Foods, their selection and preparation

New No-Knead Method. Breadmaking in the home, like cakemaking, has changed little through the years. A new "no-knead” method of making bread has been developed which is easy to use and saves some time. Also the beginner is able to use it with almost the same degree of success as the experienced home breadmaker. Kneading yeast breads by hand requires a certain technique and skill in determining when the dough has had sufficient kneading. This new method eliminates the step of kneading the dough. While many people prefer the type of bread made by the standard method, with its silken more delicate crumb, the "no-knead” method is presented here as a streamlined home procedure. The proportions which have been recommended for one loaf of bread or 1 8 small rolls are these: approximately 3 cups hardwheat flour to 1 cup liquid (half scalded milk and half water), 2§ tablespoons to 5 cup fat, 1 to 1^- tablespoons sugar, 2 teaspoons salt, 1 to 2 cakes compressed or 1 to 2 packages fast granular yeast (mixed according to the directions on the package), and 1 egg. Compared with basic proportions for yeast bread, it is seen that this dough is slightly softer (the flour is the minimum amount) and it is higher in fat than bread doughs intended to be kneaded. The method of combining and mixing is as follows: (1) combine the scalded milk, fat, sugar, and salt; (2) cool to lukewarm by adding the cold water; (3) add the yeast and mix well; (4) blend in the egg; (5) add [315] the flour and mix until the dough is well blended (the dough may be chilled in the refrigerator for two hours or more); (6) shape into loaf or rolls; (7) let rise in a warm place (80° to 85° F.) until double in bulk (about one hour for a loaf from unchilled dough or two hours for chilled dough) ; (8) bake loaf at 375° F. for one hour or rolls at 425° F. for 20 minutes. As with any of the methods for making yeast bread, when the electric mixer is used, half the flour is added and the ingredients are mixed for about one minute at low speed. The rest of the mixing is done by hand. Some women may find this "no-knead” dough a little stiff for stirring or beating easily, although it is too soft for kneading. For those who dislike the kneading step in the standard method of making yeast breads, another possibility is to decrease the flour still more to obtain a real batter which can be beaten easily. Yeast-raised muffins and cakes are made by this method. Variations. Yeast breads may be varied by the kind of flour and the sweetness and richness of the dough. Also the same dough may be used to make loaves and a variety of styles of rolls. Kind of Flour. Variation in plain breads and rolls may be obtained by using all or part whole-wheat or rye flour or part corn meal, bran, rolled oats, rice, or buckwheat. The volume and texture of these breads are not so good as in white bread because of the difference in the amount of the gluten. This The Completed Loaf • Place formed loaf in pan, allow to rise until double in bulk, and bake at 375° F. Wheat Flour Institute Wheat Flour Institute Swedish Tea Ring