Bakers’ decision might spur on home bread-makers

Press, Volume CXII, Issue 32957, 1 July 1972, Page 6

Bakers’ decision might spur on home bread-makers

“An unqualified cata>strophe; the first loaf I baked would have met the standard specifications for concrete building blocks.” The housewife who, years later, gave this account of her early bread-making experience is now one of many who can turn out a first-class loaf.

Other housewives, not yet accomplished bakers, may be tempted to produce their own bread if they can no longer buy the kinds or sizes they want in the shops. The baking of bread at home might not be the most economic way to supply the family’s nee Is; but it is a satisfying accomplishment, adds variety to bread supplies, and enables the family to eat bread when they believe it is just right to slice.

Once the processes are mastered, greater economy of time and effort will be obtained by producing larger batches. This means the bread must have good keeping qualities and be properly stored.

A baking expert was asked: To what do you attribute the longevity of your bread? “Keep it in an airy place — not too dry,” he said. “Take care against mould in summer by keeping the container clear of crumbs or pieces of bread. You may cover the bread with a cloth; this'

slows the drying. Once the bread has cooled you may put it in a plastic bag; but this will soften the crust—and a crisp crust is one of the best features of home-baked bread.”

How should a housewife, who does not work in the carefully controlled conditions of a commercial bakery, set about bread-baking? Compressed yeast might have to be ordered from your grocer. Compressed yeast is preferable to dried or powdered yeast and it will keep for about a month in a refrigerator. Do not freeze it. Plan the operation so that it fits in with other work in the house and kitchen, particularly with other baking to take advantage of your having a hot oven. This saves money.

Here is one recipe the baker gave for household conditions, one that produces a finely textured bread that should keep well, and also saves rising time. You need: 21b of flour; 2/3oz of salt; 2/3oz of fat (butter, lard or beef dripping will do); loz of compressed yeast; slightly more than a pint of luke-warm water (84 to 85 deg. F.); and 100 milligrams of ascorbic acid (chemists sell 50mg tablets of ascorbic acid — vitamin C — for about 50 cents a hundred and the tablets also provide good fortification against colds). Sugar — |oz or more to taste — is optional.

The substitution of a little rye flour will vary the flavour. Rolling the shaped dough in cracked grain will

embellish the surface of the loaf. Work in a warm kitchen — a hot summer’s day temperature. Dissolve the vitamin C tablets and sugar in the water. Mix and knead all the ingredients on a floured board by stretching and folding the mixture repeatedly. In this method you cannot overwork the mixture. W’arm a bowl and leave the mixture to stand in the covered bowl for about 15 minutes; then mould gently and placed in greased loaf tins.

Set the dough in a warm place to rise for about an hour. A stove’s warming drawer will serve; some people use their clothes drier suitably regulated, or a drying cupboard. We heard of a box containing a hot waterbottle being used. If you use dried yeast, over-night rising is neeeded.

The dough should double in size; but if you are using wholemeal flour the mixture should be moister and allowed to rise to less than double its size. A stiffer dough is needed for traybaked loaves. Put the tins in a hot oven —about 500 deg. F.—and bake for about half an hour. Experience will tell you when the bread is baked. A skewer test might help if you are uneasy: pierce the loaf and if sticky dough adheres to the skewer the bread is not yet cooked. Remove the loaves from the tins and allow them to cool. Here is another bread re-

cipe, from a housewife adviser. Her husband will be trying it this week-end for therapeutic diversion as well as for the sake of turning out two good loaves.

Mix together in large bowl 2| cups lukewarm liquid; 3 dessertspoons sugar; 1 des-; sertspoon salt. Crumble into! mixture 1 cake compressed] yeast (stir until yeast is well! dissolved). Add 2 dessertspoons soft butter. Mix in with spoon, then with hand,! 7 to 7} cups sifted flour. Add the flour in two lots, j using the amount necessary; to make the dough easy to! handle. Turn out mixture on to lightly-floured board and knead until smooth and elastic. Place in a greased; bowl, turning once to bring' greased side up. Cover with ; damp cloth and let rise in; warm spot until double (11 to 2 hours). Punch down andjl turn completely over in bowl; let rise again until ALMOST double (30 to 45 minutes). Turn out on board and mould the loaves and place in greased loaf tins. Cover, let; rise until dough is well! rounded (50 to 60 minutes). Place in centre of hot oven; (425 deg. Bake until brown,! 25 to 30 minutes. Immediately! remove bread from pans and! place on wire racks to cool. |