Principles of cooking

Sponge is used for making rolls, pans, etc., as the butter and eggs will mix more readily in sponge, and the result will be a lighter product. Bread. — Mix one cake of compressed yeast with four tablespoons of lukewarm water (98° F.). To two cups of lukewarm water or milk, or half milk and half water, add one level teaspoon of salt, one level tablespoon of sugar, one level tablespoon of lard, and the yeast. Stir in enough flour (about three cups) to make a batter, and beat until smooth and full of air bubbles. Then add three or four cups of flour, or enough to make a stiff dough, and knead thoroughly. Continue kneading until the dough does not stick to the hands or the board, until it rises quickly when indented with the hand, until it feels smooth, elastic, and spongy. When this is satisfactory, place the bread in a bowl or bread raiser. Keep it at a temperature of from 70° to 75°, and let it rise until it doubles its bulk, about three hours. Then take it from the bowl and shape into two loaves, using no more flour. Place the bplace in pans, and let it rise until it has doubled its bulk (about one hour), and then bake it.When the bread is put into the oven, the heat should not be very great. The bread should continue to rise during the first fifteen minutes, because if. the crust becomes ‘too hard it prevents expansion and the bread will be heavy. After the first fifteen minutes the heat should be increased so that the bread will brown properly, and during the last fifteen minutes it can be decreased again. Bread should be baked from 50 to 60 minutes. If a crisp crust is desired, do not cover the bread when it is taken from the oven. To glaze the loaves, rub them with a damp cloth before taking from the oven, and allow them to dry. Using milk instead of water in bread making adds to the nutritive value of the bread and makes a sweeter loaf. Bread Recipe II. Sponge Dough. — To set sponge: Use one cake of yeast foam or one half cake of compressed yeast for two loaves of bread. Mix the yeast with four tablespoons of lukewarm water. Use two cups of lukewarm liquid, one level teaspoon of salt, one level tablespoon of sugar, one level tablespoon of lard, and add the yeast. Stir in about three cups of flour, and beat until smooth and full of bubbles. Let stand at a temperature of about 70° until light. This may be set at night, and then in the morning more flour is added and the bread is kneaded as in the previous recipe. Boston Brown Bread. — One cup of rye flour, one cup of corn meal, one cup of whole wheat flour, or (one and one half cups of graham flour and one and one half cups corn meal), two level teaspoons of soda, two level teaspoons of salt, three fourths cup of molasses, one pint of sour milk. Sometimes a half cup of raisins is added. Mix and sift flour, meal, salt, soda; add molasses and milk, and beat well. Place in a mold and steam three hours. SACO in. A aOR U.S. Department of Agriculture Prepared by Office of Experiment Stations ‘C, F. LANGWORTHY A.C. True: Director Expert in Charge of Nutrition Investigations Ea tabab hele OF FOOD MATERIALS. es en TM Weiss VY}. B43 Fuel Value Protein Fat gipeeaies Ash Water 16 Sq.in. Equals 1000 Calories WHITE BREAD WHOLE WHEAT BREAD Water: 35.3 Water: 38.4 Fat: Protein:9.2 Protein:9.7 Carbo- Carbo- 2 hydrates:53.! hydrates: 49.7 : r OAT —— BREAKFAST FOOD COOKED | 1110 cacories Fat:0.5 Carbohydrates: 1.5 CORN BREAD 1180 catories Water:84.5 Protein: 2.8 EP Ra EER EPS ee Sg onsasuatssenssesasseaseuns 280 cacories Water: 24.0 Water:38.9