70. In order that the beginner may bring into use the bread-making
principles and directions that have been set forth, and at the same time
become familiar with the quantities of ingredients that must be used,
there are here given a number of recipes for the making of bread. These
recipes include not only white bread-that is, bread made from white
flour--but whole-wheat, graham, rye, and corn bread, as well as bread in
which fruit and nuts are incorporated. Before these recipes are taken
up, though, it will not be amiss to look further into the various
ingredients used in the making of bread.
71. The fat used in bread making may vary in both quantity and kind. For
instance, if less than 2 tablespoonfuls is called for in a recipe, this
amount may be decreased; but it is not well to increase the amount to
any extent. Likewise, the fat may be of any kind that will not impart a
disagreeable flavour to the finished product. It may be left-over
chicken fat, clarified beef fat, lard, butter, cooking oil, or any
mixture of clear, fresh fats that may be in supply.
The sweetening for bread is, as a rule, granulated sugar, although
sirup, molasses, brown sugar, or white sugar of any kind may be
employed. Sweetening is used merely to give a slightly sweet flavour to
the bread, and the kind that is used is of slight importance.
The liquid, as has been stated, may be water or milk or any proportion
of both. The milk that is used may be either whole or skim. In addition
to these two liquids, the whey from cottage cheese or the water in which
rice, macaroni, or potatoes have been cooked should not be overlooked.
Potato water in which a small quantity of potato may be mashed serves as
a yeast aid, as has been pointed out. Therefore, whenever, in a bread
recipe, liquid is called for and the kind to be used is not stated
specifically, use may be made of any of the liquids that have been
mentioned.
The quantity of flour required for a bread recipe will depend entirely
on the kind of flour that is to be used, bread flour having a much
greater absorbing power for liquid than has pastry or blend flour. When,
in the process of mixing the bread, the sponge is stiffened by adding
the remaining flour to it, the last cupful or two should be added
cautiously, in order not to make the mixture too stiff. In some
instances, more flour than the recipe calls for may be required to make
the dough of the right consistency. The amount can be determined only by
a knowledge of what this consistency should be, and this will be easily
acquired with practice in bread making.
72. The beginner will find it a good plan to begin making bread entirely
of white flour, for the reason that it is easier to determine the
consistency of the dough mixture at various stages, as well as during
the kneading, if there is no coarse material, such as bran, corn meal,
nuts, fruits, etc., in the dough. Later, when a definite knowledge along
this line has been acquired, one after the other of the bread recipes
should be tried. They are no more difficult to carry out than the
recipes for white bread; indeed, the woman who has had experience in
bread making will find that she will be equally successful with all
of them.
73. WHITE BREAD.--Bread made from white flour, which is commonly
referred to as _white bread_, is used to a much greater extent than any
other kind, for it is the variety that most persons prefer and of which
they do not tire quickly. However, white bread should not be used to the
exclusion of other breads, because they are of considerable importance
economically. This kind of bread may be made by both the quick and the
long processes, for the ingredients are the same, with the exception of
the quantity of yeast used. The amounts given in the following recipes
are sufficient to make two large loaves or three small ones, but, of
course, if more bread is desired, the quantity of each ingredient may be
increased proportionately.
WHITE BREAD--LONG PROCESS
(Sufficient for Two Large or Three Small Loaves)
2 Tb. fat
2 Tb. sugar
1/2 cake compressed yeast, or 1 cake dried yeast
1 Tb. salt
1 qt. lukewarm liquid
3 qt. flour
1 c. flour additional for kneading
Put into the mixing bowl the fat, the sugar, the salt, and the yeast
that has been dissolved in a little of the lukewarm liquid. Add the
remainder of the liquid and stir in half of the flour. Place this sponge
where it will rise overnight and will not become chilled. In the
morning, add the remainder of the flour, stirring it well into the risen
sponge, and knead the dough thus formed. Allow it to rise until it has
doubled in bulk and then knead it again. After it is properly kneaded,
shape it into loaves, place them in greased pans, let them rise until
they have doubled in bulk, and then bake them.
Combining the ingredients in the manner just mentioned is following the
sponge method of the long process. By adding all instead of half of the
flour at night, the straight-dough method of this process may
be followed.
WHITE BREAD--QUICK PROCESS
(Sufficient for Two Large or Three Small Loaves)
2 Tb. fat
2 Tb. sugar
1 Tb. salt
2 cakes compressed yeast
1 qt. lukewarm liquid
3 qt. flour
1 c. flour additional for kneading
Put the fat, the sugar, and the salt into the mixing bowl, and then to
them add the yeast dissolved in a few tablespoonfuls of the lukewarm
liquid. Add the remaining liquid and stir in half or all of the flour,
according to whether the process is to be completed by the sponge or the
straight-dough method. One yeast cake may be used instead of two.
However, if the smaller quantity of yeast is used, the process will
require more time, but the results will be equally as good. After the
dough has been allowed to rise the required number of times and has been
kneaded properly for the method selected, place it in greased pans, let
it rise sufficiently, and proceed with the baking.
