Other forms of flotir. — There has been much discussion
of entire wheat flour versus white flour, and the practical
conclusions are as follows : the bread from whole wheat
flour compares favorably with that from white flour (see
Fig. 51), but this material is slightly less available for
digestion than the material of the white flour. The mineral
content is higher, and when the income is so limited that this
cannot be furnished in milk, green vegetables, and fruit,
whole wheat bread should be used. It makes a pleasing
variety, too, for any table.
Graham flour is a coarse flour, containing the outer bran.
It is useful for its eflfect upon the intestines in case of con-
stipation, but has to be avoided by some people on account
of its irritating effect. White flour may have coarser mate-
rial mixed with it, for variety in bread making, such as rye or
Indian meal, or graham flour.
Yeast in bread. — Yeast is put into bread dough in order
to produce carbon dioxide gas to lighten the whole mass. It
is studied in the chapter on preservation of fruit, but in
bread making we need to foster its growth instead of destroy-
ing it as, you will recall, we found necessary in preserving.
You can easily reason out for yourself just how this should be
done, especially after performing the experiments with yeast.
If yeast is in good condition, it has little effect on the flavor
of bread, even if used in a rather large quantity to hasten the
process.
The best forms of yeast now in use are the compressed
and dried cakes, the former needing to be fresh, the latter
198 FOODS AND HOUSEHOLD MANAGEMENT
keeping the vitality of the yeast cells for a long time. Liquid
yeast may be made at home, but it is somewhat uncertain
unless made with great exactness, and less easy to manage
on the whole than the other forms.
Proportions of the ingredients. — One part of water to
three of flour, or one cup to three of flour for a loaf, is an
average proportion. The practiced bread maker will vary
this slightly to suit the variations in the flour from time to
time, but it is a safe rule for the beginner to follow. Spring
wheat flour requires somewhat more water than the winter
wheat, or the blend of the two. Salt should be used sparingly,
for although it improves the flavor of the loaf, salt is a pre-
servative which retards or prevents the growth of lower
organisms, and in the case of bread it acts therefore as a
check to fermentation. One teaspoonful to a loaf is the
largest amount that it is best to use.
The quantity of yeast depends upon several conditions.
The larger the amount of yeast used, the shorter is the time
of rising, and as many as two compressed yeast cakes may be
used to one loaf if it is necessary to hasten the process, with-
out any perceptible effect on the color, texture or flavor.
If a very large amount of yeast is used, the bread is
" crumbly," and a difference in flavor will be noticed. A
smaller amount may be used if time is allowed for the rising,
even \ cake of compressed yeast to a loaf, if the bread is to
rise over night in warm weather. It must be remembered
that, if the rising process is too prolonged, other organisms
have a chance to work, and the bread may sour. ✪ Yeast Bread
Page 102 · 1 recipe record 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
Other forms of flotir. — There has been much discussion of entire wheat flour versus white flour, and the practical conclusions are as follows : the bread from whole wheat flour compares favorably with that from white flour (see Fig. 51), but this material is slightly less available for digestion than the material of the white flour. The mineral content is higher, and when the income is so limited that this cannot be furnished in milk, green vegetables, and fruit, whole wheat bread should be used. It makes a pleasing variety, too, for any table.
Graham flour is a coarse flour, containing the outer bran. It is useful for its effect upon the intestines in case of constipation, but has to be avoided by some people on account of its irritating effect. White flour may have coarser material mixed with it, for variety in bread making, such as rye or Indian meal, or graham flour.
Yeast in bread. — Yeast is put into bread dough in order to produce carbon dioxide gas to lighten the whole mass. It is studied in the chapter on preservation of fruit, but in bread making we need to foster its growth instead of destroying it as, you will recall, we found necessary in preserving. You can easily reason out for yourself just how this should be done, especially after performing the experiments with yeast.
If yeast is in good condition, it has little effect on the flavor of bread, even if used in a rather large quantity to hasten the process.
The best forms of yeast now in use are the compressed and dried cakes, the former needing to be fresh, the latter
keeping the vitality of the yeast cells for a long time. Liquid yeast may be made at home, but it is somewhat uncertain unless made with great exactness, and less easy to manage on the whole than the other forms.
Proportions of the ingredients. — One part of water to three of flour, or one cup to three of flour for a loaf, is an average proportion. The practiced bread maker will vary this slightly to suit the variations in the flour from time to time, but it is a safe rule for the beginner to follow. Spring wheat flour requires somewhat more water than the winter wheat, or the blend of the two. Salt should be used sparingly, for although it improves the flavor of the loaf, salt is a preservative which retards or prevents the growth of lower organisms, and in the case of bread it acts therefore as a check to fermentation. One teaspoonful to a loaf is the largest amount that it is best to use.
The quantity of yeast depends upon several conditions. The larger the amount of yeast used, the shorter is the time of rising, and as many as two compressed yeast cakes may be used to one loaf if it is necessary to hasten the process, without any perceptible effect on the color, texture or flavor. If a very large amount of yeast is used, the bread is " crumbly," and a difference in flavor will be noticed. A smaller amount may be used if time is allowed for the rising, even 1 cake of compressed yeast to a loaf, if the bread is to rise over night in warm weather. It must be remembered that, if the rising process is too prolonged, other organisms have a chance to work, and the bread may sour.
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Yeast Bread