Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-17
MRS. WILL SONS RECIPE
FOR LIGHT BREAD
Yeast Should Be Ciuen Proper Temperature and Care
in Order to Get Good Results-Puker House Rolls.
Cinnamon Buns and Cake All From One Batch
BY MRS. NJ. A. WILSON
rcopy-toht, 1919. by Mrs. N. A, Wilson.
An Rights ReSerpedJ

W AInSl 10 a PioiiN oiN
given the proper temperature,
food and care if you are to make
a good, palatable loaf Of bread. The
temperature is very important-7O
degrees Fahr. in summer and 81
degrees Fair. in winter; this is
necessary for the development of
the yeast.
During the summer it is most
Important to see that the tempera-
ture does not go above this and If
necessary. set the bowl in a pan of
water, adding two tablespoons OF
salt to the water, to keep the dough
from overheating.
In winter the bread may be COW
cred and set in a place where it Will
be kept warm. Assuming that YOU
now thoroughly understand about
the proper temperature for success
full bread making, we will proceed
with the recipe.
Place in a bowl two cups of water
70 degrees Fahr. in summer, and 80
degrees Fair. in winter, and then
add
T,Uo tablespoons Of sugar.
T,Uo tablespoons Of shortening,
Two teaspoons of salt.
Crumble in one yeast cake. STR
TO thoroughly dissolve and then add
seven cups of sifted -four. Knead to
a smooth elastic dough and cleanse
the mixing bowl by scraping thor
oughly. Now grease the bowl and
place the dough in it, pressing firm
ly to the bottom. Now turn the
dough over and cover and set to rise
for three and one-half hours, in a
place that is free from drafts ir
the temperature given for the time
of year.
Now, while the bread is rising, let
us study something of its process.
Adding sugar to the water, when
starting bread, acts as an energy
food and stimulates the growth of
the yeast. Adding shortening makes
the bread tender. Salt is used to
control the yeast; it acts just like
the damper on the range, checking
the yeast and also favoring it, so
that it Is the most important thing
to use just the right amount.
At the time given. three and one
half hours, bring the bowl containing
the dough to the table and pull the
dough from the corners to the center
of the bowl, and then punch down
we'll. Turn the dough over and over
and set back to rise for three-quar-
ters of an hour. Then turn on a
board. Do not handle; cut into three
even sized pieces and then take each
piece of dough and hit it hard
against the molding board to knock
out all the gas. Shape up for loaves
and place in well creased pans and
let rise forty-five minutes. Place in
a moderate oven and bake thirty-five
minutes. Remove and brush the TOP
with shortening and cool.
Do not set the dough to rise over
the range or on the radiator in the
winter time. If the kitchen is toe
cool, line a clean box with asbestos
paper and place a hot iron in it or 8
brick to heat the box and then sci
the dough to rise in this box. In the
summer set the bowl containing the
dough in a cool place, about 70 de
grees Fair. If the kitchen is warn
and you are using the range, do no
keep the dough there, for it vii
surely sour.
Buns and Rolls
All kinds of buns and rolls may b,
prepared from the above dough.
Parker House Rolls
Prepare the dough as for breat
and when ready to mold into loave
turn the dough on the molding boar
and cut into three pieces. Form
into two loaves and use the thir,
piece for rolls.
To shape the dough for rolls
Roll the dough between the hand
until It is in long stick, about tw
and one-half inches thick. Now GU
into twelve pieces and mold int
balls by rounding up between tn
hands. Set on a board and cove
for ten minutes. Now fatten be
tween the palms of the hand an
brush with shortening and fold il
pocketbook style, pressing the creas