Bread sponge should be kept at ordinary room temperature, around 70 degrees Fahrenheit, unless one uses the straight dough method and does not let the sponge stand overnight. In such cases a warmer temperature, one from 80 to 88 degrees Fahren- heit, is more satisfactory. The dough should be covered tightly with a lid or clean towel to keep a crust from forming on top due to surface evaporation. Sponge standing overnight may be kept in the oven of the range, the well of a fireless cooker with the radiator slightly heated or in a sponge-box ; the directions for making this device are found elsewhere in this book. After bread dough is kneaded, it is allowed to rise until double in bulk. Then it is kneaded lightly, cut in divisions, shaped into loaves and placed in the pans, taking care that it is pushed well into the corners. Individual bread tins produce a loaf with a uniform crust on all surfaces. If they are used, the tins, not the bread, are greased. When more than one loaf is baked in a tin, the bread is greased so that the loaves can be separated when baked. The loaves should rise double their bulk before being baked. Temperature Needs Attention A hot oven is desirable for the first 15 minutes of baking, but after that the temperature is reduced gradually so that the loaves wiU not be browned too much and too thick a crust will not be formed. If an oven thermometer is used, it should register at 400 to 420 degrees Fahrenheit during the first 15 minutes and then the temperature should be reduced to 365 degrees Fahren- heit. These temperatures are for use with the gas and kerosene heated oven. Eeduce the heat from 50 to 70 degrees in the range oven with a thermostat in the door. When a thermometer is not available for judging the temperature, one can tell when the 14 THE FARM COOK AND EULE BOOK oven heat is right by spreading 1 teaspoonful of flour one-fourth inch thick on a small tin, like a lid to a jelly glass, and setting this in the oven. If it is browned throughout in 5 minutes, the temperature is right for inserting the bread to be baked. If a tender crust is desired, brush the dough with melted butter, and if a crisp crust is wanted, brush the tops of the loaves with slightly beaten egg white. It requires from 50 to 60 minutes to bake bread. Storing Bread After the bread is removed from the oven, it is taken out of the pans and placed on a wire rack or across the edges of the pans to cool. Bread is not covered while cooling unless the covering is necessary for protection from flies, dirt or insects. When the loaves are thoroughly cool, they are placed in a clean, well ventilated and covered tin or aluminum box or in a stone crock. YEASTS Dry Yeast Place 2 cupfuls of strong hops or peach leaves in 2 quarts of water and let this boil 30 minutes. Sift 4 cupfuls of flour into an earthenware crock or jar and pour the boiling hop water into it, stirring constantly. Set the mixture in a cool place. When lukewarm add 1 cupful of dry yeast which has been moistened in lukewarm water. Set in a warm place until the batter rises, then stir down. Continue this process until the fermentation ceases, which will be about 2 days.

AI-modernized reading of the original text

Bread sponge should be kept at ordinary room temperature, around 70 degrees Fahrenheit, unless one uses the straight dough method and does not let the sponge stand overnight. In such cases a warmer temperature, one from 80 to 88 degrees Fahrenheit, is more satisfactory. The dough should be covered tightly with a lid or clean towel to keep a crust from forming on top due to surface evaporation. Sponge standing overnight may be kept in the oven of the range, the well of a fireless cooker with the radiator slightly heated or in a sponge-box ; the directions for making this device are found elsewhere in this book. After bread dough is kneaded, it is allowed to rise until double in bulk. Then it is kneaded lightly, cut in divisions, shaped into loaves and placed in the pans, taking care that it is pushed well into the corners. Individual bread tins produce a loaf with a uniform crust on all surfaces. If they are used, the tins, not the bread, are greased. When more than one loaf is baked in a tin, the bread is greased so that the loaves can be separated when baked. The loaves should rise double their bulk before being baked. Temperature Needs Attention A hot oven is desirable for the first 15 minutes of baking, but after that the temperature is reduced gradually so that the loaves will not be browned too much and too thick a crust will not be formed. If an oven thermometer is used, it should register at 400 to 420 degrees Fahrenheit during the first 15 minutes and then the temperature should be reduced to 365 degrees Fahrenheit. These temperatures are for use with the gas and kerosene heated oven. Reduce the heat from 50 to 70 degrees in the range oven with a thermostat in the door. When a thermometer is not available for judging the temperature, one can tell when the oven heat is right by spreading 1 teaspoonful of flour one-fourth inch thick on a small tin, like a lid to a jelly glass, and setting this in the oven. If it is browned throughout in 5 minutes, the temperature is right for inserting the bread to be baked. If a tender crust is desired, brush the dough with melted butter, and if a crisp crust is wanted, brush the tops of the loaves with slightly beaten egg white. It requires from 50 to 60 minutes to bake bread. Storing Bread After the bread is removed from the oven, it is taken out of the pans and placed on a wire rack or across the edges of the pans to cool. Bread is not covered while cooling unless the covering is necessary for protection from flies, dirt or insects. When the loaves are thoroughly cool, they are placed in a clean, well ventilated and covered tin or aluminum box or in a stone crock. YEASTS Dry Yeast Place 2 cupfuls of strong hops or peach leaves in 2 quarts of water and let this boil 30 minutes. Sift 4 cupfuls of flour into an earthenware crock or jar and pour the boiling hop water into it, stirring constantly. Set the mixture in a cool place. When lukewarm add 1 cupful of dry yeast which has been moistened in lukewarm water. Set in a warm place until the batter rises, then stir down. Continue this process until the fermentation ceases, which will be about 2 days.

The farm cook & rule book