EEAD-the food which we serve three times a day for 365 days during the ■ J year Do we give it the consideration it deserves ? No. We take it as a matter of course and entirely lose sight of the fact that bread is not only our most generally used food, but of all our various food preparations, bread is the most nutritious. THE BODY LONGER THAN ANY OTHER ARTICLE OP FOOD. Good bread is the great need in every home— rich and poor. Essentials of successful home breadmaking : 1. Good bread flour (Purity). 2. Good yeast. 3. Dough of the proper consistency. 4. Control of temperature at all stages. ELOUR- Remember that flour always improves with age if stored under proper conditions. Any .lace whili; dry and free from odors is suitable. The odors of tar, kerosene, gasoline, etc., are readrly Sen on bVflot' Always sift flour as required. Keep in a warm place, or warm before usrng. YEAST • Yeast is a plant, and in the process of growth it produces a gas -hi^V''n?-'"^'rod the d^^t^be^e light^ I. order to p.du. this g. the ^^^^^^^ -^^J:^:TJ^^ from the flour by conver mg the s arch nto sugar. B d - f ^^_^^^^ ^^^^^^ H,^,,,,, ,, ,, process the dough should stand over-night (^^^ ^^^^P^J ^^ ^^^^^ber that salt retards customary to use some sugar as ^^^^f^J^J^J^^^ 7^" "in. the correct proportion of this ingredient, the action of the yeast, and care should be '^'JJ^^^ f^^^^^^^^ ^^.^^^ Jt to get the best results. (A Yeast requires a temperature ranging from .^^ ^ 86 ^eg^^^^^^^^ f over-heated . dairy thermometer is accurate enough and convenient for this purpose.) i^o y ^ or chilled. In dissolving it always -« J-^---^ l'^^^' ,^ , Compressed yeast should AVhatever kind of yeast is used it shoiM be_^ as '^^f^ll^'^^^^^^ Ld should have a break clean, be firm, and ^-^ --" ;;;^f;^ p^.eUsed frtm a reliable source where the yeast .s strong characteristic odor of yeast. It should be purcnasea bought frequently and stored under P-P- conditions^ If at a ^^^^^[1 J^ 'J^ ^^ ^^^^^ ^^^^ instead of taking a chance on wasting a whole bakmg oi oreaa. xl y j n measurements and have utensils and ingredients as clean as possible. OnTcomprL yeast cake is equal to 2 dry yeast cakes or 2 cups of home-made yeast. — ^=^== ' ~ Page One PURITy FtOUR More Bread and Better Bread CONSISTENCY OF DOUGH : If flour has had considerable age, dough should be made up fairly slack. If flour is fresh, make slightly stiff. The tendency is to make a dough too stiff. Make as soft as can be handled ^vithout sticking to hands or moulding board. In cold weather, when temperature of dough is apt to be a little below normal, it is wiser to have the dough fairly slack. In warm weather the reverse is the tendency, and the dough should be made a trifle stiffer. Being able to judge the proper consistency comes with experience. CONTROL OF TEMPEEATUEE : The tendency to get doughs too warm is just as great as to have them chilled. On account of the increased temperature in summer, and reverse in winter, it would be wise to set the dough slightly cooler in summer and warmer in winter.

AI-modernized reading of the original text

BREAD—the food which we serve three times a day for 365 days during the ■ J year Do we give it the consideration it deserves ? No. We take it as a matter of course and entirely lose sight of the fact that bread is not only our most generally used food, but of all our various food preparations, bread is the most nutritious. THE BODY LONGER THAN ANY OTHER ARTICLE OF FOOD. Good bread is the great need in every home— rich and poor. Essentials of successful home breadmaking : 1. Good bread flour (Purity). 2. Good yeast. 3. Dough of the proper consistency. 4. Control of temperature at all stages. FLOUR— Remember that flour always improves with age if stored under proper conditions. Any place while dry and free from odors is suitable. The odors of tar, kerosene, gasoline, etc., are readily seen on flour. Always sift flour as required. Keep in a warm place, or warm before usrng. YEAST.—Yeast is a plant, and in the process of growth it produces a gas which will lighten the dough to be light.^ I. order to p.du. this g. the ^^^^^^^ -^^J:^:TJ^^ from the flour by conver mg the s arch nto suprocess the dough should stand over-night. Remember that salt retards the action of the yeast, and care should be taken to get the right proportion of this ingredient. It is customary to use some sugar as food for the yeast. Yeast requires a temperature ranging from 60 to 86 degrees. If over-heated dairy thermometer is accurate enough and convenient for this purpose.) i^o y ^ or chilled. In dissolving it always -« J-^---^ l'^^^' ,^ , Compressed yeast should Whatever kind of yeast is used it should be fresh and at the proper temperature. Ld should have a break clean, be firm, and a pleasant odor. It should be purchased from a reliable source where the yeast .s strong characteristic odor of yeast. It should be purcnasea bought frequently and stored under P-P- conditions^ If at a ^^^^^[1 J^ 'J^ ^^ ^^^^^ ^^^^ instead of taking a chance on wasting a whole bakmg oi oreaa. xl y j n measurements and have utensils and ingredients as clean as possible. OnTcomprL yeast cake is equal to 2 dry yeast cakes or 2 cups of home-made yeast. — ^=^== ' ~ Page One More Bread and Better Bread CONSISTENCY OF DOUGH: If flour has had considerable age, dough should be made up fairly slack. If flour is fresh, make slightly stiff. The tendency is to make a dough too stiff. Make as soft as can be handled without sticking to hands or moulding board. In cold weather, when temperature of dough is apt to be a little below normal, it is wiser to have the dough fairly slack. In warm weather the reverse is the tendency, and the dough should be made a trifle stiffer. Being able to judge the proper consistency comes with experience. CONTROL OF TEMPERATURE: The tendency to get doughs too warm is just as great as to have them chilled. On account of the increased temperature in summer, and reverse in winter, it would be wise to set the dough slightly cooler in summer and warmer in winter.

Purity flour cookbook