When bread is made from milk, the milk is scalded, to destroy some bacteria which are present. Salt also delays the development of undesirable organisms, in addition to flavoring the bread. Salt was used in the old process called “ salt raising ” that was in vogue before compressed yeast was made. The liquid to be used in bread making was exposed to the air so that the yeast germs would enter, and salt was used to retard the growth of the other organ- isms until the yeast started to develop. When froth or gas formed, it was a sign that the yeast was at work, and so the dough was prepared. Experiments with Yeast. — Mix some water and molasses, in pro- portion of ten parts water to one part molasses. Add a little com- pressed yeast to the mixture. 1. Place one third of the mixture in a test tube and put it in a cold place and note whether there is a formation of gas. After several hours heat to a temperature of go° F., and note result. 2. Place one third of the mixture in another test tube and keep at a temperature of 70°-g0° F., and note result. 3. Place one third of the mixture in another test tube and boil the mixture and then place in a warm place and note whether gas forms. What conclusion can be drawn as to the best temperature for the development of yeast and for bread making ? Experiments with Kinds of Yeast. — Mix one fourth cake of com- pressed yeast with one tablespoon of lukewarm water, add one half cup of lukewarm water, and beat in one cup of flour. Note the length of time that it takes the mixture to become light. Repeat the same experiment with one fourth dry yeast cake and note result. » 120 CEREALS AND LEAVENING AGENTS BREAD JUDGING Several points are to be noted in determining the essen- tial characteristics of a good loaf of bread. 1. Shape and Size of Loaf.— A loaf should not be too large to bake evenly, and not so large that the slices are awk- ward to handle. The best-sized pan for baking is about toinches long, 4 inches wide, and 5 inches high. ‘The loaf should rise evenly, be slightly rounded in the middle, but of uniform height throughout. It should not spread over the side of the pan. This characteristic indicates that the bread was allowed to rise too long, or that the oven was too slow. 2. Color of Crust and Crumb. — The crust should be a uniform golden brown, on top, bottom, and sides. The crumb should be of a creamy color and should have no yee spots or streaks. 3. Flavor. — ‘The bread should not taste of yeast and should have no suspicion of sourness either in smell or flavor. It should have a sweet nutty taste. 4. Lightness, Texture, and Grain.— The bread should be uniformly light throughout. It should have fine uni- form pores and no large holes. 5. Doughiness and Moisture.— A good loaf of bread should not be dry enough to crumble nor moist enough so that the crumb forms a ball when rolled. When a good loaf of bread is cut, the crumb should be soft enough so that when it is pressed with the finger it dents easily, but springs back readily to an even surface. To make good bread, good flour and fresh yeast should be used, and attention should be given to kneading, raising, baking, and care of the loaf after it is removed from the oven. No other food is as good as a good loaf of bread. a te ee | CEREALS AND LEAVENING AGENTS 12 BREAD: AND ROLLS Bread may be made in two ways, by setting a sponge and allowing it to rise overnight and then kneading it, or by kneading it to a dough immediately. By using a sponge, less yeast is required, as a longer time is allowed for the yeast to grow. On the other hand, the disadvan- tage of sponge dough is that when allowed to stand over night it may become chilled, because a temperature of 70° F. cannot always be maintained, or it may become Overripe and hence sour. ✪ Bread

AI-modernized reading of the original text

When bread is made from milk, the milk is scalded, to destroy some bacteria which are present. Salt also delays the development of undesirable organisms, in addition to flavoring the bread. Salt was used in the old process called “ salt raising ” that was in vogue before compressed yeast was made. The liquid to be used in bread making was exposed to the air so that the yeast germs would enter, and salt was used to retard the growth of the other organisms until the yeast started to develop. When froth or gas formed, it was a sign that the yeast was at work, and so the dough was prepared. Experiments with Yeast. — Mix some water and molasses, in proportion of ten parts water to one part molasses. Add a little compressed yeast to the mixture. 1. Place one third of the mixture in a test tube and put it in a cold place and note whether there is a formation of gas. After several hours heat to a temperature of go° F., and note result. 2. Place one third of the mixture in another test tube and keep at a temperature of 70°-g0° F., and note result. 3. Place one third of the mixture in another test tube and boil the mixture and then place in a warm place and note whether gas forms. What conclusion can be drawn as to the best temperature for the development of yeast and for bread making ? Experiments with Kinds of Yeast. — Mix one fourth cake of compressed yeast with one tablespoon of lukewarm water, add one half cup of lukewarm water, and beat in one cup of flour. Note the length of time that it takes the mixture to become light. Repeat the same experiment with one fourth dry yeast cake and note result. » BREAD JUDGING Several points are to be noted in determining the essential characteristics of a good loaf of bread. 1. Shape and Size of Loaf.— A loaf should not be too large to bake evenly, and not so large that the slices are awkward to handle. The best-sized pan for baking is about toinches long, 4 inches wide, and 5 inches high. ‘The loaf should rise evenly, be slightly rounded in the middle, but of uniform height throughout. It should not spread over the side of the pan. This characteristic indicates that the bread was allowed to rise too long, or that the oven was too slow. 2. Color of Crust and Crumb. — The crust should be a uniform golden brown, on top, bottom, and sides. The crumb should be of a creamy color and should have no yellow spots or streaks. 3. Flavor. — ‘The bread should not taste of yeast and should have no suspicion of sourness either in smell or flavor. It should have a sweet nutty taste. 4. Lightness, Texture, and Grain.— The bread should be uniformly light throughout. It should have fine uniform pores and no large holes. 5. Doughiness and Moisture.— A good loaf of bread should not be dry enough to crumble nor moist enough so that the crumb forms a ball when rolled. When a good loaf of bread is cut, the crumb should be soft enough so that when it is pressed with the finger it dents easily, but springs back readily to an even surface. To make good bread, good flour and fresh yeast should be used, and attention should be given to kneading, raising, baking, and care of the loaf after it is removed from the oven. No other food is as good as a good loaf of bread. a te ee | BREAD: AND ROLLS Bread may be made in two ways, by setting a sponge and allowing it to rise overnight and then kneading it, or by kneading it to a dough immediately. By using a sponge, less yeast is required, as a longer time is allowed for the yeast to grow. On the other hand, the disadvantage of sponge dough is that when allowed to stand over night it may become chilled, because a temperature of 70° F. cannot always be maintained, or it may become Overripe and hence sour.

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