measuring, the preparation, and the mixing of the materials.
RELATED WORK
LESSON CXXXI
MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT
Practical Method of Diet Calculation.--The 100-Calorie portions can be
used in a very practical way for computing the fuel value of one's daily
diet. In Lesson CXVI the weights of 100-Calorie portions of flour,
butter, sugar, etc., were determined, then these portions were weighed and
measured. In much the same way, tables have been prepared containing the
weight and measure of 100-Calorie portions. If such a table is read and
the quantity of the various ordinary foods that will produce 100 Calories
of heat is kept in mind, the computation of the meal becomes very simple.
If a person knows his energy requirement, he can select such quantities of
food for the day as will conform with the ideal standard. The quantity of
food to be used at each meal is a matter of personal choice. The important
point is to have the food of the entire day conform to the standard.
However, in computing the energy value of the foods of each meal, some
find it convenient to divide the day's ration. The following is a
convenient division: One third for breakfast, one fourth for luncheon, and
five twelfths for dinner.
But the division may vary with individual needs. Ascertaining one's energy
requirement and deciding upon a certain division for the three meals, one
can very easily select such quantities of foods for each meal as will
conform with the ideal standard. If the energy requirement of a girl of
fourteen years is 2200 Calories, her breakfast may yield approximately 750
Calories, her luncheon 550 Calories, and her dinner 900 Calories. A
luncheon consisting of an omelet made with one egg (50), one medium slice
of homemade bread (100), orange marmalade (100), butter for bread (100),
large banana (100), and a small glass of milk (100) would yield sufficient
nourishment according to the requirement above.
If it is desired to compute the Calories produced by the protein of a
meal, data can be obtained from the table also (see _Calories Derived
from Protein_).
The calculation of the protein content of the luncheon above is:
Number of Calories derived from protein of egg 18.2
Number of Calories derived from protein of bread 13.8
Number of Calories derived from protein of marmalade 0.7
Number of Calories derived from protein of butter 0.5
Number of Calories derived from protein of banana 5.3
Number of Calories derived from protein of milk 19.1
----
Number of Calories derived from protein of entire meal 57.6
If one tenth of the total energy requirement is taken as the desired
protein requirement, the above luncheon approaches the ideal.
The Form C given below will be found convenient to use in calculating the
fuel value of menus from 100-Calorie portions.
QUESTIONS
Calculate your own breakfast, luncheon, and dinner energy requirement, and
those of at least two members of your family.
From the table of 100-Calorie portions estimate the fuel value of all your
meals served either at your home or at school for several days. Compare
the result with the ideal energy requirement obtained above. If the
results vary greatly, strive to select the proper kind and quantity of
foods so that the total Calories and Calories derived from protein
approach the ideal.
FORM C: CALCULATION OF 100-CALORIE PORTIONS
Meal:
Number Served:
Food Quantity Number Total Calories Total Cost Total
of 100- Calories Produced Calories of 100- Cost
Calorie by Protein Produced Calorie
Portions in 100- by Protein Portion
Calorie
Portion
Total
Total
for One
Person
Percent of Total Calories produced by calories derived from Protein:
Signature:
Date:
TABLE OF 100-Calorie PORTIONS
[Footnote 103: The approximate measure of 100-Calorie portions is based in
part upon "Table of 100 Food Units," compiled by Dr. Irving Fisher. The
weight in ounces of 100-Calorie portions and Calories derived from protein
are based upon data found on p. 410 of "Chemistry of Food and Nutrition,"
by Henry C. Sherman, Ph. D. Items marked "*" are from "Feeding the
Family," by Mary Swartz Rose, Table III, p. 355.]
