FOR BREAD BAKERS.

Hawera Star, Volume XLV, 20 February 1926, Page 15

FOR BREAD BAKERS.

White Loaf. —3Mb flour, loz. yeast, pint water, 1 tablespoonful salt, 1 dessertspoonful castor sugar. Sieve the flour and salt until they are quite free from any lumps and put them into a moderate-sized bowl. Make a well in the centre of the flour, and cream the yeast and sugar together until smooth liquid is formed. Make the water just lukewarm, mix it with the yeast and sugar and pour gently into the well in the flour. In making the well, keep a little flour at the bottom of the bowl to prevent sticking. Now with a wooden spoon, stir enough flour from the Sides just to make a batter that will drop from the spoon. Sprinkle a little dry flour on top of the batter and leave a wall of flour all round. Cover with a warmed cloth and leave in a warm place to rise—about 35 minutes. When the top of the batter is full of bubbles it is ready to knead. Now mix in the remaining' flour to the batter, and then turn on to a floured board and knead well for about 15 minutes, pressing the knuckles well in. When the dough is quite smooth return it. to the bowl, again cover with the cloth, and leave it in a warm place for an hour and a half. It should then be twice the size it was originally. Brown Bread. —2J3b wholemeal flour, lib white flour, loz yeast, 1 tnaspoonful castor sugar, 1 tablespoonful salt, 13 pint milk and water.

Mix the two flours and sieve them into a bowl. Cream the yeast and make lukewarm 1 pint of milk and water (equal quantities). Make a wejl in the centre of flour, mix the yeast and water together and pour them gently into the well. Mix in flour to form a batter, cover with dry flour, and sprinkle the salt on top of the dry flour. Cover with a cloth and leave in a warm place for 1 hour, then mix in all the flour with a wooden spoon, adding the remaining water and milk lukewarm. Then knead well on a floured board. When a smooth dough, cover again in the basin and leave for 1£ hour. Halffill warmed tins with dough, leave for 15 minutes in a warm place and bake in a moderate oven as for white bread.

French Bread.—llb flour, loz yeast, loz butter, saltspoonful salt, milk and water.

Sieve the flour into a basin, warm three tablespoonfuls of milk and one of water—it must be only tepid—mix this with the yeast and the butter and salt, make a well in the centre of flour, and pour the yeast mixture into it. Sprinkle over it a little of the flour, cover with a 1 cloth, and leave in a warm place for three hours; then knead it up into a light dough with 1£ gill of tepid milk and water. Cover again, and leave in a warm place for half an hour. Then turn on to a floured board, and make into any fancy shapes. Put these on to a floured tin and leave in a warm place for ten minutes; then bake in a moderate oven for fifteen •to twenty minutes.