A Few Rules to be Observed in Making Bread

Method

Never use too large a proportion of yeast, as the bread will not only become dry very speedily when this is done, but it will be far less sweet and pleasant in flavour than that which is more slowly fermented, and the colour will not be so good: there will also be a great chance of its being bitter when brewer’s yeast is used for it.

Remember that milk or water of scalding heat poured to any kind of yeast will render the bread heavy. One pint of either added quite boiling to a pint and a half of cold, will bring it to about the degree of warmth required. In frosty weather the proportion of the heated liquid may be increased a little.

When only porter-yeast—which is dark-coloured and bitter—can be procured, use a much smaller proportion than usual, and allow much longer time for it to rise. Never let it be sent to the oven until it is evidently light. Bitter bread is unpalatable, but not really unwholesome; but heavy bread is particularly so.

Let the leaven be kneaded up quickly with the remainder of the flour when once it is well risen, as it should on no account be allowed to sink again before this is done, when it has reached the proper point; and in making the dough, be particularly careful not to render it too lithe by adding more liquid than is requisite. It should be quite firm, and entirely free from lumps and crumbs throughout the mass, and on the surface also, which ought to be perfectly smooth.

In winter, place the bread while it is rising sufficiently dose to the fire to prevent its becoming cold, but never so near as to render it hot. A warm thick cloth should be thrown over the pan in which it is made immediately after the leaven is mixed, and kept on it until the bread is ready for the oven.

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