To raise bread overnight. Use Y% yeast cake to 1 pint of
liquid.
To mix and bake bread in five hours. Use 1 yeast cake to 1-pint of
liquid.
To mix an@ bake bread in three hours. Use 2 yeast cakes to 1 pint
of liquid.
Mixtures containing eggs or a larger amount of shortening than
White Bread (p. 70) require more yeast or a longer time.
3. The liquid may be all water, all milk, or a combination of the
two.
4. The shortening in bread makes it more tender and adds to
its fuel value and flavor. It may be butter or margarine, alone or
in combination with lard or other good cooking fat.
5. Salt is added for flavor, 1 teaspoon to each cup of liquid.
6. Sugar in small amounts makes the dough rise more quickly
and helps give a golden-brown color to the crust. Molasses is
sometimes used in place of sugar.
| TO MAKE FERMENTED (YEAST) BREAD
To Mix Dough. M{ix the ingredients to a dough. Then knead
dough to blend ingredients thoroughly. Cover and let rise until
doubled in bulk. This change has been caused by action of the
ferment, which attacks some of the starch in flour and changes it to
sugar, and sugar in turn is changed to alcohol and carbon dioxide,
thus lightening the whole mass.
If it is not convenient to shape the dough when first doubled in
bulk, cut down by cutting through dough and turning it over several
times with a case knife. This checks fermentation for a short
time. Bread may be left to rise again or be put, closely covered, in
refrigerator, until ready to use.
Knead dough a second time, to break bubbles and distribute
evenly the carbon dioxide.
To Shape Bread. To shape dough in loaves, divide dough in
parts, each part large enough for a loaf, and knead until smooth.
Avoid seams in under part of loaf. If to be baked in brick pan,
place two loaves in one pan and brush between loaves with a little
melted butter. If to be baked in long shallow pan, knead well
RAISED BREAD AND BISCUITS 69
and roll with both hands to lengthen, care being taken that loaf is
smooth and of uniform thickness. If long loaves are to be baked
on cooky sheets, shape and roll loosely in a towel sprinkled with
corn meal for last rising. (To shape biscuits, see p. 76.) Cover
and let rise to double in bulk. If risen too long, bread will be full
of large holes; if not risen long enough, it will be heavy and soggy.
If pans containing loaves are put in too hot a place while rising,
a heavy streak will be found near bottom of loaf.
To Raise Bread. The temperature of the inside of the dough
should be about 80° F., not under 75° F., or over 85° F.. It may
be tested with a bath or dairy thermometer.
To maintain this temperature, set the bowl containing the dough
in a bread mixer or large bowl containing water kept just below
body temperature (90° F. to 95° F.) and cover closely. A large
double boiler may be used. When the room temperature is above
80° F., the water should be kept at a lower temperature (75° F.).
To raise bread overnight, set in warm place where it will neither
be overheated nor be in a draught.
Bread dough mixed with a large quantity of yeast should be
watched during rising and cut down as soon as mixture doubles in
bulk. If proper care is taken, the bread will be found most satis-
factory, having neither “‘ yeasty ”’ nor sour taste.
To Bake Bread. Bread is baked: (1) To kill ferment; (2) to
make the starch soluble; (3) to drive off alcohol and carbon dioxide ;
and (4) to form brown crust of pleasant flavor. ✪ White Bread
Page 28 · 1 recipe record on this page
Presented as published in 1896. 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
To raise bread overnight. Use ⅜ yeast cake to 1 pint of
liquid.
To mix and bake bread in five hours. Use 1 yeast cake to 1-pint of liquid.
To mix an@ bake bread in three hours. Use 2 yeast cakes to 1 pint of liquid.
Mixtures containing eggs or a larger amount of shortening than White Bread (p. 70) require more yeast or a longer time.
3. The liquid may be all water, all milk, or a combination of the two.
4. The shortening in bread makes it more tender and adds to its fuel value and flavor. It may be butter or margarine, alone or in combination with lard or other good cooking fat.
5. Salt is added for flavor, 1 teaspoon to each cup of liquid.
6. Sugar in small amounts makes the dough rise more quickly and helps give a golden-brown color to the crust. Molasses is sometimes used in place of sugar.
| TO MAKE FERMENTED (YEAST) BREAD
To Mix Dough. M{ix the ingredients to a dough. Then knead dough to blend ingredients thoroughly. Cover and let rise until doubled in bulk. This change has been caused by action of the ferment, which attacks some of the starch in flour and changes it to sugar, and sugar in turn is changed to alcohol and carbon dioxide, thus lightening the whole mass.
If it is not convenient to shape the dough when first doubled in bulk, cut down by cutting through dough and turning it over several times with a case knife. This checks fermentation for a short time. Bread may be left to rise again or be put, closely covered, in refrigerator, until ready to use.
Knead dough a second time, to break bubbles and distribute evenly the carbon dioxide.
To Shape Bread. To shape dough in loaves, divide dough in parts, each part large enough for a loaf, and knead until smooth. Avoid seams in under part of loaf. If to be baked in brick pan, place two loaves in one pan and brush between loaves with a little melted butter. If to be baked in long shallow pan, knead well
and roll with both hands to lengthen, care being taken that loaf is smooth and of uniform thickness. If long loaves are to be baked on cooky sheets, shape and roll loosely in a towel sprinkled with corn meal for last rising. (To shape biscuits, see p. 76.) Cover and let rise to double in bulk. If risen too long, bread will be full of large holes; if not risen long enough, it will be heavy and soggy. If pans containing loaves are put in too hot a place while rising, a heavy streak will be found near bottom of loaf.
To Raise Bread. The temperature of the inside of the dough should be about 80° F., not under 75° F., or over 85° F.. It may be tested with a bath or dairy thermometer.
To maintain this temperature, set the bowl containing the dough in a bread mixer or large bowl containing water kept just below body temperature (90° F. to 95° F.) and cover closely. A large double boiler may be used. When the room temperature is above 80° F., the water should be kept at a lower temperature (75° F.).
To raise bread overnight, set in warm place where it will neither be overheated nor be in a draught.
Bread dough mixed with a large quantity of yeast should be watched during rising and cut down as soon as mixture doubles in bulk. If proper care is taken, the bread will be found most satisfactory, having neither “‘ yeasty ”’ nor sour taste.
To Bake Bread. Bread is baked: (1) To kill ferment; (2) to make the starch soluble; (3) to drive off alcohol and carbon dioxide ; and (4) to form brown crust of pleasant flavor.
Records on this page
White Bread