EDIBLE PORTIONS APPROXIMATE MEASURE WEIGHT CALORIES
OF 100-CALORIE IN OUNCES DERIVED
PORTION OF 100- FROM
CALORIE PROTEIN
PORTION
Almonds 15 average 0.5 12.6
Apples 2 medium 5.6 2.5
Apricots, fresh 2 large 6.1 7.7
Asparagus, cooked 2 servings 7.5 17.9
Bacon, smoked
(uncooked) 1 thin slice, small 0.6 6.7
Bananas 1 large 3.6 5.3
Beans, baked, canned 1 small serving
(1/2 cupful) 2.8 21.5
string, canned 5 servings 17.2 21.5
lima, canned 1 large saucedish 4.6 20.8
Beef, corned 1.2 21.2
dried, salted,
and smoked 4 large slices 2.0 67.2
*loaf Slice 4in.x6in.x1/8in. 1.4 40.0
porterhouse steak 1 serving 1.3 32.4
ribs, lean 1 average serving 1.9 42.3
ribs, fat 0.9 15.6
round, free from
visible fat 1 generous serving 3.1 80.7
rump, lean 1.7 41.0
rump, fat 0.9 17.5
*stew with
vegetables 2/5 cupful 3.0 16.0
sirloin steak 1 average serving 1.4 31.0
Beets, cooked 3 servings 8.9 23.2
*Biscuits, baking
powder 2 small 1.3 11.0
*Blanc Mange 1/4 cupful 1.9 8.0
Brazil nuts 3 average size 0.5 10.2
Bread, graham 1 thick slice 1.3 13.5
toasted 2 medium slices
(baker's) 1.2 15.2
white homemade 1 medium slice 1.3 13.8
average 1 thick slice 1.3 14.0
whole wheat 1 thick slice 1.4 15.9
Buckwheat flour 1/4 cupful 1.0 7.4
Butter 1 tablespoonful(ordinary
pat) 0.5 0.5
Buttermilk 1 1/4 cupfuls (1 1/2 9.9 33.6
glasses)
Cabbage 2 servings 11.2 20.3
*Cake, chocolate Piece 2 1/2" x 2 1/2" 0.9 8.0
x 7/8"
*Cake, one egg Piece 1 3/4" x 1 3/4" 1.0 8.0
x 1 3/4"
Calf's-foot jelly 4.1 19.8
Carrots, fresh 2 medium 7.8 9.7
Cauliflower (as
purchased) 11.6 23.6
Celery 19.1 23.8
Celery soup, canned 2 servings 6.6 15.7
Cheese, American pale
(as purchased) 1 1/2 cubic inches 0.8 26.5
American red
(as purchased) 1 1/2 cubic inches 0.8 20.0
Cheddar (as
purchased) 1 1/2 cubic inches 0.8 24.4
Cottage 4 cubic inches (1/2 cupful) 3.2 76.1
Neufchatel 1 1/2 cubic inches 1.1 23.2
(1/4 cupful) (1/2 small package)
Roquefort (as
purchased) 1.0 25.3
Swiss (as purchased) 1 1/3 cubic inches 0.8 25.4
Chicken, broilers 1 large serving 3.3 79.1
Chocolate "generous half" square 0.6 8.3
*Chocolate (beverage
half milk and half
water) 1/2 cupful (scant) 4.1 10.0
Cocoa 2 1/2 tablespoonfuls 0.7 17.3
*Cocoa (beverage,
half milk and half
water) 3/4 cupful 5.5 14.0
Cod, salt 2 1/2 tablespoonfuls 3.4 97.5
*Cookies 2, 2 1/4 in. diameter 0.9 6.0
Corn, green (as
purchased) 1 side dish 3.6 11.4
Corn-meal 2 tablespoonfuls 1.0 10.3
Crackers, graham.. 3 crackers 0.9 9.6
soda 3 crackers 0.9 9.4
water 3 crackers 0.9 10.3
Cranberries(as
purchased) 1 cupful (cooked) 7.5 3.4
Cream 1/4 cupful 1.8 5.0
Cucumbers 2 large 20.3 18.4
*Custard, cup 1/3 cupful 3.3 17.0
Dates, dried 4 medium 1.0 2.4
Doughnuts 1/2 doughnut 0.8 6.2
Eggs, uncooked 1 1/2 medium
or 2 small 2.4 36.4
Farina 1.0 12.3
Figs, dried 1 large 1.1 5.5
Flour, rye 1/4 cupful 1.0 7.9
wheat, entire 1/4 cupful 1.0 15.5
wheat, graham 1/4 cupful 1.0 14.9
wheat, average high
and medium 1/4 cupful 1.0 12.8
Gelatine 4 tablespoonfuls 1.0 98.7
*Gingerbread Piece 1 in.
