A text-book of cooking

flour. This flour is creamy in color, rather gritty in feeling, and when pressed in the hand does not retain the impression of the fingers. Flour made from winter wheat is called soft wheat flour or pastry flour. This is white, very fine and velvety in feeling, and easily retains the impression of the fingers. On account of the greater quantity of protein in bread flour, this flour absorbs more moisture than pastry flour. Less bread flour than pastry flour, therefore, is required for the bread mixture. If bread flour is substituted for pastry flour, its quantity should be decreased, — 2 tablespoonfuls for each cupful. Score Card for Bread 1 — Determining its Quality Flavor 36 Lightness 15 Grain and texture 20 Crust (color, depth, texture) 10 Crumb (color, moisture) 10 Shape and size 10 Total 100 ENTIRE WHEAT BREAD Use one half white bread flour and one half entire wheat flour in the recipe given for white bread in order to make Whole Wheat Bread. Mix and bake as white bread. Fig. 54. — Composition of wheat flour (average). 1 " Selection and Preparation of Food," by Bevier and Van Meter, p. 82. Graham flour may be used instead of entire wheat flour. In using this flour \ cupful molasses may be substituted for the sugar. It has been found that the most desirable Entire Wheat or Graham Bread results when a sponge (see below) is made of the white flour, and the entire wheat or graham flour is added after the sponge has risen. For what reason is bread dough kneaded ? What is the test for sufficient kneading of bread dough ? In what part of the country is spring wheat grown ? Winter wheat ? How are the flours distinguished that are made from these different kinds of wheat ? From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of winter and of spring wheat flour. Which contains the most protein ; which, the most carbohydrates ? Compare the quantity of ash in each. Knowing the method of leavening, the time required for raising, and the properties of gluten, explain why spring wheat flour is better adapted to yeast breads than to quick breads. What is the price per sack of pastry and of bread flour ? REVIEW XVm. — MEAL COOKING jfttenu Sweet Potato (southern style) Apple Dumpling (or Fruit Roll) See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON LXXIX Bread Sponge; Loaf Bread Dry Yeast Sponge. — It is generally agreed that compressed yeast is more satisfactory for bread making than dry yeast. By the use of the former, the method is shorter, and the BREAD SPONGE; LOAF BREAD 235 " rising " can take place during the daytime and be checked at the proper time. The use of dry yeast, however, is necessary under some conditions. For this kind of yeast cake, the yeast is made into a stiff dough by mixing it with starch or meal, and is then dried. In the dry state, yeast plants do not grow, but remain inactive until they are subjected to conditions favorable for growth. In order that dry yeast may begin to grow, it is necessary to make a sponge of the materials used in bread making. A sponge is a batter containing half as much flour as is required for the stiff dough. A thin mixture rises more quickly than does a stiff dough ; hence the advantage of " starting " dry yeast in a sponge. The growth of yeast is somewhat retarded by salt and spices. Sugar in small quantity aids rapid growth ; much sugar delays the rising of bread. Much fat and many eggs also make the process slower. In the preparation of buns, when much fat and sugar and many eggs are to be used, it is necessary to make a sponge. These materials are not to be added, however, until the sponge is stiffened. The yeast thus gets a good " start " before the eggs, etc., are added. BREAD (made with dry yeast)