New-York tribune., 1921-01-02


all sides), and brush the top with
butter, milk or water This will i'm
prove the appearance and make a.
slightly softer crust And do not
place the bread in the tin bread box
or stone jar until it is cold; other
wise the heat given off is apt to
make the box "musty" and injure the
flavor of the loaf. Neither should it
stand in a draft to cool.
''Straight Dough" Quick Method
Use exactly the same ingredients,
but one whole cake of compressed
yeast instead of one-quarter Of a
cake for one loaf. Mix the dough,
but put in all Of the flour and knead
at once. Then proceed as before
directed. BY this method bread can
be baked in five hours after mixing.
Control of Rising
BY keeping the bread at or near
the temperature which is most favor
able to the growth Of the yeast (S6
degrees) you can hurry the rising,
but there must be no delay in han
ding when the dough is ready.
Be careful not to get it too hot, for
at high temperature the yeast will
be killed or injured.
If for convenience you wish to de-
lay the rising-i. G., in order to cook
later-the dough may be placed in
the refrigerator. Ttis will not kill
the yeast, but only make it inactive.
Then when you wish rising to begin
again it is we'll to surround the pan
with warm water. "Cutting down"
is another means Of delaying the ris-
ing. Then knead the dough for one
minute and set it to rise again.
Sometimes when busy with other
things you may suddenly be hor-
rlfed to find that the bread, after
being shaped into leaves, has risen
to almost triple instead Of double
the bulk. 1t will then be better to
"cut it down." reshape and leave it
again to double. This will not in
jure the dough.
Fancy Breads
Parker House Rolls
(Short Sponge Method)
"a cake of yeast (conpressed).
"a cupful sweet milk (scalded
then cooled).
"A cupful warm water.
u to n cupful sugar.
u cupful -four (white).
Mix these ingredients by direc-
tions as given for white bread.
Cover this sponge and leave it in
warm place to rise to double in bulk.
When double, beat this for one or
two minutes. Then add
2 cupsful of -four.
"a tablespoonful butter.
"a tablespoonful fat (Crisco, lard
cottolene or butter).
l egg (beaten without separat-
ing).
| teaspoonful salt.
Proceed by directions for first
and rising given for white
bread.
Second kreading and Shaping
When ready for the second knead-
ing turn the dough out upon a clean
bread board. Knead lightly about
two minutes. then roll with a rolling
pin to sheet about a half-inch thick.
Cut into rounds "a biscuit cutter
will be found conveniently, brush
each with fat, press the dull side of
a knife through the middle (do not
quite cut through dough) and fold
one-half Of the roll over the other
half. Brush top and bottom of rolls
with fat and leave them in a pan to
rise to double in bulk.
Many attractive shapes may be
made with the Parker House dough
at this stage of the game. "Pocket-
book rolls can be shaped by cutting
some rounds half the size of the
others, brushing each with fat and
placing the smaller on top.
Glover rolls are baked in gem
pans. Roll tiny balls of dough,
brush all over with fat and place
three in each gem pan.
Cinnamon Buns or Swedish Rolls
Roll the dough as directed for
Parker House rolls Brush with
WASHINGTON EsARKET