SUMMER BREAD. (No. 3.)

SUMMER BREAD. (No. 3.) September 8th, 1856. The ounce (or pennyworth) of German yeast with which this bread was made was brought in from a baker's late on the evening of Friday, Sept. 5th, and put immediately into an exact half-pint of cold filtered water, and remained undisturbed in a cool larder until about one o'clock on the fol- dows closed, and left for two hours and a half, or rather longer. The dough, which was then perfectly light, was well kneaded a second time, and in half an hour afterwards was made up lightly into five loaves of different sizes and sent, in shallow pans, to a baker's oven. This bread was exceedingly good, and very light, proving the small quantity of yeast really required for use in general, during the summer months. Flour, one gallon and a half; salt, one dessertspoonful; German yeast, one ounce; good new milk, full three-quarters of a pint: cold water, exact imperial measure, two quarts: rising two hours and a half to three hours. Kneaded down; rising again, half to three-quarters of an hour: five loaves. These, if of equal size, would not require, in a well-heated brick oven, more than an hour and a quarter's baking, perhaps rather less: in a common iron oven, more time might be needed for them. lowing Monday. When the water was then gently poured from it, it was found to have settled at the bottom of the jug, and was perfectly sweet. It was mixed with three-quarters of a pint of water, in addition to that which was originally stirred to it, the whole being fully milk warm, and three pounds and a half (one quartern) of the best flour—purchased from a factor in Tottenham Court Road,—with a large teaspoonful of salt, were kneaded up with it into a very smooth dough, which at the end of an hour had become exceedingly light. It was then again kneaded into a smooth mass, and left for nearly three quarters of an hour, when it was sent to a baker's oven, after being divided into one small and one large loaf. It was well baked (in pans) and proved in every respect excellent bread, though rather less yeast would have been sufficient for it. I give these minute particulars to show that the German yeast may be preserved fit for use in the same manner as brewer's, when the weather is not excessively sultry. During part of the month of August last, when the heat was unusually intense, all kinds of yeast appeared to be more or less affected by it, and it was extremely difficult to obtain good bread in consequence. In such a case it is well to have recourse to unfermented bread. German yeast, one ounce, put into half a pint of cold filtered water (which was not changed) on Friday evening, Sept. 5th, kept in cool larder until Monday, Sept. 8th; diluted altogether with one pint and a quarter of warm water, and mixed with one quartern (half a gallon) flour, and one large teaspoonful of salt; left to rise one hour. Kneaded down; left three-quarters of an hour; divided and sent to oven. Bread very good and light. Observation :—Generally, it will be better to change the water gently into which the yeast is dropped. The following memoranda of small bakings are inserted to show the average weight of the bread obtained from a gallon (seven pounds) of flour, much of which was purchased from the baker to whom the bread was sent to be baked, and not re-weighed before it was used. Occasionally the best quality of country flour supplied the place of this; which will probably account for some difference in the quantity of liquid used for the dough, and the amount of the product in bread. No. 1.—Flour half a gallon (three pounds and a half); salt, one small teaspoonful; German yeast, half an ounce; warm milk and water one pint and a half; kneaded up at once. Rising altogether two hours and a quarter. When baked, weighed exactly four pounds and a half.