Flour made by the new process swells more than that by the old, and a
little less quantity--about an eighth less--is therefore required in
mixing and kneading. As definite rules as possible are given for the whole
operation; but experience alone can insure perfect bread, changes of
temperature affecting it at once, and baking being also a critical point.
Pans made of thick tin, or, better still, of Russia iron, ten inches long,
four or five wide, and four deep, make the best-shaped loaf, and one
requiring a reasonably short time to bake.
YEAST.
Ingredients: One teacupful of lightly broken hops; one pint of sifted
flour; one cupful of sugar; one tablespoonful of salt; four large or six
medium-sized potatoes; and two quarts of boiling water.
Boil the potatoes, and mash them fine. At the same time, having tied the
hops in a little bag, boil them for half an hour in the two quarts of
water, but in another saucepan. Mix the flour, sugar, and salt well
together in a large mixing-bowl, and pour on the boiling hop-water,
stirring constantly. Now add enough of this to the mashed potato to thin
it till it can be poured, and mix all together, straining it through a
sieve to avoid any possible lumps. Add to this, when cool, either a cupful
of yeast left from the last, or of baker's yeast, or a Twin Brothers'
yeast cake dissolved in a little warm water.
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