cupfuls whole-wheat
or graham flour one-half yeast cake
Scald the milk. together with the sugar
and salt. When lukewarm add the yeast,
mixing II first with little of the milk,
Add the -four. beat we'll and let it double its
volume Beat it thoroughly. put into a pan
and let It rise In a pan of standard size it
should come nearly TO the top.
The above recipe may be used in prepar-
lng bread from home ground meal. There
are many households, particularly In the
country, where clean whole wheat can he
obtained at moderate cost If ground in the
ordinary coffee MILL such wheat makes a
coarse bread. not very light in texture but
Of such good flavor that it may well be
used occasionally to give variety TO the
tAiet. 1t Is useful, too. in places where good
bran cannot be obtained easily and where
coarse breads are desired as a means of
preventing constipation
In making such bread with a view to.
economy the housekeeper should compute
what II will cost her per loaf. including
labor and fuel. as compared with other
St,a mil ms NJ
whole milk can be used homemade yeast.
either liquid or dry cakes, is a possibility,
and some might like the bread with less
sugar or unsweetened