Evening star., 1921-07-26
Yeast Bread

source of satisfaction as long as il
lasts. A burnt or pale loaf with g
sogRy interior tempts none but the
starving. The following direction.
for making yeast bread are given by
! food specialists in the Department Of
Agriculture. If the directions are fol
lowed carefully. a delicious loaf i.
the result.
Everything connected with the
process Of bread making should be
scrupulously clean. All utensils. there.
fore. should be washed carefully; the
liquids should be scalded: the dry ma.
terials should be kept from the dust
| liquid yeast should be kept cold and
| well covered: the hands should be
washed and the nails cleaned before
they touch the dough. Wooden tooth
picks, which can be used for clean.
ing the nails and then thrown away
are a convenient part Of the equip
ment for bread d-making
In making stiff dough out Of the
sponge, or out of the liquid contain
| ing yeast. the -four should be added
gradually, and what is more i'm
| pOIldut, luc OOuSH SHOulQ De DedCeN
| thoroughly, or. when it gets too stiff
for this, kneaded. after each addition
Of flour. If this is not done. too much
| flour is likely to be added and this
spoils the texture Of the bread. The
| time to stop putting in flour is when
the dough can be kneaded without
sticking either to the hands or to the
board. even when they are unfloured. II
| for any reason more flour than this is
added, the dough should be softened
again by means Of water or milk.
Beginners often have difficulty in
determining when the dough is ready
| to be divided into loaves and put into
pans. A good rule is to measure its
volume. When it is ready to be
! made into loaves, the dough for each
loaf, il made out of hard-wheat -four
should amount to three pints; if made
from soft -four, to about two and one
half pints.
Recipe for Two Loaves Wheat Bread.
Two cups lukewarm milk. water OF
a mixture of them, one cake COM
pressed yeast. or one and one-half cups
lukewarm milk, water or mixture OF
| them, one-half cup liquid yeast. two
| teaspoons salt, two tablespoons sugar
fat, II used. two tablespoons or less; six
cups or three pints sifted -four.
Boil the water or scald the milk
Put the sugar and salt (and fat, il
| used) into a mixing bowl. Pour the
hot liquid over it and allow it to be-
come lukewarm. Mix the yeast with
| a little Of the lukewarm liquid and
add it to the rest Of the liquid. II
convenient, set this aside in a warm
one hour; II not convenient to sci
it aside, add the -four at once. putting
| in a little at a time and kneadine
| until the dough is Of such consistency
| that it sticks neither to the bowl moi
to the hands. This requires about ter
| minutes.
Dough should be kept covered while
it is rising. for otherwise crust will
form on top and interfere with the
expansion. Some housekeepers brush
| the dough over with melted fat, but
! this is not necessary If the dough is
we'll covered.
| Cover and allow to rise one and
three-quarter hours at temperature
! Of s6 degrees F.; it may be bet
ter to set it at "a lower tempera-
, ture, but the lower the temperature
the longer the time required for the
the sides Of the bowl; grease the
hands slightly. Knead a little and
| set aside to rise again for one hour
With a good bread flour, the dough
| should treble its bulk in each !rising
| With a soft wheat flour it should not
rise DeyOHu l"ICe It's VOlume
Divide into portions, mold and place
in CREASED pans of standard size
Zone and one-half quarts). Allow to
rise until light touch will make
a slight dent. With good bread flour
this happens when the dough reaches
| the top of the pans. Bake for fifty
minutes.
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 flour 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 flour.
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 for each
loaf. Use water rather than milk.
In the evening mix the yeast with
water, salt and half of the flour, and
beat thoroughly. Cover and place at a
temperature Of IS to Is degrees, F., or
that of an ordinary room. In the morn
ing add the sugar and the rest Of the
flour and proceed as in the case Of the
short process.