Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-06-18
OBSERVATION-DISCLOSURES
Home Bread
Making
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by the home baking Of bread-the
largest single item in the diet in al.
most every household housewives
should be able i'll many cases 10 re-
duce expenditures for food, say spec.
iSlis.s OF the u. 5. Department OF
Agriculture. The making OF this inn
portant iOod in the home is relative
ly simple process, the specialists point
cut. Even housewives not accustomed
IL home baking should be able To
produce satisfactory results by using
the following simple recipes of the
Department,
White Wheat Bread Short Process:
For one ,oat OF bread pour one cup
Q. boiling water, scalded milk, or a
bowl over one teaspoon salt, one table
spoon sugar. and one tablespoon lard
OF other tat, II fat is desired. Allow
the mixture 10 cool until it is luxe
wa.m. Nix u cake compressed yeast
with A little OF the idkewarm liquid
and pouC il into the other mixture.
il liquid Yeast is substituted for the
compressed sort, the ingredients
snculd consist OF a cup OF yeast, "a
cup milk, water OF milk and water
mixture and the quantities OF the
other subs ances 2lresdy mentioned.
Il convenient, set the mixture OF
yeast, liquid, salt, sugar and tat aside
in warm place, not over ST degrees
f., tor an hour, before adding the
-four. Ii not convenient 10 set the
mixture aside, add the hour at once,
putting in little at time amt
Eneadins until the dough is Ut such
consistency that 1t sticks neither to
the bowl nor to the hands This re.
quiyes about 10 minutes. After the
-four is ADDED cover, and allow 10 rise
ls. h0,rs al tenn efatQte of 20 De
grees,, II mr. be better To set II at
i lower ten .'eratute. bu, the lower
The temperature "a longer tne linlo,
required Tar the rising. Cut down tho
dough from the sides of the bowl,
grease the hands slightly. knead a
little ana set aside to rise again for
one hour. With good bread -four
the dough should treble its bulk in
eacn rising. With Il soft wheat flour,
il should not Use much beyond twice
its volume. DIVIDE into portions, mold,
and place in CREASED pans of standard
SIZE Ql2 quaItsl. Allow to rise until
a light toueh will make a slight dent
With good bread flour this happens
when dough reaches the top OF pans.
Bake 50 minutes.
Short Sponge Method, The short
sponge method requires setting for
considerable period All M.sredientS
are the same rs for the snort process,
but only half The -four is added at
first. When the resulting mixture,
which is called sponge" is 50 light
that it 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 or tablespoonfuls of liquid tor
each loaf Use wat, rather than milk.
In the evening NIX the yeast with
water, salt and half OF the flour, and
beat thoroughly. Cover and place al IL
temperature Of s. Aegrees TO 70 de.
xrees F.. or that u an ordinary room.
In the morning add sugar and the rest
OF the flour and loceed AS in the
case of the short process.
Overnight Stra Though Method:
Use The same in" rodents as for the
overnight sponge mcthod, but put in
ali the ingredients at night.
Mixed Wheat Flour Breads: The
recipes given abo' , for white bread
can be followed in making bread out
OF part graham AZ 4 part white -four.
The usual proper ms are either one
part of graham to two paris of white,
or half graham and half white. In
all cases. however, white -four should
be used for making the sponge. In
place OF the sugar an equal amount
OF molasses nfay be used. Such bread
will not rise quite as much as bread
made with white -four only.
Whole Wheat or Graham Bread
11a cups lukewarm milk, table.
spoons brown sugar, la teaspoons
salt, 3 cups wholewheat or graham
-four, Il yeast cake.
Scald the milk, together with the
sugar and salt. When lukewarm. add
the yeast mixing 1t first with a little
Of the milk. Add the -four beat well,
and let ii double its volume. Beat il
thoroughly, put into pan, and let
1t rise In pan Of standard size II
should come nearly to the top.
The above recipe may be used in
preparing bread from home ground
meal There are many households.
particularly In the county, where
clean whole wheat can be- obtained at
moderate cost. II ground in the ordi-
nary ratfau mill znrh What naalDa a