Evening Republican, Volume 19, Number 110, Rensselaer, Jasper County, 10 May 1915 — FOR RELIABLE WHITE BREAD [ARTICLE]

FOR RELIABLE WHITE BREAD

Advantage In Mixing the Dough Early in the Morning—Then It Will Not Riee Too Much.

The best time to mix bread la early In the morning. This gives an tunity to see that the dough does hot rise too much. Overrising is one of the principal causes of failure in bread baking. ThiA is often the case when mixed In the evening and aUowed to rise all night. With an even temperature the dough should be Yalsed and ready for the pans in three hours, and In less than five hours from the time of mixing the rounded, shapely loaves should be out of the oven resting on the “cooler.” Dissolve one whole yeast cake in onehalf cupful of warm water, scald 1% cupfuls of milk, to which add butter the size of an egg, one tablespoonful of sugar and one tablespoonful salt. When the butter is dissolved and milk lukewarm, add the dissolved yeast cake and stir all Into six coffee cupfuls of bread flour, add warm water to make stiff enough to-mold. Turn out on a well-floured molding board ayd knead ten or fifteen minutes, or until smooth (it should he mixed so stiff that It will take up no more flour). Return to the mixing bowl, which should be well buttered; cover, and set in a warm place to rise. When risen to the top of the howl stir down, pour out on the molding board again; it should now only require a little flour for handling. Knead well, divide into four parts, putting two of the sections into each well-buttered baking pan. The pans should be about half full, as the dough will double Its bulk in rising. Raise to the tops of the pans and bake three-quarters of an hour.

This is for two good-sized loaves, and if properly baked will be white, light and feathery.