HOME-MADE BREAD.

Timaru Herald, Volume XCVIII, Issue 18031, 20 January 1923, Page 4

HOME-MADE BREAD.

| Bread is not so difficult to make as many people imagine. A little practice soon, enables, the amateur bread-maker to judge the right amount of moisture required for mixing .the flour, for as some flours aro drier than others it is not possible to give exact quantities in a recipe. The correct heat of the oven .is also gauged with a little practice. .Here is an excellent recipe for homemade bread: j: : ingredients—3£lb of household flour, loz of compressed yeast, 1 teaspoonful 'of !. gar, 2 level teaspoonfuls of salt; from Ir to 2 pints of lukewarm water. ; Method —Sieve the flour and salt into a basin and place it in front of the firo to warm. Put the yeast into another smaller basin (also warm), add the sugar and work them to a cream with a nvooden spoon. Add half tho lukewarm water to the yeast, pour into a hollow in the middle of tho flour, and stir in enough flour from the sides to make a smooth batter. Sprinkle a little of the flour over the top, cover the basin with a cloth, and leave it in a warm place out of a draught for 20 minutes. The batter by this time should be covered with large hubbies. Mix in the remainder of the flour gradually, adding enough lukewarm water .to form, a dough 1 , which should not bo too firm, .yet not moist enough to stick to tho fingers. Knead well on a floured hoard for 10 minutes, or until it is smooth and pliable and no longer clings to the hands. Flour tho basin and put the dough back into it, cut a cross on the top, cover, and again set in a warm place to rise for about one hour, or until it is about twice its original sire. Turn out on to the hoard again and knead lightly, then shape into, loaves. If put into tins, greaso tho tins and three-quarters fill them,, prick tho top with a fork, cover the tins with paper, and leave in a cool place to .“pKnrn for 20 to 30 minutes. Bake in a hot oven, at first 350 to 400 degrees, and gradually lesson the heat, The time depends upon the size of the loaves. If this quantity ho made into two loaves they will take from one to one and a quarter hours to cook; if made .into four loaves, less time will be required. When roady, if tapped on the bottom the bread should sound hollow. Place on a sievo or against the edge of a; plato to cool, out of a draught. ■