Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1917-06-15
REDUCING BREAD COST
BY Baking Bread at Home
Housewives Should Be Able in
Many Cases to Reduce Expense

MANY OdsCS 10 INtuuCc GApChSc
By the home baking of bread-the |
largest single item in the diet in almost
every household-housewives should be
able in many cases to reduce expenditures
for food, say specialists of the United
States Department of Agriculture. The !
making of this important food in the home
is relatively simple process, the special
lists point out. Even housewives not &C
customed to home baking should be able
to produce satisfactory results by using
the following simple recipes of the de-
partment:
White Wheat Bread, Short Process.
For one loaf of bread pour one cup Of !
boiling water, scalded milk, or mixture
of the two, into a mixing bowl over one
teaspoonful salt, one tablespoonful sugar,
and one tablespoonful lard or other fat, if
fat is desired. Allow the mixture to cool
until it is lukewarm. Mix one-half cake
compressed yeast with little of the luke
warm liquid and pour it into the other
mixture If liquid yeast is substituted
for the compressed sort, the ingredients
should consist of one-fourth cup of yeast,
three-fourths cup 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 a warm
place, not over sc degrees F., for an hour,
before adding the flour. Ii not convenient
to set the mixture aside, add the flour at
once, putting in little at a time and
llneading until the dough is Of such con-
sistency that it sticks neither to the bowl
nor to the hands. This requires about 10
minutes. After the flour is added, cover,
and allow to rise one and three-fourths
hours at a temperature of Sc degrees; it
may be better to set it at a lower temper
allure, 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 asike to rise again for an
hour. With good bread flour the dough
should treble it's bulk in each rising. With
a soft wheat -four, it should not rise much
beyond twice it's volume Divide into
portions, mold, and place in creased pans
of standard size { | IL quarts). Allow to
rise until light touch will make a slight
dent. With good bread flour this happens
when the dough reaches the top of the
pans. Bake 80 minutes
Short Sponge Method.
The short sponge method requires set
ting for a considerable period. All in
gradients are the same as for the short
process; but only half the flour is added
at first When the resulting mixture,
which is called a sponge, is solight that
it will fall at the slightest touch, the rest
of the flour should be added.
Overnight Sponge Method.
Use the same proportions as for the
short process, except in the case of the
yeast which should be one-eighth cake of
compressed yeast or two tablespoonful of
liquid yeast for each loaf. Use water
rather than milk. In the evening mix the
yeast with water, SALT and half of the
flour, and beat thoroughly. Cover and
place at temperature of IS deg. to 20
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.