(e) Method of measuring substitute flours oj meals — Since
the different flours and meals absorb different amounts of
liquid they should be substituted for wheat flour not cup by
cup, but on the basis of weight and composition. (See table
in previous lesson.)
2. Methods of mixing yeast bread :
A. Sponge method; long or overnight process (12 to 16 hours). —
The yeast (if dry or compressed) is softened in a small amount of
the liquid, which should be lukewarm, and combined W'ith the sugar,
the remaining liquid, and one-half the flour (or less) to make a soft
batter. In the morning the fat, salt, and remaining flour are added,
the dough kneaded well to develop the gluten and bring the yeast in
contact with all the flour. The dough is allowed to rise to twice its
bulk, kneaded, allowed to rise again, molded into loaves, and Avhen
risen to twice its bulk, baked.
B. Sponge method; short process (6 to 8 hours). — By doubling
the amount of yeast and proceeding as above the time may be re-
duced one-half.
142 USE AKD PEEPAEATION OF FOOD.
C. Straight dough method; long process (12 to 16 hours). — The
yeast is softened in a small amount of the liquid; then all the in-
gredients are combined at once to form a dough. The kneading and
rising are carried on as in A.
D. Straight dough method; short process (6 to 8 hours). — Double
the amount of yeast and proceed as in C.
3. Importance of correct temperature. — Since the yeast is a i)lant,
it grows best at a warm temperature, about 27° to 30° C. (80° to
86° F.), and for best results this temperature should be maintained
throughout the process. If allowed to oa erheat, the bread will have
heavy streaks in it. If allowed to chill, the action of the yeast is
retarded.
4. Baking. — The temperature of the oven for baking should be
218° C. (425° F.) at first to check the rising, then lowered to 193° C.
(380° F.) until the bread is cooked through. A loaf of average size
requires about 50 minutes. If baked in single pans the loaves will be
more evenly baked and more uniform in shape.
5. Special points in mixing and baking breads containing wheat
substitutes :
A. A larger amount of yeast should be used. Wlien yeast action
is slow, certain products are formed, the exact nature of which is not
known, which tend to break down the gluten. Where the amount
of gluten is small, as in breads containing wheat substitutes, the
rising should be hastened, so that the bread can be baked before the
gluten is affected.
B. Breads containing wheat substitutes should be made up stiffer
than are all-wheat doughs. If necessary, additional flour should be
added to give the desired consistency.
C. Bread containing substitutes should be thoroughly baked. Rye
bread requires a longer baking at a lower temperature than breads
made with other substitutes.
6. Care of bread after baking. — Loaves should be placed where
air can circulate freely around them until they are thoroughly
cooled. Wrapping bread while warm tends to spoil flavor, and may
cause mold since the wrapping holds in moisture. ✪ Rye Bread
Page 92 · 1 recipe record on this page
Presented as published in 1919. 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
(e) Method of measuring substitute flours oj meals — Since the different flours and meals absorb different amounts of liquid they should be substituted for wheat flour not cup by cup, but on the basis of weight and composition. (See table in previous lesson.)
2. Methods of mixing yeast bread :
A. Sponge method; long or overnight process (12 to 16 hours). — The yeast (if dry or compressed) is softened in a small amount of the liquid, which should be lukewarm, and combined W'ith the sugar, the remaining liquid, and one-half the flour (or less) to make a soft batter. In the morning the fat, salt, and remaining flour are added, the dough kneaded well to develop the gluten and bring the yeast in contact with all the flour. The dough is allowed to rise to twice its bulk, kneaded, allowed to rise again, molded into loaves, and Avhen risen to twice its bulk, baked.
B. Sponge method; short process (6 to 8 hours). — By doubling the amount of yeast and proceeding as above the time may be reduced one-half.
C. Straight dough method; long process (12 to 16 hours). — The yeast is softened in a small amount of the liquid; then all the ingredients are combined at once to form a dough. The kneading and rising are carried on as in A.
D. Straight dough method; short process (6 to 8 hours). — Double the amount of yeast and proceed as in C.
3. Importance of correct temperature. — Since the yeast is a i)lant, it grows best at a warm temperature, about 27° to 30° C. (80° to 86° F.), and for best results this temperature should be maintained throughout the process. If allowed to overheat, the bread will have heavy streaks in it. If allowed to chill, the action of the yeast is retarded.
4. Baking. — The temperature of the oven for baking should be 218° C. (425° F.) at first to check the rising, then lowered to 193° C. (380° F.) until the bread is cooked through. A loaf of average size requires about 50 minutes. If baked in single pans the loaves will be more evenly baked and more uniform in shape.
5. Special points in mixing and baking breads containing wheat substitutes :
A. A larger amount of yeast should be used. When yeast action is slow, certain products are formed, the exact nature of which is not known, which tend to break down the gluten. Where the amount of gluten is small, as in breads containing wheat substitutes, the rising should be hastened, so that the bread can be baked before the gluten is affected.
B. Breads containing wheat substitutes should be made up stiffer than are all-wheat doughs. If necessary, additional flour should be added to give the desired consistency.
C. Bread containing substitutes should be thoroughly baked. Rye bread requires a longer baking at a lower temperature than breads made with other substitutes.
6. Care of bread after baking. — Loaves should be placed where air can circulate freely around them until they are thoroughly cooled. Wrapping bread while warm tends to spoil flavor, and may cause mold since the wrapping holds in moisture.
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Rye Bread