EXPERIMENT 73. — Put a solution of glucose, water, and yeast
in a flask. Keep it warm until it ferments. Pass the gas through
limewater. What change occurs in the limewater ? What gas is
given off during alcoholic fermentation ?
Proportion of ingredients in bread making.
To every quart of wetting (milk and water) use :
1 cake yeast dissolved in f c. lukewarm water,
or 1 c. liquid yeast.
2 ts. salt.
2 tb. or more of sugar.
In white bread use just enough sugar to replace the sugar of the
flour lost during alcoholic fermentation ; in other breads use sugar
as desired for a flavor.
Two tb. shortening (lard or butter).
The amount of shortening may be increased for rolls or when
a rich fancy dough is desired. For simple breads shortening
may be omitted entirely.
Flour to form a soft dough.
If spring wheat flour is used, a smaller quantity will be required
than would be needed of winter wheat. From two and a half
to three times as much flour as liquid should be used, which in-
cludes the flour used on the board in kneading. With dark-
colored flour, use about one-third white flour and the remainder
dark flour. Doughs made with graham or entire wheat flour,
which contain a large amount of gluten, are not made stiff
enough to knead, but are well beaten with a spoon before being
put to rise.
Kneading. — Bread is kneaded twice, the first time to
incorporate the ingredients thoroughly, thus insuring an
even texture, and also to make the gluten elastic so as to
retain the carbon dioxide formed during fermentation. It
should be kneaded until smooth and elastic, and until little
BREADS 139
blisters may be seen on the surface of the dough. After the
bread has risen until it is about double in size, it is kneaded
again, but very lightly, the object being to break the large
bubbles of C02 present, in order that the loaf may be fine-
grained and to form the dough into the desired shape with-
out losing its lightness. It is then placed in the pan to rise
until light enough to bake.
Baking of Bread. — Bread is baked
(1) To kill the yeast plant.
(2) To hydrolize the starch granules.
(3) To soften the cellulose.
(4) To drive off the alcohol, CO2, and excess of moisture.
(5) To dextrinize the starch, thus forming a crust of sweet,
agreeable flavor.
All bread should be thoroughly baked. If there is any
doubt as to its being done, let it continue baking, as long
baking makes it wholesome. The oven should be hot
enough to turn a piece of paper a light brown in five minutes.
After placing the loaf in the oven, increase the heat gradually
for ten minutes, then decrease slowly until the end of the
baking. The oven should turn a piece of paper a dark
brown in five minutes when rolls are to be baked.
Raw Potato Yeast
i c. flour 1 to 2 qts. boiling water
I c. sugar 1 cake compressed yeast
1 tb. salt or 1 c. liquid yeast
3 raw potatoes
Pare potatoes and keep in cold water. Mix flour, sugar, and
salt in a large bowl, and grate the potato in as quickly as possible.
Mix at once with wooden spoon. Pour the boiling water directly
from the teakettle, stirring constantly and adding enough water
to make the mixture the consistency of thin starch. If it does
140 DOMESTIC SCIENCE ✪ White Bread
Page 60 · 4 recipe records on this page
Presented as published in 1913. 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
EXPERIMENT 73. — Put a solution of glucose, water, and yeast in a flask. Keep it warm until it ferments. Pass the gas through limewater. What change occurs in the limewater ? What gas is given off during alcoholic fermentation ?
Proportion of ingredients in bread making.
To every quart of wetting (milk and water) use :
1 cake yeast dissolved in f c. lukewarm water, or 1 c. liquid yeast.
2 ts. salt.
2 tb. or more of sugar.
In white bread use just enough sugar to replace the sugar of the flour lost during alcoholic fermentation ; in other breads use sugar as desired for a flavor.
Two tb. shortening (lard or butter).
The amount of shortening may be increased for rolls or when a rich fancy dough is desired. For simple breads shortening may be omitted entirely.
Flour to form a soft dough.
If spring wheat flour is used, a smaller quantity will be required than would be needed of winter wheat. From two and a half to three times as much flour as liquid should be used, which includes the flour used on the board in kneading. With darkcolored flour, use about one-third white flour and the remainder dark flour. Doughs made with graham or entire wheat flour, which contain a large amount of gluten, are not made stiff enough to knead, but are well beaten with a spoon before being put to rise.
Kneading. — Bread is kneaded twice, the first time to incorporate the ingredients thoroughly, thus insuring an even texture, and also to make the gluten elastic so as to retain the carbon dioxide formed during fermentation. It should be kneaded until smooth and elastic, and until little
blisters may be seen on the surface of the dough. After the bread has risen until it is about double in size, it is kneaded again, but very lightly, the object being to break the large bubbles of C02 present, in order that the loaf may be finegrained and to form the dough into the desired shape without losing its lightness. It is then placed in the pan to rise until light enough to bake.
Baking of Bread. — Bread is baked
(1) To kill the yeast plant.
(2) To hydrolize the starch granules.
(3) To soften the cellulose.
(4) To drive off the alcohol, CO2, and excess of moisture.
(5) To dextrinize the starch, thus forming a crust of sweet, agreeable flavor.
All bread should be thoroughly baked. If there is any doubt as to its being done, let it continue baking, as long baking makes it wholesome. The oven should be hot enough to turn a piece of paper a light brown in five minutes. After placing the loaf in the oven, increase the heat gradually for ten minutes, then decrease slowly until the end of the baking. The oven should turn a piece of paper a dark brown in five minutes when rolls are to be baked.
Raw Potato Yeast
i c. flour 1 to 2 qts. boiling water
I c. sugar 1 cake compressed yeast
1 tb. salt or 1 c. liquid yeast
3 raw potatoes
Pare potatoes and keep in cold water. Mix flour, sugar, and salt in a large bowl, and grate the potato in as quickly as possible. Mix at once with wooden spoon. Pour the boiling water directly from the teakettle, stirring constantly and adding enough water to make the mixture the consistency of thin starch. If it does
Records on this page
White BreadRaw Potato YeastEntire Wheat BreadRye Bread