74. Whole-Wheat Bread.--Bread made out of whole-wheat flour has a
distinctive flavour that is very agreeable to most persons. This kind of
bread is not used so extensively as that made of white flour, but since
it contains more mineral salts and bulk, it should have a place in the
diet of every family. When made according to the following recipe,
whole-wheat bread will be found to be a very desirable substitute for
bread made of the finer flours.
WHOLE-WHEAT BREAD--QUICK PROCESS
(Sufficient for Two Small Loaves)
3 Tb. fat
1/4 c. brown sugar
1 Tb. salt
1 cake compressed yeast
3 c. lukewarm liquid
8 c. whole-wheat flour
1 c. white flour for kneading
Place the fat, the sugar, and the salt in the mixing bowl and add the
yeast cake dissolved in a little of the liquid. Add the remainder of the
liquid, and then stir in half or all of the flour, according to whether
the sponge or the straight-dough method is preferred. Then proceed
according to the directions previously given for making bread by the
quick process.
The long process may also be followed in making whole-wheat bread, and
if it is, only one-half the quantity of yeast should be used.
75. Graham Bread.--To lend variety to the family diet, frequent use
should be made of graham bread, which contains even more bulk and
mineral salts than whole-wheat bread. In bread of this kind, both graham
and white flour are used. Since graham flour is very heavy, it prevents
the bread from rising quickly, so the bread is started with white flour.
The accompanying recipe contains quantities for the short process,
although it may be adapted to the long process by merely using one-half
the amount of yeast.
GRAHAM BREAD
(Sufficient for Two Loaves)
2 Tb. fat
1/4 c. brown sugar
2 tsp. salt
1 cake compressed yeast
2 c. lukewarm liquid
2 c. white flour
3 c. graham flour
1 c. white flour additional for kneading
Put the fat, the sugar, and the salt in the mixing bowl, and to them add
the yeast that has been dissolved in a little of the liquid. Pour over
these ingredients the remainder of the liquid and stir in the white
flour. When the mixture is to be made stiff, add the graham flour. Then
knead the dough, let it rise, knead again, place it in greased pans, let
rise, and bake.
A point to be remembered in the making of graham bread is that sifting
removes the bran from graham flour, and if lightness is desired, the
flour may be sifted and the bran then replaced.
76. Graham Bread With Nuts.--To increase the food value of graham bread,
nuts are sometimes added. This kind of bread also provides an agreeable
variety to the diet. The following recipe is intended to be carried out
by the short process, so that if the long process is desired the
quantity of yeast must be reduced.
GRAHAM BREAD WITH NUTS
(Sufficient for Two Loaves)
1 cake compressed yeast
2 c. lukewarm liquid
1/4 c. molasses
2 Tb. fat
1 Tb. salt
2 c. white flour
4 c. graham flour
1-1/2 c. chopped nuts
1 c. white flour additional for kneading
Dissolve the yeast in a little of the lukewarm liquid and mix it with
the molasses, fat, and salt. Add the remaining liquid and the white
flour. Let this sponge rise until it is light. Then stir in the graham
flour, adding the nuts while kneading. Let the dough rise until it
doubles in bulk. Shape into loaves, place it in the greased pans, and
let it rise until it doubles in size. Bake for an hour or more,
according to the size of the loaves.
77. Whole-Wheat Fruit Bread.--A very delicious whole-wheat bread is
produced by combining fruit, which, besides improving the flavour, adds
to the food value of the bread. Thin slices of this kind of bread spread
with butter make excellent summer sandwiches. If the short process is
employed, the amounts specified in the following recipe should be used,
but for the long process the quantity of yeast should be decreased.
WHOLE-WHEAT FRUIT BREAD
(Sufficient for Three Small Loaves)
1 yeast cake
2 c. lukewarm liquid
2 Tb. fat
1/4 c. brown sugar stoned, chopped dates
2 tsp. salt
6 c. whole-wheat flour
1-1/2 c. seeded raisins or stoned, chopped dates
1 c. white flour for kneading
Dissolve the yeast cake in a little of the lukewarm liquid and add it to
the fat, sugar, and salt that have been put into the mixing bowl. Pour
in the remainder of the liquid and add half or all of the flour,
depending on the bread-making method that is followed. Stir in the
fruit before all the flour is added and just before the dough is shaped
into loaves. After it has risen sufficiently in the greased pans,
proceed with the baking.
78. BRAN BREAD.--Bread in which bran is used is proportionately a trifle
lower in food value than that in which whole wheat or white flour is
used. However, it has the advantage of an additional amount of bulk in
the form of bran, and because of this it is a wholesome food.
BRAN BREAD
(Sufficient for Two Loaves)
2 c. milk
6 Tb. molasses
1-1/2 tsp. salt
1/2 yeast cake
1/4 c. lukewarm water
2 c. white flour
4 c. graham flour
1 c. sterilized bran
1 c. white flour additional for kneading
Scald the milk and to it add the molasses and salt. When this is
lukewarm, add to it the yeast cake dissolved in the lukewarm water, as
well as the white flour and 1 cupful of the graham flour. Cover this
mixture and let it rise. When it has risen sufficiently, add the bran
and the rest of the graham flour and knead. Cover this dough, and let it
rise until it doubles in bulk. Then shape it into loaves, place it in
the greased pans, let it rise again until it doubles in bulk, and bake
in a hot oven.
