EXTENSION SERVICE

COLLEGE OF AGRICULTURE UNIVERSITY OF ARKANSAS U. S. DEPARTMENT OF AGRICULTURE COOPERATING

Bread Making

GERTRUDE E. CONANT

EXTENSION CIRCULAR NO. DO

D A N T . G R A Y , Director

C. C. R A N D A L L , Acting Assistant Director

REPRINT, JUNE, 1936 SCORE CARD FOR WHITE (1) General Appearance: Shape ------5 Smoothness of crust______5 Depth and evenness of color ______5 (2) Lightness ------10 (3) Crust: Thickness ______5 Quality— crispness and elasticity ______5 (4) Crumb: Color ______— 10 Texture— size and uniformity of cells, thinness of cell walls 15 Elasticity— softness and springiness ______— 10 (5) Flavor— taste and odor ______30

Total______100 EXPLANATION OF SCORE CARD Shape— Oblong, uniform height. Size— About 9 by 4 by 4 inches. Crust— Uniform golden brown, crisp, and smooth. Taste and Odor— Sweet and nutty, no suggestion of sourness or taste of yeast. Texture and Grain— Tender but not crumbling, fine grain of equal size throughout. Moisture— Slightly moist, yet springy and elastic when pressed lightly with the finger. Color— Creamy white, not snow white. Lightness— Well raised, equally light throughout, absence of heavy spots or streaks, not heavy for size.

SCORE CARD FOR AND (1) General Appearance: Shape ______...______5 Color ______5 (2) Lightness ______15 (3) Texture ______15 Elasticity ______10 (4) Flavor ______50

Total______100 EXPLANATION OF SCORE CARD Shape— Uniform, not broken open on top. Color— Uniform light brown. Lightness— No heavy streaks, feathery. Texture— Even grain— no large air cells. Elasticity— Softness and springiness.

Published in Furtherance of the Smith-Lever Acts of May 8 and June 30, 1914, Provid- ing for Cooperative Extension Work in Agriculture and Home Economics, C. C. Randall, Acting Assistant Director, Little Rock, Arkansas BREAD MAKING GERTRUDE E. CONANT Extension Nutritionist

YEAST Bread has been known through several centuries as the “ Staff of Life.” It cannot be so considered literally, as bread alone does not furnish an adequate diet. However, it is the chief and the least expensive source of energy. That being the case, it is neces- sary for girls and women to know how to prepare bread in the most economical and digestible way. A knowledge of the proper ingredients of bread, and the best methods of mixing and making is necessary for intelligent bread making.

INGREDIENTS FOR BREAD MAKING , liquid, and a leavening agent are necessary ingredients, and other ingredients may be added to improve the flavor and tex- ture. FLOUR Wheat flour is used in the preparation of yeast breads as it makes a more porous loaf than made from other grains. Hard wheat flour, usually made from spring wheat, is the best wheat flour for making yeast breads. In the northwestern states the winter wheat has almost the same characteristics as the spring wheat of the middle western states. The reason hard wheat flour is best for bread making is that it contains gluten, which is elastic, and is expanded by action of the gas, carbon dioxide, to several times its original bulk, thus making a porous loaf.

EXPERIMENT Mix one-fourth cup of hard wheat flour with just enough water to make a stiff dough. Knead a few minutes, and let it stand 5 minutes to dry. Then place in a muslin cloth, and wash out the starch. You will have left a yellowish, sticky mass, which is the gluten. Place the ball of gluten in the oven and bake, and it will expand several times its original size. Perform the same experiment with soft flour, and notice the difference between the two glutens. Note: The gluten of the hard wheat flour is much more elastic than that from the soft wheat flour.

