Bread dough is the best soil for growing yeast The
yeast changes some of the starch into a kind of sugar, and
then the sugar into a gas (carbon-dioxide), and alcohol. The
gas, being lighter than the dough, and constantly expanding
by the heat, struggles to escape, and thus puff^s up this elastic,
glutinous mass to two or three times its original size. As
this process produces alcohol in the bread, it is called alcoholic
fermentation. When the dough is sufiiciently "light," it is
kneaded, to press out some of the gas, and then baked. In
the heat of the oven, the alcohol escapes; some of the starch
on the outside is changed to a gummy substance called dex-
trine, which forms the crust. If the bread dough is allowed
to stand too long in the process of fermentation, acetic (acid)
fermentation begins; and we say the dough is "sour."
Bread is Baked.
1. To kill the ferment.
2. To make the starch soluble.
3. To drive oflF alcohol and gas.
4. To form a brown crust
5* To make it palatable.
COOKING S3
White Bread (Quick Process): (For Slow Process,
see Appendix). 1 tbsp. sugar, 2 cups boiling water, 1 tbsp.
shortening, 1 yeast cake mixed with 1-4 c. lukewarm water,
1 1-2 tsp. salt, about 6 c. flour.
Put salt, sugar, and shortening into mixing bowl, pour
on the hot water. When cooled to lukewarm, add the dis-
solved yeast. Add five cups sifted flour, stir until smooth;
then add enough more flour to make dough stiflF enough to
knead. Turn on floured board, knead until it is smooth
and elastic to touch, and will not stick to the board or hands.
Return to the bowl, cover closely, and let it stand in a warm
place (about 75 degrees Fahr.) until double in bulk (from
two to three hours). Knead again until fine grained, using
as little flour as possible. Shape into loaves, place in greased
pan, cover and put in a warm place. When double in bulk
(about one hour) bake in hot oven, from 50 to 60 minutes.
Remove bread from pans as soon as taken from oven. Rub
the crusts with melted butter. Place loaves so that the air
can circulate all around them until cool.
Lesson 29.
Second lesson on "quick process." Moulding the bread.
When, on slicing bread, it is found to be very porous,
the pores being large, it is because of too little kneading.
Lesson 30.
Baking of white bread. See Appendix.
Lesson 31.
Raised Muffins: 2 c. milk, 1 tbsp. butter, 3 c. flour,
1-4 yeast cake, 1 tsp. salt.
Scald the milk, add the butter, and allow to cool to
lukewarm. Stir in the yeast, salt, and flour, and beat for
five minutes. Cover, and allow to rise until double its bulk.
Add flour to make a soft dough. Divide and roll into balls.
Place in deep gem pan, cover, and allow to rise to double
bulk. Bake about 1-2 hour.
84 DOMESTIC SCIENCE
Lesson 32.
Parker House Rolls: 1 c. scalded milk, 1 c. boiling
water, 2 tbsp. butter, 2 tbsp. sugar, 1 1-2 tsp. salt, 1 yeast
cake, 5 to 6 c. sifted flour.
Page 37
Presented as published in 1911. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Bread dough is the best soil for growing yeast The
yeast changes some of the starch into a kind of sugar, and
then the sugar into a gas (carbon-dioxide), and alcohol. The
gas, being lighter than the dough, and constantly expanding
by the heat, struggles to escape, and thus puff^s up this elastic,
glutinous mass to two or three times its original size. As
this process produces alcohol in the bread, it is called alcoholic
fermentation. When the dough is sufiiciently "light," it is
kneaded, to press out some of the gas, and then baked. In
the heat of the oven, the alcohol escapes; some of the starch
on the outside is changed to a gummy substance called dex-
trine, which forms the crust. If the bread dough is allowed
to stand too long in the process of fermentation, acetic (acid)
fermentation begins; and we say the dough is "sour."
Bread is Baked.
1. To kill the ferment.
2. To make the starch soluble.
3. To drive oflF alcohol and gas.
4. To form a brown crust
5* To make it palatable.
COOKING S3
White Bread (Quick Process): (For Slow Process,
see Appendix). 1 tbsp. sugar, 2 cups boiling water, 1 tbsp.
shortening, 1 yeast cake mixed with 1-4 c. lukewarm water,
1 1-2 tsp. salt, about 6 c. flour.
Put salt, sugar, and shortening into mixing bowl, pour
on the hot water. When cooled to lukewarm, add the dis-
solved yeast. Add five cups sifted flour, stir until smooth;
then add enough more flour to make dough stiflF enough to
knead. Turn on floured board, knead until it is smooth
and elastic to touch, and will not stick to the board or hands.
Return to the bowl, cover closely, and let it stand in a warm
place (about 75 degrees Fahr.) until double in bulk (from
two to three hours). Knead again until fine grained, using
as little flour as possible. Shape into loaves, place in greased
pan, cover and put in a warm place. When double in bulk
(about one hour) bake in hot oven, from 50 to 60 minutes.
Remove bread from pans as soon as taken from oven. Rub
the crusts with melted butter. Place loaves so that the air
can circulate all around them until cool.
Lesson 29.
Second lesson on "quick process." Moulding the bread.
When, on slicing bread, it is found to be very porous,
the pores being large, it is because of too little kneading.
Lesson 30.
Baking of white bread. See Appendix.
Lesson 31.
Raised Muffins: 2 c. milk, 1 tbsp. butter, 3 c. flour,
1-4 yeast cake, 1 tsp. salt.
Scald the milk, add the butter, and allow to cool to
lukewarm. Stir in the yeast, salt, and flour, and beat for
five minutes. Cover, and allow to rise until double its bulk.
Add flour to make a soft dough. Divide and roll into balls.
Place in deep gem pan, cover, and allow to rise to double
bulk. Bake about 1-2 hour.
84 DOMESTIC SCIENCE
Lesson 32.
Parker House Rolls: 1 c. scalded milk, 1 c. boiling
water, 2 tbsp. butter, 2 tbsp. sugar, 1 1-2 tsp. salt, 1 yeast
cake, 5 to 6 c. sifted flour.