Bread sponge should be kept at ordinary room temperature,
around 70 degrees Fahrenheit, unless one uses the straight dough
method and does not let the sponge stand overnight. In such
cases a warmer temperature, one from 80 to 88 degrees Fahren-
heit, is more satisfactory.
The dough should be covered tightly with a lid or clean towel
to keep a crust from forming on top due to surface evaporation.
Sponge standing overnight may be kept in the oven of the range,
the well of a fireless cooker with the radiator slightly heated or
in a sponge-box ; the directions for making this device are found
elsewhere in this book.
After bread dough is kneaded, it is allowed to rise until double
in bulk. Then it is kneaded lightly, cut in divisions, shaped into
loaves and placed in the pans, taking care that it is pushed well
into the corners. Individual bread tins produce a loaf with a
uniform crust on all surfaces. If they are used, the tins, not the
bread, are greased. When more than one loaf is baked in a tin,
the bread is greased so that the loaves can be separated when
baked. The loaves should rise double their bulk before being
baked.
Temperature Needs Attention
A hot oven is desirable for the first 15 minutes of baking, but
after that the temperature is reduced gradually so that the loaves
wiU not be browned too much and too thick a crust will not be
formed. If an oven thermometer is used, it should register at
400 to 420 degrees Fahrenheit during the first 15 minutes and
then the temperature should be reduced to 365 degrees Fahren-
heit. These temperatures are for use with the gas and kerosene
heated oven. Eeduce the heat from 50 to 70 degrees in the range
oven with a thermostat in the door. When a thermometer is not
available for judging the temperature, one can tell when the
14 THE FARM COOK AND EULE BOOK
oven heat is right by spreading 1 teaspoonful of flour one-fourth
inch thick on a small tin, like a lid to a jelly glass, and setting
this in the oven. If it is browned throughout in 5 minutes, the
temperature is right for inserting the bread to be baked. If a
tender crust is desired, brush the dough with melted butter, and
if a crisp crust is wanted, brush the tops of the loaves with
slightly beaten egg white. It requires from 50 to 60 minutes to
bake bread.
Storing Bread
After the bread is removed from the oven, it is taken out of
the pans and placed on a wire rack or across the edges of the
pans to cool. Bread is not covered while cooling unless the
covering is necessary for protection from flies, dirt or insects.
When the loaves are thoroughly cool, they are placed in a clean,
well ventilated and covered tin or aluminum box or in a stone
crock.
YEASTS
Dry Yeast
Place 2 cupfuls of strong hops or peach leaves in 2 quarts of
water and let this boil 30 minutes. Sift 4 cupfuls of flour into an
earthenware crock or jar and pour the boiling hop water into it,
stirring constantly. Set the mixture in a cool place. When
lukewarm add 1 cupful of dry yeast which has been moistened in
lukewarm water. Set in a warm place until the batter rises,
then stir down. Continue this process until the fermentation
ceases, which will be about 2 days.
Page 6
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bread sponge should be kept at ordinary room temperature, around 70 degrees Fahrenheit, unless one uses the straight dough method and does not let the sponge stand overnight. In such cases a warmer temperature, one from 80 to 88 degrees Fahrenheit, is more satisfactory.
The dough should be covered tightly with a lid or clean towel to keep a crust from forming on top due to surface evaporation. Sponge standing overnight may be kept in the oven of the range, the well of a fireless cooker with the radiator slightly heated or in a sponge-box ; the directions for making this device are found elsewhere in this book.
After bread dough is kneaded, it is allowed to rise until double in bulk. Then it is kneaded lightly, cut in divisions, shaped into loaves and placed in the pans, taking care that it is pushed well into the corners. Individual bread tins produce a loaf with a uniform crust on all surfaces. If they are used, the tins, not the bread, are greased. When more than one loaf is baked in a tin, the bread is greased so that the loaves can be separated when baked. The loaves should rise double their bulk before being baked.
Temperature Needs Attention
A hot oven is desirable for the first 15 minutes of baking, but after that the temperature is reduced gradually so that the loaves will not be browned too much and too thick a crust will not be formed. If an oven thermometer is used, it should register at 400 to 420 degrees Fahrenheit during the first 15 minutes and then the temperature should be reduced to 365 degrees Fahrenheit. These temperatures are for use with the gas and kerosene heated oven. Reduce the heat from 50 to 70 degrees in the range oven with a thermostat in the door. When a thermometer is not available for judging the temperature, one can tell when the
oven heat is right by spreading 1 teaspoonful of flour one-fourth inch thick on a small tin, like a lid to a jelly glass, and setting this in the oven. If it is browned throughout in 5 minutes, the temperature is right for inserting the bread to be baked. If a tender crust is desired, brush the dough with melted butter, and if a crisp crust is wanted, brush the tops of the loaves with slightly beaten egg white. It requires from 50 to 60 minutes to bake bread.
Storing Bread
After the bread is removed from the oven, it is taken out of the pans and placed on a wire rack or across the edges of the pans to cool. Bread is not covered while cooling unless the covering is necessary for protection from flies, dirt or insects. When the loaves are thoroughly cool, they are placed in a clean, well ventilated and covered tin or aluminum box or in a stone crock.
YEASTS
Dry Yeast
Place 2 cupfuls of strong hops or peach leaves in 2 quarts of water and let this boil 30 minutes. Sift 4 cupfuls of flour into an earthenware crock or jar and pour the boiling hop water into it, stirring constantly. Set the mixture in a cool place. When lukewarm add 1 cupful of dry yeast which has been moistened in lukewarm water. Set in a warm place until the batter rises, then stir down. Continue this process until the fermentation ceases, which will be about 2 days.