Rising. The time necessary for rising
depends upon the temperature, the amount
of yeast, the richness of the dough, and the
kind of flour. As the gas is produced by the
yeast it is enmeshed in the tiny spaces
between the strands of gluten. This gluten
is elastic and stretches, and the dough ex¬
pands until it is approximately doubled in
bulk. Doughs from hard-wheat flours should
increase to a little more than double; those
from soft-wheat flours to a little less. It
should rise until, when it is pressed gently
with a finger, the impression remains. This
requires from one and one-half to two hours,
depending principally upon the amount of
yeast used, provided other conditions are
right. Cover carefully to prevent drying of
the top.
Shaping. When the dough is ready for
molding into loaves, it is turned onto the
board, kneaded down, and divided into as
many portions as there are to be loaves.
Each portion is formed into a smooth ball.
These may be covered with a towel and
allowed to stand about 10 minutes, for best
results. For the steps in shaping a loaf, see
page 313.
The inexperienced cook may prefer to
make plain rolls before undertaking loaves
or fancy-shaped rolls. Parker House rolls
are easy to make, the same proportions as
for bread being used. The dough is rolled
about a half inch thick, brushed with sof¬
tened butter or margarine, and cut with a
biscuit cutter. Each piece is folded over
(buttered side in) into a semicircle and the
edges are pinched together firmly. Then
the rolls are placed on a greased baking
sheet or in a pan.
Cloverleaf rolls are made by forming
small balls of the dough of such a size that
three fit into one muffin cup. Each ball
is dipped into melted fat before being placed
in the greased muffin pans. Cover the rolls
and let them rise in a warm place (80° to
85° F.) until approximately doubled in bulk.
Baking. During baking, the gas in the
dough expands, the gluten in the bread or
rolls is set, the growth of the yeast is stopped,
and the flavor of the bread is developed. The
development of flavor comes from the cook¬
ing of the starch in the flour, the evap¬
oration of some of the products of the
yeast fermentation, and the changing of the
surface starch to dextrins to form the
brown crust.
The bread continues to rise in the oven
for about the first ten minutes (somewhat
less for rolls). This rising is called "oven
spring.” During this period, the bread or
rolls should not brown if the oven tem¬
perature is right. This varies with the size
of the loaf or rolls and the amount of sugar
and other ingredients used.
Plain breads are best when baked at 400°
to 425° F., and plain rolls at 425° F. Richer
doughs and those high in sugar are baked at
330° to 375° F.
When loaves or rolls are done they
shrink slightly from the sides of the pan,
sound hollow when thumped lightly, and
are an attractive golden brown. If rolls
are to be reheated for serving, bake only
to a very light brown.
Care after Baking. Rolls are best when
served hot, as soon as they are baked. Bread
[278]
Table LV • Proportions for Basic Doug
lis and Some Variations1
Sifted Flour
Dough
(All-
Purpose)
Liquid
Leavening
Fat
Salt
Sugar
Additions
Method
Comments
Amount
Biscuits . .
2 c.
\ to f c.
sweet milk
2 to 3 tsp.
b. p.
2 to
4 tbsp.
i to
1 tsp.
0
0
Cut in fat
Bake 450° F.
4 to 6
servings
Page 251
Presented as published in 1935. 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
Rising. The time necessary for rising depends upon the temperature, the amount of yeast, the richness of the dough, and the kind of flour. As the gas is produced by the yeast it is enmeshed in the tiny spaces between the strands of gluten. This gluten is elastic and stretches, and the dough expands until it is approximately doubled in bulk. Doughs from hard-wheat flours should increase to a little more than double; those from soft-wheat flours to a little less. It should rise until, when it is pressed gently with a finger, the impression remains. This requires from one and one-half to two hours, depending principally upon the amount of yeast used, provided other conditions are right. Cover carefully to prevent drying of the top.
Shaping. When the dough is ready for molding into loaves, it is turned onto the board, kneaded down, and divided into as many portions as there are to be loaves. Each portion is formed into a smooth ball. These may be covered with a towel and allowed to stand about 10 minutes, for best results. For the steps in shaping a loaf, see page 313.
The inexperienced cook may prefer to make plain rolls before undertaking loaves or fancy-shaped rolls. Parker House rolls are easy to make, the same proportions as
for bread being used. The dough is rolled about a half inch thick, brushed with softened butter or margarine, and cut with a biscuit cutter. Each piece is folded over (buttered side in) into a semicircle and the edges are pinched together firmly. Then the rolls are placed on a greased baking sheet or in a pan.
Cloverleaf rolls are made by forming small balls of the dough of such a size that three fit into one muffin cup. Each ball is dipped into melted fat before being placed in the greased muffin pans. Cover the rolls and let them rise in a warm place (80° to 85° F.) until approximately doubled in bulk.
Baking. During baking, the gas in the dough expands, the gluten in the bread or rolls is set, the growth of the yeast is stopped, and the flavor of the bread is developed. The development of flavor comes from the cooking of the starch in the flour, the evaporation of some of the products of the yeast fermentation, and the changing of the surface starch to dextrins to form the brown crust.
The bread continues to rise in the oven for about the first ten minutes (somewhat less for rolls). This rising is called "oven spring.” During this period, the bread or rolls should not brown if the oven tem¬ perature is right. This varies with the size of the loaf or rolls and the amount of sugar and other ingredients used.
Plain breads are best when baked at 400° to 425° F., and plain rolls at 425° F. Richer doughs and those high in sugar are baked at 330° to 375° F.
When loaves or rolls are done they shrink slightly from the sides of the pan, sound hollow when thumped lightly, and are an attractive golden brown. If rolls are to be reheated for serving, bake only to a very light brown.
Care after Baking. Rolls are best when served hot, as soon as they are baked. Bread
[278]
Table LV • Proportions for Basic Doug
lis and Some Variations1
Sifted Flour
Dough
(All-
Purpose)
Liquid
Leavening
Fat
Salt
Sugar
Additions
Method
Comments
Amount
Biscuits . .
2 c.
\ to f c. sweet milk
2 to 3 tsp. b. p.
2 to
4 tbsp.
i to
1 tsp.
Cut in fat
Bake 450° F.
4 to 6 servings