A manual of home-making

Bread should be removed from the pans as soon as it is taken from the oven* The loaves should be cooled quickly, in cir- eulating air and not covered. "rope" in bread A condition in bread that causes considerable trouble financial loss in bakeries and occasionally in home baking ad led ^^ropiness," and the bread is known as ^*ropy bread" Such bread for several hours after baking looks, smells, tfustes like any well-made bread; then there quickly clevelo] a most diaagr©eal>lc odor. When the loaf Is broken^ the interi< is slimy, sticky, and stringy. Such breads of course, is not for food. ** Rope'* IS the result of the action of a form of bacteria which, if present, is found in the flour It rlovelops only in ver>' weather* The organism chiofly responsible for ropiness is t-o lie geJierally distributed in the soil, The hest flours may Infected, and it is impossible in buying flour to know whetht»r the organism is present. ucn, saiifl 'tht»r YEAST BREAD 501 When the difficulty is found, all utensils and containers used for flour ^ bread -making, or storing; bread sliould b(? sterilized by boiling. In making bread from the remainder of the flour on hand or from additional flour of the same brand bought during the hot weather, vinegar shoukl be added to the hquid in the proportion of two per cent of the amount of flour, or ' about 1 tal)lespoon to each pound of flour. In all other respects the bread should be made in the usual way. The bread will not have as good a bloom as under normal conditions, but otherwise it is not inferior. RECIPES White bread (2 loams) 2 tablespoons sugar — brown or granulated — honey, molasses, or sirup, (The «iigar may be oimtt<?d,) 2 tablespooas any kiml of ahortening. (The shortening may be omitted.) 2} 2 t^ivsptxias salt 2H t'upa liquid — ^^water, scalded milk, rice water, or whey M to 2 cakps dry ot compressed yeaiit, or 2/3 to 2 cups potato yeast 6 to 8 Clips white bread flour Tlie amoimt ot flour varies slightly. A smafler quantity of good bread flour than of poor, i;^ requirwl. If the flour is ilariip, more must \w used than if it is dr>\ The shortening anti tht* Bugitr may he ornittecb If the bread is to l>e made in 8 hours, only H cake of dry or compressetl yeast or 2/3 cup of liquid 3'east need he used. If the bread is lo he made in 4 Iwmrs or less, 2 cakes of dry or compressed yeast or 2 eupa of liquid yeast are needed. General direciians for mixing and baking brmd (1) Add the hot scalded milk or other liquid to the sugar, the saJt^ and the shortening; (2) when this is lukewarm, add the j'east, which has been softened in a smafl amount of lukewarm water (tluH water in included m the amomit of liquid given in the rt'cipe); (3) add one-half the amount of flour ealknl for in the reri[M>; beat the mixture well and tidd the remainder of the flour slowly until the dough ins stiff enough lo knead; (4) knead the dough, u.sing as little flour as possible on the board, and adding only enough fl<*ur to keefi the dough from sticking; continue kueading until the dough is f^mrKjth and will forn> a hall that does not flatten out when it stands on the board; when the dough does not stick to the board, on which there is no flnur, it has been suthciently kneaded; £5) moisten the top of the doush \vith watt^r or fat to prevnt a cruj<t forming on it^ cover the dough with a towe