Domestic science, principles and application

Method. — Soak the yeast in lukewarm water. Scald the milk and pour over the salt, sugar, and lard in a bowl. When these are dissolved, add the cold water. When lukewarm, add the dissolved yeast and enough flour to make ^ drop batter. Beat hard until smooth. This is a sponge and must stand several hours or over night to rise until very light; then proceed as in method above for kneading and baking. (Makes 2 loaves.) 2. Quick-Process Bread 1 c. scalded milk 1 tbsp. butter or lard 1 c. cold water 1 tsp. salt 1 tbsp. sugar 1 cake compressed yeast About 6 or 63^ c. flour 34 c. lukewarm water Method. — Soak yeast in lukewarm water. Scald the milk and pour over the salt, sugar, and butter in a bowl. Then add the cold water, dissolved yeast, and flour to make a batter. Beat this batter until it is full of bubbles; then add enough more flour to knead on a board. Take upon a floured board and proceed as directed for kneading. This method requires only 5 hours and two risings, one being in loaf. The thorough beating of the sponge takes the place of one rising. (Makes 2 loaves.) (Basis for 1 girl, ½ rule, with double the amount of yeast for 2½-hour method.) 3. Whole-wheat Bread 1 cake compressed yeast 2 tsp. salt ^ c. lukewarm water ^ c. sugar 1 so. qt. whole- wheat flour 1 pt. warm milk Method, — ^Soak yeast cake in the warm water. Sift the flour, salt, and sugar; add the warm milk; beat the batter well until smooth; then add the yeast, and beat hard. Gradually add the sifted flour until the dough is stiff enough to be handled on a board. Handle lightly, place in a greased bowl, cover with a clean cloth, and let stand in a warm place. When double its bulk, shape into two small loaves, and let rise a few minutes. Brush with soft butter, and bake in a moderate oven for 45 minutes. For nut loaves, add IJ/^ cup chopped pecans or walnuts with the flour. One cup of chopped floured raisins may be added before the last rising. BREAD— ROLLS Review setting sponge for bread. Review temperature for yeast. The objects of kneading bread and rolls are: — 1. To make the gluten in the dough elastic. 2. To break the large air bubbles, and distribute the carbon dioxide evenly through the dough. The objects of baking bread are: — 1. To make a more digestible and palatable food. 2. To cook the starch. To expand the gas. 3. To form a crust to hold in the gas. 4. To kill the yeast plants. 5. To drive off the alcohol formed by the yeast plant. Rolls. — Rolls differ from bread in that they are richer and sweeter. This is done by using all milk for the liquid and adding more butter and sugar to make them shorter or more tender. Kinds of Rolls. — A variety of rolls are made from the same sponge, but may vary in size, in shape, and by the addition of fruit (currants, raisins) or spices (cinnamon). Suggestions to teachers on conducting a lesson on rolls in 13^^ hours. Use twice the amount of yeast. Prepare the sponge before classtime, and let it rise ready for first mixing. At the beginning of the lesson measure out the light sponge for each desk. (Allow 10 minutes.)