x 2in. x 2 in. 1.2 8.0
Grapes 1 large bunch 3.7 5.4
Haddock 4.9 96.3
Halibut steaks 1 average serving 2.9 61.8
Ham, fresh, lean 1.5 44.0
fresh, medium 1 average serving 1.1 19.0
smoked, lean 1.3 30.1
Herring, whole 2.5 54.6
Hominy, uncooked 1/4 cupful 1.0 9.3
*Ice cream, vanilla 1/4 cupful 2.0 6.0
Lamb, chops, broiled 1 small chop 1.0 24.3
leg, roast 1 average serving 1.8 41.0
Lard, refined 1 tablespoonful
(scant) 0.4 (--)
Lemons 3 medium 8.0 9.0
Lettuce 50 large leaves 20.4 25.2
Liver, veal, uncooked 2 small servings 2.9 61.6
*Macaroni and cheese 1/3 cupful 2.1 17.0
Macaroni, uncooked. 1/4 cupful(4 sticks) 1.0 15.0
Macaroons 2 0.8 6.2
Mackerel, uncooked 1 large serving 2.5 53.9
salt 1.2 29.5
Marmalade, orange 1 tablespoonful 1.0 0.7
Milk, condensed,
sweetened 1 1/16 cupfuls 1.1 10.9
skimmed 1 1/4 cupfuls (scant) 9.6 37.1
whole 5/8 cupful (generous half
glass) 5.1 19.1
Molasses, cane 1/8 cupful 1.2 3.4
*Muffins, corn-meal 3/4 muffin 1.2 13.0
*Muffins, wheat 4/5 muffin 1.2 12.0
Muskmelons 1/2 average serving 8.9 6.0
Mutton, leg 1 average serving 1.8 41.2
Oatmeal, uncooked 1/8 cupful 0.9 16.1
Olives, green 7 to 10 1.2 1.5
Onions, fresh 2 medium 7.3 13.2
Oranges 1 very large 6.9 6.2
Oysters, canned 5 oysters 4.9 48.6
Parsnips 1 large 5.4 9.9
Peaches, canned 1 large serving 7.5 6.0
fresh 4 medium 8.5 6.8
Peanuts 10 to 12 (double kernels) 0.6 18.6
Peas, canned 2 servings 6.3 25.9
Peas, dried, uncooked 2 tablespoonfuls 1.0 27.6
green 1 generous serving 3.5 28.0
Pies, apple 1/3 piece 1.3 4.6
custard 1/3 piece 2.0 9.4
lemon 1/3 piece 1.4 5.6
mince 1/4 piece 1.2 8.1
squash 1/3 piece 2.0 9.9
Pineapples, fresh 5 slices 8.2 3.7
canned 1 small serving 2.3 1.0
Pork, chops, medium 1 very small serving 1.1 19.9
fat, salt [Footnote
104: As purchased.] 0.5 1.0
*Potatoes, creamed 2/5 cupful 2.7 9.0
Potatoes, white,
uncooked 1 medium 4.2 10.6
Potatoes, sweet,
uncooked 1/2 medium 2.9 5.8
Prunes, dried 3 large 1.2 2.8
Raisins 1/8 cupful 1.0 3.0
(packed solid)
Rhubarb, uncooked 3 1/2 cupfuls (scant) 15.3 10.4
*Rice Pudding 1/4 cupful 2.2 12.0
Rice, uncooked 2 tablespoonfuls 1.0 9.3
Salmon, whole 1 small serving 1.7 43.1
Sauce, white 1/4 cupful 2.4 8.0
*Salmon, loaf 1/4 cupful 2.1 37.0
Shad, whole 1 average serving 2.2 45.9
Shredded wheat 1 biscuit 1.0 11.3
*Soup, corn 1/2 cupful 3.9 12.0
potato 1/2 cupful (scant) 4.2 15.0
cream of tomato 3/8 cupful 3.2 11.0
Spinach, fresh 3 ordinary servings 14.7 35.0
[Footnote 105: as (after cooking)
purchased]
Succotash, canned 1 average serving 3.6 14.7
Sugar 3 lumps, 5 teaspoonfuls
granulated 0.9 (--)
6 1/2 teaspoonfuls
powdered sugar
Tapioca, apple 1/4 cupful 3.6 0.7
Tomatoes, fresh 4 average servings 15.5 15.8
canned 1 3/4 cupfuls 15.6 21.3
Turkey 1 serving 1.2 28.7
Turnips 2 large servings 9.0 13.3
(2 turnips)
Veal, cutlet 2.3 53.6
fore quarter 2.3 52.8
hind quarter 2.3 53.0
Walnuts, California 4 whole nuts 0.5 10.3
Wheat, cracked 1.0 12.4
White fish 2.4 61.4
Zwieback 1 thick slice 0.8 9.4
LESSON CXXXII
PLANNING, COOKING, AND SERVING A DINNER
Plan a dinner. [Footnote 106: See Footnote 72.] Use seasonable foods.
