Set the above batter or "sponge" in a warm place, the
best temperature being from 70° to 90° F, and let rise to
double its bulk, which will take from i to 2 h at 80° or
over night at 65°. Then sift in sufficient flour to make a
dough which can be handled ; turn out onto a floured board,
knead well, adding flour when necessary, to prevent stick-
ing, until the dough is smooth, elastic, and can be kneaded
for several minutes without the addition of flour. The
dough should not stick to the board, it may cleave, but not
stick. Put into a well greased bowl, either turning it over
in the bowl, or rubbing it on the top with a little fat to
prevent the formation of a dry crust. Cover, set in a
warm place and let rise to double its bulk. Turn out on
a board, using no flour, or as little as possible ; knead well,
mold into loaves which will not quite half fill the pans, and
put into greased pans, greasing the top as before. Let rise
to double its bulk and bake.
Short Process
Instead of setting this batter or sponge to rise, flour is
added to make a stiff dough. This is turned out onto the
board, kneaded and set to rise. When double its bulk, it
is kneaded down, put into the pans, allowed to rise and then
baked as in the long process.
The texture and flavor of the bread may be improved by
kneading down more than once before baking, but very
excellent bread can be made with two kneadings if time
and inclination do not permit of more.
Yeasts
Compressed yeast has very quick action and with it bread
can be made and baked in from 3 to 6 h, if the dough is
kept at 75° to 90°. The more yeast used and the higher the
temperature the quicker is the action. Care should be taken
however, that the yeast is fresh and in good condition.
The dried yeast cakes and the home made yeasts give
as good results, but take longer than the compressed yeasts.
FEBBUAEY MENUS 213
The action of the yeast in the bread is to produce the gas
carbon dioxide (CO2) and alcohol. First some of the
starch is acted upon by an enzyme in the flour and changed
into sugar, which is subsequently changed by the yeast into
carbon dioxide and alcohol. When a certain amount of
these two have been produced they act on the yeast, stop
its growth and finally kill it, after which time no more
alcohol and carbon dioxide can be produced. Then bacteria
such as those producing acetic acid become active and sour
bread results.
To prevent this, as soon as the dough has doubled its
bulk, which is an indication that as much alcohol and car-
bon dioxide as is safe is present, it should be kneaded down
to permit the escape of the gas. If at this point one has
not time to knead it, it can be slashed through several times
with a knife, or torn apart, to effect the same result.
Page 118
Presented as published in 1912. 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
Set the above batter or "sponge" in a warm place, the best temperature being from 70° to 90° F, and let rise to double its bulk, which will take from 1 to 2 h at 80° or over night at 65°. Then sift in sufficient flour to make a dough which can be handled ; turn out onto a floured board, knead well, adding flour when necessary, to prevent sticking, until the dough is smooth, elastic, and can be kneaded for several minutes without the addition of flour. The dough should not stick to the board, it may cleave, but not stick. Put into a well greased bowl, either turning it over in the bowl, or rubbing it on the top with a little fat to prevent the formation of a dry crust. Cover, set in a warm place and let rise to double its bulk. Turn out on a board, using no flour, or as little as possible ; knead well, mold into loaves which will not quite half fill the pans, and put into greased pans, greasing the top as before. Let rise to double its bulk and bake.
Short Process
Instead of setting this batter or sponge to rise, flour is added to make a stiff dough. This is turned out onto the board, kneaded and set to rise. When double its bulk, it is kneaded down, put into the pans, allowed to rise and then baked as in the long process.
The texture and flavor of the bread may be improved by kneading down more than once before baking, but very excellent bread can be made with two kneadings if time and inclination do not permit of more.
Yeasts
Compressed yeast has very quick action and with it bread can be made and baked in from 3 to 6 h, if the dough is kept at 75° to 90°. The more yeast used and the higher the temperature the quicker is the action. Care should be taken however, that the yeast is fresh and in good condition.
The dried yeast cakes and the home made yeasts give as good results, but take longer than the compressed yeasts.
The action of the yeast in the bread is to produce the gas carbon dioxide (CO2) and alcohol. First some of the starch is acted upon by an enzyme in the flour and changed into sugar, which is subsequently changed by the yeast into carbon dioxide and alcohol. When a certain amount of these two have been produced they act on the yeast, stop its growth and finally kill it, after which time no more alcohol and carbon dioxide can be produced. Then bacteria such as those producing acetic acid become active and sour bread results.
To prevent this, as soon as the dough has doubled its bulk, which is an indication that as much alcohol and carbon dioxide as is safe is present, it should be kneaded down to permit the escape of the gas. If at this point one has not time to knead it, it can be slashed through several times with a knife, or torn apart, to effect the same result.