Yeast Bread

Ingredients

• one part of water
• three of flour
• one teaspoonful
• one cake of compressed yeast
• one to two teaspoonfuls of sugar
• one or two teaspoonfuls of fat

Method

1. 1

   Mix water and flour in the ratio of 1 cup of water to 3 cups of flour.

2. 2

   Add salt, yeast, and sugar.

3. 3

   Knead the dough until smooth.

4. 4

   Allow it to rise until doubled in size.

5. 5

   Shape the dough into a loaf and let it rise again.

6. 6

   Bake in a preheated oven until golden brown.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 101. The excerpt below is the record exactly as published.

YEAST BREAD 195 the new machinery about 70 per cent of the wheat is saved for food, 30 per cent being bran, " shorts," and other by- products used chiefly for cattle feeding. Figure 54 shows the vertical section of a mill, simplified in the drawing that all the steps of the process may be clear. The diagram does not, of course, show the actual arrange- ment of the mill.^ The typical parts in a modern flour mill are as follows: (1) Scales, for weighing wheat as it is received. (2) Receiv- ing separator, for separating other kinds of seeds from wheat. (3) Storage bins, for reserve supply of wheat in advance of mill requirements. (4) Mill separator, for further separating foreign seeds from wheat. (5) Scourer, for removing dust from wheat kernels. (6) Cockle cylinder, for removing all round seeds. (7) Wheat washer, for thoroughly cleansing the wheat. (8) Wheat dryer, for drying wheat after washing. (9) 1st break rolls, for rupturing bran, enabling bran and germ to be separated from interior. (10) 1st break scalper, for sifting middlings through bolting cloth to separate from bran. (11) 2d break rolls, for further loosening the mid- dlings from bran. (12) 2d break scalper, for separating more middlings from bran. (13) 3d break rolls, for further loosening middlings from bran. (14) 3d break scalper, for final separation of middlings from bran. (15) Bran duster, for dusting low grade flour from bran. (16) Bran bin, for paqking bran for shipment. (17) Grading reel, for separating middlings by sifting through various sizes of bolting cloth. (18) Dust collector and purifier, for cleaning and purifying middlings by air and sifting. (19) Smooth rolls, for grinding purified middlings very fine to flour. (20) Flour bolter, for sifting flour from purified middlings. (21) 2d reduction * Several of the large firms manufacturing flour issue pamphlets descriptive of the whole process, to be mailed free on application. 196 FOODS AND HOVSBHOLD MANAGEMENT CourutafM watlum Ctaiiii Ci FiQ. S4. — Simplified diacram of a flour milL YEAST BREAD 197 rolls, for further grinding of purified middlings. (22) Floui bolter, for separating flour from purified middlings of second grading. (23) Flour bin and packer, for packing flour for shipment. (24) Elevator, for raising products to the various msujhines. Other forms of flotir. — There has been much discussion of entire wheat flour versus white flour, and the practical conclusions are as follows : the bread from whole wheat flour compares favorably with that from white flour (see Fig. 51), but this material is slightly less available for digestion than the material of the white flour. The mineral content is higher, and when the income is so limited that this cannot be furnished in milk, green vegetables, and fruit, whole wheat bread should be used. It makes a pleasing variety, too, for any table. Graham flour is a coarse flour, containing the outer bran. It is useful for its eflfect upon the intestines in case of con- stipation, but has to be avoided by some people on account of its irritating effect. White flour may have coarser mate- rial mixed with it, for variety in bread making, such as rye or Indian meal, or graham flour. Yeast in bread. — Yeast is put into bread dough in order to produce carbon dioxide gas to lighten the whole mass. It is studied in the chapter on preservation of fruit, but in bread making we need to foster its growth instead of destroy- ing it as, you will recall, we found necessary in preserving. You can easily reason out for yourself just how this should be done, especially after performing the experiments with yeast. If yeast is in good condition, it has little effect on the flavor of bread, even if used in a rather large quantity to hasten the process. The best forms of yeast now in use are the compressed and dried cakes, the former needing to be fresh, the latter 198 FOODS AND HOUSEHOLD MANAGEMENT keeping the vitality of the yeast cells for a long time. Liquid yeast may be made at home, but it is somewhat uncertain unless made with great exactness, and less easy to manage on the whole than the other forms. Proportions of the ingredients. — One part of water to three of flour, or one cup to three of flour for a loaf, is an average proportion. The practiced bread maker will vary this slightly to suit the variations in the flour from time to time, but it is a safe rule for the beginner to follow. Spring wheat flour requires somewhat more water than the winter wheat, or the blend of the two. Salt should be used sparingly, for although it improves the flavor of the loaf, salt is a pre- servative which retards or prevents the growth of lower organisms, and in the case of bread it acts therefore as a check to fermentation. One teaspoonful to a loaf is the largest amount that it is best to use. The quantity of yeast depends upon several conditions. The larger the amount of yeast used, the shorter is the time of rising, and as many as two compressed yeast cakes may be used to one loaf if it is necessary to hasten the process, with- out any perceptible effect on the color, texture or flavor. If a very large amount of yeast is used, the bread is " crumbly," and a difference in flavor will be noticed. A smaller amount may be used if time is allowed for the rising, even \ cake of compressed yeast to a loaf, if the bread is to rise over night in warm weather. It must be remembered that, if the rising process is too prolonged, other organisms have a chance to work, and the bread may sour. A small amount of sugar hastens fermentation, and from one to two teaspoonfuls to a

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