Year: 1869

Everybody is of the opinion that homc made
bread is cheaper, sweeter, and more wholesome
than that bought at the bakers, unless it is
badly made. Heavy close, bitter bread is only
too well known in many households where it is
homemade; this is not economical, as it can
not nourish the eaters good bread does-and
it is, generally speaking, wasted. Let US see if
it is not possible to teach how to make bread
of all kinds, which shall be good, light, sweet,
and appetizing The oven plays an important
part in this manufacture.


There is no doubt that more nutrition is con-
tanned in brown bread than in white, and the
trhlter the bread the less is the nourshment de-
rived from it. Brown Bread is excellent for
weak digestions, and for many other reasons
should be eaten alternately with white bread in
all families; moreover, it is less adulterated
than the very white bread when purchased from
the bakers.


Flour when kept in store, should be placed
in warm, dry room, as, if at all damp, it will
make the bread or cakes for which it is used,
heavy. 1t is safest to put the quantity of flour
you are about to make into bread before the
tire, in large dish or pan, for al hour or two,
in order to have it warm and dry for use.


Great cleanliness is required for making bread
a clean trough or brown earthen pan; ue1y
clean hands and arms, and nice, fresh yeast.
The tresher the yeast the less you will require
of it.


Never leave the dough half made, nor allow
it to get cold before it is finished; if you do, it
will be heavy. Too small proportion Of yeast
will make the dough heavy.


If the sponge or the dough be permitted to
over work itself, it will become sour in warm
weather DO not put it too near the fire, but
keep it warm at gentle and equal degree of
heat.


Bread baked in tins will be lighter than when
made into ordinary loaves, and is best for toast
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bread; too much will make it too slack IT,
by accident, the latter fault is pcrceptible, make
the bread up in tins, and it will not much mat
ter.


The proportions given in the receipts may,
OF course, be modified according to the quantity
of bread required.


a RECEIPT For YEAST. Two ounces of hops :;
four quarts of water; two and half or three
pounds Of -four; six or seven boiled potatoes !;
one pint Of brewers yeast. Boil the hops in
four quarts Of water for twenty minutes; strain
the water through hair sieve upon two and a
half or three pounds of tlour-it will seem
lumpy, but that is Of no consequence; stir it
occasionally, and bruise 1t with wooden
spoon; let it stand till cool, and then keep it in
the air Of the fire all night. The next day fill
glass bottle with it; then add six or seven
boiled potatoes, bruised, and pint of brewer s
yeast to it, stir it we'll up, and let it stand till
next day; then bottle it for use, remembering
to take pint out before you put the potatoes
and the yeast in it.


ToKNEAD BREAD. After the dough is mixed,
flour the hands, and, folding the fingers over
the thumb, make what is called fist, and beat
and pummel the dough first with one hand, and
then the other, on every side; work it thus
until it ceases to stick to your hands. Much
kneading makes bread whittier and finer; bread
can, indeed, scarcely be kneaded too much.


l. To MAKE BREAD. Seven pounds of flour
two quarts of warm water; large tablespoon
full of salt; half gill of yeast. Put the flour
into deep pan, heap it round the sides, leaving
hollow in the centre; put in quart of warm
water, a large spoonful of salt, and half gill
OF yeast; have ready three pints more Of warm
water, and with as much OF it as may be neces-
sary, make the whole into rather soft dough,
kneadlng 1t we'll with both hands. When it is
smooth and shining, strew little -four on it;
lay thlckly folded cloth over it, and set it In