HOW TO DISTINGUISH BETWEEN HARD AND SOFT WHEAT FLOURS Rub a pinch between thumb and finger. The hard wheat flour feels gritty, and the soft wheat flour feels smooth. In sift- 3 ing the two flours, the difference is shown readily. The hard wheat flour sifts through like sand, and the soft wheat flour mats together. YEAST Yeast is a small one-celled plant, which is much more sensitive to heat than to cold. Freezing will not kill it, but if it is exposed to heat above 130° F. it is weakened and killed. Yeast requires moisture, warmth, and food in order to grow. Its food is sugar, which it changes into carbon dioxide (a gas) and alcohol. It is the expansion of the gas, C02, which makes bread dough light. In the process of baking the bread, both gas and alcohol vapor expand throughout the dough, leaving the loaf porous. Yeast works best at a temperature of from 78 to 86° F. There are three kinds of yeast: (1) Compressed Yeast. This is good if fresh, as it is made by compressing together millions of active yeast plants. This yeast grows very quickly but does not keep very long. (2) Dry Yeast. The yeast plants are mixed with corn meal, pressed into cakes, and carefully dried. In the dry state the yeast cells are dormant, and will keep several months. (3) Quick Potato Yeast. This is a liquid yeast in which the yeast cells are active, and can be kept for two or three weeks in a cold place. LIQUIDS Either milk or water may be used in bread making. Both should be heated, and allowed to cool before using. Other ma- terials, such as salt, sugar, and fat, are used for flavor and to change the texture.

BAKING OK BREAD A one-pound loaf should bake 50 minutes. The oven should be hot (above 400° F.) for the first 15 minutes, then lower heat to finish baking (about 350° to 300° F.) After baking, the bread should be cooled uncovered, as wrapping the bread while hot changes the flavor.

QUICK POTATO YEAST 4 medium size potatoes ( 11/2 lbs.) 1 cake dry yeast soaked 2 T sugar in Yz C warm water with 2 t salt 1/2 t sugar added 2 t ginger Yz C hot water

4 First test the yeast cake by soaking in one-half C warm water to which one-half t sugar has been added. If yeast is alive, foam will appear on the water as soon as the cake is soft. If no foam appears, the yeast is dead, and another cake should be tested. Wash potatoes, and boil in the jackets. Drain and skin the po- tatoes, and rub through a colander or coarse wire sieve. Add the sugar, salt, ginger, and hot water (the ginger helps to keep the yeast sweet). When lukewarm, add the yeast, and set in a warm place to ferment. It takes yeast about 12 hours in cold weather to ferment. When fermentation is finished, cover and put in cold place.

W HITE LOAF BREAD (18 to 20 ozs.) 1 C water or milk 3 to 4 C flour 4 T yeast 1 t salt 1 t sugar Boil water or scald milk. Add salt and sugar, and cool to about 80 to 86° F. (lukewarm). Add yeast and flour sufficient to make a stiff dough. Knead until smooth and elastic. Place in a well-greased bowl, cover and let it stand until doubled in bulk. Knead down again, and let it rise. When it has risen the second time, shape the loaf, and place in baking pan. Let rise the third time, and bake 50 to 60 minutes. The oven should be hot (about 400° F.) for the first 15 minutes, moderately hot for the next 30 minutes (300°), and temperature lowered still more for the last 15 minutes.

g r a h a m o r w h o l e w h e a t b r e a d 2 C liquid (milk or water) 2 1/2C white flour 1 t salt Graham or whole wheat flour 1/2 C quick yeast (or) 1 T sugar 1/2 cake of compressed yeast soaked in 1/4 C water Heat liquid, add salt and sugar. When lukewarm add yeast and white flour. Beat until smooth. Cover and let rise until light. Add graham or whole wheat flour to make a stiff dough, knead until smooth, let rise until doubled in bulk, knead into loaves, and place in well-greased pans. Let rise to double its bulk, and bake one hour in moderately hot oven. This makes two loaves

OATMEAL BREAD (2 loaves) 1 1/2 C boiling water 2 T syrup 2 C rolled oats 1/2 C soft yeast (or) 2 t salt 1/2 cake compressed yeast Flour to make a stiff dough. Pour the boiling water over the oats, add the salt and sugar, and let stand until it is lukewarm; 5 then add yeast and flour to make a stiff dough. Knead until smooth. Let it rise until doubled in bulk, and knead into loaves. Place in well-greased pans, let rise again, and bake one hour.

PARKER HOUSE ROLLS l C water or milk 4 T fat 1 t salt 1 T sugar 1 C yeast 4 to 6 C flour Heat liquid, add fat, salt and sugar. Let it cool, and add yeast. Add flour to make a stiff dough, and knead until smooth and elastic. Place in covered bowl, and let rise until doubled in bulk. Turn out on floured board without kneading. Roll out till about one-half inch thick. Cut with small cutter. Butter, crease and fold over, pressing edges together. Place close to­ gether in pans. Let them rise until very light, and bake about 15 minutes in a hot oven. N ote: In cutting out the rolls, cut always from the edge of the dough, turning under the points, and pressing down before cut­ ting. Thus, there will be no dough left to knead again.

