B —Lancaster Farming, Saturday, October 24, 1964 For t Farm Wife and Family Baking Bre SPENCE Q What is light rye bread? A. Light rye means the bread contains only a small amount of rye flour, in pro portion to the white. Such a bread may or may not contain caraway seeds. Since white sugar is the sweetening in gredient, the bread is more bland than those containing molasses Q. Why does my bread dough rise fine in the bowl but not in the oven’ A The dough has been ei ther given too long a rising time so the action was used up, or the using place may have been so warm some of the yeast was destroyed. In either case theie could not possibly be much rising in the oven (ovenspring). Q Is it necessary to lower the oven temperature when mi Sales & Service Barn Cleaners - Silo thaloaders - Cattle Feeders Robert K. Ronrer Qiuurryville, B. D. 1 Hensel K 1 8-2559 MB w Neighborly service! 'Folk* like our neighborly serv ice. Our customers are our friends! We’d like to add your Same to our list of satisfied {Veers of clean-burning Texaco ■Fnsl Chief Heating Oil. We Giro S& H Green Stamps GARBER OIL CO. Distributor Texaco Fuel Chief Heating Oil MOUNT JOY, PA. Ph. 653-2021 105 Fair view St. *************** By Hn. Bid Some qi baking bread Q. How enough? A. The on sides and the bottom i there is a he bread is thoi Q. Why when it’s bei A- Sever tion. (1) Un ing), (2) to( much flour ( baking. Q. I let my "bread rise in move half from the bowl, let_l tablespoon salt the oven with a pan of hot rest 10 minutes, then shape 4% cups sifted all-purpose water. The oven was on at 150 into loaves, let rise and bake. flour degrees, the lowest tempera- Let the second half have an- 2 eggs ture, but the doughs didn’t other bowl rise, punch, etc. as 1 cup corn meal rise. before. Soften yeast m lukewarm A. The dough couldn’t rise Q. What happens if a yeast water. (Use warm water for because at least part of the dough is allowed to rise too dry yeast.) Pour scalded milk yeast was killed. Dry yeast is long 7 over shortening, sugar and dissolved in 110-115 degree wa- A. If a dough is over-fer- salt. Stir occasionally until ter A sustained temperature mented, “old” dough results shortening melts; cool to luke of over 130 degrees will de- —that is the dough is tight, warm. Beat in 1 cup flour and
Significant historical Pennsylvania newspapers