keep the yeast dry. The
life of the yeast in this
case is not entirely sus-
pended , and so compress-
ed yeast cakes must be
strictly fresh. If dark
spots appear, it means
that some of the little
yeast plants have died,
and the yeast cake will
not do its work as well.
Compressed yeast is
wrapped in tinfoil to
keep it moist and free
from dust.
Action of Yeast. — When the yeast plant is put into the
bread mixture it feeds upon the starch (which it first
changes to sugar), and as it feeds, alcohol and carbon diox-
ide gas are formed. This change of the sugar is called fer-
mentation. The substance causing the change is a ferment.
In this case the yeast is a ferment. If fermentation con-
tinues too long, the mixture becomes sour. Dough sours
when allowed to rise too long or at too high a temperature.
When the dough is light enough, the bread is baked. Bak-
ing kills the yeast plants quickly, and causes the alcohol to
pass out of the bread as vapor.
Experiments to show effect of temperature on yeast: —
Fig. 15.
Yeast plants (greatly enlarged).
(U. S. D. A. Bui.)
BREAD— YEASf 133
1. Mix a yeast cake with J^ c. lukewarm water and 2
tsp. of sugar. How can you tell when water is lukewarm?
2. Put a third of the above mixture in a glass. Keep
at a freezing temperature for an hour.
3. Put a third of the mixture in a glass and keep at the
boiling point for an hour.
4. Put one third of the mixture in a glass and keep at a
lukewarm temperature for an hour.
5. Set No. 2 in a warm place for an hour. Notice the
change. \ Examine each one at the end of the hour and
write conclusions. Why, in order to have the best results
in bread making, should an even temperature be maintained
while the dough is "rising?"
General Directions for Steaming Mixtures. — 1. Use a
tin mold or can with a tight-fitting cover.
2. Grease the inside of the mold and the cover thor-
oughly.
3. Fill cans only % full.
4. . Tie covers on securely.
5. Set mold on a rack in a kettle containing enough
boiling water to come half way up on the mold. Why is a
rack necessary? Or set mold in a steamer over boiling
water.
6. Cover the kettle or steamer tightly.
7. Keep water boiling all the time, and add more water
as needed.
8. Set the mold in the oven for a few minutes to dry off
after steaming is done.
APPLICATION
1. Steamed Boston Brown Bread
1 c. rye flour ^ tbsp. soda
1 c. cornmeal 1 tsp. salt
1 c. whole wheat 34 c. molasses
2 c. sour milk or 1^ c. water✪ Steamed Boston Brown Bread
134 DOMESTIC SCIENCE
Method. — Mix and sift dry ingredients; add molasses
and liquid ; stir until well mixed ; turn into a well-buttered
mold and steam 33^ hours. Butter the cover before placing
it on the mold. Fill mold % full. Baking-powder tins
may be used for molds. Steam according to directions.
{Basis for 2 girls, }/^ rule.)
2. Suet Pudding
1 c. finely chopped suet \}/2 tsp. salt
1 c. molasses \^ tsp. ginger
1 c. milk }/^ tsp. cloves
3 c. flour }/2 tsp. nutmeg
1 tsp. soda 1 tsp. cinnamon
1 c. raisins✪ Suet Pudding
Method. — Mix and sift dry ingredients. Add molasses
and milk to suet. Combine the mixtures and add the
floured raisins. Steam in a buttered, covered mold 3
hours. Serve with Lemon or Hard sauce.
{Basis for 2 girls, % rule.)
LESSON 22
BREAD
Bread is one of the earliest and most-used foods of
man.
Page 60 · 2 recipe records on this page
Presented as published in 1914. 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
keep the yeast dry. The life of the yeast in this case is not entirely suspended , and so compressed yeast cakes must be strictly fresh. If dark spots appear, it means that some of the little yeast plants have died, and the yeast cake will not do its work as well. Compressed yeast is wrapped in tinfoil to keep it moist and free from dust.
Action of Yeast. — When the yeast plant is put into the bread mixture it feeds upon the starch (which it first changes to sugar), and as it feeds, alcohol and carbon dioxide gas are formed. This change of the sugar is called fermentation. The substance causing the change is a ferment. In this case the yeast is a ferment. If fermentation continues too long, the mixture becomes sour. Dough sours when allowed to rise too long or at too high a temperature. When the dough is light enough, the bread is baked. Baking kills the yeast plants quickly, and causes the alcohol to pass out of the bread as vapor.
Experiments to show effect of temperature on yeast: —
Fig. 15.
Yeast plants (greatly enlarged). (U. S. D. A. Bui.)
BREAD— YEASf 133
1. Mix a yeast cake with J^ c. lukewarm water and 2 tsp. of sugar. How can you tell when water is lukewarm?
2. Put a third of the above mixture in a glass. Keep at a freezing temperature for an hour.
3. Put a third of the mixture in a glass and keep at the boiling point for an hour.
4. Put one third of the mixture in a glass and keep at a lukewarm temperature for an hour.
5. Set No. 2 in a warm place for an hour. Notice the change. \ Examine each one at the end of the hour and write conclusions. Why, in order to have the best results in bread making, should an even temperature be maintained while the dough is "rising?"
General Directions for Steaming Mixtures. — 1. Use a tin mold or can with a tight-fitting cover.
2. Grease the inside of the mold and the cover thoroughly.
3. Fill cans only % full.
4. . Tie covers on securely.
5. Set mold on a rack in a kettle containing enough boiling water to come half way up on the mold. Why is a rack necessary? Or set mold in a steamer over boiling water.
6. Cover the kettle or steamer tightly.
7. Keep water boiling all the time, and add more water as needed.
8. Set the mold in the oven for a few minutes to dry off after steaming is done.
1. Steamed Boston Brown Bread
1 c. rye flour ^ tbsp. soda
1 c. cornmeal 1 tsp. salt
1 c. whole wheat 34 c. molasses
2 c. sour milk or 1^ c. water
Method. — Mix and sift dry ingredients; add molasses and liquid ; stir until well mixed ; turn into a well-buttered mold and steam 33^ hours. Butter the cover before placing it on the mold. Fill mold % full. Baking-powder tins may be used for molds. Steam according to directions. {Basis for 2 girls, }/^ rule.)
2. Suet Pudding 1 c. finely chopped suet \}/2 tsp. salt
1 c. molasses \^ tsp. ginger
1 c. milk }/^ tsp. cloves
3 c. flour }/2 tsp. nutmeg
1 tsp. soda 1 tsp. cinnamon
1 c. raisins
Method. — Mix and sift dry ingredients. Add molasses and milk to suet. Combine the mixtures and add the floured raisins. Steam in a buttered, covered mold 3 hours. Serve with Lemon or Hard sauce.
{Basis for 2 girls, % rule.)
BREAD
Records on this page
Steamed Boston Brown BreadSuet Pudding