Follow the suggestions given in Lesson CV. Plan the menu so that the cost
of the materials does not exceed 30 cents per person. From the Table of
100-Calorie Portions estimate the total Calories and the Calories derived
from protein produced by the foods of your menu. How do the total Calories
compare with the dinner energy requirement of an average man or woman? Are
the Calories derived from protein from 10 to 15 per cent of the total
Calories? If necessary, change your menu so that its total Calories meet
the dinner energy requirements of an average man or woman and its Calories
derived from protein are from 10 to 15 per cent of the total Calories. The
pupil should note that the Calorific value of meals is usually correct if
the suggestions for menu-making given in Lesson CV are followed.
Cook and serve the dinner. Follow the Russian or Compromise Style of
serving. Serve the dinner with a maid. [Footnote 107: See Footnote 101.]
LESSON CXXXIII
REVIEW--MEAL COOKING
MENU
Rolled Beef Steak
Stuffed Baked Potato
Drop Biscuits
See Lesson XIV for suggestions regarding the preparation of the lesson.
LESSON CXXXIV
HOME PROJECTS [Footnote 108: See Lesson IX.]
SUGGESTIONS FOR HOME WORK.--Plan and cook meals.
From the Table of 100-Calorie Portions estimate the fuel value of the
meals you prepare.
SUGGESTED AIMS: To compare the fuel value of the meals with the energy
requirements secured in answering the _Questions_ in Lesson CXXXI. To
use these comparisons as a basis on which to plan meals more nearly
approaching the desired energy requirements.
DIVISION THIRTEEN
YEAST BREADS: STIFF DOUGHS
LESSON CXXXV
YEAST--LOAF BREAD
EXPERIMENT 77: CONDITIONS FOR GROWTH OF THE YEAST PLANT.--(_a_) Mix 1
tablespoonful of flour, 1 tablespoonful of sugar, 3/4 cake compressed
yeast, and 5 tablespoonfuls of cold water. Put 1 tablespoonful of the
mixture in a test tube and mark the tube "_a_." Fill the tube nearly
full of lukewarm water and stand in a warm place for 15 minutes. Examine,
noting especially the appearance at the top of the test tube. What kind of
substance (gas, liquid, or solid) has been formed by the growth of the
yeast plants?
(_b_) Put 1 teaspoonful of the yeast mixture in a test tube, and fill
nearly full of boiling water. Label it "_b_" and after 15 minutes
examine. Is there any change in the contents of the tube? What has
happened to the yeast plants?
(_c_) Put 1 teaspoonful of the yeast mixture in a test tube, fill
nearly full of cold water, and label it "_c_." Surround it with
cracked ice or, if the weather is cold, place it out of doors. After 15
minutes examine. Is there any change in the contents of the tube? Why do
not the yeast plants grow?
(_d_) Surround the tube marked "_c_" with lukewarm water and
stand in a warm place. After 15 minutes examine. Are the yeast plants
growing? Does freezing kill yeast plants?
(_e_) Mix 1/8 cake yeast with a little lukewarm water. Stand in a
warm place and after 15 minutes examine. Will yeast grow in water alone?
(_f_) Mix 1/8 cake yeast, 1 tablespoonful of sugar, and a little
lukewarm water. Set aside in a warm place so that the yeast plants may
grow. Then examine under the microscope. Are there any budding yeast
cells? Make a drawing of the plants as they appear under the microscope.
Draw at least two practical conclusions from these experiments as to the
use and care of yeast for bread making
[Illustration: From _Farmers' Bulletin 398_ FIGURE 86--GROWING YEAST
PLANTS]
PROPERTIES OF YEAST.--Yeast consists of a mass of microscopic plants (see
Figure 86). When placed under proper conditions these plants grow rapidly,
and in so doing they separate the sugar that exists in flour into carbon
dioxide and alcohol. The carbon dioxide lightens dough. The alcohol passes
off as vapor in baking.
Plants need moisture, warmth, light, and the food that is furnished by the
air and soil for their growth. Yeast plants require all of these except
light. They are not green plants, hence they need no light. Moisture is
obtained from the water, milk, or other liquids used in bread dough. Yeast
thrives at a temperature of 90 degrees F. It is killed by a temperature
above 130 degrees F. Hence the yeast is mixed with lukewarm water. The
other liquids that are added to it are of the same temperature. Also, the
dough is placed in a warm place while it is rising, or while the yeast
plants are growing. The food required for the rapid growth of the yeast
is obtained from the protein and carbohydrates in the flour.
