Every evening, Wilmington daily commercial., 1922-03-10

family. They rave over the de-
licious criapneHs OF the bakerg'
crust, the French rolls you buy.
the odd and unusual shapes. Or,
the bakery bread family. going to
homemade bread. raves about It's
softness, It's sweetness. It's deli
cacy. II rs all worth while.
The bread MIXER has made the
task OF making bread a compare
lively easy one. The old-fash-
Toned hand method, involving
much kneading and mixing, was
difficult one. II really took
great deal OF strength.
Moreover, the mixer is an abso-
lutely clean and sanitary method
OF making bread. The fingers need
to touch the dough at only one
stage OF the whole process. and
/ then hardly at all--that is. when
you form the bread into loayes.
Then add a little patting with the
! fingers makes the task easier.
/ But you can use Toured forks and
knives and paddles for this process
If you prefer. Otherwise. II 10
never necessary to touch the bread
from beginning to end OF the
making.
You can have a great deal OF
variety by making rolls Of various
sorts. a good rule for bread
making in the mixer is to allow
one quart of liquid to three Of
flour, measured after il is sifted.
or course, as every experienced
bread maker knows, the amount
OF -four needed is variable, az
some -four takes up more liquid
than others. a little experiment
ling will determine the right
amount OF flour. You can tell By
the look and feel of the dough.
Scald the liquid and pour all
but a little Of it in the mixer. To
the hot liquid add sugar and salt
and fat of some sort. You can
use butter, butter substitute. lard
or one Of the lard substitute, or,
II you wish, a cooking oil. And
you can use a variable amount or
lfat-from two heaping table
spoons to four. The same with
sugar. You can use from couple
of tablespoons to almost cup %
sugar. Salt, too. must be used
according to taste. 4 couple ~
level teaspoons may be about
right.
Dissolve the yeast cake in the
liquid that was not poured into
the mixture after It has reached
the blood-heat temperature. When
the mixture in the mixture has
reached the same degree, add the
yeast. Then gradually add the
-four, and stir with the mixer.
When -four enough has been
added TO make soft mass that
comes away from the sides of the
pan and clings In Il ball to the
mixer, the sponge is right. Let
it rise overnight. In the morning
stir it down and let IL rise again
Then stir it down form it int
rolls or loaves. and let IL rise il
the pans. Then bake.
= Different cooks bake bread diff
ferently. One successful hrea'
maker puts bread and rolls in
cool gas oxen and let's them ris
as the heat in the oven increases
She bakes the bread for forty-fiv
III or fifty minutes, gradually reduC
IT. ing the heat of the oven after tn
loaves are raised. The rolls sh
ce bakes in a quick oven.
an Different cooks. too, use differ
u. ent proportions of milk and waite
r. in bread. Some use all milk, som
ak all water, and some mix the two
p, For small children or thin one
Il. who like homemade bread, al
II milk is desirable. as il is just tina
much more nOurishment for then
ne Parker House Rolls.
of II you wish 10 make Parke
he House rolls, roll the batter a quar-
-, ter of an inch thick. Brush owe
no the surface lightly with butte
Ne, and cut out rounds with a two
~ inch biscuit cutter. Crease eac
round through the center with
Toured knife handle and fold owe
lIs in pocketbOok shape. Place j
,eS well-greased shallow pans, layin
hu the rolls an inch apart. Cover an
gu let rise until light. This will tax
elI about As minutes. Bake for te
ga minutes in a hot oven. To glal
hu the rolls. making a glazing mi,
ow ture by rolling over the fire for
en- few minutes, two tablespoons {
lsl milk, four of sugar and one te;
an spoon of butter.
Cinnamon Rolls.
The same batter makes CHM:
mon buns which, for delicacy an
fine grain cannot be excelled. Ro
lat the batter about one-half inc
,rt thick and spread over it a CHM,
% mon mixture, the recipe for whiC
is given below. Do not use all
ley the mixture for this purpose. bl
for save a little to use after the tc
90 is spread over with the cinnamC
.ar and sugar. roll the pat Of doue
Just as you would a jelly cak
us, having the cinnamon inside. Pine
ipe the ends together and pinch alor
Ich the outside edge to keep the CHM
,ta mon from running out. Cut
half inch slices, just as you won
icy slice a jelly roll; lay these n,
he slices in we'll creased pan TO ris
SEES They may be put-close togeth,
,o+ and must be allowed 10 rise unit
double in bulk, when they shou
i"' be baked in a warm oven. VIII,
ms baked, brush over with the r
naming cinnamon mixture and $
for in the oven for a few minutes
ne, let melt.
ell The cinnamon mixture is ma,
ms from one cup of light brow
be sugar. one-half cup of butter. ty
aid tablespoons of water and on
ay. rounding teaspoon of .cinnamo
in Cook all together in a saucep,
let over the fire for about thr,
mipufaa