Pour the liquid over the other ingredients. Let them stand until lukewarm (98°). Add J to \ 1 yeast cake softened in \ tbsp. lukewarm water. Sift in gradually f c. flour✪ Bread, or as much as is needed to make a dough as soft as can be handled. Knead thoroughly but lightly, until 1 This large amount of yeast is added to enable the process of bread-making to be carried through in a very short time. For ordinary home use the proportions would be one yeast cake to a pint of liquid. The bread in this lesson can be mixed and baked in two hours. BREAD-MAKING 245 it is elastic and does not stick to the hands. Place over lukewarm water in the top of a double boiler which may be greased. Cover tightly. (Why?) The top of the dough may be brushed lightly with fat. (Why?) Maintain the lukewarm temperature until the dough has doubled in bulk. Knead again until the bubbles have been evenly dis- tributed, adding no more flour than is necessary to keep the dough from sticking. Shape into a loaf, first cutting off sufficient dough to make two biscuits. Place the loaf in a greased tin, cover, and let rise until the loaf has doubled in size. Place in an oven at 450° F. for ten minutes, and finish baking at 365° to 385° F. Knead a little extra fat into the biscuit dough, shape, and let rise as in the case of the loaf. The best tempera- ture for baking rolls is 435° F. B. Class Work. KNEADING. One student should make a larger quantity of dough, and each student in turn should be taught the correct process of kneading with the larger amount. BREAD-MIXING The term "breads" or " breadstuff s" includes unleav- ened bread, as well as bread which is raised with yeast or with gas from soda. The term " bread " is usually confined to bread made with yeast, and it is so used here. The essentials in bread -making are flour, liquid, salt, and yeast. Fat is usually added, and other ingredients may be. Bread is made in two ways, and is known as short- and long-process bread. The method of making short- process bread is the more modern. This method became 246 FOOD STUDY possible only with the availability of fresh yeast, such as is found in compressed yeast cakes. In short-process bread-making, the yeast is stirred with lukewarm water and mixed with sufficient flour and warm water to obtain a dough of the desired consistency. The combination may be made by stirring the water into the flour, or vice-versa. If fat is to be used, it is melted by pouring hot water over it and then allowed to cool to the proper temperature. The yeast is stirred with water to separate it, so that it can be mixed more readily with the other ingredients. The water should be warm, about 90° F., in order to hasten the growth of the yeast. This is desirable, because less time is given for the development of bacteria which may cause the dough to become sour. In order to maintain the suitable temperature after mixing, the dough is covered to prevent its cooling and also drying. The flour fur- nishes both protein and starch as food for the yeast plants. Pure yeast cannot act directly on starch.

AI-modernized reading of the original text

Pour the liquid over the other ingredients. Let them stand until lukewarm (98°). Add J to \ 1 yeast cake softened in \ tbsp. lukewarm water. Sift in gradually f c. flour, or as much as is needed to make a dough as soft as can be handled. Knead thoroughly but lightly, until 1 This large amount of yeast is added to enable the process of bread-making to be carried through in a very short time. For ordinary home use the proportions would be one yeast cake to a pint of liquid. The bread in this lesson can be mixed and baked in two hours. it is elastic and does not stick to the hands. Place over lukewarm water in the top of a double boiler which may be greased. Cover tightly. (Why?) The top of the dough may be brushed lightly with fat. (Why?) Maintain the lukewarm temperature until the dough has doubled in bulk. Knead again until the bubbles have been evenly distributed, adding no more flour than is necessary to keep the dough from sticking. Shape into a loaf, first cutting off sufficient dough to make two biscuits. Place the loaf in a greased tin, cover, and let rise until the loaf has doubled in size. Place in an oven at 450° F. for ten minutes, and finish baking at 365° to 385° F. Knead a little extra fat into the biscuit dough, shape, and let rise as in the case of the loaf. The best temperature for baking rolls is 435° F. B. Class Work. KNEADING. One student should make a larger quantity of dough, and each student in turn should be taught the correct process of kneading with the larger amount. BREAD-MIXING The term "breads" or " breadstuff s" includes unleavened bread, as well as bread which is raised with yeast or with gas from soda. The term " bread " is usually confined to bread made with yeast, and it is so used here. The essentials in bread -making are flour, liquid, salt, and yeast. Fat is usually added, and other ingredients may be. Bread is made in two ways, and is known as shortand long-process bread. The method of making shortprocess bread is the more modern. This method became possible only with the availability of fresh yeast, such as is found in compressed yeast cakes. In short-process bread-making, the yeast is stirred with lukewarm water and mixed with sufficient flour and warm water to obtain a dough of the desired consistency. The combination may be made by stirring the water into the flour, or vice-versa. If fat is to be used, it is melted by pouring hot water over it and then allowed to cool to the proper temperature. The yeast is stirred with water to separate it, so that it can be mixed more readily with the other ingredients. The water should be warm, about 90° F., in order to hasten the growth of the yeast. This is desirable, because less time is given for the development of bacteria which may cause the dough to become sour. In order to maintain the suitable temperature after mixing, the dough is covered to prevent its cooling and also drying. The flour furnishes both protein and starch as food for the yeast plants. Pure yeast cannot act directly on starch.

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