Starch-Cellulose 51.5 6
Mineral Matter 1.0 1.9
100.0 100.0
Successful bread making depends upon two points of equal
importance :
1. Ingredients used in the bread. Use the materials which
you know are in good condition.
a. A reliable grade or brand of flour.
b. Shortening free from any rancid odor.
c. If milk is added see that it is pure and fresh.
d. Live yeast. Yeast which has a fresh, sweet yeasty
odor. If there is the slightest trace of sour smell — resembling
vinegar (acetic acid) — it should not be used. It is very impor-
tant to become familiar with the true yeast odor.
2. The care. To make good bread requires close attention
during the whole process — the baking as well as the making.
Keep the mixture, while raising, at an even temperature. It is
very important to keep it free from draughts. Place in a warm
oven (90° F.) or set the pan over a receptacle which contains
water heated to ninety degrees. Use the temperature of tepid
water as vour guide in determining the proper temperature for
Simple Courses in Home Economics 157
all the ingredients and for the surrounding atmosphere. The
degree of the oven heat will be found in the directions for
baking.
Lightening Process:
If possible let the dough raise in a straight pan. Note a
mark on the pan which would indicate when the dough has
raised "double in bulk." or "twice in size." Allow the dough
to raise until it reaches this point. Then it is ready to knead
down. Let it raise again to double in bulk. Mould into two
loaves. Place in oiled or buttered pans. Allow the loaves to
raise until double in bulk.
Baking Process:
Have the oven heated to a high heat by the time the loaves
are ready. Lower the heat after the loaves have become a
golden brown. Keep the oven at the moderate heat for the rest
of the time.
It requires from fifty minutes to one hour to bake the bread
sufficiently. Turn out of the pans on a rack or clean white cloth
to cool. Leave uncovered. Store in air-tight tin box or stone
jar after thoroughly cooled.
References
Farmers' Bulletins —
Bread Making. No. 389.
Books:
State Adopted Textbook on Agriculture — The Great Grain
Crop of the World.
Warner's Elem.ents of Agriculture, chapter on Wheat.
University of Texas Bulletin:
Simple Cooking of Wholesome Foods for the Farm Home.
No 306.
Lesson Plan
Teacher's Aim:
To teach the value of bread as a food.
To teach the methods of bread making.
158 Bulletin of the University of Texas
Pupil's Aim:
To make good bread.
To realize its importance as a food.
Suggested Questions
Why is bread called "Staff of Life"?
Of what value is gluten in bread-making?
Why is yeast used in bread-making?
At what temperature does bread rise best, and why?
What are the advantages of home-made bread over baker's
bread ?
Which is the cheapest?
Related Subjects
Geography :
Study the wheat growing sections of the world, the soil and
climate favorable to its growth. IMention in the order of their
importance the six leading wheat producing countries.
English :
Write a composition on "What I have learned about wheat
and wheat products." Read the following story "Gleaners and
Sowers" in Art Literature, Book V, and "Bread-making in
Biblical times."
Mathematics :
Cornpute the cost of homemade and baker's bread and com-
pare.
Bolls
Page 61
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Starch-Cellulose 51.5 6
Mineral Matter 1.0 1.9
100.0 100.0
Successful bread making depends upon two points of equal importance :
1. Ingredients used in the bread. Use the materials which you know are in good condition.
a. A reliable grade or brand of flour.
b. Shortening free from any rancid odor.
c. If milk is added see that it is pure and fresh.
d. Live yeast. Yeast which has a fresh, sweet yeasty odor. If there is the slightest trace of sour smell — resembling vinegar (acetic acid) — it should not be used. It is very important to become familiar with the true yeast odor.
2. The care. To make good bread requires close attention during the whole process — the baking as well as the making. Keep the mixture, while raising, at an even temperature. It is very important to keep it free from draughts. Place in a warm oven (90° F.) or set the pan over a receptacle which contains water heated to ninety degrees. Use the temperature of tepid water as vour guide in determining the proper temperature for
all the ingredients and for the surrounding atmosphere. The degree of the oven heat will be found in the directions for baking.
Lightening Process:
If possible let the dough raise in a straight pan. Note a mark on the pan which would indicate when the dough has raised "double in bulk." or "twice in size." Allow the dough to raise until it reaches this point. Then it is ready to knead down. Let it raise again to double in bulk. Mould into two loaves. Place in oiled or buttered pans. Allow the loaves to raise until double in bulk.
Baking Process:
Have the oven heated to a high heat by the time the loaves are ready. Lower the heat after the loaves have become a golden brown. Keep the oven at the moderate heat for the rest of the time.
It requires from fifty minutes to one hour to bake the bread sufficiently. Turn out of the pans on a rack or clean white cloth to cool. Leave uncovered. Store in air-tight tin box or stone jar after thoroughly cooled.
References Farmers' Bulletins —
Bread Making. No. 389. Books:
State Adopted Textbook on Agriculture — The Great Grain Crop of the World.
Warner's Elem.ents of Agriculture, chapter on Wheat.
University of Texas Bulletin:
Simple Cooking of Wholesome Foods for the Farm Home. No 306.
Lesson Plan Teacher's Aim: To teach the value of bread as a food. To teach the methods of bread making.
Pupil's Aim:
To make good bread.
To realize its importance as a food.
Suggested Questions
Why is bread called "Staff of Life"?
Of what value is gluten in bread-making?
Why is yeast used in bread-making?
At what temperature does bread rise best, and why?
What are the advantages of home-made bread over baker's
bread ? Which is the cheapest?
Related Subjects
Geography :
Study the wheat growing sections of the world, the soil and climate favorable to its growth. IMention in the order of their importance the six leading wheat producing countries.
English :
Write a composition on "What I have learned about wheat and wheat products." Read the following story "Gleaners and Sowers" in Art Literature, Book V, and "Bread-making in Biblical times."
Mathematics :
Cornpute the cost of homemade and baker's bread and compare.
Bolls