Purity flour cookbook

"IVliWhen dough is mixed, place where it will be free from draughts and where temperature can be kept fairly uniform. Avoid placing it too near a stove or radiator—ever place dish containing dough on floor. Even if it seems warm there is always more or less draught on the floor. Remember the cooler the dough the slower it will work. If the dough has become cool, to remedy this place, the dough in a slightly warmer place. If the dough has become too warm, mould into loaves sooner than usual. A sponge is ready to take wiien it is full of bubbles and just begins to drop. A dough is ready to take when an impression of the finger causes it to begin to sag. Bread is ready for the oven when the dent made by pressing the finger, on the loaf will remain. BAKING: The black sheet-iron pans are the best for baking bread in. Bread is best when baked in individual loaves, rather than several loaves in a large pan. Bread should be, placed in an oven which IS not too hot, but one that will cause the bread to begin to l)rown in about 15 minutes. Then reduce heat and bake slowly about lialf an hour longer. Remove bread at once from pan and place on a rack, or where all surfaces will be exposed to air, to cool. When cool put in bread tin, which has been cleaned and aired. WHITE BREAD (Straight Dough) 1 oake compressed yeast. 2 tablespoons lard or butter (melted). 1 quart lukewarm water, or equal parts water and sweet milk scalded. 3 quarts sifted Purity Flour (about). 2 tablespoons sugar. 1 tablespoon salt. To the lukewarm liquid add the yeast, stir until completely dissolved, then add sugar and salt. Add sufficient flour to make a soft batter. Stir in shortening and" beat well. Now stir in flour until dough IS formed .sufficiently stiff to be turned from mixing bowl to moulding board in a mass. Knead this until it becomes smooth and elastic, adding if necessary a little flour from time to time until it ceases to stick to the hands or moulding board, but be careful not to make it too stiff. Put dough in a greased bowl or crock, cover and set to rise in a warm place, free from drau^-ht for about three hours, or until it is more than double in bulk. When light knead it a second time place in bowl for another hour or until light, when it is readv to be moulded into loaves. Place in well-greased pans and allow to ri.se until it has doubled in bulk. Bake from 40 to 50 minutes. This will make 4 small loaves or 3 large ones. More BKead and Better Bread WHITE BREAD (Sponge Method) 1 cake compressed yeast. li quarts lukewarm water. 2 tablespoons lard or butter. 1 tablespoon salt. 4J quarts sifted Purity Flour. 2 tablespoons sugar. Dissolve the yeast and sugar in 1 quart of the lukewarm water. Add 1 pound Purity Flour, or sufficient to make a soft batter. Set in a warm place and let rise for 8 hours. When well risen add to it the pint of lukewarm water, salt and lard or butter. Mix in the remainder of the flour. This sponge method takes 14 to 16 hours. Process takes 14 to 16 hours.WHITE BREAD (Over-night) 1 cup mashed potatoes. 1 tablespoon lard or butter. 1 teaspoon sugar. 1 yeast cake or 1 cup yeast. li teaspoons salt. 1 pint potato water. li to 2 quarts Purity Flour.