When rolls are to be cut out and folded, the pressure
of the rolling pin will equalize the air bubbles without
previous kneading. 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.
BUNS— SEPARATE AND IN LOAF.
Again the dough must be allowed to double in bulk
and then it is ready to bake.
To summarize the points alreadycovered. — The time
required depends upon the quantity of yeast used, and
the temperature at which the dough is kept. One
measure of liquid to three of flour is the usual propor-
tion. For fancy breads make a sponge first, and let
the mixture rise three times. Large quantities of sugar
and butter tend to retard the growth of the yeast plant.
For bread add all the flour at once, Small shape? are
Summary
io8
PRINCIPLES OF COOKERY.
Baking
of Bread
Cooking Soda
with Acids
preferable to large ones, as thus more thorough cook-
ing is insured.
The baking of bread is not easily disposed of in a
few words. Yeast doughs having risen before being
put in the -oven will bear rather a higher degree of heat
at first than other doughs. A more moderate oven
is required for loaves than for rolls that the heat
may penetrate evenly, but the loaf must remain a suf-
ficient time to raise the center to a degree of heat that
will insure the destruction of the yeast. A moderate
temperature might allow the dough to continue rising
and even to sour from the growth of bacteria when in
the oven.
When thoroughly baked, a loaf of bread will seem
light and hollow and no steam will come from it to
burn the hand as it is turned from the pan.
The 'usual temperature for baking bread is about
4000 F, though a good result may be reached by a
more moderate heat continued for a longer time.
Experiment. Three or four glass tubes or common
tumblers are all the apparatus needed for some prac-
tical experiments which will make the use of these leav-
ening agents much clearer than does the ordinary cook-
book. Dissolve some soda in half a tumbler of water ;
in another tumbler dissolve some cream of tartar, in
a third have a little molasses ; in a fourth place some
sour milk, and in a fifth some vinegar.
Now put a part of the soda water into each of the
other, glasses, stir well, and watch the result. Leave
BREAD AND OTHER DOUGHS.
109
these till later to see how soon the gas escapes and
that it cannot be revived. By tasting soda and cream
of tartar we shall see that it is desirable to combine
them in such proportions that each may neutralize the
other. This is done in baking powders.
In another glass dissolve some baking powder, first
in cold and then in warm water to show that the gas
escapes more rapidly at a high temperature.
CORN BREAD.
These experiments show us why we should sift
cream of tartar and soda or baking powder with the
flour instead of dissolving it in liquid. The gas which
is to make the dough light begins to escape from the
soda when it comes in contact with an acid liquid.
Some baking powder manufacturers try to convince
us that their product is so perfect that it is useless for
the housekeeper to continue to keep soda and cream of
tartar in her store closet. But much as we owe to their
perfect methods' of grinding and sifting and combining
Soda and
Cream of
Tartar
Page 43
Presented as published in 1910. 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
When rolls are to be cut out and folded, the pressure of the rolling pin will equalize the air bubbles without previous kneading. 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.
BUNS— SEPARATE AND IN LOAF.
Again the dough must be allowed to double in bulk and then it is ready to bake.
To summarize the points alreadycovered. — The time required depends upon the quantity of yeast used, and the temperature at which the dough is kept. One measure of liquid to three of flour is the usual proportion. For fancy breads make a sponge first, and let the mixture rise three times. Large quantities of sugar and butter tend to retard the growth of the yeast plant. For bread add all the flour at once, Small shape? are
Summary
Baking of Bread
Cooking Soda with Acids
preferable to large ones, as thus more thorough cooking is insured.
The baking of bread is not easily disposed of in a few words. Yeast doughs having risen before being put in the -oven will bear rather a higher degree of heat at first than other doughs. A more moderate oven is required for loaves than for rolls that the heat may penetrate evenly, but the loaf must remain a sufficient time to raise the center to a degree of heat that will insure the destruction of the yeast. A moderate temperature might allow the dough to continue rising and even to sour from the growth of bacteria when in the oven.
When thoroughly baked, a loaf of bread will seem light and hollow and no steam will come from it to burn the hand as it is turned from the pan.
The 'usual temperature for baking bread is about 4000 F, though a good result may be reached by a more moderate heat continued for a longer time.
Experiment. Three or four glass tubes or common tumblers are all the apparatus needed for some practical experiments which will make the use of these leavening agents much clearer than does the ordinary cookbook. Dissolve some soda in half a tumbler of water ; in another tumbler dissolve some cream of tartar, in a third have a little molasses ; in a fourth place some sour milk, and in a fifth some vinegar.
Now put a part of the soda water into each of the other, glasses, stir well, and watch the result. Leave
BREAD AND OTHER DOUGHS.
these till later to see how soon the gas escapes and that it cannot be revived. By tasting soda and cream of tartar we shall see that it is desirable to combine them in such proportions that each may neutralize the other. This is done in baking powders.
In another glass dissolve some baking powder, first in cold and then in warm water to show that the gas escapes more rapidly at a high temperature.
CORN BREAD.
These experiments show us why we should sift cream of tartar and soda or baking powder with the flour instead of dissolving it in liquid. The gas which is to make the dough light begins to escape from the soda when it comes in contact with an acid liquid.
Some baking powder manufacturers try to convince us that their product is so perfect that it is useless for the housekeeper to continue to keep soda and cream of tartar in her store closet. But much as we owe to their perfect methods' of grinding and sifting and combining
Soda and Cream of Tartar