Bread

Ingredients

• 1 c. water or milk (lukewarm)
• ? c. yeast or i yeast cake dissolved in I c. water.
• ^ tsp. salt.
• I tsp. sugar.
• 3 to 3^ c. flour.

Method

1. 1

   Put the salt, sugar, and yeast into the mixing bowl, add the water, and when the sugar is dissolved, add about three cups of the flour and mix with a knife.

2. 2

   Add more flour till stiff enough to knead.

3. 3

   Turn it out on a floured board, and knead until soft and elastic.

4. 4

   Let it rise in a warm place till double its bulk.

5. 5

   Work it over, let it rise again, then divide and shape into loaves or biscuits.

6. 6

   Let it rise again, then bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 133. The excerpt below is the record exactly as published.

bread the chemical change in some of the starch is similar to the change which takes place in starch during digestion, namely, its conversion into sugar. This gives a sweet, nutty flavor and a light, spongy texture, both different from those of soda bread. It is, when properly made and baked, usually considered the most wholesome form of bread. LESSON XX THE HEAT FOR BAKING The heat of the oven for baking is a difficult matter for a beginner to determine. There are no fixed rules that can be followed strictly in every case. Testing the heat by a thermometer is not always practicable. Testing by the length of time one can bear the hand in the oven will vary with every hand that tries it. Much depends upon the construction of the stove, the condition of the fire, and the nature of the fuel. Learn to judge of the oven in this stove, but another may be different, and the same rules will not apply to both. Experience is the best teacher, and by care in observing and comparing results, much may be learned. Study care- fully your own stove, and remember which kinds of fuel give a quick, flashing fire, and which a steady, long-continued heat. Observe the amount of fuel needed to produce greater or less heat in the oven. Learn how to increase the heat quickly or gradually, or to diminish it as the case may re- quire ; also how to detect the difference between a fire that is bright red on top, but all ashes underneath, and one that is a solid bed of glowing coals. Test the oven by opening the door quickly, and notice how the heat puffs out into your face, or see how long you can keep your hand in the oven. Compare the heat when there is a quick, blazing fire and all the draughts are open, with that when there is a large body of fire and the dampers are closed, and still again with that when there is but little fire. In this way make your own standard of a very hot, a hot, and a moderate oven. The general rules arc as follows : 258 THE HEAT FOR BAKING 259 Rolls, biscuit, breakfast-cakes, puff paste, game, and small pieces of meat, require a very hot oven, and quick baking, — half an hour or less. Have a bright fresh fire of clear glowing coals, all through. Large pieces of meat and poultry require a very hot oven at first, but after five or ten minutes check the fire. Have sufficient body to the fire to last the required time without replenishing, or if that be impossible, add a little fuel often that the heat may be kept uniform. Bread, pastry, and fish require a hot oven ; Cakes, ginger-bread, and puddings, a moderate oven. Flour mixtures and other things that have to rise in the oven, require heat from underneath to help in the rising, and should be placed on the bottom of the oven, with the rack underneath, if there be danger of burning. If the oven be too hot on the top they will brown before rising. A pan of water on the middle rack, or a paper hood over the pan, will prevent them from browning too fast. Crease a piece of stiff paper on each end so that the edges will rest on the oven bottom, and the top of the paper will be at least an inch above the cake. Meat requires more heat above than below, and should be placed on a rack in the pan, with another pan underneath to prevent burning the fat. In some stoves the heat may be turned away from the bottom of the oven. Small pieces of meat, scalloped dishes, and other things which require only a browning of the surface, may be placed on the rack near the top of the oven. Until you have learned by experience how to regulate the fire and oven, it is better to look at things as they are baking, and turn and watch till you are sure they can be left without further care. But look for only an instant at a time. Cul- tivate the habit of opening and shutting the oven door quickly but gently. Recipe, No. 177. Bread 1 c. water or milk (lukewarm). ? c. yeast or i yeast cake dis- ^ tsp. salt. solved in I c. water. I tsp. sugar. 3 to 3^ c. flour.

Cook this with the app: pantry check, scaling, and the assistant.