Evening star., 1928-09-21

weather arrives. BY the baking OF bread
ut home. housewives should be able IN
many cases to reduce expenditures Tor
food, as bread is the largest single
item in the diet in almost every house
hold The making of bread in the nome
Is a comparatively simple process: anu
nothing is more wholesome ana oellclouS
than homemade bread correctly pre-,
pared. Even housewives not accustomed
to nome baking should be able to
produce satisfactory results by using Vhe
following simple recipes, =.
The ingredients used to make LOAF
of good bread are flour, liquid, yeast.
salt, sugar and shortening. There are
two general kinds of -four on the mar
ket namely. hard-Wheat flour and soft
wheat flour Hard-wheat flour is COM
monty considered best for yeast breads,
but excellent bread may be made from
soft-wheat -four. little more flour is
always necessary to make dough of
the right consistency. as the absorb
ing qualities Of soft-wheat -four are not
as great To determine whether you are
using soft or hard wheat flour, take a
handful of the -four, squeeze it tight
~. then open your hand. If the flour
holds its shape and you see the i'm
that it is soft-wheat flour. but if it
falls apart like meal, it is hard-wheat
-four.
Water may be used for the liquid
In making bread, but milk increases
the food value and also improves the
flavor. Milk makes a whittier loaf and
one that remains fresh longer than
when water is used. Evaporated or
powdered milk may be substituted for
fresh milk. Water in which potatoes
have been boiled may be used, or
combination of any of the liquids
named.
If kept in a refrigerator or other cold,
dry place compressed yeast will remain
in good condition for a week or longer.
It can be used as long as it is firm,
breaks crisply and has that character
istic yeasty odor, but it should be dis
,carded when it becomes soft. Salt is
added for. flavor also it helps to regu-
late the fermentation. The small
amount of sugar that is used makes
little difference in the flavor, but it is
added chiefly to hasten the rising of the
dough. Shortening makes the bread
more nutritious and tender, but too
much SALT sugar. or shortening will
retard the action of the yeast. Follow
recipes strictly.
White Wheat Bread.
To make one loaf of white bread
pour one cupful of boiling water, s1aldc-.
milk, or a mixture of each, into q nix
ing bowl over one teaSpoonful Of salt,
one tablespoonful of sugar and one ta-
blespoonful OF lard or other fat, if fat is
desired. Allow the mixture to cool until
1t is lukewarm. Mix half cake OF
compressed yeast with little of the
lukewarm liquid and pour it into the
other mixture If liquid yeast is sub
stituted for the compressed sort, the
ingredients should consist of one-fourth
cupful of yeast, three-fourths cupful
of milk. water, or milk and water
mixed, and the quantities of the other
substances already mentioned.
If convenient, set the mixture OF
yeast, liquid, salt, sugar and fat aside
in q warm place. not over Sc degrees
Fahrenheit, for an hour before adding
the -four. If not convenief1t~to set the
mixture aside. add the -four at once.
putting in little at time and knead-
ing until the dough is of such consist
ency that it sticks neither TO the bowl
nor to the hands. This requires about
10 minutes. After the flour is added,
cover, and allow to rise one and three
fourths hours at temperature of 86
degrees Fahrenheit. 1t may be better
to set it at lower temperature, but
the lowe. the temperature, the longer
the time required Tor the rising. Cut
down the dough from the sides of the
bowl and grease the hands slightly
Knead a little and set aside to rise
again for an hour. With good bread
flour, the cough should treble its bulk
in each rising. With soft wheSt r1our
it. should not rise much beyond twice
inf
then place in creased pans of STANDARD
size. or one and one-half quarts Allow
to rise until light touch will make
slight dent. With good bread flour this
happens when the dough reaches The
top of the pan. Bake for about so
minutes.
Short Sponge Method.
The short sponge method requires
setting TOR a considerable period. All
ingredients are the same as for sthe
short process, but only half the flour
is added at first. When the resulting
mixture, which is called a sponge" Is
so light that 1t viii fall at the slightest
toucn. the rest of the tfour should be
added.
overnight sponge method: Use the
same proportions as for the short pro-
cess except IN the case of the yeast,
which should be one-eignvh CAKE Oh
compressed yeast or two UablcSpoonfulS
of LIQUID yeast for each loaf. Use water
rather than milk. In the evening mix
the yeast with water, salt and half of
the hour, and beat thoroughly. Cover
and place at a temperature of IS to
70 degrees F., or that OF an ordinary
room. In the morning add the sugar
and the resS of the 1lour and proceed
as in the case of the short process.
Overnight straight-dough method:
Use the same ingredients as for the
overnight sponge method, but put in
all the ingredients at night.
Mixed Wheat-fOur Breads.
The methods given above for making
white bread can be followed in making
bread out of part graham and parU
white -four. The usual p Oportions are
either one part of graham 10 two parts
Of white. or heH granam and half white
In all cases. however white -four should
be USED Tor making the sponge. In
place of the sugar an equal amount
of molasses may be used. Such bread
will not rise quite as much as bread
made of white flour only.
Whole-wheat or graham bread: Scald
one and one-half cupfuls of lukewarm
milk together with three tablespoonfuls
of brown sugar and one and one-fouIth
teaspoonfuls of salt When lukewarm,
add half yeast cake that has first
been mixed with little of the milk
Add Ii rec cupfuls OF whole-wheat or
graham flour, beat well and let it
double its volume Beat it thoroughly
put into pan and let it rise. In a
pan Of standard size it should come
nearly to the top.
Corn hread. Gift touatbor fu,o n,,,o
fuls of corn meal, two teaSpoonfuls oi
baking powder and two teaspoonfuls OF
salt. Add two cupfuls of sour milk ano
half teaSpoonful of baking soda which
has been dissolved in a small quantity
of hot water. Add two well beaten eggs
and two tablespoonfuls of melted but
ter. Pour into a very hot. well butter.