A manual of home-making

White Breai> (Baaic recipe) 13 cups flour 2 tablespoons com sirup 5 teaspoons salt 2 cakes compressed yeast 1 quart water Corn Bread 8 cups flour 1 J4 Clips commealj uncooked 5 teaspoons salt 2 tablespoons com sirup 2 cakes compressed yeast 5 cups water Rolled Oats Bread 8 cups flour 2^4 cups roUcil oats, uncooked 2 tablc?spoons niokisses 6. teaspoons salt 2 cakes compressed yeast 5 cups water Rice Buead 8 cups flour 1 cup rice, uncooked 2 tablespoons corn sirup 5 teafipoons ^t 2 cakes compressed yeast 5 cups water 8 cups flour 2 pound.s, or 1 hi quarts potatoes, uncooked, diced 7 teaspoons salt 2 tablespoons corn sirup 2 cakes compressed yeast 4 cu|js water Bean Bread 8 cups flour 1 cup beans, uncwjked 2 tablesiX)ons rorn sirup 5 teavSfKJons salt 2 cakc%H compressed yeaat 6 cups water Barley Bread 7 cups flour 1 cup barle.v, uncooked 2 tablespoons molasses 5 teaspoons salt 2 cakes compressed yeast 5 cups water BnEADCRttMB Bread 8 cups flour 4 cups breudcrtjmba 2 tablespoons molasses 5 te^Lspoons salt ♦2 cakes compresstHl yeast 4 cups water (or milk and water) (1) To prepare the substitute, soak beans or barley overnight, drain off the water, measure if, anti add sufficient water to make 1 quart, then cook the beans or barley in this until they are s*:ift; c<iok the cereiU in 1 quart of * Charles Taylor. 504 A MANUAL OF HOME-MAKING the water called for in the rc^cipe and the potato in 3 cups until it i» oolt; madh the poUito; grind the broad in a chopper, adding li cups t>f lukewarm water; (2) combine the hot mush or mashed potato or breAdcninihg, tho salt, and the ?^\vrM>tpnmg, stirring the tiuxtiire often enough to ?ivoid Qmi formation of uny fiUn^ until it Iulh cooled to blocKi heat; (3) when it is Iiike*! wann, add the yeast which has lM?en softened in 1 cup of water, reducing } the yeast one-half, and increasing the salt oni'-fowrth if the bread is set ( overnight; (4) add the flour, and kneiid flic dough thoroughly^ using ad little flour on the l>i>ard a.s ^>o8siljle; (5) let the dough ri.se for 3^ hooTB, or until it has doublcti in Imlk at the approxinitite temp<»rature of 75* F,; ] (6) wt>rk it down, and let it riw again fur IJi hours, or until it has in»| creikscd Hs size by one-half; (7) mold it, place it in pans, and let tt until it has almost doubled in bulk; (8) bake the loaves for 60 to 60 tmn* \ utea in a moderately hot oven, or at a tefnperature of atW* to 400" F. (9) remove the bread from the pana at once, and cool it quickly. On account of the reduced amount of gluten in theae breads, they must ' be molded and handled with great care. Wheatless yeast breads, * Quick rifting neeim to give best result"? with wheatless y«a«t breadL Therefore, a hyger pnijKjrtion of yeast is usmhI tlian is Decenary whon lllft dough is allowed to rine overnight. The best loaf is nia^lc from dough whicli is »o soft that it inuei be atirml^ not kncnided. Only [)art of the flour should tie added at the beginning. WTien tfao sjxmge has risen for alxjut 20 minutes, it should Ih> Ijeaten or stirred tbor- ^ oughlv; then the rtHiiainitig flour nhould lie added and the dough turned B into the pan. It should l)e allowed to rise in the pan for al>out ^10 minutes^ ^1 or until it rounds \%\\ slightly. Thi^se doughs never double in bulk ia the rising as do wheat doughs.