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Classic Wheat Bread
Sift the flour into a large
bread-pan or bowl; make a hole in the middle of it, and pour in the yeast
in the ratio of half a teacup of yeast to two quarts of flour; stir
the yeast lightly, then pour in your "wetting," either milk or water, as
you choose,—which use warm in winter and cold in summer; if you use water
as "wetting," dissolve in it a bit of butter of the size of an egg,—if
you use milk, no butter is necessary; stir in the "wetting" very lightly,
but do not mix all the flour into it; then cover the pan with a thick blanket
or towel, and set it, in winter, in a warm place to rise,—this is called
"putting the bread in sponge."
In summer the bread should not be wet over
night. In the morning add a teaspoon of salt and mix all the flour in
the pan with the sponge, kneading it well; then let it stand two hours
or more until it has risen quite light; then remove the dough to the molding-board
and mold it for a long time, cutting it in pieces and molding them together
again and again, until the dough is elastic under the pressure of your
hand, using as little flour as possible; then make it into loaves, put
the loaves into baking-tins.
The loaves should come half
way up the pan, and they should be allowed to rise until the bulk is doubled.
When the loaves are ready to put into the oven, the oven should be ready
to receive them. It should be hot enough to brown a teaspoonful of flour
in five minutes.
The heat should be greater
at the bottom than at the top of the oven, and the fire so arranged as
to give sufficient strength of heat through the baking without being replenished.
Let them stand ten or fifteen minutes, prick them three or four times with
a fork, bake in a quick oven from forty-five to sixty minutes.
If these directions are followed,
you will obtain sweet, tender and wholesome bread. If by any mistake the
dough becomes sour before you are ready to bake it, you can rectify it
by adding a little dry super-carbonate of soda, molding the dough a long
time to distribute the soda equally throughout the mass.
All bread is better, if naturally
sweet, without the soda; but sour bread you should never eat, if you desire
good health.
Keep well covered in a tin
box or large stone crock, which should be wiped out every day or two, and
scalded and dried thoroughly in the sun once a week.
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