BREAD BAKING

Greymouth Evening Star, 27 April 1935, Page 8

BREAD BAKING

USE OF COMPRESSED YEAST. Those who have never made bread are apt to think it is a process full of trouble and pitfalls-, but with the use. of compressed yeast it is greatly simplified. Time is saved by making the. dough right away instead of "setting the sponge.” and though time must be allowed for the dough to rise some other household task may be done in the interval. Here are some simple methods of baking. BREAD WITH WHITE FLOUR. To Jalb plain white bread- allow two teaspoons salt, one ounce compressed yeast, one teaspoonful castor- sugar, U pints of liquor, made of- equal 1 parts of- warm milk and water. Warm all basins, mix the flour with the salt in a warm basin. Cream the veast with the sugar, and mix it with the warm milk and water. Make a well in the centre of the flour, pour in the veast mixture gradually, stirring in the flour as you- do so to make a dough. Knead for 30 minutes. Make into loaves, put in greased tins, filling them only half full. Cover with a warm cloth, and put to rise in a warm place till the dough nearly reaches the top of the tins. Put in hot oven, and bake 30 to 45 minutes or longer, according to the size of the loaf. MADE WITH A SPONGE.

31b plain white flour, loz compressed yeast, two teaspoonsful salt, one teaspoonful sugar, lßpints tepid water. Mix the salt with half the flour, cream the yeast with the sugar, and add- ta it a gill of tepid water, but be very careful your water is rcallv neither hotter nor colder, or your bread will be heavy. Put the unsalted flour into a warm baking bowl, make a hole in the middle, and pour in the yeast mixture, stirring in enough flour to make it a thick batter. Cover with a warm cloth and stand near the fire or gas oven to rise for about lOmin. (till it is covered with bubbles). Then add the rest of the flour and the rest of the warm water and mix well till the flour is all mixed in. Turn out. on to a floured board and knead for lOmin. Put the dough back in the basin. Cut it across the top in the form of a. cross. Cover the basin with a warm cloth, and let it rise again for half an hour ip summer and one hour in winter. Divide the dough into loaves, mould them into shape, and. bake in a moderate oven from one hour to hours according to the size of the loaves. PLAIN BROWN BREAD. Weight 31b wholemeal flour and 11b fine white flour and mix well together, Make’ into a straight dough as No. 1 recipe, using loz salt, Joz sugar, loz lard, loz yeast, and 2$ pints water (tepid). The. lard should be rubbed into the flour and the- salt- mixed in. Then the wholemeal and flour should be well blended. The yeast should be creamed with the sugar and 1 mixed with the warm water. Make into a dough and stand to rise for about one hour. Knead well, divide into batch loaves (bun shaped), leave to rise for 20min. to 30min. in a moderately warm place. Bake, in a quick oven from 30min., according to the size of the loaf.

If the loaf is “holey” it is because it has been left to “prove” too long or been put into too cool an oven.