The Canon City record with which is consolidated the Canon City cannon., 1917-07-05
HOME MADE BREAD
Short Sponge Method.


The short sponge method requires
setting for a considerable period. All
ingredients are the same as for the
short process, but only nalf the flour
is added at first. When the resulting
mixture, which is called sponge. is
so light that it will fall at the slight
est 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 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
at temperature of So or 20 degrees,
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 Straiaht-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
-four. The usual proportions are eth
er one part of graham TO two parts of
white, or half graham and half white.
In all cases, however, white flour
should be used for making the sponge.
In place of the sugar an equal amount
of molasses may be used. Such bread
will not rise quite as much as bread
made from white flour only.
Who'll. Wheat or Graham Bread.
Ia cups fukewarm water.
:: tablespoons brown sugar.
II teaspoons salt.
3 cups whole wheat or graham flour.
1-2 yeast cake.
Scald the milk, together with the
sugar and salt. When lukewarm add
IHe yeast, IL ili a ittit
of the milk Add the -four. beat well,
and let il double its volume. Beat 1t
thoroly. put into pan and let it rise.
In a pan of standard size it should
come nearly to the top.
The above recipe may be used u
preparing bread from home ground
meal. There are many households.
particularly in the country. where
clean whole wheat can be obtained at
moderate cost. If ground in the or
dinary coffee mill such wheat makes
coarse bread, not very light in texture,
but of such good flavor that it may
well be used occasionally to give va
riety to the diet. 1t is useful. too, in
places where good bran cannot be OBJ
tanned easily and where coarse breads
ARE desired as means of preventing
constipation.
In making such bread with a view
20 economy the housekeeper should
compute what it will cost her per loaf.
including labor and fuel. as compared
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milk instead of whole milk can be
used; homemade yeast. either liquid
or dry cakes. is possibility. and some
might like the bread with less sugar
or unsweetened Another recipe
which has been worked out follows:
Home Ground Wheat Bread.
IA cups of skim milk.
/ IL teaspoons salt.
/ tablespoon sugar.
cups home ground wheat -four.
1-2 cake dry yeast or l gill of liquid
yeast.
Set a sponge at night. using half of
the -four. In the morning add the rest
of the -four, beat well. put ino
creased pan, allow to rise until it dou-
bles its bulk and bake. (For particu-
lars as to setting the sponge. etc. see
directions for making wheat bread.
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