Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 7

I would like to tell the housewife about a dough box that I have found to work very successfully. The baker's success in making bread is founded on the fact that he can regulate the temperature of his shop and thus prevent drafts from chilling the dough. This box is just an ordinary cracker box with the lid hinged on it. It is then lined with thick asbestos paper on the inside and then covered with oilcloth on the outside. The bowl with the dough is then placed in the box to retain its temperature and to be free from drafts while it rises. In cold weather this box can be heated by placing a warm iron in it when starting to mix the dough, and then removing the iron before placing the dough in the box. This box will easily pay for the time and cost in a few weeks, and then, too, it will prevent failure.

Now to get the proper temperature—always use a thermometer. Remember that you cannot successfully gauge the correct temperature of liquids that are used for making bread by testing with the finger or by testing them from the spoon. Any plain thermometer that can be found in the house will do for this work. Scrub it with soda and water to remove the paint. Remember, in cold weather to heat the mixing bowl. See that the flour is not lower than 65 degrees Fahrenheit.

All water or half water and milk may be used in making bread. When the milk is used it must be scalded and then allowed to cool. Evaporated or condensed milk does not require scalding. Simply add the hot water to acquire the proper temperature.