CO-OPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS STATE OF WASHINGTON STATE COLLEGE OF WASHINGTON EXTENSION SERVICE CO-OPERAT ING WITH CLUB WORK

U. S. DEPT. OF ACRICUL TURE PULLMA~. WASHINGTON

Girls!' Cooking Clubs LESSON No.5

These lessons are intended for the Rural Clubs where no regular Domestic Science instruction is given

'LEAVENING AGENTS- AND

The Essentials of Good Other Helps for Good Bread 1. : differ much and require trials. Milk or make the crumb tender. 2. Liquid: may be water, milk, or milk and water. Salt adds a flavor; added to the liquid :3. Leavening: yeasts, soda, powder, air or hastens the gas bubbles which make the bread steam. light and adds flavor.

General Directions .Always sift the flour. Heat flour in warmer for bread .

~~tlix dry materials. Set pan containing in pan of warm water :Mix dry materials into liquids . over night if cold weather. .I .Pla n to cook soup, pot roasts or do your ironing while baking. Cider may be used with soda instead of for , , etc . .A sack of flour makes 60 to 75 lbs. of bread. A loaf 4x5x9 should equal 1 lb. Practical bread makers vary amount of liquid to ·Quick baking gives a white loaf-long, slow bak­ fit the flour. Most people use too little liquid ing a creamy loaf. for the cheaper flours.

BTead Score Card Home Made Baking Powder .Flavor ...... 35 1J2 lb. cream of tartar :Lightness ...... 15 ~ lb. bicarbonate of soda 3 oz. cornstarch Grain and Texture ...... 20 (Buy cream of tartar and soda Crust: color, depth, texture ...... 10 from a reliable druggist) ·· Crumb: color, moisture ...... 10 Sift soda and cornstarch together thoroughly. Shake in covered jar, add cream tartar and shake .~Shape and size ...... 10 well. Use one t easpoonful to a cup of flour in biscuits and quick breads. In cakes, for every Total ...... 100 egg added deduct lf2 tsp. baking powder. Bread Making Hints

Making good bread is one of the m.ost impor­ hands and clean fingernails the first thing. Do tant and finest arts of all cookery. Every member not waste any flour. Use every bit on the bread should spend much time in the practice of this board and scrape all bowls clean. Accurate meas­ lesson. Light, porous bread is more digestible urements are especially important to all good than dense or heavy bread. ·cooking.

When air is beaten into dough it doubles in size The practical bread maker varies moisture to at baking temperature (about 500); water con­ fit the flour used. Too much or salt retards fined expands many hundred times its s1ze, so fermentation or formation of gas; 1 teaspoonful air and water are both important to good bread to a loaf is largest amount you should use. 'making, but difficult to handle with success, so we use other things to make the bread light. The more yeast used the shorter the time to rise. If too much yeast is used the bread becomes Good light bread is the highest type and takes crumbly and of poor flavor. If over night rising longer. Yeast is used to lighten it by giving off use lfs to 14 of yeast cake to each loaf. gas as it ferments in the dough. It is very fond Working or bread gives a finer grain. of sugar and starch and works faster when they Brush surface of loaf with milk or oil (fat) and are present. prevent dry hard crust.

Quick breads are made with baking powder or All flour contains some sugar. Yeast f eeds on soda and milk. Baking powder contains acid the sugar. Some sugar is usually added, incr eas­ (dry) and alkali (dry) . Put some soda (alkali) ing the rising of the dough, but is not necessary. in some vinegar (acid) and notice the bubbles. A sticky substance (gluten) in the flour holds the When baking powder becomes wet in the dough gas bubbles in and as these incr ease in size make bubbles also are given off which lighten the bis­ the bread porous and light. Corn meal lacks this cuits or dough. Alkalies destroy acids and acids sticky substance, hence the reason for mixing in destroy alkalies and give off gas. some common flour.

Some common alkalies are : lime, soda, saler­ The crust of bread is one step nearer digestion atus, ammonia. Some common acids are: vinegar, than the crumb when browned. sour milk, cream of tartar, molasses, alum. The more numerous and smaller the air spaces Good bread also depends on cleanliness. Wash in the bread, the finer the quality generally.

Composition of Breads

I Muscle Heat and Sugar Building energy starch Mineral vVater Corn Bread ...... 7.9 fats carbohydrates 4.7 46.3 2.2 38.9 Bread ...... 9.0 .6 53.2 1.5 35.7 ...... 9.2 1.3 53.1 1.1 35.3 ...... 9. 7 .9 49.7 1.3 38.4

Uses of S~ale Bread Tests

1. For . A pi e (~ e of paper should become light brmYn in 2. Dried for breading Yeal, etc. 5 minutes. 3. For scalloped dishes. If too hot it becomes dark brown in 5 minutes . ., 4. For , , milk toast, etr Hand tests: Slow oven, count 20. 5. For puddings. Medium oven, count 15. 6. For griddle cakes and . Hot oven, count 10. Common Faults of Poor Bread

Common Faults Cause Remedy ----~~~------=-----~----~--- Poor yeast; too little Good yeast , Soggy or heavy too much water Less water Crumbly crumb Over working dough; Large holes in crumb harsh dry flour. -L-a-rg-=-e-b_e_l_o_w_c_r_u_s_t _ ___T_o_o _ ·· ·hot ov_e_n______

Sour bread Yeast too old, too acid. Some soda Weak yeast. Clean mixing bowls Too hot oven at first Crust breaking or too much flour.

