HOME-MADE BREAD

Thames Star, Volume LII, Issue 13934, 12 July 1919, Page 4

HOME-MADE BREAD

Many, titur'iftiy housewives- ciomaßeinoed matting their oiwn bread wliem, tike last rise in tile price of locail broad was anmouraced," and have cioin'tiiuiued to do.'so- A leter'ito-the editor, of a ciom;tetm|p.o'rairy should-be' of interasit to those (people a«d also to those who comitiempiaite making' their oiwtn bread. ; Thei letter reiads:

' "Havinigi beeirii ai oomstatilti bread mjaker foa- the .liasit ten ■ years 6m the following 1 lines, which h'avei iinvaaiaiblv ben- successiful,. I hopiei they may be of pracitiicail help tbi begunniera I make my yeast exacltly by the recipe given oq ithe ; packefb of Nelsom hops, makimg up twoi ounces at ,a timie, which keeipa good for a. imonrth or longer, always keeping a pctnifc in haind' to stai-t ai new birfeiw, Avhich I bottle, fiilintgl tihe boititiesi abaulti threei-quairteff's full. I setii'my spoing'e aibcu|tl tea tiimei in a

pan 1 mix bread im, using about .411 floua\ Maike a* hole in the oeoiitirei oil the flouir, and uisei aibouit oiniei half piul sweetioned warmi waiter, and nieatrh a (piiinifa of yeast—shake %c boilttle weii —making! a 'batten' in! centre'of baisiin, which sprinikle with, dry flour. (This day flour usually^ cracks wheini ready to • mix ithi-iouigh the yeast workiing; the baitter). I.coivier oivier panl with several eimtpty floiur bagi s and a 'Harger doi-h on top wrappding ronund Avell to keep waama. I knie'ad up bread juslfc before glodngi to: bed, usinig salted waiter, or potaita water.'if lihaiyeiit, saved from dimneir. Kneading takes aboujb 20 minutes. Them cweir uip well and it: is ready to formi imtto loiaves in the moi--nang. The itiimie for risinigi varies aiccocrdiing;' to <the weaithea-. Itq the warm weaitheir I siet sipong'e oVesrtnaghiti and knead in th© mioirnikig aa it rises in abcufti four hoiuirs amd i v s ready ior usei in;, aboutb onie. hour alter foamiiing' inito loaiveis. It should rise about half beifore pujbtiinig m ovem, Avhich shoiuld be horb whem bread goes in, amd a sftteady hea* kept up. A 31b loaf taikesi aibaiiti one hour tio bake."