[To ZEE EDITOR. OF THE " SPFLTATOIL"3 Sia,—May I offer
you the accompanying very explicit recipe by our cook for your readers who have had no experience in bread- making ? When bakers' bread causes trouble, it is probably due to stale yeast. The baker has to work within certain hours, and if the bread does not rise sufficiently by a certain time he must either put it in the oven before it has risen properly or add more yeast than is good for his customers.—I am, Sir, &e., G. C.
Mix three pounds of plain flour and one teaspoon of salt in a bread crock with one pound of hot mashed potatoes which have been passed through a sieve. Mix one ounce of yeast with one and a quarter pints of warm water. Make a well in the flour and pour the mixture into it. Stand the crock on a chair by the fire and cover it with a thick cloth for ten minutes. Do not let it stand in a draught or open the doors or windows. Knead for ten minutes and then let it stand for two hours. Knead again for ten minutes and put into tins which should be half filled. Let the bread stand half an hour in the tins or until it has nearly reached the top of the tins. Bake for one hour for one- pound loaf; a little longer for two-pound loaf. If a gas oven is used, turn on the gas full for ten minutes before putting in the bread. Keep it on for tan minutes aid then turn it down and towards the end nearly out. If the yeast is quite fresh the bread rises more quickly. If stale it may take three or four hours to rise. In summer it rises more quickly.
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