Evening Republican, Volume 20, Number 88, Rensselaer, Jasper County, 12 April 1916 — BREAD MADE IN A HURRY [ARTICLE]

BREAD MADE IN A HURRY

Just as Good as When Done In the Ordinary Way and Quickly Ready for the Table* Break two cakes of yeast into one cup of water at blood temperature. Put a tablespoonful of sugar on the yeast to stimulate its quick growth. While this soaks, warm two cupfuls of milk with one cupful of water. ’This, with the water over the yeast, makes a quart of wetting, sufficient for four loaves. In a large mixing bowl put several sieves of flour and make a depression in the middle of the flour, into which put a level tablespoonful of salt and a heaping tablespoonful of lard. Pour* the liquid and the yeast upon the flour and mix with the hands, working the flour from the outside into the liquid In the middle of the mass. Make a stiff dough and lift the ball out, putting away any remaining flour for future use. If the flour is granular, let the dough He on the board for ten minutes, covered with a warm bowl, that the flour may properly absorb the moisture. If the flour is not granular, this wait is not necessary. Now shape the dough without kneading, lay the ball in a buttered bowl, and butter the surface of the dough to keep it soft. Cover and let it double in a warm place, an hour to an hour and a half. If you wish still further to hurry it, set the bowl in warm water and place a smaller bowl of warm water on the lid of the large bowl containing the dough. When doubled, shape quickly into , the baking pans for the second rising and bake when again light. This recipe is excellent for use when one must have bread in a hurry. Half of the dough may be made into crusty rolls.