HOME-MADE BREAD.

Lake Wakatip Mail, Issue 2787, 4 October 1910, Page 7

HOME-MADE BREAD.

Who has not yearned for that delicious comestible, home-made bread, which seems, so far as we are concerned, to belong to the last generation. But it appears quite a simple matter to make it, and Mr. M. F. Key tells us in the "Lancet" how to do so. Whether the bakers are to blame, or whether they are merely the sport of the fashion which demands bread of perfect whiteness, the fact remains, Mr. Key urges, that an article of food which forms the principal item in the dietary of a large section of the population is singularly devoid of nourishment. He has despaired of finding a baker who makes good bread, and for some time now has had his own baked. The details may be of service to any who would also, if they could, deliver themselves from the tyranny of the baker. Here is the recipe evolved after many experiments and used for some time now with excellent results.

In a large earthenware basin mix 3J pounds of white flour with a like ! quantity of whole meal, adding two tablespoonfuls of salt. Dissolve in another basin two ounces of German : yeast in a small quantity of cold water ; add 3 pints of warm (not hot) water, and pour the whole into the midst of the flour-mixture. Knead thoroughly ; it will be ready when the dough does not stick to ] the hands. On no account add more j water even if at first there does not ' appear to be enough moisture. It will come right in a few minutes. ■ Next cover the dough with a cloth and set it near the fire for 3 hours I to rise. At the end of that time i make up the loaves (the quantity mentioned produces five), put them j in greased tins, and set them to ' rise for another 15 minutes. The : baking, in a moderate oven, takes | 1} hours. CHEAPER THAN BAKER'S BREAD I It has been found that the ordin- i ary kitchen range bakes the bread j quite satisfactorily. Mr. Key some- j times uses white flour only and no j whole meal ; the only drawback is | that the bread is so delicious that it disappears with extraordinary ' rapidity. Our readers may be in- | terested in some particulars as to cost. The bread is actually cheaper , than the baker's. To supply a i family of nine 14 baker's loaves at 3d. equals 3/6 are required. Ten loaves of home-made bread go as far, and Mr. Key's family bake five loaves twice a week, the bread retaining its moisture so much longer than shop loaves. Buying flour a few stone at a time the cost is as near as possible IOJd. for one baking. The yeast costs ljd. This works out at 2/ per week exclusive of fuel, and. of course, other cooking can be done on the same day. Apart from any financial saving, however, the benefit to the health of the family has, we are told been most marked.

The Editor of the "Lancet" says the bread in question has a crisp and attractive appearance, and appears to be a cross between a brown and white bread. The texture is somewhat close, and we think it would be improved by further fermentation, but the flavour is very pleasant and compares favourably with the uninteresting taste of many white loaves. We found the bread an amply satisfying addition to a meal.

Dr. J. D. Leigh thinks that the following slight alterations in the method just given would be a great improvement. The flour should be 'dry' and not cold. The best plan is to put it into the earthenware basin and leave in front of the fire for half an hour. It must not be hot. just warm. For two pounds of white flour at least three ounces of German yeast should be used, and this should be mixed with lukewarm not cold water. An hour in a brisk oven is the usual time, unless the loaves are large. A pleasant change from the square loaf, baked in tins, is to place the dough into long jam pots and bake in these ; this produces a long thin loaf like a sandwitch loaf, with an excellent top crust.