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About Bread Making

Dear Aunt Daisy, In a recipe given in The Listener for a wholemeal loaf recently, what do you mean by a cake of compressed yeast? Is it an ounce? Acting on that supposition I tried the recipe, and though the bread had a’ very good flavour it was damp and Heavy in the middle; but perhaps I did not cook it long enough. Also, is not a tablespoon of salt rather a lot for 8 cups of flour? I have made white bread quite successfully with 8 cups of white flour and a dessertspoonful of salt and

one ounce of yeast.

B.

W.

Hastings.

Compressed yeast is sold only in one form, cailed a cake, as referred to in the recipe. This cake weighs 14% oz. The tablespoontul of salt is quite correct for that recipe, which is an absolutely proved and tried one. The. quantities of wsalt and of yeast used in various recipes vary according to the length of time allowed for setting to rise before baking. ‘There is no absolute quantity of either. The greater the quantity of yeast, the shorter will be the period of time in which the dough will be ready for the oven. In some farm houses it is found convenient to set the dough the last thing at night and then work it off to the oven after breakfast the next morning. In this case 1% oz. of yeast will make 12 lb. bread. On the other hand, you can, by using sufficient yeast, have bread out of the oven within 242 hours from

the moment of first mixing the dough. As for the.salt, either too much or too little. will hinder fermentation according to the time the dough is left to rise. And .be sure to work the salt in the flour, before adding the yeast. So you will ‘see that if a recipe has been worked out and proved successful, either for wholemeal ‘or white flour, it is better to follow exactly. Here again, is the one you refer to. It was devised and proved by a vicar’s wife and used extensively by mothers with moderate incomes who found it light and of a grand flavour. My own family used the same recipe successfully for. years. Wholemeal flour needs to be mixed a little moister ,than white flour, the mixing bowl is not left quite dry when the dough is taken out. The recipe: Eight breaktast cups wholemeal, 1 cake compressed yeast, 13/4 pints luke-warm water (about), 1 tablespoon each of salt and raw (or brown) sugar, 1 tablespoon malt if liked. Mix flour and salt. Dissolve yeast in warm water with sugar (and malt if using). Pour into flour, and stir and knead for 5 minutes. If not the right consistency, add flour or water accordingly. Mould to loaves, put in greased tins, Put in warm place (oven slightly heated) till double the size-about 1/2 hours. Keep covered while rising. Bake about 34 hour or till done. Gas regulo 7, electric oven 425 degrees to 450 degrees, top element low, bottom medium. When baked, take loaves from the tins and return to oven for a few minutes to crisp up. Dried | yeast may. be used instead of compressed, allowing 1% oz. seapeipent

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19530522.2.47.2.1

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 28, Issue 723, 22 May 1953, Page 22

Word count
Tapeke kupu
546

About Bread Making New Zealand Listener, Volume 28, Issue 723, 22 May 1953, Page 22

About Bread Making New Zealand Listener, Volume 28, Issue 723, 22 May 1953, Page 22

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