THE NEW BREAD THAT IS NOT KNEADED.

King Country Chronicle, Volume IX, Issue 745, 13 February 1915, Page 7

THE NEW BREAD THAT IS NOT KNEADED.

Progressive housekeepers who wish to eliminate all iiseless labour and secure the most nourishing food are oooking a new kind of bread. This mw bread is prepared without any kneading. The new departure is something more than a plan for avoiding the laborious task of kneading the dough. The real reason for it lies in the re-cently-discovered fact that bread which is not kneaded contains less raw starch than when prepared in the old way. Raw starch is something to be avoided, for it is hard to digest and is one of the fruitful causes of uric acid. Nine-tenths of the starch in an ordinary loaf of bread is entirely raw. An intelligent housekeeper stumbled upon the fact that kneading the bread dough forces this starchy matter into the centre of the loaf, where it is least affected by the heat of the oven. Unless the outer crust is baked crisp it remains there an uncooked, indigestible mass. Examination of many loaves o" bread under a microscope showed this to be true. But it was found that when the bread is not kneaded these starch cells, are ' scattered throughout the loaf where the heat can reach tliem, burst them, open, and change them into digestible material of real utility to life. Here is the'.recipe for cooking four loaves of bread without kneading: To a quart and a half of lukewarm water and two quarts of flour add two cakes of yeast and three tablespoonfuls of sugar. Stir in a pinch of salt, and then add two more quarts of sifted flour Stir the dough until stiff and shape into loaves with the tips of the lingers Handle the dough as little as possible, for this lessens the danger of concentrating the raw starch in the centre The loaves should stand until r.bout halt raised, and then should be baked in the usual- way.