Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1920-05-28

choice Of materials and utensils; lack
of absolute cleanliness, careIv-sucss
in measuring the Ingredients. poor
meth Of mixing and moldiug and
improper are of the dough while it
is rising; Also wrong care " the bread
while it is baking; or wrong care OF
the Iolyes after they are taken from
the oven.
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 recon-
mended by the United States Depart
ment of Agriculture food specialists
follow:
Short or Straight Dough Process.
Two cups luke warm milk, water or
a mixture Of the two, ! cake COM
pressed yeast, or u cups lukewarm
milk, water or a mixture OF the two,
y cup of liquid yeast, , teaspoons salt
]
tablespoons or less, 6 cups or 3 pints
sifted flour.
! Original bulk of dough. l quart;
/ bulk when ready to be made into
loaves. 212 to 3 quarts. This will
make loaves.
+ Boil the water or scald the milk.
Put the sugar and salt (and fat, if
usedl into a mixing bowl. Pour the
hot liquid over it and allow it to
become lukewarm. Mix the yeast
with a little of the lukewarm lisuid
and add it to the rest of the liquid.
If convenient to store this aside in a
warm place, not over SO degrees F.
for l hour; if not convenient to
set it aside, add the -four at once,
putting in little at a time and
kneading until the dough is of
such consistency that it sticks
neither to the bowl nor to the hands.
This requires about 10 minutes.
Cover. and allow 10 rise l Y hours at
temperature Of SO degrees; it may
be better to sit at q lower tempera
ture, but the lower the temperature
the longer the time required for it's
rising.
Cut down the dough from the sides
of the bowl; grease the hands slight
ly. Knead little and set aside to rise
again for hour. With a good bread
-four, the dough would treble it's bulk
| in each rising. With soft wheat
flour, it should not rise much beyond
lions, mold and place in creased pans
of standard size q " quarts). Allow
to rise until light touch will make
slight dent. With good bread flour
this happens when the dough reaches
the top of the pans. Bake SO min
utes in a medium hot oven.
Short Sponge Method.
Bread can be made during the day
by 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 -four is added at first.
When this mixture, which is called
a sponge" is so light that it will
fall at the slightest touch, it is ready
for the addition of the rest of the
-four.
Overnight Sponge Method.
4 Use the same proportions as for
the short process, except in the case
of the yeast, which should be one
eighth cake of compressed yeast, or
2 tablespoons of liquid yeast for each
loaf. Use water rather than milk.
In the evening mix the yeast with
water, salt, and half of the -four, and
beat thoroughly. Cover and place at
a temperature of IS to 70 degrees F.,
or that of an ordinary room. In the
morning cdd the sugar and the rest of
the -four and proceed as in the case Of
the short process.
Men who wouldn't finch in battle