HOME-MADE BREAD.

New Zealand Herald, Volume LX, Issue 18457, 21 July 1923, Page 6 (Supplement)

HOME-MADE BREAD.

Undoubtedly home-made bread is delicious, but many peoplo do not attempt to bake because they imagine that a special oven is needed and that the process of mixing is difficult, whereas excellent bread is made in tho oven of a small gas-cooker, in a biscuit-tin oven, even in a steamer placed over a saucepan of water! Rules for Bread-making. 1. Warm all basins before using them for bread made with yeast. 2. Warm the flour. 3. .Always rise lukewarm water or milk for mixing. 4. Cover the basin with a cloth and keep it in a warm place out of draughts when setting the sponge to rise. 5. Grease or flour the tins. 6 Put the bread into a hot oven at first about 4CO degrees, to kill the yeast plant and checks further rising io test the oven without a thermometer place a little flour in the even, and if it browns in four mantes the oven is the right heat Wesson the heat of the oven after the first 10 or 15 minutes, or move the bread to a cooler part to finish cooking. 7 Place the bread on a sieve or rack when cooked to allow the steam to escape. Reasons for Failure. I the dough if flowed * the oven » »ot hot continues to rise b Tth ß e°Vread vriU bMI ,of holes. nol and the bread wm ... nofc the oven « too hot, or u miimtea , lessened after the iiist iu to ontsid& th n bread becomes hard on the ou.siao and the inside does not cook properly.; If the loaf is not placed on a sieve or sideJava again* a p'late or dish reinoving •rSom the oven to allow the air to ciritiromuioo* ' +ha steam condenses ss-s-iAS: the bread to b, come sodden. White Bread.-ltlb. of household flour, 1 Je'spoonfuls of U ** of composed v'ast ipint of tepid water. \\ arm a a?ge'bas P in, and the flour, Sieve the flour and salt into the basin. Make a well in the centre. Cream the yeast in Mother warm basin with a wooden spoon gradually stirring the tepid water to*. lour tins into the middle of the flour. work a little of the flour into it. and Torinkk some on the top. . Cover the las n with a doth and put it in a warm place for the mixture to rise for 20 rninut,,. Then work the whole into a Tough and knead well on a board Flour the basin and return the dough to it Cut a cross on the top, cover, and again set in a warm place for 14 hours. Knead he dough again lightly, shape it into loaves, and put into greased and floured bread tins. Prick the top with a fork and put in a warm place to prove for half an hour. Bake in a hot oven for one hour. To test if the loaf is done, tap the bottom, and if it sounds hollow it is baked sufficiently. Mills Bread.—-l£lb. flour, 2 tablespoonsful yeast, £-pint milk, loz. butter, 1 egg (if liked), 1 teaspoonful of salt, 1 teaspooniul sugar. Melt the butter in the milk, add snarar and salt, make lukewarm. Put 'flour into a bowl, add yeast and liquid bread well. Add beaten egg, and knead again. Cover well, and when risen to double its size turn on to floured board; knead lightly till smooth, make into fancy shapes. Set to rise for about half ts.il Hour, then bake in quick oven for abor* 2£ minutes.

Boston Loaf.—-One cup meal, 1 sup flour, 3 tablespoonsful golden syrup, £- cup stoned raisins, a .little milk, sfltea"5 fl tea " spoonful carbonate of soda. J'ax flour and meal together, add raisins, syrup ind milk, mix well. • Dissolve soda in a little hot water, mix quickly with the other ingredients. .Bake in tin with close-fitting fid for three-quarters of an hour.

Tea Oako.'— flour, 2oz. butter or good beef dripping, 1 egg, about fpint milk, 2 tablespoonsful yeast, lon. sugar. Pat flour into a bowl, add salt and sugar, and then make a hole in centre of the flour. Dissolve butter in milk, make lukewarm. Pour yeast into flour, then the milk and butter, and lastly the bjaten egg. Stir with a wooden spoon until smooth, then beat well until air bubbles begin to rise and batter is smooth. Cover and leave to rise until double its size. Turn into six or eight cakes. Set to rise over steam for about 20 minutes, keeping web, apart. Bake in quick oven 15 <o 20 minutes. Can be eaten hot or cold.