_Compressed yeast cakes_ which are wrapped in tinfoil and received
fresh at the market every day or two are the most satisfactory to use.
This yeast must be fresh for successful bread making. It is fresh when it
is of a light color, is free from dark streaks, and is crumbly in texture.
Stiff Dough.--_Approximately four parts of flour to one of moisture are
used for stiff doughs._ When sufficient flour has been added to stiff
dough, it should not cling to the sides of the mixing bowl. This is an
indication to the pupil of the proper stiffness of the dough. The test
applies, however, only when there is no coating of flour over the dough.
One should remember that the softest dough will not "stick," if covered
generously with flour.
General Suggestions for Bread Making.--Use wheat bread flour, or a
combination of wheat bread flour with whole wheat, or graham flour, or
with flour or meal made from other grains, in making bread. Flour should
be kept in a dry place. It is well to warm flour for bread before using.
If milk is used, scald or boil it to prevent it from souring. Water should
be boiled and then cooled (see _Why Foods Spoil_).
With 1 pint of liquid 1/2 to 1 cake of yeast should be used. When it is
desired to mix and bake bread in a few hours, a greater quantity of yeast
may be used. If the yeast is fresh, most satisfactory results are secured
when this is done. The use of much yeast, however, adds to the cost of
bread. The less quantity of yeast (1/2 cake) is used when the dough is
allowed to rise overnight. Mix 1 yeast cake in 1 cupful of lukewarm water
before adding the rest of the liquid.
It is desirable to use sufficient yeast and to subject it to desirable
conditions so that the dough will rise quickly. If the rising process
occupies much time, certain kinds of bacteria which may be present in the
yeast or other materials may act upon the alcohol present in the risen
dough and convert it into acid. This produces sour dough and consequently
bread of sour taste and odor.
Although it is customary to allow bread to rise twice, tasty bread may be
secured by one rising. Bread raised only once, however, is usually of
uneven grain, because the carbon dioxide bubbles formed during rising are
uneven in size or are unevenly distributed. By kneading bread, the larger
bubbles are broken or distributed more evenly through the dough. Since
considerable gas is pressed out by kneading, it is necessary to allow the
dough to rise a second time. It is well to make the dough into small
loaves, and place them in small pans, so that the bread will be baked
through.
Loaves of bread should bake at least 1 hour at a temperature varying from
375 degrees F. to 400 degrees F. During the first 20 minutes they should
rise but slightly and just begin to brown; during the second 20 minutes
they should continue to brown; during the last 20 minutes they should
shrink from the sides of the pan, while still continuing to brown.
_To soften the crust_, rub it with a bit of butter or substitute a
few minutes before taking from the oven and again after removing from the
oven. After baking, place the loaves of bread on a bread cooler, or
arrange them in such a way that the air may reach them on all sides. When
cool, place in a covered tin box.
BREAD (2 loaves)
2 cupfuls hot water _or_ milk and water
2 teaspoonfuls salt
2 teaspoonfuls sugar
1/2 tablespoonful fat
1/2 to 1 cake compressed yeast
1/2 cupful lukewarm water
Bread flour (7 to 8 cupfuls)
Boil the water or milk and water. Pour it into a bowl and add the salt,
sugar, and fat. Stir until the salt and sugar are dissolved, and the fat
is melted. Mix the yeast with lukewarm water. When the first mixture is
cooled to lukewarm temperature, add the yeast mixture to it. Then add
flour enough to make it of the proper consistency (see _Stiff
Dough_), using a knife for mixing. Turn out on a floured board, and
knead until soft and elastic. Return the dough to the bowl, moisten,
cover, and let rise until doubled in bulk. Then divide it into loaves,
or shape into biscuits. Cover and allow the loaves or biscuit to rise in
the pan in which they are to be baked until they are doubled in bulk.
Bake the biscuits 30 minutes in a hot oven and the bread about 60 minutes
in a moderate oven (see _Oven Thermometers and Temperatures_).
QUESTIONS
Why should the flour for bread be warmed before using?
What should be the temperature of all materials mixed with yeast? Why?
What should be the difference in the temperature of the oven for loaf
bread and for biscuits? Explain.
Why should bread be stored in a covered tin box?
At what temperatures should biscuits and loaf bread bake? Why are these
foods baked at different temperatures?
For how long a time should biscuits and bread bake? Explain the difference
in the length of time of baking each.
