Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-04-27
Our HOUSEHOLD
CONDUCTED By LIZZIE O THOMA.
QUESTIONS ANSWERED
Bread Making

| So, on thatf prlnclple' aAi 6ir1S
YOU a lesson in bread making: Ihat
many young matrons have asked me
| to send them my method anu py
putting it here perhaps rive huhoreu
others will try it out.
Good bread is an essential factor
| in good health, and it cannot pc
made with inferior flour, and there
| is not much nourishment in the IN
ferior brands. The real foundation
for good bread making is good ma
teriaI and absolute accuracy IN Iol-
lowing the directions, each time II
is made. When I hear a woman
saw that sometimes she has luck
| and sometimes she does not L set
her down in the "Guess-at-it" club.
Weather is the only thing that we
| can't control, and I have learned
| to bury my sponge in the meal. l
| know one woman who makes her
| incubator help her raise her bread.
| When there are no eggs inside she
puts it there, at other times she sets
it on top, Of course, not letting II
| interfere with the ventilators that
some have on top.
Every girl should be taught bread
making by the time she is IL. There
| is never any furry in a home circle
| on account Of unexpected guests y
one has fresh bread, good butter ana
| a variety of canned fruits ana veg
etables. All of us know at least
one family that lives on economy s
| SCREENINGS as regular thing and
puts the little pot in the big one"
| when company comes. That's not
true hospitality, that is simply max
| ing a show.
! This housekeeper makes bread in
| summer, twice a week and has hot
| biscuits for breakfast. In that way
| the bread does not become stale,
| nor is it ever neglected.
If YOU have a thermometer you
| can easily tell if the temperature is
| right, for it should be about 81 de-
grees. In cold or cool weather mix
| your sponge in the kitchen before
| the room cools and it is we'll to
| rinse with hot water the vessel you
mix in for the material takes the
! temperature of the surroundings.
Yeast grows and multiplies by iced
| ing on the sugar and starch In the
sponge. The growth OF the yeast
| produces a gas that goes all
through the dough and this is why
it must have warmth, air, moisture,
and food. After you learn to handle
YOUR yOu VIII 41ObANS NhA~S 49,
softer it is the better bread you
make and the longer it will stay
fresh.
AS a general rule two cups OF
water will require six or seven
cups of flour, but all flour does not
absorb the same amount OF mo1s-
ture, so a good rule is to sift seven
CUPS of flour into a pan and work
in enough to have the dough so
it will not stick to the hands nor
to the pan or board. If you see the
dough is too stiff add a little sweet
milk or water.
Good bread makers keep the mass
we'll rounded, kneed it with the palm
of the hand, curving the fingers so
it will not flatten, each time you
bear on the dough give it a little
turn and fold over. Be quick and
knead lightly until it is smooth
and elastic. The purpose of the
first kneading is to thoroughly mix
. the yeast, and ten minutes is about
long enough. The second time is
to break UP the bubbles and dis
tribute the gas evenly, and should
be done in two minutes. look at
the clock and my sponge gets the
full ten minutes working. =
the sponge once and the loaves once.
Grease the vessel it is put in and
roll the sponge over in it so THAT
there will be no crust, that often
causes the streak in the bread. The
sponge should double it's bulk and
the loaveS must again double.
Don't use flour after you finish
working your bread, and only the
least bit in that second working for
that causes Jumps of hard dough,
holes in the loaves, for you know
you are adding unfermented flour
! and many prize winners never ADD
an ounce. They grease their hands
and the board to prevent sticking.
Now here is where the amateurs
often makes mistake. The oven
should be hot enough to start 1t to
cooking. 1t has doubled it's size be-
fore you put the leaves In the
stove. I have the oven as hot as
I do for biscuits and set a pan OF
cold water on the rack. I have an
asbestos mat to put under the bread
pan. The water above and the mat
below prevent browning too soon
After fifteen minutes the IRE III
the stove is not so hot and the loaVes
bake gradually. Just as they begln
to leave the sides of the pan ana
to get light brown, which shoulu
be about forty-five minutes after
you put it in the oven, take 1t out
of the stove, butter the top literally,
the butter will run down the curved
edges and into the divisions and
give you the nice crust and the
| nutty flavor you have perhaps tried
to get. Set it back and let 1t
slowly dry into the bread, then is
when I take out the water and the
mat. You can easily turn your
bread out of the pan, before you
| butter it and if it is brown enough
do not take out the mat. Every
woman knows best how to regulate
| her own oven.
Here is another rock to steer clear
| OF: bread must be thoroughly cooled
| before being put into the bread box.
| Ii you have rooster or wire toast
| or use it. If not get a nice piece OF
wire and weave it into a frame to
| set your bread on. Flat surfaces
| make it sweat. / pull my loaves
| apart, it must be cooled to keep 1t,
| don't cover till it is cool.
Recipe for yeast cakes: If you
| have none buy one from your gro
Ger. Every town has some one keep
| ing magic yeast or yeast IodIu. Use
that sort for a starter. Two boiled
Itish potatoes, enough to make a
heaping cupful when mashed, one
| cup of the water in which they were
boiled. teaspoonful of salt, heap
| ing tablespoonful of sugar. One
| yeast cake, flour to thicken to a
| stiff batter. Let this rise overnight,
and next morning mix in enough
| corn meal to make a stiff dough.
Roll out and cut with biscuit cut
ter. Dry them in the shade and
| put in a fruit jar.
Recipes for Bread: Two heaping
tablespoonfuls of sugar. One heap
ing tablespoonful of lard, one and
a half teaspoonfuls of salt. Have