The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-14
BISCUIT, RUSk AND ROLLS

BISCUIT, RUSk AND ROLLS.
The rules and directions for makins
oIeaa may be generally applied TO bis
cult, rolls, etc, when they are made with
| yeast.
Small yeast rolls. when lightly knead-
ed. well raised and thoroughly baked
may be eaten while hot, but biscuit and
rusk made with yeast should not he
eaten until thoroughly cold. else the
health may suffer thereby.
The dough of biscuits. rolls. etc made
with yeast are decidedly sticky and CO.
ment like as compared with baking DOW
der dough and the yeast cells of the bis
/ cults. rolls and rusks are full OF carbonic
/ acid gas when the baking is done and
continues to be so for several hours. even
! after the bread becomes cool. Authori-
ties advise US not to eat even these small
yeast breads for a least ten hours after
they are baked. Experience has conclu-
siveiy shown that the wisest plan for
those who "detest cold bread is 10 have
their biscuits and rolls well baked, then
| allowed to stand ten or twelve hours and
relocated when needed. This Is easily
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 grocer, 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 bis
cult or rolls just as good as new. There
are other ways, but this is the simplest.
Biscuits and rolls do not require as
much kneadin gas bread and a hot oven
is always necessary.
When baking powder is used in making
biscuits from the average flour from two
and half TO three teaspoonfuls of good
baking powder to each quart of flour will
he required. Recently ground -four will
require more baking powder TO overcome
the "newness" of the -four. but the use
of a larger quantity of a perfectly pure
powder is not unwholesome; it does not
destroy the good properties of the -four
and the carbonic acid gas is nearly gone
from the dough by the time the baking
is done.
The particles of baking powder bread
eaten hot separate more readily in the
mouth than the more doughty. hot yeast
bread and are therefore not retained so
long in the stomach. In the yeast bread,
en- the other hand. the ferment 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 10 swallow it in hot, sticky
Jumps which do not separate when they
reach the stomach and soon fermenta-
ton sets up.
When yeast is employed. use as little
as possible and ferment the dough as
quickly as possible. II the fermentation
is carried too 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 dis
orders OF the stomach.
Bread biscuit. rolls and rusk may be /
made with a separate sponge when a |
large quantity is desired, but the COM |
mon method is to take a part of the /
bread sponge or dough on bread-making |
day when it is ready to mold.
When making small yeast breads. such .
as biscuit and rolls. the process is has
tened if the dough is kept warm and al
about the same temperature as the /
sponge. This is not difficult in summer. |
but in winter the -four mixing bowl. !
board. etc, should be warmed.
Do not knead the dough for small breads
more than is absolutely necessary 10 mix
the ingredients well, make the gluten
elastic and work in plenty Of air; and do
not knead hard enough TO press the air
out again. Use only sufficient -four 10
keep the dough from sticking to hands
and board.
When the dough will retain its shape
when left lying for a few minutes on the
board and does not stick. it does not re-
luire more kneading or -four.
Have the dough as soft as possible, con-
forming with above conditions.
Add and work -four into the batter IN
III YOU can lift and hold the mass with
he 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 -four several times sifted aser
Measuring and at least once before; this
introduces plenty Of air. while separating
he particles Of -four. giving a lighter
more wholesome bread. Beat the batter.
specially for small. quick breads until
cry smooth and fun Of small air bubbles.
hen less kneading Of the dough VIII be
equired.
biscuits and rolls. when placed in the
an far enough apart to bake separately.
viii bake in twenty minutes in hot
wen Of Uniform heat But when placed
loosely together require as much time
: bread for such mass Of dough 10 be
.erfectiy well done
Raised Biscuit. :
The usual custom is 70 raise these over a