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A. In the evening get out utensils and materials for sponge. B. Prepare lukewarm liquid. C. Break and soak yeast in liquid. D. Sift and measure flour into bowl. E. Mix together yeast, liquid and flour. F. Beat until smooth, thick batter is formed. A. Cover sponge closely. B. Set in moderately warm place (78°F.) to rise. C. Let it rise about 10 hours until light and fully doubled in bulk.
A. In the morning prepare lukewarm liquid. B. Dissolve in it sal t,sugar and shortening. C. ·Add liquid to light sponge, beating well. D. Sift and measure flour into bowl. E. Add most of flour to sponge, beating well at first. F. Place dough on floured board to knead. A. With fingers curved lift edge of dough and fold toward you. B. With palms of hands push dough away from you. C. Turn dough U way round. D. Continue folding, pressing and turning dough. E. If dough sticks to hands or board add a little flour and knead in well. F. Continue kneading about 10 minutes, until dough does not stick to unfloured board, and is smooth and elastic. 5. FIRST RISING OF DOUGH A. Grease clean mixing bowl. B. Round dough into ball and place in bowl. C. Cover closely and set in moderately warm place (82°F.) until doubled in bulk.
HOW TO MAKE . SUCCESS
DEP
1. Usinl{ good yeast and good flour. 2. Keepmg sponge and dough at moderate, even ,warmth.
RECI,PE FOR SPONGE: ~cake
BREAD .
OVER
Yeast Foam or Magic Yeast 1 cup lukewarm water or milk scalded and cooled 2 cups sifted flour. A. When doubled in bulk, and light pressure leaves a dent, turn dough onto board. Knead as before about 2 minutes.
A. Round dough into ball and place in greased bowl. B. Cover cloself and set in warm place (82°F.) unti doubled again.
A. When dough has again doubled its bulk, and light pressure leaves a dent, plunge hand into center and fold from sides to center until reduced to original volume.
B. Turn onto molding board and divide into 2 even portions.
C. Gently round each piece into a balL
D. Cover dough closely and let rest on board 10 to IS minutes.
GOOD BREAD
ENDS UPON 3. Handling dough correctly at every step. 4. Baking loaves properly. NIGHT SPONGE PROCESS DOUGH: To aponQe, when Ught, add1 cup lukewarm water or milk scalded and cooled 2 level teaspoons salt 2 level tablespoons sugar 2 level tablespoons shortening About 4 cups sifted flour, enough to make medium dough.
E. With palms of hands flatten each piece into a sheet.
Double over and seal edges of dough with knuckles.
G. Stretch dough slightly into long sheet.
H. Fold ends of dough to center letting them overlap, and seal with knuckles.
I. Fold nearest side of dough over I-3 and seal.
J.
Fold opposite side of dough over and seal again.
INGREDIBNTS
K. Shape with hands into long roll and place in pan, smooth side up.
A. Cover loaves closely and set in warm place (Sz•F.) to rise.
B. Let loaves rise until doubled and until a light touch leaves a slight dent.
A. When loaves are almost risen heat oven.
Gas, oil and electric ovens 380" to 425° F.; coal and wood stoves 300 to 340°.
B. Place cup or pan of water in oven. C. Place loaves on lower rack 1 inch or mote apart. D. Mter 10 minutes reduce heat somewhat (to 350° with gas and oil ovens). E. Turnloaves·in oven if they bake unevenly. F. Bake these loaves 50 minutes, larger ones one hour or more. G. When baked test loaves as follows: If done they shrink from pan. They sound hollow when tapped with fingers. The crust springs back wlten pressed, leaving no dent. 11. COOLING BREAD A. When bak~d remove loaves from pans at once. B. Place on· wire rack or across edges of pans to cool. C. Let cool thoroughly before storing.