Domestic science, principles and application

a piece of white paper dark brown in 6 minutes. Place pans on lower part of the oven and as near the center as possible. Time. — Small loaves require about 35 minutes; larger loaves (about 4 inches thick), 50 or 60 minutes. Divide time into quarters as follows: — 1st quarter, bread should rise and begin to brown. 2nd quarter, bread continues to rise and brown. 3rd quarter, it finishes browning and rising. 4th quarter, baking is finished and the loaf draws away slightly from the sides of the pan. Turn the loaves so that they will brown evenly. Tests When Done. — Bread draws away from the sides of the pans when done, and sounds hollow when tapped with the finger. Care After Baking. — Remove loaves from pans, and turn on the side on a table. If crisp crust is desired, let stand uncovered so the air can circulate around the loaf. If a tender crust is desired, rub well with melted butter or with milk. Good bread has a fine even grain, with no large holes in it. It has an even, golden brown crust. Uses for Stale Bread. — Stale bread may be used for crumbs, for toast (buttered and French), and for scallop dishes. Save and use all left-over pieces of bread. The large pieces are good for toast. Dry the smaller pieces or remnants of bread in a pan in the warming oven until they are crisp, but not brown. Crush the dry pieces with a rolling pin, and sift through a strainer. Put in a glass jar and keep covered until ready for use for croquettes, scalloped dishes or crumbing. Stale bread not dried may be used in puddings and griddle cakes. To freshen stale bread, put in a steamer over a kettle of boiling water, and steam 10 or 15 minutes until the bread is light and fresh. Suggestions to teachers on the method of conducting bread lessons in 23^ to 3 hours. Each girl makes one loaf and works alone. Preliminary Preparation. — Have double boiler ready, flour measured, and the required amount of yeast at each desk, also pitchers filled with cold water when lesson begins. Scald the milk for the entire class. Class Management.— Mix the soft batter in the double boilers over lukewarm water. (Allow about 15 minutes.) Beat the batter and add the rest of the flour. (Allow 10 minutes.) Demonstrate the kneading. (Allow 5 minutes.) Class knead the dough. (Allow about 15 minutes.) First rising — in double boiler. (Allow }^ hour.) _ Wash dishes and grease tins while bread is rising. BREAD 139 Demonstrate the shaping of the loaves. (About 5 minutes.) Class shape loaves and grease tops. (Allow about 10 minutes.) Second rising takes 3^ hour. Baking 3^ hour. General Suggestions. — Use double period for bread lesson. Aim to have uniform work. One girl can delay the whole class. Increase the standard proportion of yeast to hurry the lesson. Hurry the measuring as much as possible. Hurry the first rising by the use of double boilers. Hurry the second rising by placing the loaves in the gas range slightly warmed; both the oven and broiling oven may be used. Guard against over-heating of dough. Small loaves require only j^ hour for baking. 1. Slow-Process Bread 1 c. scalded milk 1 tbsp. lard 1 c. cold water 1 tsp. salt 1 tbsp. sugar 3^ cake compressed yeast About 6 or 63^2 c. flour 3^ c. lukewarm water