The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1920-11-26
o other single article Of food

NO other single article OF food
IN Is as frequently placed on
the table or takes as promi-
nent a place in the average diet as
bread. Properly balanced with
milk. butter. fruits, vegetables.
eggs. cheese, or a little meat, bread
may well form a considerable part
OF our daily food Bread and other
cereal products are also among the
least expensive OF our foods.
Bread ought certainly to be we'll
made. well baked. and properly
cared for. Moreover. any girl or
woman who desires 10 be known as
a really good cook. will wish to
excel particularly in bread max
ing. An ideal loaf OF bread Is at
tractive in appearance: crust
smooth. tender, and golden brown
In color; the loaf itself light and
well-rounded on top; the crumb
spongy and tender; and the whole
delicious In flavor.
METHODS FOR MAKING DREAD.
There are two general methods
for making bread. one known as
the straight-dough process and the
other as the sponge process.
In the straightforward process all
the ingredients are mixed at one
time and the dough is made OF the
proper consistency before rising.
Either compressed or liquid yeast
may be used for this. but not dry
yeast.
In the sponge process only half
the total amount OF fioIp 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 a
soft batter, and after the first ris-
ing the remainder Of the -four, the
shortening, and any other desired
ingredients are added 1t is then
kneaded until OF the proper consist
ency and smoothness.
REGULATING TINE OF PROCESS.
The sponge process usually re-
uuires less yeast than the straight
dough method, because OF the softer
consistency of the mixture which
favors the growth Of the yeast,
and also because it is generally
given more time. However, by
using larger or smaller amounts OF
yeast one may shorten or lengthen
the time required for rising. In
similar way the straightforward
process may be shortened or
heightened by increasing or de-
creasing the amount OF yeast used.
Great care should be taken with a
sponge or dough which stands a
long time-as the overnight
straight dough or the overnight
sponge-to keep it much cooler than
when the quicker methods are used,
aimee the former have greater
chance of becoming sour.
The following bread recipes are
given by specialists OF the United
states Department of Agriculture:
Short process, or straight dough.
4 cups Il quartz lukewarm liquid
teaspoons salt.
tablespoons sugar.
= tablespoons shortening, IL de-
sired.
or cakes compressed yeast, Oh
Il to 1 cup liquid yeast.
3 to 4 quarts sifted -four.
If milk Is used II should be
scalded 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 loeves-
Soften the yeast with a small
amount OF the lukewarm liquid.
To the rest OF the liquid add the
salt, sugar and shortening. Add
the yeast and mix all together.
Measure the sifted -four into a
bowl and blend with this the liquid
II too soft to knead, add more -four
until of the proper consistency.
knead for five to ten minutes, or
until smooth, elastic, and no longer
sticky. Cover with a lid or plate