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Classic
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page 9
a tight-fitting cover, kept for this purpose alone, is better than a wooden bowl
for bread. It should be thoroughly washed and scalded every time it is used.
Measure and sift the flour. It is convenient to keep two quart cups, one for dry
and the other for liquid measuring. In winter, always warm the flour and also
the sponge. Put the flour in a bread-pan, make a large well in the center, into
which pour the sponge, adding two level tea-spoons of salt (this is the quantity
for four loaves of bread); mix well, being careful not to get the dough too
stiff; turn out on the bread-board, rub the pan clean, and add the "rubbings" to
the bread. Knead for fully twenty minutes, or until the dough ceases to stick to
either the board or hands. The process of kneading is very important. Some good
bread-makers knead with the palm of the hands until the dough is a flat cake,
then fold once, repeating this operation until the dough is perfectly smooth and
elastic;
others close the hands and press hard and quickly into the dough with the fists,
dipping them into the flour when the dough sticks, or, after kneading, chop with
the chopping-knife and then knead again;
others still knead with a potato-masher, thinking it a great saving of strength.
No exact directions can be given, but experience and practice will prove the
best guides. After the bread is thoroughly kneaded, form into a round mass or
large loaf, sprinkle the bread-pan well with flour, and, having placed the loaf
in it, sprinkle flour lightly on the top; cover, and set to rise in a warm
temperature; let it rise well this time, say from one to two hours, owing to the
season of the year. Place again on the bread-board, knead lightly with elastic
movements for five minutes, again form into one large loaf, return to pan, and
let rise, but not so long this time. Then knead down in the pan, cut into equal
parts, place one at a time on the board, mold each into a smooth, oblong loaf,
not too large, and put one after another into a well-greased baking-pan, and set
to rise. Loaves made in the French style, long and narrow, are about half crust,
and more easily digested, the action of heat anticipating part of the digestive
process. In molding, do not leave any lumps or loose flour adhering to the
outside, but mold until the loaves are perfectly smooth. No particular
directions can be given in regard to the time bread should stand after it is
molded and
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