Egg- Another ingredient which is not es¬ sential in yeast bread is egg. Whole egg or egg yolk is used in most fancy breads and rolls. In a few types of crusty breads and rolls, egg white is used. This replaces a part of the liquid. Egg causes the cell structure of yeast bread to become more delicate than [312] it is without egg. Also the crust is thinner and more crisp when egg is used. Whole egg or yolks give a rich flavor and a creamy color to the crumb. Egg white gives a silky sheen to both crust and crumb. Rolls and bread made with egg white and water are characterized by an open texture and a crisp crust. French- type bread and rolls show these characteristics. Other Additions. Dried and candied fruits and many kinds of nuts and spices are used in fancy breads, such as dessert breads, coffee cakes, and various sweet rolls. Proportions. The proportion of liquid to flour, or flour to liquid, cannot be stated definitely since this relationship varies with the kind of flour. Enough flour should be used to make a dough that can be handled easily without being sticky. Best results are obtained when the dough is comparatively soft with not too much flour. Basic propor¬ tions are 3 to 4 cups of flour to 1 of liquid. The amount of yeast depends upon the kind of flour and the amount of time avail¬ able to make the bread or rolls. An average amount of yeast is from 2 to 3 per cent yeast, by weight, based on the flour weight. These percentages are about i to 1 ounce, or 1 to 2 cakes compressed yeast (or its equiva¬ lent), for a pint of liquid or for 2 pounds of flour. If using soft-wheat flour, or for refrig¬ erator doughs, sweet doughs, or bread or rolls to be made in the shortest possible time, double this amount of yeast. This means that for approximately 4 cups flour and 1 cup liquid, 2 cakes compressed or 2 packages fast granular yeast are the maximum. The usual proportion of salt is from 1 to 1 J teaspoons per cup of liquid or pound of flour. In plain bread or rolls, 1 tablespoon sugar to each cup liquid or pound of flour is sufficient. Sweet doughs may have up to \ cup sugar to these amounts of liquid and flour. From 1 teaspoon to 1 tablespoon of fat is used for a cup of liquid or pound of flour. When eggs are used, 1 whole egg, 2 yolks, or 2 whites are average amounts for each pound of flour. Sweet doughs may have double this amount. Methods. There are two basic methods of combining the ingredients for yeast breads: the straight dough method and the sponge method. The Straight Dough Method. In the straight dough method, all the ingredients are added at the first mixing. The com¬ pleted dough is kneaded until satiny and then set in a warm place (80° to 85° F.) to rise. There are six well-defined steps in making bread by this method: (1) mixing the in¬ gredients, (2) kneading the dough, (3) allow¬ ing the dough to ferment or rise (the baker calls it "proofing”), (4) shaping the loaves or rolls, (5) allowing the loaves or rolls to rise, and (6) baking. These steps are given in detail in the chap¬ ter on "Batters and Doughs.” (See pages 2 77 to 279.) Instructions on shaping or mold¬ ing a loaf were not given previously, since it was suggested that the beginner make rolls before attempting a loaf.

AI-modernized reading of the original text

Egg- Another ingredient which is not es¬ sential in yeast bread is egg. Whole egg or egg yolk is used in most fancy breads and rolls. In a few types of crusty breads and rolls, egg white is used. This replaces a part of the liquid. Egg causes the cell structure of yeast bread to become more delicate than [illustration: page marker 312] it is without egg. Also the crust is thinner and more crisp when egg is used. Whole egg or yolks give a rich flavor and a creamy color to the crumb. Egg white gives a silky sheen to both crust and crumb. Rolls and bread made with egg white and water are characterized by an open texture and a crisp crust. French- type bread and rolls show these characteristics. Other Additions. Dried and candied fruits and many kinds of nuts and spices are used in fancy breads, such as dessert breads, coffee cakes, and various sweet rolls. Proportions. The proportion of liquid to flour, or flour to liquid, cannot be stated definitely since this relationship varies with the kind of flour. Enough flour should be used to make a dough that can be handled easily without being sticky. Best results are obtained when the dough is comparatively soft with not too much flour. Basic propor¬ tions are 3 to 4 cups of flour to 1 of liquid. The amount of yeast depends upon the kind of flour and the amount of time avail¬ able to make the bread or rolls. An average amount of yeast is from 2 to 3 per cent yeast, by weight, based on the flour weight. These percentages are about i to 1 ounce, or 1 to 2 cakes compressed yeast (or its equiva¬ lent), for a pint of liquid or for 2 pounds of flour. If using soft-wheat flour, or for refrig¬ erator doughs, sweet doughs, or bread or rolls to be made in the shortest possible time, double this amount of yeast. This means that for approximately 4 cups flour and 1 cup liquid, 2 cakes compressed or 2 packages fast granular yeast are the maximum. The usual proportion of salt is from 1 to 1 J teaspoons per cup of liquid or pound of flour. In plain bread or rolls, 1 tablespoon sugar to each cup liquid or pound of flour is sufficient. Sweet doughs may have up to \ cup sugar to these amounts of liquid and flour. From 1 teaspoon to 1 tablespoon of fat is used for a cup of liquid or pound of flour. When eggs are used, 1 whole egg, 2 yolks, or 2 whites are average amounts for each pound of flour. Sweet doughs may have double this amount. Methods. There are two basic methods of combining the ingredients for yeast breads: the straight dough method and the sponge method. The Straight Dough Method. In the straight dough method, all the ingredients are added at the first mixing. The com¬ pleted dough is kneaded until satiny and then set in a warm place (80° to 85° F.) to rise. There are six well-defined steps in making bread by this method: (1) mixing the in¬ gredients, (2) kneading the dough, (3) allow¬ ing the dough to ferment or rise (the baker calls it "proofing”), (4) shaping the loaves or rolls, (5) allowing the loaves or rolls to rise, and (6) baking. These steps are given in detail in the chap¬ ter on "Batters and Doughs.” (See pages 2 77 to 279.) Instructions on shaping or mold¬ ing a loaf were not given previously, since it was suggested that the beginner make rolls before attempting a loaf.

Foods, their selection and preparation