The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-12

chamber or Commerce Building Chicago
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BREAD AND BREAD-MAKING
No subject In the history Of foods has
been OF such vital Importance, or aroused
such diversity of opinion as bread max
ing. Considering the antiquity of its use
and the fact that ii is Consumed daily IN
more or less quantity in every household.
it seems almost incredible that there
should be a modicum Of truth in the bold
of making bread is harmful That, IN a
great measure. It IS responsIbIe for many
making IN this country IS sadly neglected
among the housekeepers- Every woman
bread that is in reality the staff Of life
should receive a medal Of honor.
THE FLOURS-
Granted that much OF the success in
bread-making depends on the grade Of
ferior f1our. There is a too-ready inclfna-
ton. when anything goes wrong with the
Jority OF cases the fault may be traced to
the break maker. The best hours are the
must Of necessity consume more bread
than the weather. class, who can indulge
frequently in meats and a great variety OF
foods The better the quality of -four the
greater the amount of nutriment obtained
Wheat gives US all the DEMONSTRATING
Somewhat deficient in fat, but we replace
this loss by using good, sweet butter on
our bread. which adds to its paIatabIeness
and digestibflity as well as nutritive value
DIFFERENT KINDS OF FLOURS-
Much discussion and difference of opin-
ion as to the relative merits of fine white
-four, graham or entire wheat may tend
to confuse rather than enIighten the aver
age housekeeper- What Is of the greatest
interest to her is how TO get the best re-
turn for money and labor expended The
great demand for a fine white -four has
revolutioniZed the milling process, and the
miilers have gone to enormous expense TO
perhaps, to the detrIment of the quality
<TFCCRRTR6
that meets the modern idea OF what a
tine h NOT nferisIv @acrffSceI = Iarne
per centage of the valuable constituents
How 70 CHOOSE A WHITE FLOUR.
As a rule, there are two kinds Of -four
required for household use, bread and
able to obtain a flour that is well adapted
for both A good -four has rich. creamy
when a portion is taken up in the hand
and pressed firmly, the hand then opened,
easily. When rubbed between the fingers
it is rather gTanuIated. When kneaded
elastic and retain its round puffy form
Good hours take up considerable amount
those Of a blue white tinge are poor, and
wiz not make good bread A -four may
best quality Of grain. it viii not give sat
iSfactfon.
a strong -four is one that contains an
excess Of gluten to the amount of starch. |
This will absorb more liquid and will /
make more bread to a given quantity, and |
IS therefore better for the purpose of
the amount of gluten and starch are more
evenly proportioned. The common /
straight brand of -four used by many /
housekeepers is not suitable for pastry
TWO KINDS OF BREAD FLOUR
In a family where tastes, occupations |
and physical conditions differ, IL is advis- |
able to provide two kinds of bread. the |
white and entire wheat, as in this manner |
you can best meet all demands and nat /
ural requirements 1t is homely saying. |
n r4TT1f7 "a hat - fxrTa
mans meat is another's poison As a |
rule the hearty meat eater prefers the /
erence for vegetable diet viii choose the /
entire wheat bread
THE FIRST PROCESS.
Is to mix the flour with water or milk to /
soften the gluten and cement the particles T
as cold water viii not dissolve gluten or
starch. The next step is to introduce the I
making it light, porous and dieestibIe. /
This is usually accomplished by yeast fer /
Tnentation The yeast attacks the starch /
IN the Hour, changes It to sugar, and in /
turn changes the sugar into alcohol and /
carbon dioxides gas This gas, in its effort
walls of the gluten cells that confine it /
and change the solid mass OF dough into
the light, spongy loaf Sugar is added to
the sponge" to hasten the process of fer
mentation, but very small quantity is
allowable, or the flavor of the bread will /
be spoiled Salt IS added, not so much to
add to the palata bleness of the bread, as
to control fermentation and prevent its /
souring. For this reason too much salt
will retard the Ieavenfng processand make
the bread slow in rising
Shortening is used to make more ten
der crurnb and crust, and in the smallest
possible quantity to accomplish this.
When water alone is the liquid used a
larger proportion of shortening IS added.
In dours rich in starch as well as gluten
the action of the ferment is much quicker 1
than when there is a small percentage
of starch For this reason bread made
from entire wheat flour requires a longer |
time for leavening process to be perfectly
carried out.
THE KNEADTNG PROCESS
After the mixing, beating and rising of
the sponge" comes the kneading. This
must be thorough in order to distribute
the yeast through the dough, making
firm. even grain in the loaf.
BAKING.
This process is of the greatest import
ance to render the bread perfectly diges-
tibIe II the yeast plant is not killed in
the baking of the bread it viii, when in
in the stomach with other
starchy foods, continue the process Of fer
with harmful results Thus
we see why white hourS are frequently
and unjustly condemned through lgnor-
ance on the part of the baker. The heat
of the oven must break up the starch
cells, render the gluten tender, convert
the water into steam, the alcohol into
vapor and destroy the yeast germs In or
der TO do this the temperature at which
yeast plant is destroyed (212 degrees Fair
snheitl must reach the center of the loaf.
This is not possible when the Ioaves are
too large or more than one baked in a pan
and in too hot an oven. From $50 degrees
required fer different breads
Recipes
OId-Fashioned Rice Pudding-Put two
quarts of milk in deep pudding basin;
add two tabIeSpoonfuls of rice, well wash