79. RYE BREAD.--Rye bread has a typical flavour that many persons enjoy.
When rye flour is used alone, it makes a moist, sticky bread; therefore,
in order to produce bread of a good texture, wheat flour must be used
with the rye flour. The recipe here given is for the short process of
bread making, but by reducing the quantity of yeast it may be used for
the long process.
RYE BREAD
(Sufficient for Three Loaves)
2 Tb. fat
1 Tb. salt
2 Tb. sugar
1 cake compressed yeast
3 c. lukewarm liquid
6 c. rye flour
4 c. white flour
1 c. white flour additional for kneading
Into the mixing bowl, put the fat, the salt, the sugar, and the yeast
that has been dissolved in a small quantity of the lukewarm liquid. Then
stir in the flour, one-half or all of it, according to whether the
sponge or the straight-dough method is followed. When the dough is
formed, allow it to rise until it doubles in bulk; then knead it and
shape it into loaves for the greased pans. When these have risen until
they are double in size and therefore ready for the oven, glaze the
surface of each by brushing it with the white of egg and water and put
them in the oven to bake. If desired, caraway seed may be added to the
dough when it is formed into loaves or simply sprinkled on the top of
each loaf. To many persons the caraway seed imparts a flavour to the
bread that is very satisfactory.
80. Corn Bread.--Corn meal is sometimes combined with wheat flour to
make corn bread. Such a combination decreases the cost of bread at times
when corn meal is cheap. Bread of this kind is high in food value,
because corn meal contains a large proportion of fat, which is more or
less lacking in white flour. The following recipe is given for the short
process, but it may be used for the long process by merely decreasing
the quantity of yeast.
CORN BREAD
(Sufficient for Two Loaves)
1 yeast cake
2 c. lukewarm liquid
2 tsp. salt
1 Tb. sugar
2 Tb. fat
4-1/2 c. white flour
2 c. corn meal
1 c. white flour additional for kneading
Put the yeast to soak in 1/4 cupful of warm water and let it dissolve.
Heat the liquid and cool it to lukewarm, and then add to it the salt,
the sugar, the dissolved yeast, and the melted fat. Make a sponge with
some of the flour and let it rise until it doubles in bulk. Then make a
dough with the corn meal and the remaining flour. Knead the dough, let
it rise again, and form it into loaves. Let these rise in the greased
pans until they double in bulk; then bake about 45 minutes.
81. Rice Bread.--Very often variety is given to bread by the addition of
rice, which imparts an unusual flavour to bread and effects a saving of
wheat flour. Oatmeal and other cereals may be used in the same way as
rice, and bread containing any of these moist cereals will remain moist
longer than bread in which they are not used.
RICE BREAD
(Sufficient for Three Loaves)
1/2 c. uncooked rice
1-1/2 c. water
1 Tb. salt
1 Tb. sugar
1 Tb. fat
1/2 yeast cake
1 c. lukewarm liquid
6 c. white flour
1 c. white flour additional for kneading
Steam the rice in a double boiler in 1 and a half cupfuls of water
until it is soft and dry. Add the salt, sugar, and fat, and allow all to
become lukewarm. Dissolve the yeast in the lukewarm liquid, and add it
to the rice. Put all in the mixing bowl, stir in 2 cupfuls of flour, and
allow the mixture to become very light. Add the remainder of the flour
and knead lightly. Let the dough rise until it has doubled in bulk and
knead to reduce the quantity. Place in greased pans. When the loaves
have risen sufficiently, bake for about 50 minutes.
82. SALT-RISING BREAD.--Recipes for bread would be incomplete if mention
were not made of salt-rising bread. Such bread differs from ordinary
bread in that the gas that causes the rising is due to the action of
bacteria. Salt-rising bread is not universally popular, yet many persons
are fond of it. Its taste is very agreeable, and, as a rule, its texture
is excellent; however, it always has an unpleasant odour. The method
given in the accompanying recipe for salt-rising bread differs in no way
from the usual method of making it. It is very necessary that the first
mixture of corn meal, salt, sugar, and milk be kept at a uniformly warm
temperature in order to induce bacteria to grow. Any failure to make
such bread successfully will probably be due to the violation of this
precaution rather than to any other cause.
SALT-RISING BREAD
(Sufficient for Two Loaves)
1 c. fresh milk
1/4 c. corn meal
1 tsp. salt
2 tsp. sugar
2 c. lukewarm water
7 c. white flour
1/2 c. white flour additional for kneading
Scald the milk and pour it over the corn meal, salt, and sugar. Allow
this mixture to stand in a warm place for several hours or overnight,
when it should be light. To this batter add the warm water and enough
flour to make a drop batter. Allow this to stand in a warm place until
it is light; and then add the remainder of the flour so as to make a
dough, and knead. Allow this to rise, shape it into loaves, put it in
pans, let it rise again, and bake.