The liquid may be milk or water, or half of each. The milk supplies small quantities of sugar and fat and nitrogenous matter, and presumably produces a more nourishing loaf than that which is made with water. Skimmed milk can be turned to good account for this purpose. It is desirable to have the liquid warm that the dough may rise more rapidly, and that the fat, sugar, and salt may readily blend with the other ingredients. When the liquid is cool enough so there is no danger of cooking the yeast (below IOOQ F.), that is added and thoroughly mixed through the liquid, and next sufficient flour is worked in to give the desired consistency. Bread. 25 * Bread flour differs from pastry flour by containing a larger proportion of gluten, though both are chiefly starch. The nutritive value of a flour depends largely upon the amount of gluten or nitrogenous matter which it contains. Because of the presence of gluten, wheat furnishes the best flour for yeast doughs. When moistened, the gluten is adhesive and thus retains the gas bubbles formed by the yeast in much the same way that egg whites, when they are beaten, gather in air. There is such variation in flours that it is impossible to give exact recipes for doughs, but it is easy to learn certain general proportions, and experience must teach the rest. Seven-eighths of a measure of bread flour will make a dough as stiff as a full measure of pastry flour. A simple formula will be helpful in interpret- ing recipes where the exact quantities of flour or liquid are not stated. One measure of flour to one of liquid makes a batter. Two measures of flour to one of liquid gives the usual muffin mixture. Three measures of flour to one of liquid makes a soft dough, but one that may be kneaded. Four measures of flour to one of liquid is the usual proportion for doughs to be rolled thin like pastry or cookies. Batters and muffins can be stirred with a spoon. Doughs are mixed more thoroughly and easily with a knife. The process of mixing bread shows in the softer stages the batter, and drop batter, or muffin mixture. A ' ' sponge ' is about half-way between those 26 Home Science Cook Book. stages. Half the quantity of flour to be used is mixed with the liquid and this is allowed to rise till foamy, when the remainder of the flour is added. The advantage of this division is that a little less flour is required, since the first has time and room to swell before the second is put in. The process is somewhat shortened, because in the first stage there is less re- sistance for the yeast to overcome, and the whole sponge becomes yeast for the second stage. Many old recipes for mixing bread give directions for rubbing shortening into the required quantity of flour and then adding the other ingredients and sufficient liquid to make a dough that can be kneaded. This is at best a long and awkward process, and noth- ing is gained by it in yeast doughs when the liquid should be warm and can be used to melt the fat. Except in raised cakes, little or no fat is required in yeast doughs.

AI-modernized reading of the original text

The liquid may be milk or water, or half of each. The milk supplies small quantities of sugar and fat and nitrogenous matter, and presumably produces a more nourishing loaf than that which is made with water. Skimmed milk can be turned to good account for this purpose. It is desirable to have the liquid warm that the dough may rise more rapidly, and that the fat, sugar, and salt may readily blend with the other ingredients. When the liquid is cool enough so there is no danger of cooking the yeast (below 100° F.), that is added and thoroughly mixed through the liquid, and next sufficient flour is worked in to give the desired consistency. Bread. 25 * Bread flour differs from pastry flour by containing a larger proportion of gluten, though both are chiefly starch. The nutritive value of a flour depends largely upon the amount of gluten or nitrogenous matter which it contains. Because of the presence of gluten, wheat furnishes the best flour for yeast doughs. When moistened, the gluten is adhesive and thus retains the gas bubbles formed by the yeast in much the same way that egg whites, when they are beaten, gather in air. There is such variation in flours that it is impossible to give exact recipes for doughs, but it is easy to learn certain general proportions, and experience must teach the rest. Seven-eighths of a measure of bread flour will make a dough as stiff as a full measure of pastry flour. A simple formula will be helpful in interpreting recipes where the exact quantities of flour or liquid are not stated. One measure of flour to one of liquid makes a batter. Two measures of flour to one of liquid gives the usual muffin mixture. Three measures of flour to one of liquid makes a soft dough, but one that may be kneaded. Four measures of flour to one of liquid is the usual proportion for doughs to be rolled thin like pastry or cookies. Batters and muffins can be stirred with a spoon. Doughs are mixed more thoroughly and easily with a knife. The process of mixing bread shows in the softer stages the batter, and drop batter, or muffin mixture. A ' ' sponge ' is about half-way between those 26 Home Science Cook Book. stages. Half the quantity of flour to be used is mixed with the liquid and this is allowed to rise till foamy, when the remainder of the flour is added. The advantage of this division is that a little less flour is required, since the first has time and room to swell before the second is put in. The process is somewhat shortened, because in the first stage there is less resistance for the yeast to overcome, and the whole sponge becomes yeast for the second stage. Many old recipes for mixing bread give directions for rubbing shortening into the required quantity of flour and then adding the other ingredients and sufficient liquid to make a dough that can be kneaded. This is at best a long and awkward process, and nothing is gained by it in yeast doughs when the liquid should be warm and can be used to melt the fat. Except in raised cakes, little or no fat is required in yeast doughs.

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