with Elizabeth

Press, Volume XCVII, Issue 28552, 3 April 1958, Page 2

with Elizabeth

Home-Made Bread For Holidays A letter from a reader says: “Because there is always difficulty! in buying yeast during a holiday; period, I would like you to tell me how to make a simple yeast at home. In return I give you a very simple recipe for making bread that is as easy as making scones and tastes good.” Here, then, are three simple | ways of making yeast; two of them need a little yeast to begin with, to start them going; the; third, which I haven’t tried, is a simple way of making it from; lemon juice, sugar and flour. I used No. 1 recipe to make up, the Quick Yeast Loaf given be-; low and found that the bread! certainly was quick and easy i though naturally not of the fine texture of breads given two risings, but very well worth a trial on a hurry-up day. Yeast No. 1. demon juice and yeasti 1 tablespoon lemon juice. 1 tablespoon sugar. 3 tablespoons hot water. 1 tablespoon cold water. 2j heaped tablespoons, flour. 1 tablespoon compressed i yeast (or. once the chain is start-: ed. 1 tablespoon yeast left-over' from the previous brew.) Mix in the order named and stand one whole day before using. Yeast No. 2. (Potato water and yeast) 2 pints potato water, 1 tablespoon sugar, 1 tablespoon flour, 1 teaspoon compressed yeast. Mix and stand for 12 hours. When required to remake, add the same proportions of cold potato water, sugar, and flour to the remaining yeast in the jar. Yeast No. 3. (Lemon, sugar and flour) 2 tablespoons lemon juice. 4 tablespoons sugar, 6 tablespoons flour, 2 breakfast cups warm water. Combine in a jar and cork or cover with a lid but do not screw down. It will take about two or three days to work to begin with, but if subsequent yeast, is made in the same jar it will be quicker. Quick Yeast Loaf.— 2 cups wholemeal, 2 teaspoons yeast, 1 teaspoon honey, 1 teaspoon salt. lj cups warm water. Cream yeast and honey, add water. Sift wholemeals and salt and mix to a dough with liquid. Beat for a few minutes. Dough is the right consistency if it comes away from the sides of the bowl as it is being beaten. Turn on to I a floured board and kneed lightly.! Place in a greased seven-inch tin and allow to rise to double its size (about 1 hour), in a warm place free from draughts. Bake 30 to 45 minutes in a hot oven. If using white flour, reduce quantity of yeast to 1J teaspoons and the water to 1 cup.

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