Halliday, Evelyn G., and Noble, Isabel T. Hows and Whys of Cooking, 3d ed., Chap. IV. University of Chicago Press, Chicago, 1946. Lowe, Belle. Experimental Cookery, 3d ed., pp. 480- 521. fohn Wiley & Sons, New York, 1943. [309] XXIII • Yeast-Leavened Breads When the generic term "bread” is used without qualification it may refer either to a quick bread or to a yeast-leavened bread since the term includes both types. The quick breads were discussed in the chapter on "Batters and Doughs.” This chapter deals with those flour mixtures made light by fermentation of the carbohydrates in the dough brought about by yeast and other microorganisms. In some sections of the country yeast-leavened bread is called ' light bread.” Another bread leavened by fermentation is known as "salt-rising bread.” The leav¬ ening in this case is accomplished by gas¬ forming bacteria. Salt-rising bread, however, is of far less importance than the large num¬ ber of yeast-leavened breads, because of its limited use. Formerly, the making of yeast-leavened breads was an important part of food prep¬ aration in every home. Now, in the main, it is confined to isolated farm homes, to the preparation of rolls of one kind or another or to those localities or families where the making of certain breads is a tradition. The commercial bakeries, which make more than 80 per cent of the bread used in this country, have practically' removed from city and town homes, at least, the making of bread in quantities to supply the family needs. There is, however, a fascination about breadmaking that has few equals in cookery. Knowing something about the ingredients which go into bread and understanding the principles of handling them make this time- honored job even more interesting, and much more certain in results. * YEAST-LEAVENED BREADS The equipment necessary and the ingre¬ dients which go into yeast-leavened breads are little different from those required for quick breads. If enough bread is baked at one time to supply the family for several days, a much larger mixing bowl is needed than for making a quick bread for one meal, probably a six-quart bowl. Enough bread pans and baking sheets to accommodate a day’s baking of bread and rolls also are needed. Loaf bread pans of good size meas¬ ure eight and one-half by four and one- half by two and three-fourths inches. This size pan makes a one-pound loaf. The essential ingredients for yeast breads are flour, liquid, and yeast. Added to these are salt for flavor; usually sugar for flavor, good browning, and for speeding up the activity of the yeast; and fat for richness and tenderness. Eggs may or may not be added. They give flavor, richness, and food value and are used in fancy breads. Fruits, spices, nuts, and other additions may go into these special breads. Flour. The kind of flour is of great im¬ portance in breadmaking, since this is the chief ingredient in bread. Both hard- wheat and soft-wheat flours make good yeast breads when handled correctly, but hard-wheat flour has special breadmaking qualities. (See page 285.) The harder flours contain comparatively large amounts of [310]

AI-modernized reading of the original text

Halliday, Evelyn G., and Noble, Isabel T. Hows and Whys of Cooking, 3d ed., Chap. IV. University of Chicago Press, Chicago, 1946. Lowe, Belle. Experimental Cookery, 3d ed., pp. 480- 521. fohn Wiley & Sons, New York, 1943. [309] XXIII • Yeast-Leavened Breads When the generic term "bread” is used without qualification it may refer either to a quick bread or to a yeast-leavened bread since the term includes both types. The quick breads were discussed in the chapter on "Batters and Doughs.” This chapter deals with those flour mixtures made light by fermentation of the carbohydrates in the dough brought about by yeast and other microorganisms. In some sections of the country yeast-leavened bread is called ' light bread.” Another bread leavened by fermentation is known as "salt-rising bread.” The leav¬ ening in this case is accomplished by gas¬ forming bacteria. Salt-rising bread, however, is of far less importance than the large num¬ ber of yeast-leavened breads, because of its limited use. Formerly, the making of yeast-leavened breads was an important part of food prep¬ aration in every home. Now, in the main, it is confined to isolated farm homes, to the preparation of rolls of one kind or another or to those localities or families where the making of certain breads is a tradition. The commercial bakeries, which make more than 80 per cent of the bread used in this country, have practically' removed from city and town homes, at least, the making of bread in quantities to supply the family needs. There is, however, a fascination about breadmaking that has few equals in cookery. Knowing something about the ingredients which go into bread and understanding the principles of handling them make this time- honored job even more interesting, and much more certain in results. * YEAST-LEAVENED BREADS The equipment necessary and the ingre¬ dients which go into yeast-leavened breads are little different from those required for quick breads. If enough bread is baked at one time to supply the family for several days, a much larger mixing bowl is needed than for making a quick bread for one meal, probably a six-quart bowl. Enough bread pans and baking sheets to accommodate a day’s baking of bread and rolls also are needed. Loaf bread pans of good size meas¬ ure eight and one-half by four and onehalf by two and three-fourths inches. This size pan makes a one-pound loaf. The essential ingredients for yeast breads are flour, liquid, and yeast. Added to these are salt for flavor; usually sugar for flavor, good browning, and for speeding up the activity of the yeast; and fat for richness and tenderness. Eggs may or may not be added. They give flavor, richness, and food value and are used in fancy breads. Fruits, spices, nuts, and other additions may go into these special breads. Flour. The kind of flour is of great im¬ portance in breadmaking, since this is the chief ingredient in bread. Both hardwheat and soft-wheat flours make good yeast breads when handled correctly, but hard-wheat flour has special breadmaking qualities. (See page 285.) The harder flours contain comparatively large amounts of [310]

Foods, their selection and preparation