Selection and preparation of food

(b) Tie the dough in a piece of cheesecloth and wash by kneading for 3 minutes in J c of water. Test this water for sugar and starch. Take fresh water and continue the washing until the wash water gives no test for starch. What is the residue upon the cloth ? Form into a ball and bake. What characteristic of protein is shown? Compare and draw conclusions. Experiment 186. Short Process Bread. \ cake compressed 1 c water, or equal quantities yeast ties milk and water 2 tsp sugar 1 tsp salt 1 tsp butter 3 J to 4 c flour Have the liquid lukewarm (about 35 ° C). Break the yeast cake into J of it and blend thoroughly. Pour remainder of water over the salt, butter, and sugar in the mixing bowl, add the yeast, stir in the flour, then place on the board and knead until smooth and elastic to the touch. Laboratory Manual 99 Place in the bowl and set in a warm place (35 ° C.) and let rise until double its original bulk. Shape into a loaf, place in a bread pan and again let rise at same temperature until double its bulk. Put into oven at 210 to 220 ° C. When bread has begun to brown, reduce the temperature gradually to 1900 C. and bake 45 minutes to 1 hour. When baked remove loaf from the pan at once and cool on a rack to allow for a free circulation of air. Note the inner temperature of the loaf when removed from the oven. Experiment 187. Long Process Bread, i cake dry yeast 2 tsp sugar 1 tsp butter 1 c water 1 tsp salt 3 to 4 c flour Soak the yeast in the warmed water until softened. Place the sugar, salt, and butter in a bowl. Add the warm water, yeast, and about one-half of the flour. Beat smooth and let rise over night. In the morning knead the remainder of the flour into the light sponge, making a smooth and elastic dough. Complete same as "short process" bread, with the exception of letting it rise twice in pan. Judge the bread made by the score card. ioo Preparation of Food Score Card for Bread General Appearance 20 Size (5) Shape (5) Crust ( 10) Color Character Depth Flavor 35 Odor Taste Lightness 15 Crumb 30 . Character (20) Coarse — fine Texture Tough — tender Moist — dry Elastic or not Color (5) Grain — Distribution of gas (5) Total 100 Experiment 188. Rolls. (Satisfactory rolls may be made directly from bread dough or various ingredients may be added.) Use the proportions given for bread, but modify the ingredients and manipulation to make Parker House rolls, cinnamon rolls, coffee cake. Laboratory Manual 101 Experiment 189. Bread Sticks. When it is desirable to have a bread with a large proportion of crust, a dough prepared as for rolls may be baked in bread stick pans or merely formed into long, slender rolls and arranged in an ordinary pan, giving room for them to rise without touching each other. Experiment 190. Zwieback. When bread dough is ready for the last rising form into small rolls long enough to reach across a narrow bread pan. Crowd them together in order to have them rise in rather thin sections. When very light, bake 40 to 50 minutes. Remove from the pan, let stand a few minutes, then separate the sections carefully. Lay them in a shallow pan and rebake until the sides are a delicate brown. Experiment 191. Entire Wheat or Graham Bread.