LESSON CXXXVI
WHEAT FLOUR--BREAD SPONGE
EXPERIMENT 78: PROTEIN IN FLOUR.--Make a stiff dough, using 2
tablespoonfuls of bread flour and about 1/2 tablespoonful of water. Knead
well, and allow to stand for 20 minutes. Then tie the dough in cheese-
cloth, place it in a bowl of water, and knead for a few minutes.
Pour a little of the water in a test tube; drain the remainder of the
water from the dough. Add more water to the bowl. Again knead the dough
under the clean water.
Examine the material in the cloth. What is its color? Feel and pull it.
Put a little on a plate to dry, and bake some in the oven. Examine after
drying and baking. How has it changed in size by heating?
Test the water in the test tube for starch.
GLUTEN.--The material left in the cloth consists largely of protein. If
flour is mixed with water, _gluten_ is formed from the two kinds of
protein that are to be found in all wheat flours. Gluten is yellowish gray
in color, is extremely elastic and sticky, and, if moistened and heated,
expands to many times its original bulk. These qualities of gluten are
most desirable for good yeast bread; hence, the more protein that flour
contains, the better it is for bread making. As has been stated, some
flours contain more protein than others. The protein of wheat as well as
of other grains is incomplete, hence grains need to be supplemented with
other kinds of protein food.
WHEAT FLOUR.--The quantity of protein in flour is not only dependent upon
the portion of the wheat kernel used in making the flour (see
_Difference in Wheat Flours_), but also upon the kind of wheat from
which the flour is made. Spring wheat, the seeds of which are sown in the
springtime, usually contains more protein than winter wheat, the seeds of
which are sown in the fall. The flour made from spring wheat is called
_hard wheat flour_ or _bread flour_. This flour is creamy in
color, rather gritty in feeling, and when pressed in the hand does not
retain the impression of the fingers. Flour made from winter wheat is
called _soft wheat flour_ or _pastry flour_. This is white, very
fine and velvety in feeling, and easily retains the impression of the
fingers.
On account of the greater quantity of protein in bread flour, this flour
absorbs more moisture than pastry flour. Less bread flour than pastry
flour, therefore, is required for the bread mixture. If bread flour is
substituted for pastry flour, its quantity should be decreased,--2
tablespoonfuls for each cupful.
DRY YEAST SPONGE.--It is generally agreed that compressed yeast is more
satisfactory for bread making than dry yeast. By the use of the former,
the method is shorter, and the "rising" can take place during the daytime
and be checked at the proper time. The use of dry yeast, however, is
necessary under some conditions. For this kind of yeast cake, the yeast is
made into a stiff dough by mixing it with starch or meal, and is then
dried. In the dry state, yeast plants do not grow, but remain inactive
until they are subjected to conditions favorable for growth. In order that
dry yeast may begin to grow, it is necessary to make a _sponge_ of
the materials used in bread making. A sponge is a batter containing half
as much flour as is required for the stiff dough. A thin mixture rises
more quickly than does a stiff dough; hence the advantage of "starting"
dry yeast in a sponge.
The growth of yeast is somewhat retarded by salt and spices. Sugar in
small quantity aids rapid growth; much sugar delays the rising of bread.
Much fat and many eggs also make the process slower. In the preparation of
buns, when much fat and sugar and many eggs are to be used, it is
advisable to make a sponge. These materials are not to be added, however,
until the sponge is stiffened. The yeast thus gets a good "start" before
the eggs, etc., are added.
BREAD (made with dry yeast) (2 loaves)
2 cupfuls water
1/2 cake dry yeast
2 teaspoonfuls salt
2 teaspoonfuls sugar
1 tablespoonful fat
6 cupfuls (or more) bread flour
Soak the yeast in the water (lukewarm) until softened. Then add the salt,
sugar, and fat. Stir until the salt and sugar are dissolved, and the fat
is melted. Add one half the given quantity of flour. Beat until the
mixture is smooth; cover. Let rise until very porous and foamy. Add enough
flour to make a stiff dough; knead; and allow to rise until doubled in
bulk. Proceed as for bread made with compressed yeast.
SCORE CARD FOR BREAD [Footnote 109: "Selection and Preparation of Food,"
by Bevier and Van Meter, p. 82.]--DETERMINING ITS QUALITY
Flavor 35
Lightness 15
Grain and texture 20
Crust (color, depth, texture) 10
Crumb (color, moisture) 10
Shape and size 10
---
Total 100
QUESTIONS
Under what conditions would dry yeast be used in bread making?