BREAD: HOME MADE The making of home made bread demands ingredients of flour, fat, liquid and the correct amount of sugar, salt, yeast, the main tenance of an even temperature during the rising process, skillful kneading and proper baking. Different kinds of wheat flour vary in bread-making value according to the gluten that can be de veloped in them. Gluten makes the bread dough elastic so that it can expand and holds the bubbles of gas formed by the yeast. Yeast, which serves as the leavening agent, may be used in the commercially prepared dry or compressed form or as it is made in the home in the liquid form. Liquids used in bread making are milk, water and potato water. Any animal or vegetable fat may be used in making bread and its purpose is to increase the fuel value of the bread.
Oven Conditions.—If using a coal range make a good fire and bank it against the side of the oven. If more coal is needed place it at the opposite side of the grate. Let the heat lessen later. When cooking by gas or electricity heat the oven 15 to 20 min. before the loaves are put in. Lessen the heat after the loaves have risen well and are slightly brown. If the oven is too hot the crust will become dark and hard and the inside heavy ; if too cool the bread will be pale and dry from too slow cooking. If bread is sodden the dough may have been too moist or the loaves, whilst hot, put to cool so that the steam could not escape; if the bread rises too much and is full of holes the oven was too cool or the dough rose too fast because it was left in too hot a place. If the yeast is mixed either too hot or too cold the bread will not rise well as the yeast plant is killed by too great heat or by extreme cold. An oven temperature of 35o° F is needed at first. Test with an oven thermometer or sprinkle a little flour on the oven sheet; if it turns dark brown in 4-5 min. the oven is ready.
These directions are for baking bread in the oven of a domestic coal range, gas or electric cooker. It is not advisable to bake large loaves in small ovens. If a quartern-3 z lb. of flour—is used make it into two loaves. If the oven is very small only rolls or 1 lb. or lb. loaves should be attempted. Brown bread should always be made into small loaves. It takes a little longer to cook than white.
White Bread.-7 lb. flour, 1 tablespoonful salt, about 2 qt. of warm water, 2 oz. compressed yeast. Sieve the flour and salt into a warm bowl. Make a hollow in the middle. Crumble the yeast into a warm basin, cream it with a wooden spoon and gradually stir in a pint of warm water. Pour this into the hollow in the flour and gradually stir in enough flour to form a thick smooth batter. Sprinkle the surface with a little more flour, cover the basin with a thick cloth and leave in a warm place until the sponge has risen and is covered with bubbles-15 to 20 minutes. Mix in the rest of the flour and lukewarm water grad ually until a soft dough is formed. All the water may not be required. Turn on to a floured board, flour the hands and knead thoroughly until the dough ceases to cling to the hands, about 15 minutes. Flour the basin, replace the dough, cut a "X" on the top, cover with a cloth and leave in a warm place out of a draught for about one hour or until the dough is twice its original size and the surface covered with little cracks. Turn on to the board, knead again lightly, shape into loaves, put into greased and floured tins which must only be half filled, or make into cottage loaves, and place on greased and floured baking sheets. Cover and leave in a warm place to rise until the dough has risen to the top of the tins, or until cottage loaves are nearly double their size. Bake 2 lb. loaves from 1 to II hours, 4 lb. loaves from 1 to 2 hours. When cooked, the bread shrinks from the pan and sounds hollow if tapped on the bottom. Cool on a sieve and do not put away until cold.
Brown Bread.—i4 oz. brown meal, 14 oz. household flour, oz. compressed yeast, 2 gills water, 1 gill milk, 2 level tea spoonfuls salt, 1 oz. butter, i teaspoonful castor sugar. Sieve the flour and salt, add the meal, and rub in the butter. Beat the yeast and sugar to a cream, make the milk and water tepid, stir them to the yeast and strain into the centre of the flour. Mix a little flour into the liquid, cover with a cloth and put in a warm place for 20 min. or until covered with air bubbles.
Work in the rest of the flour, adding more warm milk or water, if necessary, to make a soft dough. Knead lightly but thoroughly. Shape into 2 small loaves and half fill the greased and floured tins. Cover. Set in a warm place until the bread rises to the tops of the tins, about i hour. Bake at once for about i to i a hours. The oven should be hot for 15 min., then decrease the heat. The butter may be omitted and water alone used for mixing.
(D. C. PE.)