Home-made Bread
Dear Aunt Daisy, I have a really reliable and simple bread recipe. I make it most weekends and one cannot go wrong if directions are followed. There is no fuss at all and it keeps so fresh! Two pounds flour, 114 teaspoons sugar, 4 level teaspoons salt, 1 pint tepid water, 1 oz. yeast (compressed cake form). Sift flour and salt into warm basin. Mix together and make a well in the centre. Put yeast in another warm basin, break it in pieces, mix sugar in until it becomes a creamy liquid. Add tepid water to liquid yeast mixture, then stir into flour. Beat’ till smooth, Place cloth over basin and stand in warm place to rise, about 2 hour's. Turn out and knead 2-3 minutes. Form into two loaves on tray or put in open
tins. Cover with cloth again and return to warmth for further 4% hour. Bake in hot oven (as for scones) for 40 minutes approximately. I find my cylinder cupboard ideal for "rising" purpose.
Irene
Papanui:
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540820.2.43.2.1
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New Zealand Listener, Volume 31, Issue 787, 20 August 1954, Page 22
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173Home-made Bread New Zealand Listener, Volume 31, Issue 787, 20 August 1954, Page 22
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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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