THE CARR MILLING CO

HAMILTON, OHIO

There is not a single recipe in this book that will not be improved by using

Pretzel Meal

For breading purposes it has no equal.

Butler Butter Crackers and Hamilton Wafers will please you.

Made in Hamilton and delivered fresh every day.

The National Pretzel Company

Established Over Fifty Years

Back of the loaf is the snowy flour,

And back of the flour, the mill; And back of the mill the wheat and the shower

And the sun and the Father's will.

Bread is often mixed the night before it is to be baked, and left to rise from eight to ten hours; but the whole process of bread-making, from the mixing to the serving, can be done in two and a half hours if sufficient yeast is used. In hot weather it is desirable to complete the work in a short time, in order to prevent fermentation or souring, which occurs if left too long a time. Four hours and a half is ample time for the whole process, using the ordinary amount of yeast ; two hours for the mixing and rising of the sponge or dough ; one-half hour for the kneading and molding; one hour for the loaves to rise in the pans, and one hour for the baking.

A thin batter, called a sponge, may be made at night, and the rest of the flour added in the morning, or the dough may be mixed and kneaded at night, and only molded into loaves in the morning; but a better way, especially in summer, is to set the bread early in the morning, and have it baked by noon. It needs to rise twice : once either in the sponge or in the dough, and again after it is molded into loaves. If the dough gets very light before one is ready to work it, it should be cut away from the sides of the pan and pressed down in the center with a knife.

This liberates some of the gas and retards the fermentation. This can be done several times. If it rises too light it will collapse, which means souring; but before that it loses its best flavor, and so should not be allowed to more than double its bulk.

1 86 Bread.