Oxford Democrat., 1921-07-26

A we'll. made loaf of bread 10 Q source
OF satisfaction ~ long % It lasts. A
burnt or pale loaf with soggy interior
tsmpts none but the starving. The
following directions for making yeast
bread are given by food specialists In
the United States Department Of Agri-
culture. II the directions are followed
carefully, delicious loaf Ii tho result.
CLEANLINESS ESSENTIAL.
Everything connected with the proc
sss of bread making should be scrupu-
lously clean. All utensils, therefore,
should be washed carefully; the liquids
should be scslded; the dry materials
should be kept from the dust; liquid
yeast should be kept cold and we'll
covered; the hands should be washed
and the nails cleaned before they touch
the dough. Wooden toothpicks, which
can be used for cleaning the nails and
then thrown away, are q convenient
part Of the equipment for bread making.
In making stiff dough out Of the
sponge, or out of the liquid containing
yeast, the flour should be added gradu.
ally, and what is moro important, the
dough should be beaten thoroughly, or
when It gets too stiff for this, kneaded,
after each addition OF -four. II this is
not done, too much -four is likely to be
added and this spoils the texture of the
bread. The time to stop putting In
-four is when the dough can be kneaded
without sticking either to the hands or
to the board, even when they are IN.
Toured. If for any reason more -four
than this is added, the dough should be
softened again by means of water or
milk.
Beginners often have difficulty In de.
termIning when the dough is ready to
be divided into loaves and put into pans.
A good rule ia to measure Its volume.
When 1t is ready to be made into loaves,
the dough for each loaf, II made out Of
hard wheat -four, should amount to 8
pints; II made from soft -four, to about
2 IL pints.
RECIPE FOR TWO LoAvRs WHEAT
BREAD.
Q cups lukewarm milk, water or q
mixture uf them
! cake compressed yeast
or,
112 cups lukewarm milk, water or
mixture of them
IL cup liquid yeast
2 teaspoons salt
Q tablespoons sugar
Fat, IL used, 2 tablespoons or less.
9 cups, or 8 pints sifted -four
Boil the water or soald the milk. Put
the sugar and salt (and fat, 10 used) into
q mixing bowl. Pnur the hot liquid over
1t and allow It to become lukewarm
Mix the yeast with a little of the luke.
warm liquid and add II to the rest of tue
liquid. If convenient act this aside In n
warm place, not over $50 F., for one
hour; 10 not convenient to set aside,
add the -four at once, puttiog in a little
at time and kneading until the dough
is of such consistency that 1t sticks
neither to tie bowl nor to the bands
This requires about 10 minutes.
Dough should be kept covered while
1t 10 rising, for otherwise Q crust will
form ON top add interfere with the ex
pansion. Some housekeepsrs brush the
dough over with melted fat, but this is
not necessary II the dough is we'll cover.
cd.
Cover and allow to rise "a hours at
temperature of 1899 F.; 1t may be better
to set 1t at lower temperature, but the
lower tho temperature tho longer the
time required for the rising. Cut down
the dough from the sides of the bowl /;
grease the hands slightly. Knesd little
and set aside to rise again for one hour.
With a good bread -four, the dough
should treble Its bulk in each rising
With soft wheat -four, 1t should not
rise much beyond twice its volume
Divide into portions, mold, and place 10
creased pans of standard size Il 2
qusrts). Allow to rise until a light
touch will make slight dent. With
good bread flour this happens when the
dough reaches the top OF the pans.
Bake for so minutes.
SHORT SPONGE METHOD.