If the crust is beginning to burn, cover
the loaf with brown paper, and reduce the heat, but have
a brown crust, not a whity-brown, which is usually hard
and without flavor. Upon removing the loaves from the
pan, place them on a rack or across the top of the pan
78 DOMESTIC SCIENCE.
where the air may circulate freely. Never leave warm
bread on a pine table, or where it will absorb odors.
When cool keep in a tin box or stone jar closely covered.
Never wrap in a cloth as it affects the flavor of the
bread. The breadbox should be washed and scalded
twice a week in winter, and every other day in summer.
79.— PLAIN BREAD.
1 pint lukewarm water.
1 tsp. salt.
2 to 2i quarts of flour.
1 yeast cake✪ Plain Bread.
Put the yeast to dissolve in half cup of the lukewarm
water. Put the remaining water and salt into a knead-
ing pan or large bowl, and sift in about half the flour,
or enough to make a drop batter. Beat this batter until
it is full of bubbles, then stir in enough flour to make a
soft dough. Flour the kneading board thickly and turn
the dough on it ; roll the ball of dough in the flour before
beginning to knead. Knead the dough until it does not
stick to the hands or board, using as little flour during
this process as possible. The dough should be smooth
on the surface, feel spongy and elastic, and rise quickly
after pressure. Put the ball of dough back in the bowl,
brush the top with water, cover closely with a plate or
tin cover, and keep at a temperature of 70° to 90° F.
When it has doubled in bulk, divide into four pieces;
mould each piece into a loaf, handle lightly, using little
or no flour. Place each loaf in a greased bread -pan and
cover with a clean towel. Keep at a temperature from
70° to 90° F., until it has again doubled in bulk ; then
bake in an oven hot enough to brown a teaspoon ful of
flour in five minutes, from forty to flfty minutes.
Note.— Thin (lough may Ix! prepared at night l)y UHiiig a quarter
iniiUMt<l of a whole yoaat caku ami kopt at a lomporaturo of 68° F.,
whoa it will Ijo ready to mouhl into loavea before breakfaat.
FLOUR-MIXTURES, 79
80.— MILK BREAD.
1 pint of milk.
1 tbsp. sugar.
1 cake compressed yeast.
1 tbsp. of butter, dripping or lard.
1 tsp. salt.
About 2 qts. of flour✪ Milk Bread.
Dissolved in i cup lukewarm water.
Put the salt, sugar and butter into a large bowl.
Scald the milk and pour over them; when lukewarm stir
in the dissolved yeast and proceed as directed for . plain
bread.
81.— LIQUID YEAST.
^ cup loose hops.
1 qt. boiling water.
J cup flour.
i cup cold water.
1 tbsp. salt.
2 tbsps. sugar.
^ cup liquid yeast or ^ cake of compressed yeast✪ Liquid Yeast.
Page 34 · 3 recipe records on this page
Presented as published in 1905. 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
If the crust is beginning to burn, cover the loaf with brown paper, and reduce the heat, but have a brown crust, not a whity-brown, which is usually hard and without flavor. Upon removing the loaves from the pan, place them on a rack or across the top of the pan
where the air may circulate freely. Never leave warm bread on a pine table, or where it will absorb odors. When cool keep in a tin box or stone jar closely covered. Never wrap in a cloth as it affects the flavor of the bread. The breadbox should be washed and scalded twice a week in winter, and every other day in summer.
79.— PLAIN BREAD.
1 pint lukewarm water. 1 tsp. salt.
2 to 2i quarts of flour. 1 yeast cake.
Put the yeast to dissolve in half cup of the lukewarm water. Put the remaining water and salt into a kneading pan or large bowl, and sift in about half the flour, or enough to make a drop batter. Beat this batter until it is full of bubbles, then stir in enough flour to make a soft dough. Flour the kneading board thickly and turn the dough on it ; roll the ball of dough in the flour before beginning to knead. Knead the dough until it does not stick to the hands or board, using as little flour during this process as possible. The dough should be smooth on the surface, feel spongy and elastic, and rise quickly after pressure. Put the ball of dough back in the bowl, brush the top with water, cover closely with a plate or tin cover, and keep at a temperature of 70° to 90° F. When it has doubled in bulk, divide into four pieces; mould each piece into a loaf, handle lightly, using little or no flour. Place each loaf in a greased bread -pan and cover with a clean towel. Keep at a temperature from 70° to 90° F., until it has again doubled in bulk ; then bake in an oven hot enough to brown a teaspoon ful of flour in five minutes, from forty to fifty minutes.
Note.— Thin (lough may Ix! prepared at night l)y UHiiig a quarter iniiUMt<l of a whole yoaat caku ami kopt at a lomporaturo of 68° F., whoa it will Ijo ready to mouhl into loavea before breakfaat.
80.— MILK BREAD.
1 pint of milk.
1 tbsp. sugar.
1 cake compressed yeast.
1 tbsp. of butter, dripping or lard.
1 tsp. salt.
About 2 qts. of flour.
Dissolved in i cup lukewarm water.
Put the salt, sugar and butter into a large bowl. Scald the milk and pour over them; when lukewarm stir in the dissolved yeast and proceed as directed for . plain bread.
81.— LIQUID YEAST.
^ cup loose hops. 1 qt. boiling water. J cup flour.
i cup cold water.
1 tbsp. salt.
2 tbsps. sugar.
^ cup liquid yeast or ^ cake of compressed yeast.
Records on this page
Plain BreadMilk BreadLiquid Yeast