CALVIN. Essentials of Bread Making. Oregon Agricultural College,
Domestic Science and Art Project, Circular, No. 6.
1 Supply temperatures found by experiment (see pages 174-179).
1 88 LABORATORY MANUAL OF FOODS AND COOKERY
GRANT. The Chemistry of Bread Making.
HARCOURT and PURDY. Flour and Bread Making. Ontario Agri-
cultural College, Department of Agriculture, Bulletin 180 (1910).
HUNT. The Cereals in America.
JAGO. The Technology of Bread Making.
KOHMAN. Salt-raising Bread and Some Comparisons with Bread
made with Yeast. Journal of Industrial and Engineering Chem-
istry, vol. 4, pages 20-30, 100-106 (1912).
LEACH. Food Inspection and Analysis.
LECLERC and JACOBS. Graham Flour. United States Department
of Agriculture, Bureau of Chemistry, Bulletin 164 (1913).
NEWANETAL. Some Experiments on the Relative Digestibility of
White and Whole Meal Breads. Journal of Hygiene, vol. 12,
pages 119-143 (1912).
OSBORNE. The Proteins of the \Vheat Kernel.
SHAW and GAUMNITZ. California White Wheats. Berkeley, Cali-
fornia, Agricultural Experiment Station, Bulletin 212 (1911).
SIMMONS. Book of Bread.
SNYDER. Studies in Bread and Breadmaking. Bulletins 67, 101,
126 of the Office of Experiment Stations, United States Depart-
ment of Agriculture.
SNYDER and WOODS. Wheat Flour and Bread. United States
Department of Agriculture, Yearbook for 1903, pages 347-362.
VAN ARSDALE. Some Attempts to Standardize Oven Temperatures
for Cooking Processes. Teachers College Bulletin, Technical
Series No. 8 (1914).
WARDALL. Relation of Yeast to Flavor in Bread. Journal of Home
Economics, vol. 2, pages 75-91 (1910).
WILEY. Cereals and Cereal Products. Part 9 of Bulletin 13 of the
Bureau of Chemistry, United States Department of Agriculture.
WOODS and MERRILL. The Digestibility and Nutritive Value of
Bread. Bulletins 85 and 143 of the Office of Experiment Sta-
tions, Unite'd States Department of Agriculture.
CHAPTER XIII
BATTERS AND DOUGHS
SELECT one of the following recipes for bread. Weigh each ingredient
accurately (to the nearest gram). Weigh the finished product and
calculate its food value and the weight and nutrients of the loo-calorie
portion. Compare value and cost with those of cooked foods shown
on pages 205 and 229.
White Bread
Quick Process
Ingredients :
3 c. flour i tsp. salt
i c. milk or water i tbsp. butter
i tsp. sugar i yeast cake✪ White Bread - Quick Process
Method :
Scald the milk or boil the water, add to the salt, sugar, and butter
and stir until dissolved. Cool until lukewarm, add yeast softened
in \ c. lukewarm water. Add one half the flour, beat until smooth.
Cover and set in pan of warm water until doubled in bulk. Add
the remainder of the flour and mix well. Put on a lightly floured
board and knead until smooth and elastic. Mold into a loaf, place
in a well-greased pan, cover, and let double its bulk. Bake in a hot
oven 40-60 minutes.
Slow Process
As for quick process bread with these exceptions :
Use only | yeast cake. Add all the flour and knead once before
setting to rise. Let rise overnight at room temperature instead of
in a pan of warm water. In the morning knead, mold into loaves, and
proceed as above.
189
1 90 LABORATORY MANUAL OF FOODS AND COOKERY
Graham Bread
Ingredients :
% c. scalded milk i c. lukewarm water
\ c. water \ c. white flour
i tsp. salt graham or entire wheat flour
1 tbsp. butter 'to knead." The mixture ✪ Graham Bread
Page 81 · 4 recipe records on this page
Presented as published in 1916. 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
CALVIN. Essentials of Bread Making. Oregon Agricultural College, Domestic Science and Art Project, Circular, No. 6.
1 Supply temperatures found by experiment (see pages 174-179).
GRANT. The Chemistry of Bread Making.
HARCOURT and PURDY. Flour and Bread Making. Ontario Agricultural College, Department of Agriculture, Bulletin 180 (1910).
HUNT. The Cereals in America.
JAGO. The Technology of Bread Making.
KOHMAN. Salt-raising Bread and Some Comparisons with Bread made with Yeast. Journal of Industrial and Engineering Chemistry, vol. 4, pages 20-30, 100-106 (1912).
LEACH. Food Inspection and Analysis.
LECLERC and JACOBS. Graham Flour. United States Department of Agriculture, Bureau of Chemistry, Bulletin 164 (1913).
NEWAN ET AL. Some Experiments on the Relative Digestibility of White and Whole Meal Breads. Journal of Hygiene, vol. 12, pages 119-143 (1912).
OSBORNE. The Proteins of the Wheat Kernel.
SHAW and GAUMNITZ. California White Wheats. Berkeley, California, Agricultural Experiment Station, Bulletin 212 (1911).
SIMMONS. Book of Bread.
SNYDER. Studies in Bread and Breadmaking. Bulletins 67, 101, 126 of the Office of Experiment Stations, United States Department of Agriculture.
SNYDER and WOODS. Wheat Flour and Bread. United States Department of Agriculture, Yearbook for 1903, pages 347-362.
VAN ARSDALE. Some Attempts to Standardize Oven Temperatures for Cooking Processes. Teachers College Bulletin, Technical Series No. 8 (1914).
WARDALL. Relation of Yeast to Flavor in Bread. Journal of Home Economics, vol. 2, pages 75-91 (1910).
WILEY. Cereals and Cereal Products. Part 9 of Bulletin 13 of the Bureau of Chemistry, United States Department of Agriculture.
WOODS and MERRILL. The Digestibility and Nutritive Value of Bread. Bulletins 85 and 143 of the Office of Experiment Stations, United States Department of Agriculture.
CHAPTER XIII
SELECT one of the following recipes for bread. Weigh each ingredient accurately (to the nearest gram). Weigh the finished product and calculate its food value and the weight and nutrients of the loo-calorie portion. Compare value and cost with those of cooked foods shown on pages 205 and 229.
White Bread
Quick Process Ingredients :
3 c. flour i tsp. salt
i c. milk or water i tbsp. butter
i tsp. sugar i yeast cake Method :
Scald the milk or boil the water, add to the salt, sugar, and butter and stir until dissolved. Cool until lukewarm, add yeast softened in \ c. lukewarm water. Add one half the flour, beat until smooth. Cover and set in pan of warm water until doubled in bulk. Add the remainder of the flour and mix well. Put on a lightly floured board and knead until smooth and elastic. Mold into a loaf, place in a well-greased pan, cover, and let double its bulk. Bake in a hot oven 40-60 minutes.
Slow Process
As for quick process bread with these exceptions : Use only | yeast cake. Add all the flour and knead once before setting to rise. Let rise overnight at room temperature instead of in a pan of warm water. In the morning knead, mold into loaves, and proceed as above.
Graham Bread
Ingredients :
% c. scalded milk i c. lukewarm water
\ c. water \ c. white flour
i tsp. salt graham or entire wheat flour
1 tbsp. butter 'to knead." The mixture
Records on this page
White Bread - Quick ProcessWhite BreadGraham BreadGraham Bread II