Bread Is Baked: Care of Bread After Baking

1. To kill the yeast. 1. Remove from pans and place on bread cooler. 2. To make the starch more easily digested. 2. Keep in box covered closely. • • f 3. To form a protecting brown palatable crust 3. Scald box frequently. and to develop flavor. 4. Do not wrap bread in cloth.

The Yeast Plant The· Ideal Loa.f Yeast is a very tiny plant'. It is one celled and Size Interior Jmust be baked to very center, grows by budding. That means that one cell Symmetry without overbaking crust, so large grows from another. loaves are to be avoided.

It is found growing in the air, on skins of fruit· Crust: Uniform in color, light golden brown, soft and almost everywhere. or crisp, but never tough.' ' Crumb: Light, small hol e~ . of uniform size. Test­ The kinds of yeast are : compr essed; dry; liquid. . ing with· finger it springs back into original shape if ·well baked. In order to grow yeast needs : moisture, proper temperature and food. Dough is one of the best Flavor Sweet soils for growing yeast. Odor Nutty

RECIPES [. Long-Process Bread

1 c. boiled ·water or T. warm water. When liquid is lukewarm add

1j2 c. ea. of milk and water yeast, sugar and enough flour to make thin batter. 1-6-% cake dry yeast or Set aside in -vvarm place over night. In morning lfs-1-IJ cake compressed yeast add other ingredients. Mix thoroughly. Turn 1 T. sugar dough onto board, knead until smooth, sticks 3A, t: salt nP-ither to hands or board and· air bubbles appear 1 T. fat near surface. Put in greased bowl and set in 3 c. flour warm place. When dough has· doubled in bulk make into loaves·· and .put into greased pans. Sponge is made by adding sugar, yeast and flour .Again put in warm place. When doubled in bulk to liquid. Scald liquid and soften the yeast in 2 put into hot oven and bake for from 40 to 50 min. RECIPES-(Continued) '·' Short-Process Bread Whole , Graham or lh c. scalded milk Make sponge as for long-process bread. When 1 T. lard or butter light, use entire-wheat, graham or rye flour to make soft dough. Make into loaves and let rise 3 c. flour until thoroughly light. Bake with moderate heat 1 to 2 compressed yeast cakes in 2 t. warm water 1 hour or longer. Sugar to sweeten may be add­ lh c. boiled water ed if desired. %, t. salt Parker House Rolls 1 T. sugar Roll bread dough to one-third inch in thickness Put butter or lard, sugar and salt in bowl; pour and cut with cutter. Crease each piece in on it hot liquid. When lukewarm add softened the middle, brush one-half with melted butter, fold, pressing edges together. Place in a grea~ed yeast; then enough flour to make stiff batter, pan, cover, let rise, and bake. beating thoroughly. Add remaining flour, mix and turn on board. Knead tmtil dough will stick Cinnamon Rolls neither to hands or board and bubbles may be Roll bread dough to one-fourth inch in thick­ ness, spread with butter, and sprinkle with a mix­ seen under surface. Grease bowl and return ture of two-thirds sugar and one-third cinnamon. dough t o it. Set in warm place until dough has Roll up like a jelly roll and cut into three-fourths doubled in bulk ; shape into loaves, let double inch pieces. Place in greased pan, flat side down. bulk again and bake. Let rise and bake.

QUESTIONS PRACTICE 1. Why is bread kneaded Y 1. Calculate the cost of baker's bread and home­ 2. What food elements are found in bread 1 made bread p er pound. 3. What are the essentials for good bread making! 2. Judge both samples by the score card. 4. What makes bread light f 5. Why do we use yeast in bread making? Bak­ 3. Prepare a dish in which you use stale braad ing powder! as an ingredient. 6. "\Vhat are some of the common causes of ;u:>r 4. Using general directions given, p1 ·epare two breadY of the recipes in this lesson and note results. 7. How would you test the oven for bread baking? 5. Mix alkali with acid and notice the bubbles of 8. Why is bread baked T air. Explain how this takes place in hrea•.!. Write your answers on enclosed sheet. TTse both sides. 6. Be able to tell the story of the yeast p liwt.

Mail to

Submitted to. and Approved by:

J~ /Jdt ;/wnJ- State Club Leader , Ass 't. Professor of Foods. Pullman, Washington.

Director of Extension Service.