New-York tribune., 1900-01-29
SCIENTIFIC BREADMAKTNG.
USE INTELLIGENTLY THE vARI-
GUS FLOURS.

+The making Of bread is a simple easy process
when understood" said Miss Helen Louise
Johnson, in a lecture Scientific Breadmaking''
last week. For white bread, scald cup of
milk take from the fire and add one heaping tea
spoonful Of salt, level tCaspoonful of sugar
and teaspoonful of shortening. Dissolve one
half of a yeast cake In one-half CUP of lukewarm
water. Add cupful of cold water to the scalded
milk, and when the mixture is lukewarm not
FORE add the yeast. Beat in sufficient flour to
make a rather stiff batter, dough a sponge,
and let this rise in comparatively cool place all
night. In the morning add sufficient -four 10 make
dough, and knead and smooth until light and not
sticky. Let rise until 1t doubles its bulk, divide
into two loaves, knead gently and lightly into
shape, ana put ~greased- bread IIut- rts
again, and when light prick gently the surface
brush over with water milk, put in a moderate
oven, and bake rorty-fve minutes. For the first
fifteen minutes the bread should rise little with
out browning; the next fifteen begin to brown deli
cately, and the last fifteen grow compact and
evenly and well If the bread browns too quickly
1t will be slack baked doughy in the centre.
"The four hours ordinarily used are wheat. or
ordinary white -four, whole wheat, gluten and
pastry. White -four Is made of spring wheat,
sometimes a mixture Of spring and winter, with
the bran coats removed, ground and sifted. the
latter process removing some Of the gluten. Whole
wheat is usually the whole grain, the outer husk
flour sifted. but in such manner as to retain as
large proportion Of gluten as possible without
Ia nuskS. Gluten = hopr Is the pure gluten with a a
made BY removing from the grain ali outer husks
and sitting the -four SO that little but the pure
starch remains.
Learn to judge fours and understand what they
should be Ike for the work you desire them to
do. A good bread -four is one that takes a large
prop proportion OF water This means an ec9nomeal sI
be yellow, rather than white. feel grainy and
easily sift through the hand. A good pastry flour
vevety and soft to the touch and should retain the
impression OF the fingers when pinched in the
hand Two kinds certainly 6hree are better)
should be used for economys sake in the ordinary
household. If only flour is used, if possible
pastry may be relegated to the neghbors Very
white bread, their systems require the ele-
ments contained in whole wheat.
when the rationa2c of bread making is under
ducng desired results. In the first place it should
be realized that yeast ts plant, growing thing,
will keep it from growing, heat will kill it. and it
must have food for life and growth, we'll any
other plant When the batter is made at night
find nourishment and grow. Half water and half
milk used because bread made with water
quickly, while all milk makes tough loaf. Salt
is used not only for the flavor but because it
assists in regulating the action of the yeast Sugar
is necessary to replace that lost from the wheat
by the action Of the yeast upon it. and a small
AMOUNT Of shortening helps % to make the bread
it. and fresh milk may taste after slowly
getting warm In the bread batter
whole wheat bread rises more quickly because
Of the larger proportion Of gluten, or perhaps
rather the smaller proportion of starch The best
whole wheat -four makes better bread If not
kneaded. Set the bread III the morning as di-
rected for white bread and when the batter which
should be a thin rather than thick one is light
stir and beat in as much flour as possible with
tins let rise until light again and bake one hour
in moderate oven