Food study

The length of time necessary to make bread by the short process depends upon the amount of yeast used. If the first rising is to be overnight, usually from one-fourth to one-half of a yeast cake is used for each quart of liquid. To shorten the time of rising, the amount of yeast can be increased almost indefinitely. Even as many as five or six cakes of yeast can be used and, if they are perfectly fresh, they will not give a disagreeable flavor to the bread. But since they increase the cost of the bread unduly, usually not more than a cake to a quart of liquid is used. Since neither yeast nor bacteria grow well in the cold, it is possible to check the rising of the dough by placing it in an ice-chest or some other cold place. This is sometimes done in order to keep the dough so that hot biscuits may be served at a special time. Long-process bread is made by setting a sponge. This means that in the first mixing only about half the flour is used. The sponge, as it is called, is really a batter. This is allowed to stand until it is very light and foamy. Then the rest of the flour is mixed with it and the dough is then treated as if this were the first mixing in short-process bread. The advantage of this way of making bread is that dry yeast can be used, for the rising of the sponge gives time for it to become actively-growing yeast. Some cooks set a sponge when using compressed yeast, but there is no necessity for doing so, and as the long process means more work than the short process, the latter method should be preferred. U. S. Dept. of Agriculture. Farmers' Bulletin No. 389. "Bread and Bread-Making." 1. What will happen in bread-mixing : (a) if the weather is too warm ? (6) if, in very cold water, the flour is not warmed ? (e) if the bread is put to rise in too warm a place ? (d) if the bread is put to rise in too cold a place ? (e) if the bread is insufficiently kneaded before shaping into loaves? (/) if the bread is kneaded too heavily ? (g) if too much flour is used ? 2. What may happen if the liquid is not scalded ? 3. When is it advantageous to use a bread mixer ? 4. Why is a different temperature required in baking bread and rolls? ROLLS GRAHAM AND OATMEAL BREAD A. Class Work. PARKER HOUSE ROLLS. Make Parker House rolls by the long process method of making bread. Use: 2 c. scalded milk 1^ tsp. salt 3 tbsp. butter 1 yeast cake 2 tbsp. sugar 3 c. flour to make sponge About 3 c. flour to make dough When ready to form rolls, divide the dough into small pieces and shape into Parker House rolls, tea biscuits, finger rolls, cinnamon rolls, and the like. See cook books for directions. B. MAKE GRAHAM OR OATMEAL BREAD. Follow the short process of making bread. GRAHAM BREAD. 1 1/4 c. 1 1 c. water (3 tbsp. may be potato water) 1 yeast cake 1 j c. white flour 1 1/2 c. graham flour 1 tsp. salt 2 tbsp. brown sugar, or 1/2 c. molasses OATMEAL BREAD. Pour two cups of boiling water over one cup of rolled oats. Add 4 tbsp. brown sugar, or 1/2 c. molasses 2 tbsp. fat 1 tsp. salt 1 yeast cake Flour to make a stiff dough, about 4 1/2 c.