Entire Wheat Bread

1 Cup Boiling Water. 1 Cup Scalded Milk. 1/3 Cup Molasses. 1 Teaspoon Salt. 4 2/3 Cups Coarse Entire Wheat Flour.

2 2/3 Cups Flour.

1 Yeast Cake dissolved in 1/4 cup lukewarm water.

Add sweetening and salt to milk; cool, and when lukewarm add yeast cake and 5 cups flour mixed and sifted. Beat well, add enough flour to make a dough stiff enough to knead. Knead, cover and let rise to double its bulk. Knead again, shape, place in greased bread-pans, having pans 1/2 full. Let rise and bake.

Rye Bread

May be made as directed for whole wheat bread, using rye flour in place of the whole wheat.

Remember to let dough rise to double its bulk each time.

Working Directions To Be Followed By All Even Numbered Girls

You are to prepare a loaf of White Bread. Your partner will also prepare one.

See Recipe on Front Page.

Measure the salt, butter and sugar into your small saucepan, measure and add to it the scalded milk and boiling water, which the housekeeper has heated for you. (Be sure to measure all the spoon will hold of milk and water.) Let it stand until lukewarm.

Measure a tablespoon of lukewarm water into your muffin tin and be sure it is neither hot nor cold when tested with your finger.

Break the yeast cake into small pieces; add it and mix it with the lukewarm water in your muffin tin or custard cup (see FIGURE 1); add it to the liquids in the saucepan, which should be lukewarm.

Measure the flour into a strainer placed over a saucepan containing the liquids; shake half the flour into it; beat mixture thoroughly with the wooden spoon. Add the other half and beat vigorously again. Add flour, until when dough is touched with your finger, it will not stick to it. Dust your board with flour. Knead the dough until it is smooth and elastic.

When thoroughly kneaded, put into saucepan. Place saucepan in dish-pan 1/3 full of water that is hot to your finger and still not hotter than you can bear to hold your finger in for a minute. (See FIGURE 2.)

Cover saucepan; allow mixture to stand until it has risen to double its bulk. While mixture is rising, butter your bread-pan. (See FIGURE 3.)

When mixture has doubled its bulk, knead again, shape into loaf, put into bread-pan, write your name on a piece of paper and drop it on top of mixture in the pan.

Place on the baking sheet; put baking sheet in a warm place, cover it with a cloth and let it rise again to double its bulk. (See FIGURE 4.) Put in the oven and bake from 25 to 30 minutes.

You are to WASH the dishes today according' to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

HOME RECIPES. BREAD.

1 Cup Scalded Milk. 1 Cup Boiling Water. 1 Tablespoon Butter. 1 Tablespoon Lard. 1 1/2 Teaspoon Salt.

1 Tablespoon Sugar. 1 Yeast Cake mixed with 1/4 Cup Lukewarm Water. 6 Cups Flour.

Working Directions:

Add butter, lard, salt and sugar to the milk and water; let stand until lukewarm; add yeast cake mixed with the lukewarm water, 5 cups flour. Stir until smooth, then add enough flour (gradually) to make a dough stiff enough to knead. Turn the dough onto a floured board, knead until smooth and elastic to the touch. Return to bowl, cover closely, and let it stand in a-warm place until double its bulk. Knead again and shape into loaves, and place in greased pans. Cover. Let it rise until double its bulk. Bake in a hot oven 50 to 60 minutes. Have the crust brown on all sides.

Questions

1. Name ingredients necessary for bread making.

2. Name conditions that check the growth of yeast.

3. Name conditions that encourage the growth of yeast.

4. Can you make home-made yeast? How?

5. After home-made yeast is started, how can you keep a supply of it on hand?

6. Name mechanical processes in bread making.

7. What effect does each one have upon the mixture?

8. How long should a loaf of bread be baked?

9. How can you tell when it is done?

10. When and where did you learn some of the above?

11. What food principles are present in a loaf of bread?

12. Is toasted bread easier of digestion than untoasted bread? Why?

13. Give directions for toasting bread.

14. Give directions for making cream or milk toast.

Suggestions For Home Application

YEAST (Review).

Floating around everywhere are microscopic organisms that resemble plants. Among these are Yeast plants. These feed on sweet and nitrogenous materials and multiply very rapidly. The old-fashioned way of making bread was leaving a sponge in a warm place to ferment naturally. Now cultivated varieties are added, but these were derived from wild yeasts originally. Compressed, dry or liquid yeasts are used for bread. In any variety there are a collection of yeast plants massed together in a way that they will keep for some time. The strength of yeast depends upon the care with which it is made and preserved. Liquid yeasts are apt to be full of bacteria which set up lactic fermentation.

Compressed yeast is made from grains, such as corn, rye and barley malt, in factories. The grain is ground in a mill, mashed with water, cooked and allowed to cool, and fermented with yeast of a previous making. At the proper stage of fermentation, the yeast is separated from the fluid, washed, filtered, pressed, cut into cakes and wrapped. Every yeast cake contains millions of tiny plants.

Air, warmth, moisture and a nitrogenous surrounding are necessary for their growth. All these conditions are provided when they are mixed with flour and liquid.

Heat will kill the yeast plants while cold checks the growth. Therefore, in bread making the yeast plants should never come in contact with anything hot until baking time, or be exposed to cold unless it is desirable to retard fermentation. The amount of yeast used depends on the length of time desired for the process. As much as two yeast cakes may be used to a cupful of liquid, if it is desirable to make a loaf of bread in 2 hours. One yeast cake to a cupful of liquid for a 3 hour process, and 1/4 yeast cake for a 5 hour process. One yeast cake to a quart of liquid or for 4 loaves of bread for a 5 hour process. One yeast cake to 2 quarts of liquid or 8 loaves of bread, if allowed to rise over night.