ing it is more liable to sour. It is likewise more wholesome to use the fat with the bread after baking than to add it to the dough before baking. Good bread is a staff upon which all the func- tions of life may with safety depend. If bread is poor, it is generally due to poor flour or unhealthy yeast, a lack of cleanliness of the utensils used, too variable or too high a temperature during fermen- tation, too long fermentation, or insufficient baking. The dough, not being sufficiently cooked, remains in just the condition which most lends itself to sourness, and sourness develops after the bread is taken from the oven. RECIPES Water Bread (Sanitarium Cooking-School Method). — To make one loaf of bread, dissolve a two-cent cake of compressed yeast in a pint of luke- warm water, or if liquid yeast be preferred, use one-half cup of yeast to one and one-half cups of water, with flour sufficient to make a dough just stiff enough to be easily kneaded✪ Water Bread (Sanitarium Cooking-School Method). Knead thor- oughly, using no additional flour save, if necessary, the merest quantity to dust the board. Having se- cured a well-kneaded, smooth dough, put it into a warm crock, cover, and set to rise, keeping it at a 28 Healthful Cookery temperature of about 85° F. Allow it to rise until twice its original bulk, then turn it over in the crock, and allow it to rise again. When well risen the second time, turn over again. After this rising, with as little manipulation as possible, form it into a roll about the size of the arm, and long enough to fit the baking-tin. Allow it to rise once more, and then bake. Fruit Bread. — Set a sponge overnight with one pint of rich milk, one-fourth cup of yeast, and a pint of flour. In the morning, add to the light sponge two cups of Zante currants, one cup of sugar, and three cups of flour✪ Fruit Bread, or enough to make a rather stiff dough. Knead well, and set to rise; when light, mold into loaves; let it rise again, and bake. Milk Bread with White Flour. — Scald and cool one pint of unskimmed milk. Add to the milk when lukewarm one fourth of a cup, or three table- spoonfuls, of liquid yeast, and three cups of flour. Give the batter a vigorous beating, turn it into a clean bread-bowl or small earthen crock, cover, and let rise overnight. In the morning, when well risen, add two or three cups of warm flour✪ Milk Bread with White Flour, or sufficient to knead. Knead well until the dough is sufficiently elastic to rebound when struck for- Breads 29 cibly with the fist. Allow it to rise again in mass; then shape into loaves; place in pans; let it stand until light, then bake. If undesirable to set the bread overnight, an additional tablespoonful or two of yeast may be used, to facilitate the rising. Fruit Roll. — Take some bread dough prepared as for milk bread, which has been sufficiently kneaded and ready to mold, and roll to about one inch in thickness. Spread over it some dates which have been washed, dried, and stoned, raisins, cur- rants, or chopped figs. Roll it up tightly into a loaf. Let it rise until very light, and bake. One-Rising Bread. — 1 pint unskimmed milk, 1 tablespoonful yeast, 3 y cups wheat-berry flour✪ One-Rising Bread.

AI-modernized reading of the original text

ing it is more liable to sour. It is likewise more wholesome to use the fat with the bread after baking than to add it to the dough before baking. Good bread is a staff upon which all the functions of life may with safety depend. If bread is poor, it is generally due to poor flour or unhealthy yeast, a lack of cleanliness of the utensils used, too variable or too high a temperature during fermentation, too long fermentation, or insufficient baking. The dough, not being sufficiently cooked, remains in just the condition which most lends itself to sourness, and sourness develops after the bread is taken from the oven. Water Bread (Sanitarium Cooking-School Method). — To make one loaf of bread, dissolve a two-cent cake of compressed yeast in a pint of lukewarm water, or if liquid yeast be preferred, use one-half cup of yeast to one and one-half cups of water, with flour sufficient to make a dough just stiff enough to be easily kneaded. Knead thoroughly, using no additional flour save, if necessary, the merest quantity to dust the board. Having secured a well-kneaded, smooth dough, put it into a warm crock, cover, and set to rise, keeping it at a Healthful Cookery temperature of about 85° F. Allow it to rise until twice its original bulk, then turn it over in the crock, and allow it to rise again. When well risen the second time, turn over again. After this rising, with as little manipulation as possible, form it into a roll about the size of the arm, and long enough to fit the baking-tin. Allow it to rise once more, and then bake. Fruit Bread. — Set a sponge overnight with one pint of rich milk, one-fourth cup of yeast, and a pint of flour. In the morning, add to the light sponge two cups of Zante currants, one cup of sugar, and three cups of flour, or enough to make a rather stiff dough. Knead well, and set to rise; when light, mold into loaves; let it rise again, and bake. Milk Bread with White Flour. — Scald and cool one pint of unskimmed milk. Add to the milk when lukewarm one fourth of a cup, or three tablespoonfuls, of liquid yeast, and three cups of flour. Give the batter a vigorous beating, turn it into a clean bread-bowl or small earthen crock, cover, and let rise overnight. In the morning, when well risen, add two or three cups of warm flour, or sufficient to knead. Knead well until the dough is sufficiently elastic to rebound when struck for- Breads cibly with the fist. Allow it to rise again in mass; then shape into loaves; place in pans; let it stand until light, then bake. If undesirable to set the bread overnight, an additional tablespoonful or two of yeast may be used, to facilitate the rising. Fruit Roll. — Take some bread dough prepared as for milk bread, which has been sufficiently kneaded and ready to mold, and roll to about one inch in thickness. Spread over it some dates which have been washed, dried, and stoned, raisins, currants, or chopped figs. Roll it up tightly into a loaf. Let it rise until very light, and bake. One-Rising Bread. — 1 pint unskimmed milk, 1 tablespoonful yeast, 3 y cups wheat-berry flour.

Records on this page

Water Bread (Sanitarium Cooking-School Method)Fruit BreadFruit RollMilk Bread with White FlourOne-Rising Bread

Healthful cookery