CINNAMON ROLLS Take one-third the Parker House roll dough, roll one-half inch thick, spread with softened butter, and sprinkle with cinnamon and sugar mixed together (use 1 t. cinnamon to 1/2 C sugar). Crease with back of knife in three parts. Fold into three layers, cut in strips one-half inch wide, twist in opposite directions, roll around tip of finger, and tuck the end under. Let rise very light, and bake about 25 minutes.

SWEDISH TEA RING Use one-third of the roll dough. Roll out one-half inch thick. Spread with softened butter, sprinkle with sugar (about 1/4 C) and chopped nuts. Roll into a roll, and place on a round pan bringing ends of roll together. Cut with scissors one-half inch apart, leaving the base together. Spread apart with fingers so each slice overlaps the next. Let rise very light, and bake about 30 minutes in moderately hot oven.

TEA BREAD Take three pieces of dough of same size, and roll out into long rolls. Pinch ends together and plait. Let rise until light, brush over with a mixture of beaten eggs and milk. Sprinkle with sugar and cinnamon mixed together or chopped nuts. Bake in moderate oven about 25 minutes.

6 BUNS 1 C scalded milk 2 eggs (save out white of one) 3 C flour 1 C potato yeast (or) 1 t salt 1 cake of compressed yeast 4 T sugar 4 T shortening Add sugar, shortening, and salt to milk. When lukewarm, add yeast and 3 C flour. Beat until full of bubbles, cover and let rise. When light, add eggs well beaten and enough flour to make a stiff dough. Knead until smooth, let rise until doubled in bulk, turn on floured board, and roll out one-half inch thick. Cut like biscuits, let rise again in baking pan, brush over with beaten egg white, and sprinkle with sugar. Bake about 30 minutes in a moderately hot oven. COFFEE BREAD Use recipe for buns, and add one-half C raisins cut in pieces. When light place in well-greased pan, and press with hands until one-half inch thick. Put in ice box overnight. In morning brush with beaten egg, and sprinkle with sugar and cinnamon or with chopped nuts. Place immediately in hot oven and bake about 30 minutes. Serve with coffee for breakfast.

QUICK BREADS In quick breads (or hot breads) the leavening agents used are chemical compounds from which a gas (carbon dioxide) is liberated by chemical action. Quick breads are not considered as wholesome as yeast breads on account of the solid substance (or residue) left in the dough when baking powder is used as the leavening agent. SODA Soda and sour milk are most commonly used in making bis­ cuits, corn broad, muffins, etc. In using soda, however, it is neces­ sary to estimate the amount of acid in the milk in order to have a wholesome product. When thick sour milk is used it requires 1/2 t soda to one cup sour milk to neutralize the acid. If the milk is not very acid, the amount of soda should be lessened accord­ ingly. To measure soda sift out lumps, level the spoonful, and divide lengthwise of spoon. There are two kinds of soda. (1) Baking soda, represented by the chemical formula, NaHC03. (2) Washing soda, which in the dry state, is represented by the chemical formula, Na2C03. The latter is much stronger alkali than the former. When baking soda is heated, it is changed to washing soda. Accordingly

7 when more than enough soda is used to neutralize the acid of the milk, the soda left in the dough is changed to washing soda. The action of a strong alkali upon a carbohydrate is always such as to turn it yellow or brown, consequently the presence of yellow or brown streaks or spots in biscuit dough shows the presence of washing soda, a most unwholesome product.

