Bread should not be set over night when there is the least possibility
of its becoming light enough to fall before it can be attended to in
the morning.
Dough mixed stiff at first requires double the quantity of yeast of
that started with a sponge, but as this method has several advantages
it is becoming the favorite. Beat the batter very thoroughly for either
method, as that has much to do with the lightness of the bread.
Keep bread at all stages at as even a temperature as possible and away
from draughts of air. A large pasteboard box is an excellent thing to
set it into.
A moist atmosphere is most favorable for raising bread.
Keep bread covered close to prevent a crust from forming over the top.
Paper is better than cloth to exclude the air.
To hasten the rising of bread, use a larger quantity of yeast rather
than a higher temperature. Above 90 degrees the bacteria which were in
the flour or yeast may begin to grow and the bread will be sour. Given
more time and raised at a lower temperature, bread will be sweeter and
of a finer texture.
Attend to bread at every stage as soon as light, before it begins to
fall; exercise especial care in this respect with compressed yeast as
it loses its life very quickly after becoming light.
Bread will rise better in a deep vessel, such as a pail or a stone
crock, than in a broad flat pan. Always oil the dishes used for raising
it in.
Each time that bread rises it loses some of its sweetness and nutritive
value, so the fewer times it is allowed to rise the better, if light
enough to be digestible.
Some cooks prefer flour that has been delicately browned for setting
the sponge for bread.
A good bread kneader is one of the best investments in cooking
utensils. It saves time and strength and makes better bread.
“In the making of raised or yeast bread, milk should not be used in
place of water. The use of milk is an additional expense and it makes
the bread much less wholesome. Milk bread does not keep sweet so long
after baking as does that made with water and it ferments more readily
in the stomach.”
In cakes and crusts where milk is used with yeast, sour milk may be
substituted for sweet with the same results.
To aid fermentation, a little sugar may be used in starting bread, but
not enough to cover the sweet taste of the flour.
At a great altitude, bread rises very quickly; and requires less yeast.
Do not allow bread to get over light, even if it does not become sour;
for the sweet taste will be destroyed, and if in the loaf, it will fall
in the oven.
Whole wheat and graham bread will be lighter if ⅓ white flour is used;
and if white flour alone is used for the sponge the bread will not be
so apt to sour.
Whole wheat and graham bread need to be mixed stiffer than white and
must not be allowed to become very light or they will fall in the oven
and have a hollow place in the loaf.
Bread from whole wheat and graham flour requires slower and longer
baking.
Whole wheat, graham or rye bread may be steamed 3 hours and baked
slowly ½ hr., sometimes.
Salt delays fermentation, so when bread is started with a sponge the
salt should not be added until the sponge is light, and it may be
worked in at the end of the first rising of the mass of dough.
When a large quantity of bread is made at a time, a smaller proportion
of yeast is required. Stir soft yeast well before using from it. Do not
let the jar of yeast stand in a warm kitchen for a few minutes even.
It is impossible to give an exact rule for the proportion of flour to
liquid in bread as different brands of flour vary and the same brand
may be dryer or more moist at different times; but usually not less
than three times as much flour as of liquid is required, and not much
more.
Near the sea level bread dough may be mixed as soft as it can be well
handled; but as the altitude increases the stiffness of the dough
should increase.
Flour must be warm when added to bread at any stage.
Do not add any flour to bread after the last rising before putting it
into the tins, “as all the flour in it is, in a fermentative sense,
cooked and the addition of raw flour injures its quality.”--_Charles
Cristodoro._ Oil the board and your hands instead.
“Bread should be light and sweet, not the least taint of sourness
should be tolerated. The loaves should be small and so thoroughly baked
that so far as possible, the yeast germs shall be destroyed. When hot
or new, raised bread of any kind is difficult of digestion. _It should
never appear on the table._”
The loaves should be baked in separate tins, brick shaped ones being
best. If the loaf feels soft on the sides when removed from the tin,
return it to the oven for it is not done. When done, leave loaves where
the air can circulate around them until cool.
Keep bread in tin or stone receptacles, never in wood; wash them often
in warm soapsuds and scald thoroughly.
Never cover bread in the box with a cloth, if anything is required, use
paper. Cloth causes a musty taste and smell.
Do not allow crumbs or bits of bread to collect in the box or jar.
To freshen stale bread or buns, place them in a hot oven above a pan
of boiling water; or put into one tin and cover with another and leave
10-30 m. according to size of loaf and heat of oven.
Rolls are sometimes dipped in milk or water and heated in the oven; or,
put into a paper sack and left in the oven for 10 m.
