Evening Republican, Volume 23, Number 138, Rensselaer, Jasper County, 8 June 1920 — BREAD BAKED IN DIFFERENT WAYS [ARTICLE+ILLUSTRATION]

BREAD BAKED IN DIFFERENT WAYS

Whatever Method Is Used Resulting Loaf Should Be Appetizing and Wholesome. LARGEST SINGLE FOOD ITEM Some of Points Which Cause Failure Are Wrong Selection of Materials •nd Utensile—Eeeentiala Are - Urged by Specialists. (Prepared by the United States Department of Agriculture.) is the largest single item of food in the diet of the great majority of people, and of the staple foods probably no other can be so easily •polled in the preparation. Some women, after a few failures In bread making, give up the attempt and buy their bread. Very many of us are partial to home-made loaf. In many localities it is necessary to bake bread at home. In others it is a convenience, and. in very many It is done from choice. It Is not difficult to make good bread, and It is worth while to learn to do so. / ■ Some of the points which cause failure in bread making are the wrong Choice of materials and utensils; lack of absolute cleanliness; carelessness in measuring the ingredients; poor methods of mixing and molding and improper dare of the dough while it is rising; also wrong care of the bread while It is baking; or wrong care of the loaves after they are taken from the oven. — The necessary materials for bread making are flour, water, salt, and yeast. The materials occasionally used are milk, sugar, and fat. Good wheat bread can be made by » number of processes. Three recommended by the United States department of agriculture food specialists follow: Short or Btraight-Dough Process. I cups lukewarm % cup liquid yeast, milk, water or a I teaspoons salt, mixture of the two. 2 sugar. 1 cake compressed Fat, if used. 2 tableyeast, or spoons or less. 1% cups lukewarm 6 cups or 1 pints milk, water or a sifted flour. mixture of the two. Original bulk of dough, 1 quart; bulk when ready to be made into loaves. 214 to 3 quarts. This will make 2 loaves. 801 l the water or scald the milk. Put the sugar and salt (and fat. If used) into a mixing bowl. Pour the hot liquid over It and allow It to become lukewarm. Mix the yeast with a little of the lukewarm liquid and add it to the rest of the liquid. If convenient, set this aside in a warm place, not over 86 degress Fahrenheit, for 1 hour; If not convenient to set it aside, add the flour at once, putting in a little at a time and kneading until the dough is of such consistency that It sticks neither to the bowl nor to the hands. This requires

about 10 minutes. Cover, and allow to rise 1% hours at a temperature of 86 degrees; ft may be better to set it at a lower temperature, but the lower the temperature the longer the time required for the rising. Cut down the dough from the sides of the bowl; grease the hands slightly. Knead a little and set aside to rise again for 1 hour. With a good bread flour, the dough should treble its bulk In each rising. With a soft wheat flour, it should not rise much beyond twice Its volume. Divide into portions, mold, and place in greased pans of Standard size (1% quarts). Allow to rise until a light touch will make a Might dent. With' good bread flour this happens when the dough reaches the top of the pans. Bake 50 minutes in a medium hot oven. s : Overnight Sponge Method. Use the same proportions as for the short process, except in the case of the yeast, which should be one-eighth cake of compressed yeast, or 2 tablespoonfuls of liquid yeast for each loaf. Use water rather than milk. In the canine mix the yeast with water, salt, and half of the flour, and beat thoroughly. Cover and place at a temperature of 65 to 70 degress Fahrenheit, of an ordinary room. In the winning add the sugar and the rest Of the flour and proceed as in the case

After the Baking Place Bread on a Rack in a Clean Place Where the Wind Can Blow on It.