3550. Good flour and good yeast are requisites, but the goodness of the bread depends much on the kneading: the more the dough is turned and pressed and worked, the lighter and better the bread will be.
3551. Proportions.—Two gallons flour, half pint strong fresh yeast; if home-made, add more.
3552. The Process.—Make a hole in the flour, in which pour the yeast mixed with half a pint warm water. Stir in the flour round the edge of this liquid with a spoon to form a thin batter. After stirring it well for two minutes, sprinkle a handful of flour over the top of this batter, lay a warm cloth over it, and set it to rise in a warm place. When it rises so as to crack on the top add four spoonsful fine salt, and begin to form the mass into dough, pouring as much soft, lukewarm water as is necessary to make the flour mix with the batter. When the flour and batter are thoroughly mixed, knead and work the whole till it is light and stiff. Roll into a lump, sprinkle dry flour over it, cover and put into a warm place, when in half an hour it will rise enough for baking. See "Mrs. Hale's Cook Book," page 375. The quality depends much on the time of putting the dough in the oven. Dough readily runs into three stages of fermentation. It should be put in the oven during the first or saccharine, when if sufficiently baked it will be sweet and wholesome. It afterward becomes sour and heavy. If put in too soon, it will be light and as tasteless as saw-dust.
3553. Good bread is marked by fine pores and a sort of network of uniform appearance.