Milford chronicle., 1920-11-26
ITS AS EASY TO MAKE
GOOD BREAD AS POOR
RECIPES FOR MAKING WHEAT BREAD
BOTH BY SHORT AND OVERNIGHT
METHODS RECOMMENDED BY
THE U. S. DEPARTMENT OF
AGRICULTURE SPECIALISTS BREAD is
AN INEXPENSIVE AND ALSO VERY
VALUABLE FOOD.

No other single article of food is as
frequently placed on the table or
takes as prominent place in the aY-
erage diet as bread. In some form or
other it is served at practically every
meal, and many times is the chief ar
ticle. 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.
AS it occupies so prominent place
in the diet, bread ought certainly to
be well made, well baked, and prop
erly cared for. Moreover, any girl or
woman who desires to be known as
a really good cook, will wish to eX-
eel particularly in bread making. An
ideal loaf of bread is attractive IN
appearance; crust smooth. tender, ana
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 Bread
There are two general methods for
making bread, one known as the
straight-dough process and the other
as the sponge process.
In the straight-dough process all
the ingredients are mixed at one time
and the dough is made of the prop
er 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 flour 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 mix
ture is similar to a soft batter, and
after the first rising the remainder OF
the flour, the shortening, and any
other desired ingredients are added. 1t /
is then kneaded until of the proper /
consistency and smoothness.
Regulating Time of Process
The sponge process usually requires /
less yeast than the straightforward .
method, because of the softer consis- |
tency of the mixture which favors the
growth of the yeast, and also because
it is generally given more time. How
ever. by using larger or smaller
amounts of yeast one may shorten or
In a similar way the straight-dough
process may be shortened or lengthen-
ed by increasing or decreasing 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 meth
hn 60 Q
a 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
cups Il quartz lukewarm liquid.
teaspoons salt.
2 tablespoons sugar.
2 tablespoons shortening. if desired. (
or cakes compressed yeast, or ;
y to l cup liquid yeast.
3 to quarts s1ted flour.
If milk is used it should be scalded
and cooled until lukewarm before US
ing. When liquid yeast is used its
volume must be deducted from the
other liquid called for. This makes
four lOaves.
Soften the yeast with a small l
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 l.
sifted flour into bowl and blend with =
this the liquid. II too soft to knead, :
add more flour until of the proper !
Knead for to 10 min L
ltes, or until smooth, elastic, and no
longer stick. Cover with a lid or
plate and place where it will be away
rom drafts and at a uniform temper u
lture of So to So f. Let rise until Z
lbout double its original bulk or un- Il
ii slight touch the finger leaves an u
This should happen with II
n / to hours if the yeast is in good
condition and the temperature right.
<nead and set aside again in the same II
warm place until it doubles its bulk. u
Then knead and shape into loaves; let Il
Use again until double in bulk and t'
)ake. ., a
Overnight Sponge Method 9,
cups q quartz lukewarm liquid az NJ
cup less if potato is usedD. di
4 teaspoons salt. n
2 tablespoons sugar. a,
g tablespoons shortening IN desired). r
l cake yeast NuTy OF COihpieSSeu(s VI fl
Y cup liquid yeast. h,
1 cup mashed potato Qfdesired). tr
to 4 quarts sifted -four hi
If dry yeast is used, soak it for 20 di
minutes to l hour before mixing the
PONCE and mix the sponge earlier
hat if compressed or liquid yeast is
sed. When liquid yeast is used, its 81
olume must be deducted from the ~
ther liquid called for. N N
Blend the yeast with a little of the en
lkewarm liquid. If potato is used add dI u
D it the salt, then the yeast mixture, 80
he remainder of the liquid, and finally Ya
ne-half of the flour. Beat until III
miith, cover, and set to rise where 1t j.
ill be at co. to 70' f. 81
In the morning, break up the sponge ID ID
id sugar, the melted shortening Qf Gu
sed), and enough flour to make a ar ar
Ough of the proper consistency. ir'
mead until the dough is smooth, :,
Iastic, and no longer sticks to the p
froarc Cnvar and SET f0 Z 4