A RECIPE FOR BREAD

Press, Volume LXXI, Issue 21414, 5 March 1935, Page 8

A RECIPE FOR BREAD

TO THE KWI'OS 07 TDK PUKSS. Sir,—ln reply to "A Meader's" request I submit the following recipes, both thoroughly satisfactory. U> White bread: 4ilb of bread; time, 4 hours, loz of compressed yeast, 31b flour, loz salt, lh pints water (lukewarm). Put yeast into about a teacup o£ the lukewarm (not hot) water, and mix carefully. Sift flour and salt into a mixing bowl. Add the water; then stir in a little of the flour. Now add the mixed yeast, and mix all to a

light dough. Work well for a few minutes, then cover warmly and leave until double in bulk. Work well down and leave to rise again. Turn on to a lightly floured board and cut mould into loaves. Put into two lightly greased tins and leave to rise again until level with top of tins. Bake in well heated oven about 35 minutes. (2) White bread, overnight method: Two teaspoonsful of compressed yeast; eight breakfast cups of lukewarm water; 20 breakfast cups (level) of flour; two level tablespoons salt; two level tablespoons sugar. Take a little of the warm water and dissolve in it the sugar and yeast. Sift flour and salt into basin and work all into a light dough, as in preceding recipe. Cover well and leave overnight. Next morning, before breakfast, punch down the dough. In about one hour it will have risen again and should then be divided and moulded into loaves. Put into lightly greased

tins, and when dough rises to the top bake in a well heated oven. - An important point to remember in bread making is that the dough must be kept warm, not hot, from the beginning of the mixing until the loaves go into the oven. Yeast should be mixed with the warm water, but not with the salt. Dough should not be overworked.— Yours, etc., HOME ECONOMICS. March 4, 1935.