Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-05-24

BY the nome BAKING OF bread-the larg-
est single item in the diet in almost every
ACKNOWLEDGEMENTS should be able In
many cases to reduce expenditures for
department Of agriculture. The making
of this important food in the home is a
relatively simple process. the specialists
point out. Even housewives not accus-
toned to home baking should be able to
produce satisfactory results by using the
following simple recipes Of the depart
ment:
WHITE WHEAT BREAD.
(short Process)
For one loaf of bread pour one cup Of
boiling water. scalded milk, or a mixture
Of the two, into a mixing bowl over one
teaspoon salt. one tablespoon sugar. and
one tablespoon lard or other fat, II fat
is desired. Allow the mixture to cool un-
til 1t is lukewarm. Mix one-half cake
compressed yeast with little of the
lukewarm liquid and pour It into the
other mixture. II liquid yeast Is substi.
tuted for the compressed sort, the in
gradients should consist of one-quarter
cup Of yeast, three-quarters cup milk, wa
ter or milk and water mixture, and the
quantities Of the other substances already
mentioned.
L
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 kneading until the dough Is OF
such consistency that 1t sticks neither to
the bowl nor to the hands. This requires
about 10 minutes. After the -four is add
ed. cover. and allow to rise one and three
quarter hours at a temperature Of IS de-
grees; 1t may be better to set 1t at a
lower temperature. 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 good
! bread -four 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 stand
ard size Zone and one-half QUARTS. Al
low 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 so minutes.
SHORT SPONGE METHOD.
The short sponge method requires set
ting for a considerable period. All ingre-
dients are the same as for the short pro-
cess but only half the floui Is added at
first When the resulting mixture, which
is called sponge Is so light that 1t
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 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 -four, and beat thoroughly Cover and
place at a temperature Of 65 degrees to "a
degrees F.. or that Of an ordinary room.
In the morning add the sugar and the rest
OF the -four 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.
! MIXED WHEAT FLOUR BREADS.
The recipes given above for white bread
can be followed in making bread out OF
part graham and part white fiour. The
usual proportions are either one part OF
graham to two parts of white, or hall
graham and half white. In all cases, how.
ever white -four should be used for max
ing the sponge. In place Of the sugar ar
equal amount Of rnolasses may be used
Such bread will not rise ute as much
as bread made with white -four only.
WHOLE WHEAT OR GRAHAM BREAr
One and one-half cups lukswarm milk
three tablespoons brown sugar, one ant
one-Quarter teaspoons salt, three cup.
whole wheat or graham -four, one-hali
yeast cake.
Scald the milk. together with the sugar
and salt. When lukewarm. add the yeast
mixing it first with little OF the milk
Add the -four, beat we'll, and let 1t double
its volume. Beat it thoroughly put into
a pan, and let it rise. In pan Of stand
ard size it should come nearly to thu
top.
The above recipe may be used in pre-
pairing bread from home-ground meal
There are many households. particularly
in the country. where clean whole whea'
can be obtained at moderate cost. L
ground in the ordinary coffee mill, sucf
wheat makes a coarse bread, not yer.
light in texture. but OF such good favo
that II may well be used occasionally L
give variety to the diet. 1t Is useful, too
In places where good bran can not b
obtained easily and where coarse bread
are desired as means OF preventing
constipation.
In making such bread with a view Il
economy the housekeeper should compute
what it will cost her per leaf. including
labor and fuel. as compared with othe
breads she makes. Skim milk instead o
whole milk can be used; home-mad
yeast, either liquid or dry cakes. Is
possibility and some might like tn
bread with less sugar or unsweetened
Another recipe which has been worke'
out follows:
HOME-GROUND WHEAT BREAD.
} One and one-quarter cups water or skin
milk, one and one-quarter teaspoons salt
: one tablespoon sugar. three cups home
ground wheat -four. One-half cake dr.
yeast or one gill OF liquid yeast.
Set a sponge at night. using half Of tn
-four. In the morning add the rest Of tn
-four. beat we'll. put into a creased par
allow to rise until It doubles Its bulk. an
bake (For particulars as TO setting tn
, sponge, etc, see directions for MAXIM
wheat bread.
~
, ONE MAY.
! The sun rose in his glory one happ
May morn.
And the whole earth once more in ne,