Principles of food preparation

The quantity of ingredients given in the following recipe will make one ordinary oblong loaf, but for class practice it is better to use only half the amount given and make one-half a loaf, two students baking their portions in one bread pan. You must be careful not to lose, if possible, a single minute of the time apportioned for each step, so that the loaves may be made, risen, and baked under at least approximately the same conditions, thus facilitating a more correct inference regarding the effect of the different methods and ingredients used. If your teacher decides to give two lessons to bread making, the first might very well be spent in comparing the effect of making a sponge, with that of kneading what is called a " straight dough," and the second lesson could be given to studying the action of the various '' yeast aids " used in bread making. If you are already familiar with the technique of kneading, etc., the first processes may be skipped, and you will be interested in beginning at once on the '' yeast aids." METHODS OF BREAD MAKING Quick-Process Bread — Sponge Method Ingredients. 1 compressed yeast cake. 1 cup liquid (milk, water, or a 1 to 2 teaspoonfuls butter. mixture of both). 1 to 2 teaspoonfuls sugar. 3 cups flour. 3^ teaspoonful salt. Note. Though three cups of flour are allowed, your bread will be much lighter if you try not to use all of this quantity. Method. Sift flour, salt, and sugar. Blend the yeast cake in a bowl with a little of the warm liquid until the mixture is smooth and free from lumps. Add the remainder of the liquid, and the butter. Add flour enough to make a thin batter. {This step of the process should occupy not more than 7 m.) Set the bowl in a warm place, and cover it with a cloth. A good way to insure an even temperature is to stand the bowl in a pan (dish pan) of warm water, about 112° or 114° F., o*r in the absence of a thermometer you may judge sufficiently of the temperature of the water by being able to hold your whole hand in it, up to the wrist, for ten seconds by the clock, and hardly a second more. The water must be so high as barely to escape floating the bowl, and the whole thing should be covered with a thick cloth, or the temperature kept up by the addition of hot water from time to time. The contents of the bowl will thus be maintained at a favorable temperature for the growth of the yeast. Allow the mixture to stand until it is spongy and full of holes, and has doubled in bulk. {This step should occupy not more than 30 m.) Add to the sponge flour enough to knead into a soft dough, and knead, at first lightly, then more thoroughly, on a lightly floured board until the dough is an elastic mass which will not stick either to the board or to the hands. {This step should occupy not more than 15 m.) Shape the dough into a loaf, place this in a lightly greased baking pan, and let it rise again in a warm place until it has doubled in bulk. If the pan is water-tight it may be allowed to stand in warm water as before. {This step should occupy about 20 m.) Bake, with gradually increasing heat, for 45 m. The loaf should be weighed before and after baking.