Home-Made Bread
Dear Aunt Daisy, I am writing to ask if you will kindly give a real good recipe for home-made bread. I have nine children, and I can get only one tin of baking powder a month! So I have decided to make my own bread. The recipe I want is one made with compressed yeast. I should be very grateful to you for this.-‘"Mrs. M." (Rangitata). Yes, indeed, here are some good recipes-chietly wholemeal, too. Homemade bread is very good and quite economical. You will soon get accus‘tomed to the cooking of it. Most people assure me that it is easier to make than cakes. WHOLEMEAL YEAST BREAD: One ounce of compressed yeast, 3402. salt, %40z. sugar, 244lbs, of wholemeal, 1'%oz. of fat (butter is nice), and 1% pints of milk. Dissolve the yeast in a little lukewarm water, and stir in the sugar. Scald the milk and let it become
lukewarm. Sift the flour into a slightly warmed basin, and rub in the salt and the fat. Work together to a smooth dough with the milk and yeast mixture. Cover and leave to rise 14% hours in a warm place. Punch down, and leave another half hour. Mould into shapes, and leave in the tins for a while. Cook for thirty minutes, or longer if necessary, in a medium oven. To convert to scones, rub in extra fat, and an egg. Leave to rise a little. BROWN BREAD: Five breakfast cups of white flour, 3 breakfast cups of wholemeal, 1 breakfast cup of bran, 4 cups of lukewarm water, 1 tablespoon of salt, 2 tablespoons of sugar, and 1 tablet of compressed yeast. Into one
breakfast cup of the warm water, put the tablespoon of salt. Into the three remaining cups of warm water, put the 2 tablespoons of sugar, with the yeast tablet broken up. Now mix together in a large warm bowl, the flour, wholemeal and bran. Stir in the sugar and yeast liquid, then add the salt liquid. This will, when mixed, be of a good scone consistency; let rise to double its bulk in a warm place for one to one and ahalf hours. Knead, place in pans, let rise again about half an hour, and bake in a hot oven 1 to 1% hours, Perhaps some country housewife who is successful with baking her home-made bread would send in her method to help this beginner.
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New Zealand Listener, Volume 3, Issue 71, 1 November 1940, Page 45
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403Home-Made Bread New Zealand Listener, Volume 3, Issue 71, 1 November 1940, Page 45
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