Bread dough may be cut or sjtirred with a large knife in place of the kneading, and this is a good method to teach to those who live in crowded space and find it difficult to have a perfectly clean kitchen and proper utensils. With this method the dough must be softer, and it remains in the bowl until it is turned into the baking pan. The resulting loaf is somewhat moist, and not fine-grained, but the flavor is good. Brushing the surface of the dough in the bowl or pan with water or milk will prevent the formation of a dry crust on the top. Baking the bread. — The temperature of the oven should be steady, and about 380° F. An authority recommends 180° C. (355° F.) when the loaf is put in, rising to 220° C. (425° F.).^ The amount of flour for one loaf has been given. A loaf this size should be baked in a pan 8i to 9 inches X 3 J to 4 X 3 to 3J. The material of the pan is not of great consequence. Tin gives good results, a longer time being ^"Some Points in the Making and Judging of Bread," 1913. Isabel Bevier, Univ. of 111. Bulletin No. 25. 202 FOODS AND BOUSEBOLD MANAGEMENT required for baking in a I granite pan. A loaf should ^ bake about one hour. I (See Rg. 55.) t-_ Rolls and biscuit may I be shaped in many ways. ^ (See Fig- 56.) How will B the bakiog differ from that I of the loaf? ^ Care of bread after bak- I ing. — ■ Remove from the i - pans, cool on a rack, place t a in tin box or stone j ar, and 1 ■^ cover with paraffin paper. 2 o Uses of stale bread. — (S Bread that has become '^ too dry may be freshened ^ by moistening the surface K and heating in the oven. '. Bread may be used for " toast, croutons for soup, g escalloped dishes, pud- dings, crumbs for coating other food materials, and may be made into cups for holding other materials. A. Experiment vnth gluten. Materials. — 1 oup of flour, a lO-inch square of oheeseeloth, a piece of string, a pan or tin or granite plate. YEAST BREAD 203 Method. — Tie the flour in the cheesecloth, and wash it, prefer- ably under the faucet, until the starch is washed out. Remove the gluten, stretch and knead into a ball. Place the ball on a pan in the oven. Note results. Note temperature of oven, if possible. B. Experiments with yeast, 1. Materials, (a) 1 cake of yeast dissolved in i of a cupful of lukewarm water with water added to make i cupful, (b) J cup water and J cup flour stirred together + 1 tablespoonful of molasses. Divide this mixture into three parts. Method. — Add 2 tablespoonfuls of (a) to each of two thirds of (&). Put remaining portion of (a) into a saucepan and bring it to the boiling point and then add it to the third part of (b). Number these bowls 1, 2, 3. (1) Surround bowl No. 1 with lukewarm water and keep the water at this temperature by adding warmer water from time to time. Note result. (2) Surround bowl No. 2 with cracked ice and salt. Note result. (3) Surround bowl No. 3 with lukewarm water as in No. 1. Note result. (4) Before the end of the hour remove bowl No. 2 from the ice water and surround it with water at 100° F. and watch results. State conclusions as to effect of temperature upon the growth of the yeast cell.

AI-modernized reading of the original text

Bread dough may be cut or stirred with a large knife in place of the kneading, and this is a good method to teach to those who live in crowded space and find it difficult to have a perfectly clean kitchen and proper utensils. With this method the dough must be softer, and it remains in the bowl until it is turned into the baking pan. The resulting loaf is somewhat moist, and not fine-grained, but the flavor is good. Brushing the surface of the dough in the bowl or pan with water or milk will prevent the formation of a dry crust on the top. Baking the bread. — The temperature of the oven should be steady, and about 380° F. An authority recommends 180° C. (355° F.) when the loaf is put in, rising to 220° C. (425° F.).^ The amount of flour for one loaf has been given. A loaf this size should be baked in a pan 8i to 9 inches X 3 J to 4 X 3 to 3J. The material of the pan is not of great consequence. Tin gives good results, a longer time being ^"Some Points in the Making and Judging of Bread," 1913. Isabel Bevier, Univ. of 111. Bulletin No. 25. required for baking in a I granite pan. A loaf should ^ bake about one hour. I (See Rg. 55.) t-_ Rolls and biscuit may I be shaped in many ways. ^ (See Fig- 56.) How will B the bakiog differ from that I of the loaf? ^ Care of bread after bak- I ing. — ■ Remove from the i - pans, cool on a rack, place t a in tin box or stone j ar, and 1 ■^ cover with paraffin paper. 2 o Uses of stale bread. — (S Bread that has become '^ too dry may be freshened ^ by moistening the surface K and heating in the oven. '. Bread may be used for " toast, croutons for soup, g escalloped dishes, puddings, crumbs for coating other food materials, and may be made into cups for holding other materials. A. Experiment vnth gluten. Materials. — 1 oup of flour, a lO-inch square of cheesecloth, a piece of string, a pan or tin or granite plate. Method. — Tie the flour in the cheesecloth, and wash it, preferably under the faucet, until the starch is washed out. Remove the gluten, stretch and knead into a ball. Place the ball on a pan in the oven. Note results. Note temperature of oven, if possible. B. Experiments with yeast, 1. Materials, (a) 1 cake of yeast dissolved in i of a cupful of lukewarm water with water added to make i cupful, (b) J cup water and J cup flour stirred together + 1 tablespoonful of molasses. Divide this mixture into three parts. Method. — Add 2 tablespoonfuls of (a) to each of two thirds of (&). Put remaining portion of (a) into a saucepan and bring it to the boiling point and then add it to the third part of (b). Number these bowls 1, 2, 3. (1) Surround bowl No. 1 with lukewarm water and keep the water at this temperature by adding warmer water from time to time. Note result. (2) Surround bowl No. 2 with cracked ice and salt. Note result. (3) Surround bowl No. 3 with lukewarm water as in No. 1. Note result. (4) Before the end of the hour remove bowl No. 2 from the ice water and surround it with water at 100° F. and watch results. State conclusions as to effect of temperature upon the growth of the yeast cell.

Foods and household management