HOME-MADE BREAD.

Stratford Evening Post, Volume XXVIII, Issue 22, 24 September 1915, Page 3

HOME-MADE BREAD.

INDIGNANT HOUSEKEEPERS V' t - .; RECIPE. • " ' . * I. Home-made -bread, when properly greatly to be prefered by rhany £o ; the faker's bread. Here is a fiute recipe: First, you must have good flour; secondly, good yeast j and thirdly, extreme care and attention. The best flour has a creamy white cloor. Good yeast is the next consideration. .It should have a fresh, pungent odor, and be light and foamy. If it is sour-smelling and light and watery it is not any good. White Bread.—Make a sponge atj night of the following:—Four or five potatoes, peeled and cooked in one water, boiling. As soon as done Vulb[through-a colander without drainmash smooth with fork or potato'imisher, Put two cups flour into "a, large basin; add one cup boiling water to potato.mixture .and pour the scalding liquid over tbe flour, stirring and beating hard for t(»n minutes, or.'until' perfectly smooth., hH cool till lukewarm throughout, 'then stiv v ihhalf-cup yeast''and'"'sets to the, Iriythe morning fill h large basm half fulLof 'Walter, pressing :$. up round the paft and leaving a hollow" in the/cen-: trevij -Pour into which showld he verylighi* r#ddone-'table-spoon of salt;Vnd %M %i$K wai ' m , water or milk previously 'scalded'"and cooled-to lukewarm. Stir into a thi,c,k, batter. Shake a few spoonfuls of flour over the top, cover and-set-to-rise. When light, make into a. #qf fc jpugh. Knead thoroughly, v rtjien Jgt a-ise to; twice its bulk; then knead Again. agabn - become-i,light mould ; into vlo«veg and place'-in'the baking pah. After eaptt loaf /lifts -risen to twice its original .«izd'Amke' in a moderate oven .from 40/ 'to (SO'anjhutes. Care taken, that-.afcino time the dough becomes or .liver-heated, as in eithfer! ciVsevth<?.bread would be.a failure. The .riV-en-mirSt be "■ ready for the bread j..as if' it is |nofc' sufficiently heated the ibrea'tT-'w-tti be spoiled. 1 Much depends on thorough kneadTh,e\ sponge should "• he mixed AvltflwApurithe first thing in the morning. ./'Kneadt.fhe dough with the whole 'lianfl/—;ii,flt' ! with finger tips only\ Tf the weather is cold the brend will be improved by warming the flour. Too much flour should not be used either, but enough to prevent the dough sticking to the pan. Too much will make the bread hard and tough. Knead from the sides into the centre, that all parts of the dough may be thoroughly, worked. Turk frequently on the pasteboard, set it in a warm place to rise, and ptsfi it down again into the .pan,,and let it rise once more before, making into loaves.-.-Medium-sized' loa-yes "should be properly in iluearqaarters of an hour. When taken 'from the oven turn the loaves out 1 and,, tjiirn on sides covered with a jthin el#feh./"When cold roll in a clotlly each and keep in a tin Bread is a lo£ of trouble, but if properly ma 44 is delick|l|tt.