BREADMAKING.

Dominion, Volume 1, Issue 125, 19 February 1908, Page 4

BREADMAKING.

This is a simple, mid "effective method of making bread:';;. Crumble loz.< of German yeast (obtained-from the baker) into a cup,: add half V te'as'pponful- eagh -'of sugar and 'flour and three, .iiable'spoonfuls: ofjukowarin wator, and-. set ih a' warm place until it becomes' vMeaiiwhilo put ;211).' ;6f; flour into a good-sized .bowl, and mix in' .a large : teaspoonfiil'of.salt!Make a. hole in tho middle of tho' Hour and pour in' tho,-yeast, add somo. lukewarm' ' waterand;'- stir with a ivoodon spoon, working" in ' tho flour by degrees .and adding more water,as it b.ccomeb necessary; the quantity depends on the character of the flour, but; probably nearly a pint will be required, ami the - bread, will be greatly improved'if a part of ..this consists of milk. . When the. flour is nearly all 'worked in, knead-well.Avith tho/hands; drawing; the edges of t-he -dough towards tho middle and pressing-;with the, knuckles, uiitil it is no longer sticky and the sides of the bowl "re clean, adding more flour'as it becomes r.ecessary. It should then be light .and .spongy to the touch, but if-iit should seem .too solid a little more lukewarm water may be put 'into tlie hollow in tho miduie and kneadea in; thenturn the,dough over, smooth side upwards, 'cut its-surface across,"cover 1 with a cloth, anil set -in a warm place, near the „ sheltered .from draughts,, to . rise for 'an' hour.' ' If'it has a good' ddal it is ready to make up; if not, let it stand longer. Then knead again,. divide into pieces about tho sizo of-a large teacup, work these into a round shape, flatten with the rolling pin to a thickness of three-quarters of an inch, prick over with n fork, and'set on a greased baking tin in a warm place to rjse for ten or fifteen minutes. : Test-tho oven with a little Hour, which should ■ brown quickly without\blackoning';' put the -cakes in, and bako for about twenty minutes," until tho crust underneath; sounds resonant-, not dull, when struck with the knuckles. ■ When these cilkos havo-been managed succossfully loaves.may ,be tried,'.the''tins being half filled with dough.- tA - little lard rubbed into tho flour at first makes the bread keep longer and in better condition, as well as improving its .quality,'about , l'oz. per pound of. flour, being enough. ; It should .-be. remembered that failure is inevitable; if very hot or cold water or milk is used, or the dough allowed to get chilled during tho rising, -or if it is- left too, long before being mado up and baked. The '.'lightness" of the bread dopends on the rapid growth and multiplication of tho minute plants which form the yeast, and this in its turn dopends on thc : maintenance of a suitable temperature, for; they"are killed by great heat or cold;labout 98 degreos Fahr., the temperature of the human body, is safo. If left to. ferment too long-after the dough has risen tho yeast turns sour and the bread is spoilt. A final word of; warning— the dough must not bo-sot too near tho hro to riso, or the outside will become dfiod arid spoilt.— "B.L,A.,"'in the "Queen."