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
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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