The air is hot at the top of the oven, so you must put your bread
on the bottom, for if you should bake your dough hard on the top
first it would not rise at all, and we wish to have the yeast swell
the starch and send the water that is in the dough in steam out
through the holes we pricked in the loaf.
When a broom straw will pass through and come out dry, it is
done.
When it is taken from the oven it should be placed on its side,
or top crust, so that the steam can get out of the bottom of the loaf,
which is not so hard as the top crust.
Now you know how to make the bread, I will repeat some things
I have told you before — that the flour is made up of albumen or
LESSON SIXTH. 95
gluten, which makes our flesh, muscles, and nerves ; starch, which
makes our fat ; and phosphorus, lime, and gelatine, which make our
bones grow hard and strong.
Starch is a very white substance, and not very nourishing, al-
though it makes us fat. Gluten, phosphorus, gelatine, and lime,
which feed our muscles and nerves and make the bones strong, are
dark-colored substances ; so it does not follow that because flour is
not very white it is not good.
It may have more health-giving substances in it than the white
kind.
Graham flour, which has more of these substances in it, is much
darker in color.
You now have your lesson upon handling the dough, and after
what you have learned here I hope you will practice at home.
QUESTIONS.
Question. How many mdicles are needed m making bread f
Answer. Six. Flour, salt, water, shortening, yeast, and sugar.
Q. Must welter be hot or cold?
A. Lukewarm.
Q. When should it be put in f
A. When the flour is quite dry.
Q. How much salt to a qzcart of flour f
A. A small teaspoonful.
Q. How miLch yeast to a quart of flour f
A. Quarter cake compressed yeast, or quarter cup of liquid yeast.
Q. Must it be left in a warm, or cool place to rise ?
A. In a warm place.
Q. After it is moulded into loaves is it baked at once f
A. No ; it is left to get light.
Q. How do you know when it is ready ?
A. When it is double its original size.
Q. How should the oven be when it is put in ?
A. Hot.
Q. Should it be kept so f
A. No ; it should gradually cool off.
g6 LESSON SIXTH.
■ 0. How do you know luhen it is done ?
A. By a broom straw being passed through and coming out per-
fectly dry.
Q When baked, how is bread cared for ?
A. Turned upside down, and wrapped in a cloth till cool, to steam
crust and make it tender ; or rub over the top with butter or lard.
Q. What is the last thing yozi do to your dough before covering it?
A. Rub lard over the top of it.
Q. What is this for ?
A. To prevent a hard crust forming.
Q. How are Fre7ich rolls made ?
A. The dougfh is rolled about an inch thick, then cut with a bis-
cuit-cutter. Rub a little butter around half the edge, then turn over
till almost double. The rolls should be very light before they are
baked.
O. How are biscuits made ?
A. The dough is rolled out, then cut in little pieces of same size,
turned into rounds with the fingers, and put side by side in the pan.
Cover them with a towel, and set near the fire to rise.
Q. What makes fried bread particularly convenient ? ✪ Bread
Page 23 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The air is hot at the top of the oven, so you must put your bread on the bottom, for if you should bake your dough hard on the top first it would not rise at all, and we wish to have the yeast swell the starch and send the water that is in the dough in steam out through the holes we pricked in the loaf.
When a broom straw will pass through and come out dry, it is done.
When it is taken from the oven it should be placed on its side, or top crust, so that the steam can get out of the bottom of the loaf, which is not so hard as the top crust.
Now you know how to make the bread, I will repeat some things I have told you before — that the flour is made up of albumen or
gluten, which makes our flesh, muscles, and nerves ; starch, which makes our fat ; and phosphorus, lime, and gelatine, which make our bones grow hard and strong.
Starch is a very white substance, and not very nourishing, although it makes us fat. Gluten, phosphorus, gelatine, and lime, which feed our muscles and nerves and make the bones strong, are dark-colored substances ; so it does not follow that because flour is not very white it is not good.
It may have more health-giving substances in it than the white kind.
Graham flour, which has more of these substances in it, is much darker in color.
You now have your lesson upon handling the dough, and after what you have learned here I hope you will practice at home.
Question. How many mdicles are needed m making bread f
Answer. Six. Flour, salt, water, shortening, yeast, and sugar.
Q. Must welter be hot or cold?
A. Lukewarm.
Q. When should it be put in f
A. When the flour is quite dry.
Q. How much salt to a qzcart of flour f
A. A small teaspoonful.
Q. How miLch yeast to a quart of flour f
A. Quarter cake compressed yeast, or quarter cup of liquid yeast.
Q. Must it be left in a warm, or cool place to rise ?
A. In a warm place.
Q. After it is moulded into loaves is it baked at once f
A. No ; it is left to get light.
Q. How do you know when it is ready ?
A. When it is double its original size.
Q. How should the oven be when it is put in ?
A. Hot.
Q. Should it be kept so f
A. No ; it should gradually cool off.
■ 0. How do you know luhen it is done ?
A. By a broom straw being passed through and coming out perfectly dry.
Q When baked, how is bread cared for ?
A. Turned upside down, and wrapped in a cloth till cool, to steam crust and make it tender ; or rub over the top with butter or lard.
Q. What is the last thing yozi do to your dough before covering it?
A. Rub lard over the top of it.
Q. What is this for ?
A. To prevent a hard crust forming.
Q. How are Fre7ich rolls made ?
A. The dougfh is rolled about an inch thick, then cut with a biscuit-cutter. Rub a little butter around half the edge, then turn over till almost double. The rolls should be very light before they are baked.
O. How are biscuits made ?
A. The dough is rolled out, then cut in little pieces of same size, turned into rounds with the fingers, and put side by side in the pan. Cover them with a towel, and set near the fire to rise.
Q. What makes fried bread particularly convenient ?
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