Foods, their selection and preparation

Ingredients and Proportions. The es¬ sential ingredients for yeast breads are flour, liquid, and yeast. To supply quick food for the yeast and to add flavor and make the bread brown better, sugar generally is used in small amounts; salt is added for flavor; and fat is used to improve tenderness, flavor, and keeping quality. Eggs are not necessary in plain bread or rolls, but they increase the nutritive value and richness of fancy breads and rolls, and they vary the grain and the texture of the crust. Fruits, spices, nuts, and extra sugar in various forms are used in fancy yeast breads and rolls. Basic proportions for yeast bread or rolls, based on 1 cup liquid (water or milk or both), consist of one package fast-rising dry yeast or one cake compressed yeast, 1 tablespoon sugar, 1 teaspoon salt, 1 tablespoon fat, and 3 to 4 cups flour. The method of combining and handling these ingredients consists in providing the proper conditions for the development of the yeast, a thorough mixing of the flour and liquid, the development of the gluten to give strength and structure to the dough, the distribution of the gas formed by the yeast, and the final baking. To accomplish these objectives the making of yeast bread or rolls consists of six main steps: (1) mix¬ ing the ingredients, (2) kneading the dough, (3) rising of the dough, (4) shaping or molding into loaves or rolls, (5) rising of the loaves or rolls, and (6) baking. Mixing. The first step in mixing is to soften the yeast by crumbling it into luke¬ warm water (5 cup at 82° F.) and letting it stand 5 to 10 minutes. This separates the yeast cells and they become active. Dry yeast becomes hydrated. In making yeast breads, one may add the liquid to the flour or the flour to the liquid. Since different flours require dif¬ ferent amounts of liquid, many cooks pre¬ fer to add the flour to the liquid so that they can stop adding flour when the dough is stiff enough to turn out on the board and knead. When milk is used as the liquid, it is scalded (heated to the boiling point) and measured into a mixing bowl. The sugar, salt, and fat are added to the hot liquid, which then is cooled to lukewarm. About a cup of the flour is added and beaten into the liquid. This helps to cool it to the proper temperature for the yeast (80° F.). Yeast cells are easily injured or even killed by too high a temperature. When the batter has cooled to 80° F. the softened yeast and the re¬ maining flour are added gradually. The mixture is stirred until it is smooth and clings together in a ball, leaving the bowl clean. Kneading. This step accomplishes a thorough mixing of the flour and liquid, develops the gluten of the flour to make a network in the dough, and distributes the [illustration: PAGE 277] gas (leavening) produced by the yeast. Kneading consists of folding the dough over on itself and pushing it lightly in a rocking motion, then turning the dough and repeat¬ ing these steps rhythmically until the sur¬ face of the dough looks smooth and feels satiny to the touch. The time for kneading varies with the kind of flour, hard-wheat flour requiring more kneading than softwheat flour. Eight to 10 minutes of knead¬ ing is an average time. When the dough is satiny and smooth, it is rounded into a ball, placed in a bowl, covered, and set in a warm place (80° to 85° F.) to rise.