WARNING
The making of bread is, to a large degree, a chemical operation, and should be carried on with as much accuracy as a chemist would use in his laboratory. The flour should be weighed or measured. The other ingredients should also be weighed or measured accurately.
Temperature is a particularly important factor in making good bread. Do not let sponge or dough get chilled.
When potatoes are used, be sure that they are sound, white and mealy, and in the fall, when the new crop is on the market, be careful that the potatoes are fully ripe. More failures in bread making are due to the use of potatoes which are thought to be ripe, but which are not fully matured, than any other one thing.
In making cake, a difference may be noted if the eggs are large or small, if small use either more eggs or more water or milk.
RECIPE FOR BREAD
(University of Nevada Method)
Warm Gold Medal Flour in oven.
- 2 cups milk, scalded,
- 2 cups potato water,
- 2 medium potatoes, mashed very fine,
- 1 cake Fleishmann’s compressed yeast in ½ cup luke warm water,
- 1 teaspoonful salt,
- 1 tablespoonful sugar,
- 1 teaspoonful lard.
Add Gold Medal flour until mixture has appearance of cake batter; beat with wooden spoon until very light. Let stand.
Add Gold Medal flour and knead until smooth, brush butter over top of dough, cover and let raise to twice original size.
Mould into loaves and let raise twenty minutes.
Put in very hot oven for ten minutes, then bake in slow oven forty-five minutes.
WHITE BREAD
Quick Method
- 1 quart Gold Medal Flour sifted,
- 1 cup or ½ pint milk or water,
- 1 cake compressed yeast,
- ½ teaspoonful salt,
- 2 teaspoonfuls sugar,
- 1 tablespoonful melted butter.
Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix and let it stand 3 minutes. Sift flour in a bowl, make well in center, and add water, salt, sugar, butter and yeast, mix and knead well, put in a warm place to raise 1½ hours, or until light. Turn out on molding board, knead lightly, shape into loaves, put in well buttered pans, let raise ¾ hour. Bake 45 minutes.