=White Bread=
2-4 tablespns. liquid yeast, or 1 cake compressed yeast
warm water to make 1 qt. of liquid
2 tablespns. oil
1 teaspn. sugar
1 teaspn. salt
3-3½ qts. flour
Put yeast in a quart measure (compressed yeast will have been dissolved
according to directions) and fill the measure with warm water. Turn
into warm mixing bowl, add oil, sugar and salt (sugar may be omitted),
mingle, add flour until a drop batter is formed; beat vigorously for
5 m., then continue to add flour. When too stiff to stir, knead on
molding board until dough is smooth and does not stick to the board
by deft handling, place in a well oiled deep dish, cover well and let
stand in a moderately warm place until light. It may now be folded down
and turned over and allowed to come up half way again, or be put at
once into the tins.
Allow bread to rise in tins to a little more than double its bulk
(experience will do more for one in determining the proper degree of
lightness than any recipe), and put into a moderate oven with spaces
between the pans; when well risen and moderately browned, lower the
temperature of the oven a little and finish baking. Cover with asbestos
sheets or paper if bread is in danger of becoming too brown. ¾-1 hr.
will be required for baking a medium sized loaf.
=Fruit Bread=
Use double the quantity of oil and from ¼-½ cup of sugar in the recipe
for white bread, add 2 large cups of seedless raisins or 1 cup each of
raisins and currants. Dates or figs may be used when preferred.
=Nut Bread=
Use 2 cups coarse chopped nuts instead of fruit, in fruit bread recipe.
Brown sugar may be used instead of white, or sugar may be omitted
altogether.
=Irish Bread=
Brown sugar, raisins, currants and caraway seeds in fruit bread recipe.
=Whole Wheat and Graham Bread=
Use ⅓ white flour and ⅔ whole wheat or graham instead of all white
flour in the recipe for white bread. These breads require to be kneaded
a little stiffer than white flour bread to prevent their being coarse
grained and falling in the oven; also, care must be taken that they do
not get too light before baking. It is a mistake to put molasses or
sugar into graham bread as it conceals the sweet nutty flavor of the
flour.
=Zwieback Bread=
1 pt. water
½ teaspn. salt
4 tablespns. yeast or
1 cake compressed yeast
⅓-½ cup corn meal
white flour to knead
It is better not to use oil in zwieback bread.
=New York “Home Made” Bread=
2-4 tablespns. liquid yeast or 1 cake compressed yeast, warm water to
make 1 qt., white flour for drop batter; beat well. When light, add 1
cup corn meal gruel (to make, use 1 tablespn. of granular meal to each
cup of boiling water and cook 2 hrs.), 1¼ teaspn. salt, and flour for
smooth dough. Let rise in bulk once, then put into pans. A baker gave
me this idea. He said he had a great run on it once in New York City
under the name of “Home Made” bread. The bread is very moist and sweet.
=Oatmeal Bread. Mrs. Cobb, Bay City=
¾ cup oatmeal or 1 cup (pressed down) of rolled oats
1 qt. water
2 tablespns. oil
¼ cup sugar
2-4 tablespns. yeast or 1 cake compressed yeast
1 teaspn. salt
white flour
Cook oats in water as for porridge, 1½-3 hrs., cool to lukewarm, add
sugar, oil, yeast, and flour for sponge; beat, let rise, add salt, and
flour for soft dough; when risen form into loaves and when moderately
light bake from ¾-1 hr. Sugar need not be used.
=★ Rye Bread=
1 pt. water
1 tablespn. oil
¾ teaspn. salt
3 tablespns. liquid yeast
3 cups rye meal, not flour
4½-5 cups white flour or enough to make a very stiff dough
Let rise once in bulk and put into tins; when light, bake in moderate
oven. Add caraway seeds when liked.
=★ Rice Bread=
Cook 2 cups of rice in 2 qts. of water until tender; cool to lukewarm;
add 4-6 tablespns. yeast with water to make 1 pt., 1½ teaspn. salt and
4-5 cups white flour, or enough to make a very stiff dough.
=★ Crisp Bread=
_Sponge_:--
1 cup water
1 tablespn. oil
⅓ cake yeast
1½-1¾ cup bread flour
When light, add 1 cup fine dry bread crumbs, knead well, use crumbs to
roll the dough, roll ¼ in. thick, cut into large rings, let rise and
bake in moderate oven until crisp.
Crumbs may be kneaded into bread dough and finished the same.
=Potato Ball Bread=
2 cups mashed potato
1 cake dry yeast
1 teaspn. salt
2 teaspns. sugar
Add yeast cake powdered fine, to the potato when lukewarm, and the salt
and sugar when cold; form into a ball, cover and keep in cool place
2 or 3 days. When ready to bake, add 2 cups mashed potato mixed with
1 teaspn. salt and 2 of sugar to the ball. Make a ball of half the
mixture and add enough warm water to the remainder to make 2 qts. or
more. Add warm flour to knead, let rise in bulk once or twice before
putting into pans.
Proceed in the same manner for each baking, keeping the ball covered in
a cool place between bakings. A new ball will not need to be started
oftener than once in three months if at all.
This yeast works very quickly and makes beautiful bread. Of course for
small bakings, half the quantity of yeast would be sufficient.
=“Delicious” Bread=