It is customary to knead dough when first mixed
just enough to be certain that all ingredients are thor-
oughly blended. Then it is put back in the bowl
(earthenware gives the dough a more even temperature
than tin) and covered while it is rising. Sometimes
the uncovered dish is placed in a bread raiser, where it
will be surrounded by moist warm air, or the surface
of the dough is brushed over with melted fat. These
precautions aid in preventing the formation of a dry
crust caused by the evaporation of the water on the
surface during the process of rising. Where the bread
raiser is not possible, the bowl containing the dough
may be set in a pan of warm water which is changed
to keep an even temperature. If the dough must
stand over night in a cool kitchen, the bowl is fre-
Bread. 27
quently wrapped in a blanket to prevent the escape
of heat.
Time is often wasted in kneading dough, though it
seems to be agreed that some kneading gives a better
texture to the bread.
After the dough has doubled in bulk it must be
shaped for baking and should be kneaded enough to
bring it into good shape and to redistribute the air
bubbles which have run together and formed larger
ones. No flour should be added at this stage, for
much time is required to work in a little flour at this
point. It is better to dip the fingers in melted fat if
the dough inclines to stick, or milk may be used
instead of the butter. First make smooth, round balls,
then by gentle rolling and pressure the finger roll may
be made, then continue the rolling till the strips can
be twisted, or serve as sticks for soup.
When rolls are to be cut out and folded, it is un-
necessary to knead the dough, for the pressure of the
rolling pin will equalize the air bubbles. Instead of
making the dough for rolls rich with butter or lard, it
is wiser to brush over the outside of the rolls with
melted fat when they are put in the pan.
The dough must be allowed to again double in bulk
and then it is ready to bake.
For fancy breads make a sponge first, and let the
mixture rise three times. For bread add all the flour
at once, knead slightly, and let rise till double in bulk.
The baking of bread is an important part in its
manufacture. In general, yeast doughs having risen
before being put in the oven will bear a higher degree
of heat at first than other doughs. Large loaves re-
quire a more moderate oven than rolls, in order that
28 Home Science Cook Book.
the heat may penetrate evenly, but they must remain
a sufficient time to raise the center of the loaf to a
degree of heat that will insure the destruction of the
yeast. A moderate temperature often will allow the
dough to continue rising and sour in the oven. Even
in practical every-day cookery it is essential to remem-
ber that yeast must be treated like other forms of
plant life. When we want a seed to grow we must
provide suitable temperature, the right kind of soil,
and sufficient moisture. After the work of the yeast
is done, and a puffy mass of dough is the result, the
vitality of the yeast must be entirely destroyed by
great heat.
Bread — One Loaf. ✪ Rolls
Page 13 · 2 recipe records on this page
Presented as published in 1902. 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
It is customary to knead dough when first mixed just enough to be certain that all ingredients are thoroughly blended. Then it is put back in the bowl (earthenware gives the dough a more even temperature than tin) and covered while it is rising. Sometimes the uncovered dish is placed in a bread raiser, where it will be surrounded by moist warm air, or the surface of the dough is brushed over with melted fat. These precautions aid in preventing the formation of a dry crust caused by the evaporation of the water on the surface during the process of rising. Where the bread raiser is not possible, the bowl containing the dough may be set in a pan of warm water which is changed to keep an even temperature. If the dough must stand over night in a cool kitchen, the bowl is fre-
Bread. 27
quently wrapped in a blanket to prevent the escape of heat.
Time is often wasted in kneading dough, though it seems to be agreed that some kneading gives a better texture to the bread.
After the dough has doubled in bulk it must be shaped for baking and should be kneaded enough to bring it into good shape and to redistribute the air bubbles which have run together and formed larger ones. No flour should be added at this stage, for much time is required to work in a little flour at this point. It is better to dip the fingers in melted fat if the dough inclines to stick, or milk may be used instead of the butter. First make smooth, round balls, then by gentle rolling and pressure the finger roll may be made, then continue the rolling till the strips can be twisted, or serve as sticks for soup.
When rolls are to be cut out and folded, it is unnecessary to knead the dough, for the pressure of the rolling pin will equalize the air bubbles. Instead of making the dough for rolls rich with butter or lard, it is wiser to brush over the outside of the rolls with melted fat when they are put in the pan.
The dough must be allowed to again double in bulk and then it is ready to bake.
For fancy breads make a sponge first, and let the mixture rise three times. For bread add all the flour at once, knead slightly, and let rise till double in bulk.
The baking of bread is an important part in its manufacture. In general, yeast doughs having risen before being put in the oven will bear a higher degree of heat at first than other doughs. Large loaves require a more moderate oven than rolls, in order that
28 Home Science Cook Book.
the heat may penetrate evenly, but they must remain a sufficient time to raise the center of the loaf to a degree of heat that will insure the destruction of the yeast. A moderate temperature often will allow the dough to continue rising and sour in the oven. Even in practical every-day cookery it is essential to remember that yeast must be treated like other forms of plant life. When we want a seed to grow we must provide suitable temperature, the right kind of soil, and sufficient moisture. After the work of the yeast is done, and a puffy mass of dough is the result, the vitality of the yeast must be entirely destroyed by great heat.
Bread — One Loaf.
Records on this page
RollsBread - One Loaf