2. Hot breads are quickly and easily made, but in this part of cookery,
as in every other phase of it, certain principles must be understood and
applied if the most satisfactory results are desired. These principles
pertain chiefly to the ingredients used, the way in which they are
measured and handled, the proportions in which they are combined, the
necessary utensils, and the proper baking of the mixtures that
are formed.
In the first place, the quality of the ingredients should be carefully
considered, because on this depends the quality of the finished product.
No one who prepares foods can expect good food to result from the use of
inferior materials. Next, the proportion of the ingredients demands
attention, for much importance is attached to this point. For instance,
in making a certain kind of hot bread, the quantity of flour to be used
is regulated by the quantity of bread that is desired, and the quantity
of flour governs, in turn, the quantities of liquid, leavening, and
other ingredients that are to be put into the mixture. When the
proportions of ingredients required for a hot bread are known, it is
necessary that the ingredients be measured very accurately. Leavening
material, for example, will serve to make clear the need for accuracy in
measuring. A definite quantity of leavening will do only a definite
amount of work. Therefore, if too little or too much is used,
unsatisfactory results may be expected; and, as with this ingredient, so
it is with all the materials used for hot breads.
The handling of the ingredients and the mixture has also much influence
on the success with which hot breads are produced. A heavy touch and
excessive handling, both of which are usually characteristic of the
beginner, are more likely to result in a tough product than is the
light, careful handling of the expert. However, as skill in this matter
comes with practice, no discouragement need result if successful results
are not forthcoming at the very start in this work. A good rule to
follow in this particular, and one that has few exceptions, is to handle
and stir the ingredients only enough to blend them properly.
In addition to the matters just mentioned, the utensils in which to
combine the hot-bread materials and bake the batters or doughs are of
importance. While none of these is complicated, each must be of the
right kind if the best results are expected. The final point to which
attention must be given is the baking of this food. Proper baking
requires on the part of the housewife familiarity with the oven that is
to be used, accuracy in judging temperature, and a knowledge of the
principles underlying the process of baking.
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