could begin all over again, and set a trap to catch the " wild "" yeast cells that are present in the air, clinging to fruit and other things, and growing wherever they have a chance. What would the trap be like ? Your mother may have caught the cells already ; for when canned fruit or preserves "work,** the busy little yeast cell is there, finding just what it needs to make it com- fortable, — and it thrives on sugar in small quantities. Have you ever heard of " salt rising " bread, made with- out adding yeast ? Here again the wild yeast was in the flour probably, ready to develop/ in the dough. It is more convenient, though, to cultivate the cells and to keep them ready to use whenever we wish. Perhaps your mother keeps liquid yeast on hand. Dry yeast cakes and compressed yeast are useful and convenient, however, and save the trouble of making the liquid yeast. What else do we put in bread ? We use a liquid, — either water or milk, or some of both, — and salt. We sometimes add a little sugar, and some form of fat, — butter or " butterine " or lard, — which makes the bread and crust less tough. Some people dislike the taste of lard in bread. Those who like a moist bread, add a mealy mashed potato. Dried currants, or raisins, and nut meats make a pleasant variety in bread, especially when it is made of graham flour. Part of the bread dough can have extra fat and sugar put into it, with a little spice and dried fruit, to be baked in biscuit or rolls. 52 FOOD AND HEALTH A simple rule for white bread. What. The materials have already been given. Hozv much, i part of liquid to 3 of flour, or i cup of liquid to 3 of flour, for a loaf. The quantity of liquid varies because flour differs. You have to learn by practice. Make the liquid half water and half milk. The milk should be scalded. Why ? I teaspoonful of salt to a loaf. The quantity of yeast varies. The more yeast, the shorter time for rising. | yeast cake is enough to a loaf, if the bread is mixed overnight ; J cake, if mixed in the morning, i or 2 teaspoonfuls of sugar to a loaf, — if sugar is used, i or 2 teaspoonfuls of shortening✪ Simple White Bread, or fat, to a loaf. Utensils. Make your own list of utensils. How to make. The thing to be most careful about in mixing- the bread, is the warmth of all the materials. The yeast does its best work for us at about 70°-8o° F. (Can you read a thermometer ?) This is the temperature of a warm summer day. In cold weather, all the materials, even the flour, should stand in a warm place before the mixing. a. Stir together the yeast, liquid, and sugar when used. Dissolve the yeast in a little water, first. b. Add I the flour, and beat very hard. * Cover and set in a warm place. c. When the soft dough is full of holes, like a sponge, add the salt, shortening, and the rest of the flour. d. Then turn the dough upon a floured board, and knead until it is smooth and springy ; or mix it in a bread machine (Fig. 28). Kneading means folding over, pressing down, and turning the dough with a rocking motion. Somebody should show you how. e. There is a choice of what to do next, (i) If you wish a very fine-grained bread, put the dough into a greased bowl, wet the top with milk, cover, set away until it rises to twice its first size, knead again, and put into pans to rise again ; or LUNCHEON AT SCHOOL 53 (2) This is quite fine enough for everyday eating, and saves strength and time. After one kneading only, shape the bread into loaves, just large enough to half fill each pan, brush over with milk, and then go on as with (i) ; only when light, the loaves are in the pans ready for baking. If the bubbles in the loaves are large, prick them gently. Why i Baking. The baking of bread is an art.

AI-modernized reading of the original text

could begin all over again, and set a trap to catch the " wild "" yeast cells that are present in the air, clinging to fruit and other things, and growing wherever they have a chance. What would the trap be like ? Your mother may have caught the cells already ; for when canned fruit or preserves "work,** the busy little yeast cell is there, finding just what it needs to make it comfortable, — and it thrives on sugar in small quantities. Have you ever heard of " salt rising " bread, made without adding yeast ? Here again the wild yeast was in the flour probably, ready to develop, in the dough. It is more convenient, though, to cultivate the cells and to keep them ready to use whenever we wish. Perhaps your mother keeps liquid yeast on hand. Dry yeast cakes and compressed yeast are useful and convenient, however, and save the trouble of making the liquid yeast. What else do we put in bread ? We use a liquid, — either water or milk, or some of both, — and salt. We sometimes add a little sugar, and some form of fat, — butter or " butterine " or lard, — which makes the bread and crust less tough. Some people dislike the taste of lard in bread. Those who like a moist bread, add a mealy mashed potato. Dried currants, or raisins, and nut meats make a pleasant variety in bread, especially when it is made of graham flour. Part of the bread dough can have extra fat and sugar put into it, with a little spice and dried fruit, to be baked in biscuit or rolls. A simple rule for white bread. What. The materials have already been given. How much, i part of liquid to 3 of flour, or i cup of liquid to 3 of flour, for a loaf. The quantity of liquid varies because flour differs. You have to learn by practice. Make the liquid half water and half milk. The milk should be scalded. Why ? I teaspoonful of salt to a loaf. The quantity of yeast varies. The more yeast, the shorter time for rising. | yeast cake is enough to a loaf, if the bread is mixed overnight ; J cake, if mixed in the morning, i or 2 teaspoonfuls of sugar to a loaf, — if sugar is used, i or 2 teaspoonfuls of shortening, or fat, to a loaf. Utensils. Make your own list of utensils. How to make. The thing to be most careful about in mixing the bread, is the warmth of all the materials. The yeast does its best work for us at about 70°-8o° F. (Can you read a thermometer ?) This is the temperature of a warm summer day. In cold weather, all the materials, even the flour, should stand in a warm place before the mixing. a. Stir together the yeast, liquid, and sugar when used. Dissolve the yeast in a little water, first. b. Add I the flour, and beat very hard. * Cover and set in a warm place. c. When the soft dough is full of holes, like a sponge, add the salt, shortening, and the rest of the flour. d. Then turn the dough upon a floured board, and knead until it is smooth and springy ; or mix it in a bread machine (Fig. 28). Kneading means folding over, pressing down, and turning the dough with a rocking motion. Somebody should show you how. e. There is a choice of what to do next, (i) If you wish a very fine-grained bread, put the dough into a greased bowl, wet the top with milk, cover, set away until it rises to twice its first size, knead again, and put into pans to rise again ; or (2) This is quite fine enough for everyday eating, and saves strength and time. After one kneading only, shape the bread into loaves, just large enough to half fill each pan, brush over with milk, and then go on as with (i) ; only when light, the loaves are in the pans ready for baking. If the bubbles in the loaves are large, prick them gently. Why i Baking. The baking of bread is an art.

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