Evening journal., 1917-09-18
By HANNAH wEsSLING.
Dread Making Expert, Department of
Agriculture).

Agriculture).
TO assure success in bread making II
IS important 70 maintain absolute clean
illness with regard 10 the materials
used. as we'll as the utensils and the
hands. The flour should be sound and
free from foreign odor and taste.
Concerning Yeasts.
Compressed yeast should be as fresh
as possible aRd free from any lodor
other than tho weil-known yeasty
odor Il should be fairly soft. but should
break easily. II should never be mixed
with any liquid which IA more than
lukcwarm. Liquid yeast should always
be kept covered and in a cool place. II
should also have only a yeasty Odor
and should not be kept more than two
weeks without freshening. In many
places compressed yeast cannot he Sc
cured. One cake OF dry yeast will serve
the Same purpose as one OF compressed
Yeast. Dry yeast must be soaked In
water for ~ 10 4 hour before using 70
bring the yeast cells back TO an active
state. The use Of dry yeasts calls for
tho long fermentation method 10 give
time for sufficient growth Of yesst cells
10 mako the dough light.
II milk is used in bread making 70
should he scalded and cooled until
lukewarm before adding II TO the dough.
In setting a sponge overnight Il IL bet
ter not to use milk.
Shortening should be OF good quality
and flavor, otherwise tho bread Is bet
ter without it.
II a sponge is set at night It should
be kent at ordinary room temperituro
or less, depending upon how long Il Is
10 stand from 60 degrees to 70 degrees
Tahrenheit). II tho straight dough-
method" Is used. The temperature
should bo fairly warm. I. O., between
80 degrees and SS degrees Fahrenheit
Tho dough should always DO Kept
covered IN order 10 prevent the lorna
ton OF a crust on top. When covered Il
IS unnecessary 20 grease the surface
81 the 'lougn.
Handy Indicator.
When holding the loaves bit oil
dough should be pinched of shaped
into a bal. end placed IN a small je'.y
glass having straight siIes. It's volum,
when placed IN the glass should b.
noted and the glass marked at twice
and three times this volume. This TN.
pans while the loaves arc rising. WheI
spring or hard winter wheat hours are
used In bread making, tho dough IL
the indicator should rise TO three time
the original volume and tho loaves thel
be placed In the oven, When soft win
ter wheat lOur is used, the indicator
should show from two TO two and one
half times ne original volume whel
the loaveg ere ready fer baking.
Proportions For Standard Loaf.
Por a sO-called standard" home
made loaf 4 cupful OF liquid and abou
3 cupfuls Of flour are required, TIL
most satisfactory pan for this amour
Of dough should hold pints and woul
be about ~ inches long, and 4
inches wide by 10 inches deep. Bak
loaves OF this size about 50 minutes.
The oven should be about 425 degree
Fahrenheit at FIRST and then gradual
decrease until about 80 degrees Fab
renheit, near the end OF the baking, ]
no oven thermometer is at hand, tes
the oven by means OF a little floul
Place level teaspoonful OF -four in
small tin, like the I'D Of a Jelly glass
spreading it in a layer about ga inc
thick, Place this In tho oven, and
the heat Is right for bread making On
flour will become golden brow
throughout within five minutes. 4 pa
OF water in tho oven helps 20 sive IN
bread a tender crust and prevent
scerching.