This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
I recently came across a peculiar looking small bread maker, called the "Universal Bread Maker." After carefully examining, I purchased one for the purpose of trying it in my own house to find out about its merits. After having tried and carefully observed the result of its workings, I was satisfied of the efficiency and merit claimed for it by its owners. The No. 4 Universal Machine has a capacity of from two to six loaves or rings of bread. The No. 8 Universal has a capacity of from four to ten loaves or rings. The machine is of such simplicity that a child can work it. On the first trial I followed their recipe throughout, and the bread turned out all right but a little heavy. With the second recipe (No. 3301) the bread turned out simply delicious in every respect. Another important point in its favour is that in working the sponge and part of the dough it does away with use of the hands.
(This sponge is for four loaves of plain French bread.)
Sift on a table three pounds thoroughly ripe, best quality flour. Measure out a quart warm water, pour it in the bread maker, reserving in the measure about half a cup. Crumble a half-ounce cake fresh, firm compressed yeast into a cup, half fill the cup with lukewarm water and thoroughly dissolve yeast. Pour the dissolved yeast into bread maker with water, adding two heaping teaspoons salt and three pounds flour all at once. (Liquids should always be poured in first.) Briskly turn crank for three minutes, or until dough forms about kneading rod in a smooth, compact ball. Put on cover of machine, place over a dry cloth and set in temperature of 80 degrees to rise during night. After rising turn crank until dough forms a ball about kneader again, then loosen crosspiece and lift kneader and dough on it out of pail together. Push dough off kneading rod, cut into four equal parts, shape and place in baking tins and set to bake for about an hour.
On first trial I followed the above recipe throughout and the bread turned out all right, but a little heavy.
(Sponge for four loaves of plain French bread.) Proceed to prepare sponge in exactly same manner as No. 3300. Remove dough in the morning after rising during night, place on a floured table or in a lightly floured, quite large dishpan and sharply work for twelve or fifteen minutes, then lift up with hands and vigorously knock against bottom of pan or table eight or ten different times. Cut dough into four equal parts, roll out to ball shape, cover with a dry cloth, let rest for ten minutes, then roll out to loaf, ring or any shape desired. Carefully arrange loaves on fluted cloth on the board (No. 3284) and rings (No. 3285).
Cover with a dry cloth or buttered paper, place in temperature of 80 degrees for an hour and remove cloth. Have baking pan placed alongside board, carefully turn loaves into it and make four or five very rapid half-inch-deep incisions at equal distances on top. If there be any rings prepare in same manner (No. 3285), then place both in oven to bake for an hour or until a nice golden colour, not opening oven door for twenty minutes and carefully watching that bread is well baked all around, remove and serve.
With this second recipe the bread turned out simply delicious in every respect.