Dry Bread
Dear Aunt Daisy, I have listened with interest to your broadcast on bread making and think you are going slightly astray in trying to find out how to overcome dryness in bread. The oven temperature won't affect it so much as the use of too much yeast. The yeast tends to make it dry so I would cut down on the quantity a little. Also lard is a good thing to use in making bread; with or without salt. The following is quite a good recipe: Two pounds flour, 1 oz. lard, 1 dessertspoon cold mashed potatoes, 1 level dessertspoon condensed milk, % packet comPressed yeast mixed with pint lukewarm water (this amount would do for 3 ib. flour), 2 teaspoons salt (or without if no salt is allowed). Bake at 375 degrees in electric oven or Regulo 7 in a gas oven.
Robert
Christchurch.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19530424.2.51.2.2
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New Zealand Listener, Volume 28, Issue 719, 24 April 1953, Page 23
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146Dry Bread New Zealand Listener, Volume 28, Issue 719, 24 April 1953, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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