BREAD, YEAST, &C.


It is more difficult to give rules for making bread than for anything
else; it depends so much on judgment and experience. In summer, bread
should be mixed with cold water; during a chilly, damp spell, the
water should be slightly warm; in severe cold weather, it should be
mixed quite warm, and set in a warm place during the night. If your
yeast is new and lively, a small quantity will make the bread rise;
if it be old and heavy, it will take more. In these things I believe
wisdom must be gained by a few mistakes.

Six quarts of meal will make two good sized loaves of _Brown Bread_.
Some like to have it half Indian meal and half rye meal; others prefer
it one third Indian, and two thirds rye. Many mix their brown bread
over night; but there is no need of it; and it is more likely to sour,
particularly in summer. If you do mix it the night before you bake it,
you must not put in more than half the yeast I am about to mention,
unless the weather is intensely cold. The meal should be sifted
separately. Put the Indian in your bread-pan, sprinkle a little salt
among it, and wet it thoroughly with scalding water. Stir it up while
you are scalding it. Be sure and have hot water enough; for Indian
absorbs a great deal of water. When it is cool, pour in your rye; add
two gills of lively yeast, and mix it with water as stiff as you can
knead it. Let it stand an hour and a half, in a cool place in summer,
on the hearth in winter. It should be put into a very hot oven, and
baked three or four hours. It is all the better for remaining in the
oven over night.