A Good Recipe for Home-Made Bread

Sun (Auckland), Volume IV, Issue 987, 2 June 1930, Page 5

A Good Recipe for Home-Made Bread

Sieve 311 b of flour and two teaspoonfuls of salt into a warm basin. Put loz of German yeast and a teaspoonful of castor sugar into a smaller ■warmed basin, and "work them together until they are liquid. Add about one pint of lukewarm water to the yeast, and strain into a well in the centre of the flour. Stir in a little of the flour from the sides. Cover the basin with a cloth, and leave it in a warm place for three-quarters of an hour. Mix in the rest of the flour by degrees, adding gradually enough lukewarm water to form a rather soft, dough. It takes nearly another pint of water. Turn (he dough on to a floured board, and knead -well for about 15 minutes, or until the dough is smooth and free from cracks. Flour the basin, put the dough back into it, make a cross on the top with a knife, cover the basin, and leave it in a warm place for about an hour, or until the dough has risen to double its original size. Turn on to the floured board, and knead again, then make into loaves.

If baked in tins, grease the tins and half fill them with the dough. For a cottage loaf, shape one piece into a large round, and place a smaller round on the fop. Press a floured finger through the middle of both, and slash the sides a little with a knife. For a coburg, shape the dough into an oval, and make three or four deep cuts across the top. Place the cottage or coburg loaves on greased and floured baking-tins. Set the loaves to “prove” In a warm place until nearly double their size. Put them into a hot oven, 350 degrees Fain-., at first, until slightly browned and well risen. Finish in a cooler oven.

This quantity, if made into two loaves, takes about one to one and aquarter hours to bake. The bread should sound hollow when tapped if cooked.