BAKING POWDERS All baking powders are composed of baking soda, cornstarch, and an acid substance, which may consist of alum, or acid phosphate of calcium, or acid tartrate of potassium. The acid compound acts upon the soda in the presence of moisture and heat and liberates a gas (carbon dioxide). The cornstarch is used as a filler to keep the powder dry, thus preventing the powder from absorbing moisture and spoiling. There are three general classes of baking powder—each de- pending upon the acid principle used: (1) Tartrate of cream of tartar baking powder. (2) Phosphate baking powder. (3) Sulphate or alum baking powder. The first class, the tartrate, is considered to be the best, al- though it is now too expensive to be used generally. The solid substance or residue which is left in the dough is known as Rochelle salt, a mild cathartic. The second class, the phosphate, is inexpensive and very efficient, although it has one drawback. The gas is liberated so quickly in the presence of moisture that the product must be baked as quickly as possible. The third class, the sulphate of alum baking powder, is the cheapest and the least efficient. Typical alum baking powders contain approximately 44 per cent of cornstarch, whereas the phosphate powders contain around 26.5 per cent, and the tartrate powders about 7.5 per cent cornstarch. The baking efficiency of a powder depends upon its production of carbon dioxide gas. The tartrate and phosphate powders each produce about 12.66 per cent of gas and the alum powder about 8.1 per cent. It is the law that the composition of the baking powder be written on the outside of the container. In buying baking pow- ders always notice the composition.

BAKING POWDER BISCUITS 2 C flour 2 T fat 1/2 t salt 3 t baking powder 3/4 to 7/8 C sweet milk

8 Sift dry ingredients together, cut in the fat until the mixture is granular in appearance. Add the milk gradually. Do not knead more than five turns. Roll out one-third inch thick, cut and place in greased pan. Bake 12 to 15 minutes in hot oven. Makes 12 to 14 biscuits.

SODA BISCUITS 1 C thick sour milk 1/2 t soda 2 C flour 1 t baking powder 1/2 t salt 2 T fat Sift all dry ingredients together, cut in the fat, add milk slowly. Shape as in baking powder biscuits.

CORN MEAL MUFFIXS 1 C thick sour milk 1/2 t soda 11/2 C corn meal 1 egg 1/2 C flour 2 T melted fat 1 t salt 1 t baking powder Mix and sift all dry ingredients. Beat egg well, and add to milk. Combine mixtures, add melted fat, and beat well. Bake about 25 minutes in hot oven. Makes eight muffins.

BRAN MUFFIXS 1 C thick sour milk 1 t soda 1 C bran 2 T syrup 1 C flour 1/4 C raisins or dates 1 t salt may be added Mix and sift dry ingredients. Add liquid and beat well. Bake 30 minutes in hot oven. Fill pans about full.

GRAHAM MUFFIXS 1 C sour milk 2 t baking powder 1 C graham flour 1/2 t soda 1 C white flour 1 egg 1 t salt 2 T melted fat Mix same as corn meal muffins.

PLAIN MUFFIXS 2 C flour 1 t baking powder 1 C thick sour milk 1 egg 1 t salt 2 T melted fat 1/2 t soda Mix same as corn muffins.

WAFFLES

1 C sweet milk 1/2 t salt 2 eggs 11/2 C flour 2 t baking powder 1 T melted fat Sift dry ingredients together. Beat egg yolks, and add to

9 milk. Combine with flour mixture, add melted fat, and cut and fold in stiffly beaten egg whites. Let waffle iron get hot, grease well, and bake. Fill iron full each time. Brown well on both sides.

GRIDDLE CAKES Like mushrooms, griddle cakes may be classified as poisonous or edible varieties. The poisonous ones are heavy, soggy and in- digestible. The edible varieties are light and spongy in texture, and are best made with hard wheat flour.

PLAIN HOT CAKES 2 1/2 C hard wheat flour 2 C sour milk 1/2 t salt 1 egg 1 t soda Sift dry ingredients. Beat eggs well, and add to milk. Com- bine mixtures, and beat well. Bake in hot greased griddle. Do not turn until thoroughly done on one side. N ote: Grease griddle only under the cake. This prevents smoking gasses from filling the room.

GRAHAM OR WHOLE WHEAT GRIDDLE CAKES 1 C graham flour 1 egg 1 C flour 2 C sour milk 1 t salt 1 T melted fat 1 t soda Mix and bake same as other cakes.

BREAD GRIDDLE CAKES 1 1/2 C stale bread crumbs 2 eggs 2 C sour milk 1/2 C flour 2 T melted fat 1/2 t salt 1 t soda Pour sour milk over bread crumbs, and let stand one-half hour. Then add beaten eggs, melted fat, and flour, soda and salt sifted together. Bake same as other cakes.

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