The baking of bread accomplishes several objects: the
living yeast and other organisms are killed ; the alcohol and
carbon dioxide are driven off ; most of the starch grains are
burst, and the starch is thoroughly cooked and thus made
more digestible ; some of the starch is changed to dextrin, a
more soluble and therefore more easily digested carbohy-
drate; the loaf is browned by the change of some of the
sugar to caramel. To accomplish these results, to stop the
fermentation quickly that the bread may not sour, and to
make certain that sufficient heat penetrates to the middle of
the loaf, a temperature of from 400° to 450° F. is necessary.
The process of breadmaking, as we practise it, consists in
mixing flour with a liquid, either water or milk, adding
yeast, salt, and often sugar and some kind of fat ; allowing
the mixture to rise ; shaping it into loaves and letting it rise
again ; and baking it. The essential ingredients are the
flour, liquid, and yeast. Sugar may be added to hasten the
process, since fermentation takes place more quickly
when it is present, and shortening (or fat) makes the loaf
more tender. Milk gives a more tender bread than water,
but one which will not keep so long, and for some people is
less digestible, because of the possibility of the formation of
lactic acid from the milk. If milk is used, it must be
scalded to destroy the bacteria present. A good result is
given by the use of half water and half milk. Bread is
usually kneaded to insure thorough mixing of the in-
gredients and even distribution of the gas bubbles in the
dough. Kneading may also render the gluten more elastic.
Excellent bread may be made without kneading, however, if
care is taken to mix thoroughly the materials. Many bread-
BREAD 245
makers like to knead slightly because the "feel" of the
dough tells more surely than anything else when the right
consistency has been obtained. The kneading, if preferred,
may be done between the first and second rising. If done
then it is more effective in evenly distributing the gas, but
care must be taken not to make the bread dry by kneading
in too much flour. Bread may be set at night, allowed to
rise all night, and baked in the morning, or it may be made
by the quick process now coming into quite general use; that
is, it may be set in the morning, a larger quantity of yeast
used, and the whole process carried through in from four to
six hours. In the slow process one-fourth of a yeast cake is
allowed to a pint of liquid ; in the quick process one whole
cake or even two may be used. The texture of the bread
made by the two methods will differ somewhat ; that made
by the slow process will contain more dextrin and sugar,
and will perhaps be slightly more digestible. The quick
method, however, has the great advantage that the whole
process can be watched, and the temperature more carefully
regulated, so that the bread is less often sour. By using a
large amount of yeast, and whole wheat flour, one may carry
through the whole process of breadmaking in a school
lesson of two hours, if it is necessary. ✪ Bread
Page 117 · 1 recipe record on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The baking of bread accomplishes several objects: the living yeast and other organisms are killed ; the alcohol and carbon dioxide are driven off ; most of the starch grains are burst, and the starch is thoroughly cooked and thus made more digestible ; some of the starch is changed to dextrin, a more soluble and therefore more easily digested carbohydrate; the loaf is browned by the change of some of the sugar to caramel. To accomplish these results, to stop the fermentation quickly that the bread may not sour, and to make certain that sufficient heat penetrates to the middle of the loaf, a temperature of from 400° to 450° F. is necessary.
The process of breadmaking, as we practise it, consists in mixing flour with a liquid, either water or milk, adding yeast, salt, and often sugar and some kind of fat ; allowing the mixture to rise ; shaping it into loaves and letting it rise again ; and baking it. The essential ingredients are the flour, liquid, and yeast. Sugar may be added to hasten the process, since fermentation takes place more quickly when it is present, and shortening (or fat) makes the loaf more tender. Milk gives a more tender bread than water, but one which will not keep so long, and for some people is less digestible, because of the possibility of the formation of lactic acid from the milk. If milk is used, it must be scalded to destroy the bacteria present. A good result is given by the use of half water and half milk. Bread is usually kneaded to insure thorough mixing of the ingredients and even distribution of the gas bubbles in the dough. Kneading may also render the gluten more elastic. Excellent bread may be made without kneading, however, if care is taken to mix thoroughly the materials. Many bread-
makers like to knead slightly because the "feel" of the dough tells more surely than anything else when the right consistency has been obtained. The kneading, if preferred, may be done between the first and second rising. If done then it is more effective in evenly distributing the gas, but care must be taken not to make the bread dry by kneading in too much flour. Bread may be set at night, allowed to rise all night, and baked in the morning, or it may be made by the quick process now coming into quite general use; that is, it may be set in the morning, a larger quantity of yeast used, and the whole process carried through in from four to six hours. In the slow process one-fourth of a yeast cake is allowed to a pint of liquid ; in the quick process one whole cake or even two may be used. The texture of the bread made by the two methods will differ somewhat ; that made by the slow process will contain more dextrin and sugar, and will perhaps be slightly more digestible. The quick method, however, has the great advantage that the whole process can be watched, and the temperature more carefully regulated, so that the bread is less often sour. By using a large amount of yeast, and whole wheat flour, one may carry through the whole process of breadmaking in a school lesson of two hours, if it is necessary.
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