Traditional Methods of Making Bread

            

Traditional Methods of Making Bread

Sponge Method--Add sugar and softened yeast to lukewarm liquid, then stir in half the flour and beat well. Cover and set in a warm place (not warmer than a warm room) until batter is bubbly and light. Add salt, melted shortening and enough more flour to make a dough of the desired stiffness. Turn onto a floured board and knead thoroughly until smooth and satiny.

Straight Dough Method--If scalded milk is used, add sugar, salt and shortening and cool to lukewarm, and then add softened yeast. Otherwise, melt shortening and add to lukewarm liquid, then add sugar, salt and softened yeast. Add half the flour and beat well. Add enough more flour to make dough of the desired stiffness, turn out onto a floured board, and knead well until smooth and satiny.