dough, Vv'hile that started in the afternoon becomes light
and spongy by nine o'clock and can then be kneaded and
left to rise over night. The question whether dough
should be kneaded at night or in the morning is one
which every housekeeper can best decide for herself.
Setting the sponge in the afternoon has many advan-
tages. The kneading should not be hurried or slighted
and should continue at least twenty minutes; when it has
to be done in the morning, hoMrever, when most house-
holds are unusually busy, there is less likelihood of its
being properly performed. Another decided advantage
of setting the sponge in the afternoon is that it may be
baked and removed from the oven by ten o'clock the
next day, thus leaving the oven free for roasting or other
work attendant upon the noonday dinner, which so many
housewives the country over find most convenient.
The sponge should be stirred so thick with flour that a
spoonful of it will not run from the spoon but will drop
from it in a rather wet mess. If the sponge will not rise
and seems watery on the top, sufficient flour has not been
stirred into it. The sponge should not be allowed to
stand in a draught of air, but a warm, even temperature
should, if possible, be maintained. Stir the sponge in a
clean bright pail that is used for no other purpose, or in
an earthenware pitcher. If there is a high shelf in the
kitchen remote from the door, set the pail upon it. One
practical housewife used to hang her sponge pail on a
projecting hook of the kind generally used to hang bird
cages upon. The hook was nailed to a boarding above
the water tank, upon which the water pipes that supplied
the upper floor were fastened, and it was out of the
draught and in a steady temperature. The sponge was
22
338 THE PATTERN COOK-BOOK.
not looked at after being set, until it was taken down for
use ; and it was always satisfactory.
The next step is
THE KNEADING.
Kneading is tiie pressing or working of the dough in
such a manner that the water and flour may be thor-
oughly mixed and the yeast, so evenly distributed that the
fermentation is equal throughout the entire mass. The
kneading is often done in a mixing-bowl or bread-pan by
drawing the dough over from the sides and pressing it
down in the center, but it may be more effectually and
more easily accomplished on a bread-board. Place some
of the flour in the bread-pan, work into it whatever butter is
to be used✪ Kneaded Bread Dough, and turn in the sponge, rinsing out the pail or
vessel containing it so that there may be no waste. Mix
thoroughly, being careful not to make the dough too
stiff; then flour the board, turn the dough out upon it,
and rub the pan clean with some of the dry flour, adding
what may be thus obtained to the dough on the board.
Work the whole into a ball, having the hands well floured.
Draw the dough farthest from you up and over toward
the center, letting the ball of the hand meet the
dough; then press down firmly, giving the dough some-
what of a rolling motion, that it may not stick to the
board. Dust the board and the hands frequently but
lightly with flour. Use both hands in the same manner.
When enough smooth texture has been formed through
the dough it can be worked for some time without a dust-
ing of flour.
Page 148 · 1 recipe record on this page
Presented as published in 1890. 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
dough, while that started in the afternoon becomes light and spongy by nine o'clock and can then be kneaded and left to rise over night. The question whether dough should be kneaded at night or in the morning is one which every housekeeper can best decide for herself. Setting the sponge in the afternoon has many advantages. The kneading should not be hurried or slighted and should continue at least twenty minutes; when it has to be done in the morning, hoMrever, when most households are unusually busy, there is less likelihood of its being properly performed. Another decided advantage of setting the sponge in the afternoon is that it may be baked and removed from the oven by ten o'clock the next day, thus leaving the oven free for roasting or other work attendant upon the noonday dinner, which so many housewives the country over find most convenient.
The sponge should be stirred so thick with flour that a spoonful of it will not run from the spoon but will drop from it in a rather wet mess. If the sponge will not rise and seems watery on the top, sufficient flour has not been stirred into it. The sponge should not be allowed to stand in a draught of air, but a warm, even temperature should, if possible, be maintained. Stir the sponge in a clean bright pail that is used for no other purpose, or in an earthenware pitcher. If there is a high shelf in the kitchen remote from the door, set the pail upon it. One practical housewife used to hang her sponge pail on a projecting hook of the kind generally used to hang bird cages upon. The hook was nailed to a boarding above the water tank, upon which the water pipes that supplied the upper floor were fastened, and it was out of the draught and in a steady temperature. The sponge was
not looked at after being set, until it was taken down for use ; and it was always satisfactory. The next step is
THE KNEADING.
Kneading is tiie pressing or working of the dough in such a manner that the water and flour may be thoroughly mixed and the yeast, so evenly distributed that the fermentation is equal throughout the entire mass. The kneading is often done in a mixing-bowl or bread-pan by drawing the dough over from the sides and pressing it down in the center, but it may be more effectually and more easily accomplished on a bread-board. Place some of the flour in the bread-pan, work into it whatever butter is to be used, and turn in the sponge, rinsing out the pail or vessel containing it so that there may be no waste. Mix thoroughly, being careful not to make the dough too stiff; then flour the board, turn the dough out upon it, and rub the pan clean with some of the dry flour, adding what may be thus obtained to the dough on the board. Work the whole into a ball, having the hands well floured. Draw the dough farthest from you up and over toward the center, letting the ball of the hand meet the dough; then press down firmly, giving the dough somewhat of a rolling motion, that it may not stick to the board. Dust the board and the hands frequently but lightly with flour. Use both hands in the same manner. When enough smooth texture has been formed through the dough it can be worked for some time without a dusting of flour.
Records on this page
Kneaded Bread Dough