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Flour Mixtures Continued: Bread and Other Yeast Mixtures: Loaf

STORING BREAD Cool the bread when taken from the oven on a wire rack. When perfectly cold --after several hours -- set aside in a stone jar with a cover. If cut slices are kept in the jar with the loaf, do not toss them from the bread tray into the jar, lay them in carefully, to avoid crumbs. Wash, scald and air the jar once a week in cold weather, two or three times a week in summer. ONE LOAF OF WHITE BREAD (Mixed at night) 1 cup of liquid (milk or water 1/4 cake of compressed yeast or part of each) With 1/4 cup of liquid 1 tablespoonful of shortening About 4 cups of white bread 1 tablespoonful of sugar flour 1/2 teaspoonful of salt If milk be used, scald it, then let cool to a lukewarm temperature. Let boil and cool the water. Add the butter, salt and sugar to the hot liquid. Mix the piece of yeast cake with the quantity of liquid designated. Add this to the other liquid ingredients, when all are at the proper temperature. Then stir in about four cups of white flour. When all the ingredients are thoroughly mixed together and the sides of the bowl are free from dough, turn the mass onto a board lightly dredged with flour; knead until the dough is elastic and tiny white blisters are seen on the surface, then return to the bowl, cover closely, to avoid the formation of a crust, and let stand out of a draft until morning. The temperature for the first two or three hours should be about 70 deg F. After this time, fermentation (growth and reproduction of the yeast plants) being well established, the temperature may be lowered to 40 deg or 50 deg F. without disturbance to the process. In the morning the dough should have "doubled in bulk." If so, repeatedly cut through and turn it over with a knife, to let out the gas. The dough may be covered again and left until it is again doubled in bulk, or it may be shaped into a loaf at once. ONE LOAF OF WHITE BREAD (Mixed in the morning) 1 cup of liquid milk or 1 cake of compressed yeast water, or part of each mixed with 1/4 cup of 1 tablespoonful of shortening liquid 1/2 teaspoonful of salt About 4 cups of flour 1 tablespoonful of sugar ENTIRE WHEAT BREAD Follow one of the preceding recipes, using white and entire wheat flour, two cups of each, or one cup of white and three of entire wheat. NOISETTE BREAD 1 cake of compressed yeast 1 cup of noisette or filbert 1/4 cup of lukewarm water meats 1 cup of scalded-and-cooled 1/2 cup of white flour milk Entire wheat flour as needed 1 tablespoonful of shortening for dough 2 tablespoonfuls of molasses Prepare as ordinary bread, adding the nut meats, whole, to the liquid. PARKER HOUSE ROLLS Sponge 2 cups of bread flour 1 cup of milk, scalded and When sponge is light add cooled to lukewarm tem- 1/2 teaspoonful of salt perature 1 tablespoonful of sugar 1 cake of compressed yeast 1/4 cup of melted shortening 1/4 cup of scalded-and-cooled 1 3/4 to 2 cups of bread flour milk Soften the yeast in the fourth cup of milk; add to the cup of milk, stir in the flour with a spoon, then beat the mixture until very smooth. Cover it with a plate and let stand in a temperature of about 70 deg F. until light and puffy, then add the salt, sugar, shortening and flour and mix to a smooth dough. Turn on to a floured board and knead until elastic and the surface shows tiny blisters; cover closely and let stand until doubled in bulk. Turn on to a lightly-floured board, crust or upper side down, roll into a half-inch thick sheet with the rolling pin, cut into rounds, brush over one-half of each round with melted butter and fold the other half over the buttered half. Set close together in a buttered pan. When again doubled in bulk bake about half an hour; glaze during the last of the baking. One-fourth a cake of compressed yeast may be used at night for a loaf of bread, and in the morning the rest of the cake for these rolls.