Identifier: elementsoftheory00will (find matches)
Title: Elements of the theory and practice of cookery : a text-book of household science for use in schools
Year: 1901 (1900s)
Authors: Williams, Mary E. (Mary Emma), 1853-1916 Fisher, Katharine Rolston Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC
Subjects: Cookery cbk
Publisher: New York : Macmillan
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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sure the flour(three and one-half cupfuls) ; put the salt in a bowland pour the milk upon it. Add the cold water, thenthe yeast mixed smoothly with the lukewarm water.Having stirred all together, stir in enough flour (abouttwo and three-fourths cupfuls) to make a drop-batter.Beat this batter until it is full of bubbles ; then beat ingradually enough more flour to make a rather softdough. When too stiff to beat, rub a little flour onthe moulding-board, and turn the dough out. Kneading. — Dust a little flour on the dough and onthe palms of your hands. Fold the edge of the doughfarthest from you toward the centre of the mass, imme-diately pressing the dough down and away from youwith a gentle rolling motion of the palms of the hands,twice repeated. Turn the dough so that what was theright-hand part of it shall be farthest away from you;fold over and knead as before ; continue to do this,turning the dough and flouring your hands, the board,1 Of the same temperature as your hand, 98° F.
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BREAD 123 and the dough, to keep the latter from sticking.Should it stick to the board scrape it free with a dullknife, and flour the board anew. Knead the doughuntil it does not stick to your hands or the board, issmooth on the surface, feels spongy and elastic, andrises quickly after being indented. First rising. — Replace the dough-ball in the bowl,brush the top with water, cover the bowl with severalthicknesses of cloth, and set it near the stove or in apan of warm water, turning another pan over it. Second rising. — When the dough has risen to twiceits original bulk, lift it on to the board and shape intosmall loaves, handling lightly and using little or noflour. Put into pans, and let it stand in a warm placecovered with a thick, clean cloth, until it has againdoubled in bulk. Baking. — When nearly risen, test the oven ; it shouldbe hot enough to turn a piece of writing paper darkbrown in six minutes. Bake small French loavesthirty-five minutes; brick loaves, four inches t

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