Domestic science (Clark, Cornell home economics)

History of Bread. We find in the Bible and in ancient histories, passages that indicate that bread has been a staple article of food from time immemorial. In ancient times bread was made from plants and grains — barley, rye and millet. In modem times we have learned that wheat is the grain that most nearly contains the right proportions of gluten — the proteid part of wheat — to make good bread. In old times the bread was made thin so that, in baking, the heat could easily penetrate the dough. Although modem cooks have every opportunity to understand the art of bread-making, good bread is found on the table in but few American homes. This may be accounted for in several ways — first of all perhaps because the modem home-maker is not willing to devote as much time as is necessary to the making of a perfect loaf of bread, for it does take time, and an intelligent knowledge of cooking. One must understand thoroughly the chemistry of bread-making and be able to apply the principles in a practical way but it is worth while, as the subject admits of a wide range in the application of food principle and the ability to make good wholesome bread is an accomplishment any woman may be proud to possess, for a food that is so universally eaten as bread must be nutritious and digestible. Materials. Flour, yeast, salt and liquid are the ingredients necessary to make a loaf of bread. Wheat flour makes the best bread, as it contains gluten in the right proportion to make bread light, for the dough will keep the gas formed in it by the yeast. Wheat flour also produces bread that contains starch in a digestible form. Wheat flour contains very little fat, so we supply this absence of fat by spreading bread with butter. Rye flour ranks next to wheat flour in nourishment, but should be used with wheat flour in bread-maldng, as it is sticky and moist and also makes a heavy bread. Corn mixed with wheat makes good bread. Having had the study of flour in the lesson on wheat and flour, we know the composition of bread flour — spring wheat flour. Yeast. Yeast in number of organisms is a very low form of vegetable life. These organisms are produced by cultivation. Under favorable conditions these organisms grow and cause fermentation. These organisms are kifled at 212° F. The temperature most favorable to growth of yeast organisms is body temperature or from 65° to 70° F. Bread dough, leavened by yeast, causes alcoholic fermentation — the kind we want to make our bread rise and not sour. Bread sours because alcoholic fermentation goes on too long. Milk sours when lactic fermentation occurs. Yeast, as we buy it in the stores in a compressed form, contains a number of yeast plants pressed together, confined in a covering which prevents growth. Pupils examine a cake of compressed yeast and notice the covering of tinfoil — these cakes should always be used jresh. Most modem housekeepers use compressed yeast — it is convenient and satisfactory if perfectly fresh, but many women prefer the liquid yeast, which they are willing to make, believing the bread to be sweeter and more wholesome. Compressed yeast is a by-product in the making of whiskey. It would be interesting to have pupils see yeast made if a local plant is accessible. Pupils may bring information on the manufacture of compressed yeast into the class during one of the three periods for bread-making. The part of the yeast we use for bread-making is