Cut the dough in two pieces. Shape each piece into a loaf. Put
each loaf into a greased oblong bread pan. Rub the top of each loaf
with lukewarm water or grease with butter. Cover the pans with a
clean cloth. Set aside in a warm place until the loaves have risen and
the dough is at least 2\ times as large as when placed in the pan.
Place the bread to bake in a hot oven and bake 75 minutes. Then if
possible reduce the temperature of the oven and bake from 35 to 43 minutes
longer. If the oven heat is regulated, bake the bread at 42 5° F. for 15
minutes , then at 375°F. for 35 to 45 minutes.
To decide whether or not the bread is done carefully note :
1. Color of crust — all that can be seen above the top of the pan
should be golden brown.
2. Shrinkage of crust — the crust should be drawn away from the
sides of the pan.
430
Dinner
3. Sound when tapped with the knuckle — there should be a hollow
sound.
To soften the crust — Rub it with a bit of butter a few minutes before
taking the bread from the oven and again after removing from the oven.
T 0 cool and store the bread — After removing from the oven, take it
out of the pan. Place the loaves on a bread cooler or arrange them so
that the air may reach them on all sides. When entirely cold, store
in a covered crock.
Variations: Whole-Wheat Bread. — Follow the recipe for white bread
given on page 429, making the following changes :
Substitute whole-wheat flour for white flour, but use less whole-wheat
— about 5 or 6 cups. Do not make whole-wheat flour dough as stiff
as white-flour dough. Use the larger quantity of yeast.
Raisin Bread. — Prepare whole-wheat dough, making the following
changes : Increase the sugar to £ cup. Add 2 cups of seeded raisins.
How can we judge the quality of bread ? We like to see a loaf
of bread which looks good on the outside and has a good shape,
and whose crust has a pleasing golden brown color.
When the loaf is cut, its crumb should be of good quality —
light, fine-grained, elastic, tender, moist, and of creamy color.
One of the most important things about bread is its flavor.
It should not only look good, but taste good.
Since there are so many points to consider about bread, we can
judge the quality of bread better if we follow a score card, such
as the following :
SCORE CARD FOR YEAST BREAD
Perfect Score
Shape and Size 10
Crust — color, depth, texture 15
Crumb :
Light 15
Grain (fine) 5
Elastic S
Tender 5
Moist 5
Color (light cream) 5
Flavor 35
Total 100
Yeast Breads
43i
What is a yeast sponge ? If to a mixture of yeast, moisture,
sugar, and salt only enough flour is added to make a batter, the
mixture is called a sponge. A yeast sponge differs from yeast
dough only in the quantity of flour.
Bread is sometimes made first as a sponge, which is allowed
to stand until the yeast plants begin to grow and the mixture
becomes porous. Then more flour is added to the sponge, so
that a dough is formed. The process is continued in just the
same way as when the ingredients are mixed into a stiff dough
at the beginning.
Page 223
Presented as published in 1928. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut the dough in two pieces. Shape each piece into a loaf. Put
each loaf into a greased oblong bread pan. Rub the top of each loaf
with lukewarm water or grease with butter. Cover the pans with a
clean cloth. Set aside in a warm place until the loaves have risen and
the dough is at least 2\ times as large as when placed in the pan.
Place the bread to bake in a hot oven and bake 75 minutes. Then if
possible reduce the temperature of the oven and bake from 35 to 43 minutes
longer. If the oven heat is regulated, bake the bread at 42 5° F. for 15
minutes , then at 375°F. for 35 to 45 minutes.
To decide whether or not the bread is done carefully note :
1. Color of crust — all that can be seen above the top of the pan
should be golden brown.
2. Shrinkage of crust — the crust should be drawn away from the
sides of the pan.
430
Dinner
3. Sound when tapped with the knuckle — there should be a hollow
sound.
To soften the crust — Rub it with a bit of butter a few minutes before
taking the bread from the oven and again after removing from the oven.
T 0 cool and store the bread — After removing from the oven, take it
out of the pan. Place the loaves on a bread cooler or arrange them so
that the air may reach them on all sides. When entirely cold, store
in a covered crock.
Variations: Whole-Wheat Bread. — Follow the recipe for white bread
given on page 429, making the following changes :
Substitute whole-wheat flour for white flour, but use less whole-wheat
— about 5 or 6 cups. Do not make whole-wheat flour dough as stiff
as white-flour dough. Use the larger quantity of yeast.
Raisin Bread. — Prepare whole-wheat dough, making the following
changes : Increase the sugar to £ cup. Add 2 cups of seeded raisins.
How can we judge the quality of bread ? We like to see a loaf
of bread which looks good on the outside and has a good shape,
and whose crust has a pleasing golden brown color.
When the loaf is cut, its crumb should be of good quality —
light, fine-grained, elastic, tender, moist, and of creamy color.
One of the most important things about bread is its flavor.
It should not only look good, but taste good.
Since there are so many points to consider about bread, we can
judge the quality of bread better if we follow a score card, such
as the following :
SCORE CARD FOR YEAST BREAD
Perfect Score
Shape and Size 10
Crust — color, depth, texture 15
Crumb :
Light 15
Grain (fine) 5
Elastic S
Tender 5
Moist 5
Color (light cream) 5
Flavor 35
Total 100
Yeast Breads
43i
What is a yeast sponge ? If to a mixture of yeast, moisture,
sugar, and salt only enough flour is added to make a batter, the
mixture is called a sponge. A yeast sponge differs from yeast
dough only in the quantity of flour.
Bread is sometimes made first as a sponge, which is allowed
to stand until the yeast plants begin to grow and the mixture
becomes porous. Then more flour is added to the sponge, so
that a dough is formed. The process is continued in just the
same way as when the ingredients are mixed into a stiff dough
at the beginning.