Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-10-19


bread may be generally applied to bis
cult, rolls, etc, when they are made
with yeast.
| kneaded, we'll raised and thoroughly
baked may be eaten while hot, but
biscuit and rusk made with yeast
should not be eaten until thoroughly
cold else the health may suffer thereby
! The dough of biscuits, rolls, etc,
made with yeast is decidedly sticky
and cement like as compared with bak-
| ing powder dough and the yeast cells
of the biscuits, rolls and rusk are full
of carbonic acid gas when the baking
| is done and continues to be so for sew
eral hours. even after the breads be-
| come cool. Authorities advise us not
| to eat even these small yeast breads
for at least ten hours after they are
baked. Experience has conclusivelyt
shown that the WiSeSt plan for those
who "detest cold bread is to have
their biscuits and rolls we'll baked, thel
allowed to stand ten or twelve hours
and reheated when needed. This is
IeaSily done, and the extra baking, or
rather steaming, improves the bread.
The most satisfactory and convenient
way is to place the biscuit in the large,
thick paper bags obtained from your
lSrocer, tie the end closely and place on
the crate in hot oven for twenty
minutes or little longer, according to
number reheated. There is sufficient
moisture in the bread to soften the
crumb and make your biscuit or rolls
| lust as good as new. There are other
ways, but this is the simplest.
Biscuits and rolls do not require as
much kneading as bread and a hot
oven is always necessary.
| When baking powder is used in maxi
ing biscuits from the average flour
from two and half to three teaspoon
fuls of good baking powder to each
quart of flour will be required Re-
Gently ground flour will require more
baking powder to overcome the new
ness of the flour, but the use of
larger quantity of a perfectly PURE
powder is not unWholesome; it does
not destroy the good properties of the
flour and the citrbonic acid gas is near
| ly gone from the dough by the time the
baking is done.
The particles of baking powder bread
| eaten hot separate more readily in the
month than the more doughty, hot
| yeast bread and are therefore not re-
tanned so long in the stomach. In the
yeast bread, on the other hand, the
fernlent or gas does not leave the
dough, as we have said, for some hours
after baking, and unless thoroughly
baked the universal tendency is to
swallow it in hot, sticky lumps which
do not separate when they reach the
Cfnn1 oh and
|up.
When yeast is employed use as little
as possible and ferment the dough as
quickly as possible. If the fermenta-
| ton is carried to far acetic--and if
made with milk Tactic acids formed
and We have the hot sour biscuits and
rolls which are the source of SO many
disorders of the stomach.
Bread, biscuit, rolls and rusk may be
made with separate sponge when a
large quantity is desired, but the com
mon method is take a part of the
bread sponge or dough on bread-mak-
ing day. when it is ready to mold.
When making small yeast breads.
such as biscuit and rolls. the process is
fastened if the dough is kept warm and
at about the same temperature as the
sponge. This is not difficult in sum-
mer. but in winter the flour, mixing
bowl, molding board, etc, should be
warmed. DO not knead the dough for
small breads more than is absolutely
necessary to mix the ingredients well,
make the gluten elastic and work i'm
plenty of air. and do not knead hard
enough to press the air out again. Use
only sufficient flour to keep the dough
from sticking to hands and board.
When the dough will retain it's shane
When left lying for Il few minutes on
the board and does not stick, it does
not require more kneading or flour.
Have the dough as soft as possible.
conforming with above conditions.
Add and work flour into the batter
until yoL can lift and hold the mass
with the mixing spoon, then turn out |
on the warm Toured board and knead
with light quick motion of the hand,
pressing down with the fingers.
Have the Hour several times sifted |
after measuring and at least once be-
fore: this introduces plenty of air while |
separating the particles of flour. giving
a lighter, more wholesome bread Beat
the batter, especially for small. quick /
Will 'Siy oiIIOotIl anu Iull Oh |
small air bubbles, then less kneading
OF the dough will be required
Biscuits and rolls when placed in the
pan far enough apart to bake separate
~ VIII bake in twenty minutes in a hot |
oven of uniform heat. But when placed |
closely together require as much time
as bread for such mass of dough to be
perfectly well DONE
Raised Biscuit.
The usual custom is to raise these
over night and bake them in the morn
ing Tor breakfast. The mixture is made
at once into dough for these They can
De set to raise in the morning. however,
ana baked. allowed to cool and reheated
1or breakfast as directed or put back in
the pan, closely covered with another
pan or heavy paper to keep in moisture
Put pint of milk in double boiler
ana when hot enough to dissolve it, add
two level tahlespoonfuls of good, sweet
butter and level teaspoonful of salt.
When milk is lukewarm stir in a we'll
peateh egg and add ALTO a quart of
slfted Hour with a cup of good yeast or
n Of