The Floor That Makes The Best Bread

The soft. fine white flour will not give aa large an amount of muscle, bone or nerve making food as the whole flour, which constituios in itself a complete life-sustainer. In selecting flour choose that which is dark In color and free from bran. The best bread flours in the market are of a yellowishwhite tinge, rather granulated, and do not easily pack. They make a strong and elastic dough. Though not wholo wheat flours they are decidedly the best of the white brands. After selecting the flour the most important thing is to have a good, strong, sweet and pure yeast. The compressed cakes are good and convenient, and will do the work much more quickly than. ten times the amount of homo made or baker's yeast. When setting bread to rise stand your bread pan in another of warm water; cover the two so that the moisture will pass over the top of the dough at an even temperature of seventy-five degrees Fahrenheit. Mis. S. T. Rorer in Ladies' Home Journal.