38. As soon as the bread ingredients have received the proper treatment,
they are ready to be combined. Combining may be done by two different
methods, one of which is known as the _short process_ and the other as
the _long process_. As their names indicate, these methods are
characterized by the length of time required for the bread to rise. Each
method has its advantages, and the one to select depends on the amount
of time and energy the housewife can afford to give to this part of her
work. Persons who use the long process believe that bread made by it
tastes better and keeps longer than that made by the short process;
whereas, those who favor the short process find that it saves time and
labor and are convinced that the quality of the bread is not impaired.
The more rapid methods of making breads are possible only when yeast in
the active state is used and when more of it than would be necessary in
the long process, in which time must be allowed for its growth, is
employed. However, regardless of the method followed, all bread mixtures
must be begun in the same manner. The liquids, seasonings, and fat are
combined, and to these is added the flour, which should be sifted in, as
shown in Fig. 3.
39. Long Process.--By the long process, there are two ways of combining
the ingredients in order to make bread. One is known as the _sponge
method_ and the other as the _straight-dough method_.
[Illustration: Fig. 3] 40. The long-process sponge method is employed
when sufficient time can be allowed to permit the natural growth of the
yeast. To make bread according to this process, start it in the evening
by warming the liquid and dissolving the yeast and then adding these
ingredients to the sugar, salt, and fat, which should first be placed in
the mixing bowl. Stir this mixture well, and then add one-half of the
quantity of flour that is to be used, stirring this also. Place this
mixture, or sponge, as such a mixture is called, where it will remain
warm, or at a temperature of from 65 to 70 degrees Fahrenheit, through
the night. In the morning, stir the remaining flour into the sponge and
knead for a few minutes the dough thus formed. When this is
accomplished, put the dough in a warm place and allow it to rise until
it doubles in bulk. When the dough is in this condition, it is ready to
be kneaded again, after which it may be shaped into loaves, placed in
the pans, allowed to double in bulk again, and finally baked.
41. The long-process straight-dough method is a shortened form of the
method just explained. It does away with the necessity of one kneading
and one rising and consequently saves considerable time and labor. To
make bread by this method, combine the ingredients in the evening as for
the sponge method, but instead of adding only half of the flour, put all
of it into the mixture, make a stiff dough at once, and knead. Then
allow this to rise during the night, so that in the morning it can be
kneaded again and put directly into the bread pans. After it rises in
the pans until it doubles in bulk, it is ready to be baked.
The only disadvantage of the straight-dough method is that a stiff dough
rises more slowly than a sponge, but since the entire night is given to
the rising no difficulty will be experienced in carrying out this
process. A point to remember, however, is that dough made according to
this method must be kept warmer than that made by the sponge method.
42. Quick Process.--In the quick process of combining bread ingredients,
there are also two methods of procedure--the _sponge method_ and the
_straight-dough method_. The chief differences between the methods of
this process and those of the long process are in the quantity of yeast
used and the length of time required for the bread to rise. More yeast
must be used and much less time is required for the completion of the
entire process. This shorter period of time is doubtless due to the fact
that throughout the process, whether the straight-dough or the sponge
method is followed, the mixture must be kept at a uniform temperature of
about 90 degrees Fahrenheit.
43. The quick-process sponge method requires only about 5 hours for its
completion, and the bread may be started at any time of the day that
will allow this amount of time for carrying on the work. For this
method, warm the ingredients and then combine the sugar, salt, fat,
liquid, and dissolved yeast. Into this mixture, stir enough of the flour
to make a sponge and put it where it will keep uniformly warm until it
has about doubled in quantity and is full of bubbles. Then add the
remainder of the flour, knead the mixture, and return the dough thus
formed to a warm place. When the dough has doubled in bulk, remove it
from the bowl to the kneading board, knead it slightly, and then shape
it into loaves. Place these into the pans, and after allowing them to
rise sufficiently, bake them.
44. The quick-process straight-dough method differs from the
quick-process sponge method in that the entire amount of flour is added
when the ingredients are first mixed, with the result that a stiff dough
instead of a sponge is formed. As has already been learned, this stiff
dough rises more slowly than a sponge, but it requires one rising less.
It must be kept at a uniform temperature as much of the time as
possible, so that the rising will not be retarded. When it has doubled
in bulk, remove it from the bowl and knead it. Then shape it into
loaves, place these in the pans, allow them to rise sufficiently, and
proceed with the baking.