Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-11-30

desires to be known as Q really good
cook, will wish to excel particularly in
bread making. An ideal loaf Of bread
is attractive In appearance; crust
smooth, tender. and golden brown In
color; the loaf itself light and we'll
rounded on top; the crumb spongy and
tender; and the whole delicious in
flavor.
METHODS FOB MAKING BREAD
There are two general methods for
making bread, one known ss the straight
dough process and the other az the
sponge process.
In the straight.dough process all the
ingredients are mixed at one time and
the dough is made Of the proper con-
sistency before rising. Either com.
pressed or liquid yeast may be used for
this, but not dry yeast.
In the sponge process only half the
total amount of -four is used at first,
with all or nearly all the liquid. the
yeast, and frequently the salt and the
sugar. Compressed, dry, or liquid yeast
may be used for this. This mixture Is
similar to soft batter, and after the
flrst rising the remainder of the -four,
the shortening, and any other desired
ingredients are added. It is then kuead-
ed until the proper consistency and
smoothness.
NEGOTIATING TIME OF PROCESS
The sponge process usually requires
less yeast than the straight-dough meth.
cd, because of the softer consistency of
the mixture which favors the growth of
the yeast, and also because 1t is gener-
ally given more time. However, by u.s.
ing larger or smaller amounts of yeast
one may shorten or lepgthen the time
required for rising. In similar way
the straightdough process may be short
ened or heightened by increasing or de
creasipg the amount OF yeast used +.
Great care should be taken with sponge
or dough which stands q long time-as
the overnight straight dough or the over.
night sponge-to keep It much cooler
than when the quicker methods are used,
since the former have q greater chance
of becoming sour.
The following bread recipes are given
by specialists Of the United States De.
partment of Agriculture:
SHORT PROCESS, OR STRAIGHT DOUGH
4cups Il quarry lukewarm liquid
4 teaspoons salt
tablespoons sugar
2 tablespoons shortening, II desired
or 2 cakes compressed yeast, or
12 to cup liquid yeast
| 8 to 1 quarts sifted -four
II milk is used II should be scaldsd
and cooled until lukewarm before using.
When liquid yeast is used Its volume
must be deducted from the other liquid
called for. This makes four loaves.
Soften the yeast with small amount
Of the lukewarm liquid. To the rest of
the liquid add the salt, sugar, and short
ening. Add the yeast aud mix all to.
gether. Measure the sifted -four into
la bowl and blend with this the liqnfd.
If too soft to knead, add more -four until
of the proper consistency. Knead for
to 10 minutes, or until smooth, elastic,
and no longer sticky. Cover with q lid
Tor plate and place where 1t will be away
from drafts and at uniform tempera.
ture of 800 to $50 r. Let rise until
about double it's original bulk or until a
slight touch of the finger leaves an i'm.
preston. This should happen. within
to 2 hours II the yeast is 10 good coudi-
ton and the temperature fight. Knead
| and set aside again In the same warm
place until II doubles Its bulk. Then
knead and shape into loaves; let rise
again until double in bulk and bake.
OVERNIGHT SPONGE METHOD
cups u quartz lukewarm liquid
q IN laaa m n0tak0 In noaHl
teaspoons salt
2 tablespoons sugar
tablespoons shortening III desired)
cake yeast (dry or compressed) or
IL cup liquid yeast
cup mashed potato (if desired)
3to 4 quarts sifted -four
If dry yeast Is used, soak 1t for 20
minutes to hour before mixing the
sponge and mix the sponge earlier than
If compressed or liquid yeast Is used.
When liquid yeast Is used, Its volume
must be deducted from the other liquid
called for.
Blend the yeast with a little of the
lukewarm liquid. II potato is used add
to it the sslt, then the yeast mixture,
the remainder Of the liquid, and finally
one half of the -four. Beat until smooth,
cover, and set to rise where 1t will be at
go to 7OeF r.
10 the morning, break up the sponge,
add sugar, the melted shortening (if
used), and enough -four to make dough
of the proper consistency. Knead until
the dough is smooth, elastic, and no
longer sticks to the bowl or fingers.
Cover and set to rise until at least double
In bulk. Knead down, mold into losves,
let rise again until double In bulk and
bake.
Losves made with 1 cup of liquid sacL
should DO baked 80 minutes II in sepa
rate pans, in an oven heat carefully reg
ulsted. They should begin to brown in
about Is minutes. After that time the
temperature of the oven should be low
cred gradually to 375 degrees F. go that
the crust will not become too brown.
a. n - a. - \ y