Every evening, Wilmington daily commercial., 1920-07-19
GOOD HOUSEKEEPING.
HIST HOW" TO BAKE BREAD.
By Laura A. hirkman.

Every now and then a bride Will write
10 ask me lust how to bake bread, re-
questing me u assume that they don't
know the very first thing about baking
anything - that | will be minutely
snecihc And Of course my replies TO
these letters are aS clear and full as pos
slhlc Believing that there may be many
brides. however. who have never written
for this information and yet who would
like IL. nevertheless, ] have prepared the
following article:
Milk and water bread made with COM
pressed yeast is the best kind for the be
ginner 70 try Here are the necessary in
gradients: 3 quarts flour, i pint warm
milk, | pint warm water, tablespoon
lard Tor butter or beef drippings), table
spoon salt, ! tablespoon sugar, and l com
pressed yeast cake. This recipe makes
either three very high loaves or four loaves
not quite as bulky IN proportion.
Tuesday and Friday are the accepted
DAYS on which to buy yeast cake, mas
much as Wednesday and Saturday are
baking days" and the bread must be
''set" the night before Keep the yeast
cake on the ice or In bowl sunk In cold
water, and az about o'clock in the even
ing begin 90 set" your bread IN the fol-
lowung way:
Fill a pint measure with warm water
Pour a little of this water into a cup (fill
the cup about two-thirds fulD and put
the Yeast cake in this cup TO dissolve
(break the yeast cake into small pieces.
Put pint Of sweet milk on the stove In a
saucepan To heat until warm. Now go to
your bread board and put quart of -four
into a -four sitter with / tablespoon of
sugar and ] tablespoon of salt; sift this
into a large mixing bowl and rub table
spoon Of lard into this with the fingers.
Add the dissolved yeast cake to the bowl
and Immediately add the rest of the pint
Of warm water; mix with a spoon until
smooth, then add the pint Of warm milk
and after tins 2 more quarts of sifted
-four Mix well and turn out onto a
slightly Toured board 10 knead.
knead for 10 minutes. 1t will be sticky
and a little -four NAV be added to make
u more manageable, but not enough -four
% make II lose it's sickness. After the 10
minutes are up, put the dough back into
the large bowl in which ii was mixed and
cover with clean towels, wrapping them
not only across the top but also around
the sides Of the bowl, 10 keep the contents
warm. Stand in a warm place over night.
Al IN the morning turn the risen
dough out onto the board again and
knead II a very little, adding only Just
enough -four TO be able to handle it. Take
a sharp knife and cut it into 4 equal
portions lif loaves are desired and take
one Of these portions after another up In
the hands 70 form them into loaves.
Place in well-oiled pans (olive oil is best
and stand the pans in a warm place.
covering them with towels Have no
window open near them-for no draught
must touch them The main thing is TO
keep bread warm while mixing and rising.
At about 10 o'clock in the morning
(perhaps lit depends upon the tenn
perature) the loaves should again be
double in bulk. and they are then ready
H. be put into the oven. Have good hot
oven 70 put them into, but there is no
need 70 keep II at top heat after they are
i'm fact, a moderate oven is best after
the loaves are in. Bake from As to 55
minutes
Tomorrow-Letters on Interior Deco
ration.