Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1920-04-19

10 Nv >sI 'llSiS llSAl VI
food in the diet of the great majority
Of people, and of the staple. foods
probably nom can be so easily spoiled
in the preparation. Some women, af-
ter a few failures in bread making,
give up the attempt and buy their
bread. Very many of us are partial to
homemade bread, however, and are
never so satisfied as with Il slice from
4 delicious nutty-flavOred homemade
loaf. In many localities it is neccs-
sary to bake bread at home. in others
it is a convenience, and in very many
it Is done from choice. 1t is not diff
cult to make good bread, and it is
worth while to learn to do so.
Some of the points which cause fail
ure in bread making are the wrong
choice of materials and utensils; lack
of absolute cleanliness; carlessness in
measuring the ingredients: n.r poor
methods of mixing and molding and
improper care of the dough while it is
rising: also wrong care of the. bread
while it is baking: or wrong care of
tie lOayes after they are taken from
the ven
The necessary materials for bread
making are -four, water, salt, and
yeast. The materials occasionally
used are milk, sugar, and fat. Good
wheat bread can be made by a number
Of processes. Three recommended by
tie United States department of agri-
culture food specialists follow
Short or Straight Dough Process.
y cups lukewarm milk, water or Il
mixture Of the two.
/ cake compressed yeast, or ~ cups
lukewarm milk, water or Il mixture OF
tie two.
!. cup liquid yeast.
. teaspoons salt.
. tablespoons sugar.
Fat, if used, > tablespoons or less.
6 cups or 3 pints siftcd flour.
NJIlNIIlil DlIN vi pNiSh Wv
bulk when ready to be made into
loavcs. 21a to 3 quarts. This will make
: loavcs.
Boil the water or scald the milk.
Put the sugar and salt (and fat, II
uscd) into Il mixing boWl. Pour the
hot liquid over it and allow it to be-
come Mkewarm. Mix the yeast with
A little of the lukewarm liquid and add
II TO the rest of the liquid. Ii con-
vcnient, set this aside in Il warm place.
not over Sc degrees +, for l hour; II
not convenient to set it aside, add the
aour at once, putting in a little at a
zine and kneading until the dough Is
If such consistency that it sticks
ncither to the bowl nor to the hands.
This requires about 10 minutes. Cover,
md allow to rise Ia hours at a tenn
pcraturc of Sc degrees; it may be
better to set it at II lower temperature,
hut the lower the temperature the long
er the time required for the rising.
~
Cut down the dough from the sides
of the bowl: grease the hands slight
IL. Enead a little and set aside to
rise again for / hour. With Il good
bread -four. the dough would treble its
bulk in each, rising. With a soft wheat
flour. it should not rise much beyond
twice its volume. Divide into portions,
mold. and place in creased pans OF
standard size az quarts.) Allow to
rise until a light touch will make a
slight dent. With good bread flour
this happens when the dough reaches
the top of the pans. Bake 80 minutes
in a medium hot oven.
Short Sponge Methods.
Bread can he made during the day
bv what is known as the short
sponge method. All the ingredients
are the same as for the short or
straight dough- process, but only half
of the flour Is added at first. When