The stirring gives a fine texture. The dough rises quickly after the first rising, and must be watched that it does not get light enough to sour. Let the loaves rise in the baking-pans to double in size, then bake in a hot oven for one hour.
Bread made in this way is very light and spongy, and is much better than that which is made so thick with flour that it can be kneaded. It has also the other advantages of being easier to make, the results are more reliable, and the objection of too much handling is removed. It requires an experienced hand to knead bread without making it too heavy with flour.
NO. 188. WATER BREAD.
WATER BREAD
2½ quarts of flour,
1 quart of water,
1 tablespoonful of salt,
1½ cakes of compressed yeast.
Place the flour on the hot shelf to get thoroughly warm. Let it be warm to the hand. Dissolve the yeast in a tablespoonful of water, and add it, with the salt, to a quart of warm water. Turn the liquid into the flour, reserving enough flour to use on the molding-board. Mix it thoroughly. Turn it on to the board and form it into well-shaped loaves. This quantity of material will make three loaves. Let it rise in the pans to double in size, which will take about one and a half hours. Bake for one hour.