Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-08
BREAD AND BREAD MAKING.
The Best Apology for a Humble Meal
L. Good KOme-Made Bread.

Is Good ROme-Made Bread.
No subject in the history of foods has
such diversity of opinion as bread max
ing. Considering the antiquity OF its use
more or less quantity in every household,
II seems almost incredible that there should
be a modicum of truth in the boldly made
assertion that the modern method of max
ing bread IS harmful That, IN d great
measure. II is responsible for many cases of
dyspepsia and indigestion. Bread making
IN TINS country Is sadly neglected among the
turn out with unfaiiing success bread that
is in reality the stan of life should re-
ceive q medal OF honor.
The Flours.
Granted that much of the success in
bread king depends on the grade OF
nour used, failure is not always due TO in
zion, when anything goes wrong with the
bread. to blame the flour, when in a ma
the bread maker The best Hours are the
cheapest, especially for the poor, who
than the wealthier class, who can indulge
frequently in meats and a great variety of
foods The better the quality of flour the
greater the amount of nuIrlment obtained.
Wheat gives us all the life-sus tanning prin-
ciples found in meat. 1t is, however, some
what deficient in fat. but We replace this
loss by using good, sweet butter on our
bread, which adds to its palatableness and
Glgesuoiilty as well as nutrftive value.
Different Kinds of FIours.
Much discussion and difference of opin-
ION as to the relative merits of fine white
flour, graham or entire wheat may tend
erage housekeeper. What is OF the greatest
interest TO her Is how to get the best return
for money and labor expended. The great
demand for a fine white flour has revolu-
tionized the milling process, and the mill
ers have gone to enormous expense to meet
this demand. Some have done so. perhaps,
To the detriment of the quality of the goods,
but there are others who have succeeded
i'll producing an article that meets the
modern idea of what a white flour should
be, and at the same time have not material
CenTaRe q
liable constituents of the grain.
How to Choose White Flour.
AS rule, there are two kinds of -four
pastry. This is necessary when one Is not
able to obtain a flour that is well adapted
Tor both- good flour has a rich, creamy,
yellow tinge, is SOFT to the touch and yet
when a portion is taken up in the hand and
pressed firmly, the hand then opened, the
flour Will fall apart and will not pack easily.
When rubbed between the fingers it is rath-
it should become smooth and elastic and
retain its round, puffy form.
Good fiours take up considerable amount
of moisture. The very white flours or those
make good bread A Hour NAV be rich in
lty of grain, II Will not give satisfaction.
strong flour is one that contains an ex-
cess of gluten to the amount of starch
This will absorb more liquid and will make
more bread to d given quantity. and is
making only than a flour in which the
amount of gluten and starch are more even
brand OF -four used by many housekeep-
ers is not suitable for pastry.
Two Kinds of Bread Flour
In family where tastes, occupations and
physical conditions differ, it is advisa bic to
provide two kinds of bread, the white and
entire wheat, as in this manner you can
best meet all demands and natural require
ments- 1t is a homely saying, based on
common sense that, what is one mans
meat is another mans poison. AS a rule,
the hearty meat eater prefers the white
bread, while the person with preference
"a 8 oh
wheat bread
The First Process
Is to mix the flour with water or milk to
soften the gluten and cement the particles
of flour. The liquid used must be warm,
as cold water Will not dissolve gluten or
starch. The next step is to Introduce the
leayening principle, to expand the dough,
making it light, porous and digestibie.
mentation. The yeast attacks the starch
In the flour, changes it toSugar, and in turn
dioXide gas. This gas, in its effort to es-
cape, will expand the strong. elastic walls
change the solid mass of dough into the
sponge to hasten the process of fermen-
tatton, but very small quantity is al
lowable, or the flavor of the bread will be
to the palatableness of the bread, as to
control fermentation and prevent its sour
ing. For this reason too much salt will re-
tard the levening process, and make the
bread slow in rising.
Shortening is used TO make a more ten
der crumb 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 flours
rich in starch as well as gluten the action
of the ferment is much quicker than when
there is a small percentage of starch For
this reason bread made from entire wheat
flour requires longer time for the leven-
ing process to be perfectly carried out.
The Kneading 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 a firm,
even grain in the loaf.
baking.
This process is of the greatest Importance
to render the bread perfectly digestible,
If the yeast plant is not killed in the baking
OF the bread IL will, when introduced in The
stomach with other starchy foods, continue
the process of fermentation, with harmful
results. Thus we why white hours are
through ignorance on the part of the baker. 3
The heat of the oven must break up the
starch cells, render the gluten tender. con-
vert the water into steam, the alcohol into |
vapor and destroy the yeast germs. In or
der to do this the temperature at which I,
yeast plant is destroyed (212 degrees Fair /
enheiD must reach the center of the loaf. |
This is not possible when the loaves are too !
large or more than one baked in a pan and
in too hot an oven. From $50 degrees Fahr- ?
enheit TO $50 degrees Fahrenheit is required I
for different breads