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1
1036
Enquire within upon everything
·
Robert Kemp Philp
386
[NEVER
TROUBLE
ANOTHER
FOR
WHAT
YOU
CAN
DO
YOURSELF.]
1009.
To
make
Bread
with
German
Yeast.
To
one
quartern
of
flour
add
a
dessertspoonful
of
salt
as
before;
dissolve
one
ounce
of
dried
German
yeast
in
about
three
tablespoonfuls
of
cold
water,
add
to
this
one
pint
and
a
half
of
water
a
little
warm,
and
pour
the
whole
into
the
flour;
knead
it
well
immediately,
and
let
it
stand
as
before
directed
for
one
hour:
then
bake
at
pleasure.
It
will
not
hurt
if
you
make
up
a
peck
of
flour
at
once,
and
bake
three
or
four
loaves
in
succession,
provided
you
do
not
keep
the
dough
too
warm.
German
yeast
may
be
obtained
at
almost
any
corn-chandler's
in
the
metropolis
and
suburbs.
In
winter
it
will
keep
good
for
a
week
in
a
dry
place,
and
in
summer
it
should
be
kept
in
cold
water,
and
the
water
changed
every
day.
Wheat
meal
requires
a
little
more
yeast
than
fine
flour,
or
a
longer
time
to
stand
in
the
dough
for
rising.
1010.
Unfermented
Bread.
Three
pounds
wheat
meal,
or
four
pounds
of
white
flour,
two
heaped
tablespoonfuls
of
baking
powder,
a
tablespoonful
of
salt,
and
about
two
and
a
half
pints
of
lukewarm
water,
or
just
sufficient
to
bring
the
flour
to
a
proper
consistence
for
bread-making;
water
about
a
quart.
The
way
of
making
is
as
follows:
First
mix
the
baking
powder,
the
salt,
and
about
three
fourths
of
the
flour
well
together
by
rubbing
in
a
pan;
then
pour
the
water
over
the
flour,
and
mix
well
by
stirring.
Then
add
most
of
the
remainder
of
the
flour,
and
work
up
the
dough
with
the
hand
to
the
required
consistence,
which
is
indicated
by
the
smoothness
of
the
dough,
and
its
not
sticking
to
the
hands
or
the
sides
of
the
pan
when
kneaded.
The
rest
of
the
flour
must
then
be
added
to
stiffen
the
dough,
which
may
then
be
placed
in
tins
or
formed
by
the
hand
into
any
shape
that
may
be
preferred
and
placed
on
flat
tins
for
baking.
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