Williston graphic. (Williston, Williams County, N.D.) 1895-1919, 1905-12-28
Home Health
Club
by DAVID q. FEEDER. Ph. D.. ND.
La Porte, Ind. 80.
BREAD MAKING.
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BREAD MAKING.
In a previous lecture told about the
nutritive value Of the various kinds OF
flour. The Cooking Club" has given
Us some excellent articles on bread
making, and think some of the ideas
will be of value to you. The chemistry
of bread making is as follows:
'The proportion of gluten in wheat
and, consequently, in flour, varies
greatly in different varieties. Flour
in which gluten is abundant will alb
sorE much more liquid than that which
contains greater proportion of starch,
and, consequently, is stronger; that
is, will make more bread to a given
quantity. Gluten is a flesh former,
and starch heat giver, in the nutri-
tive process of the body. F1ou:
containing a good proportion Of glu.'
ten remains a compact mass when
compressed in the hand, while starchy
flour crumbles and lacks adhesive
properties. Neither gluten nor starch
dissolves in cold water. The gluten
is a grayish, tough, elastic substance.
In yeast-bread the yeast, in fermenting,
combines with the sugar in the -four
and the sugar which has been added to
the flour, and carbonic acid gas and
alcohol are produced. The gas tries
to escape. but is confined by the elias
tic, strong gluten which forms the
walls of the cell in which it is held, it's
expansion changing the solid dough
into light spongy mass. The knead-
ing process distributes the yeast thor
oughly through the bread, making the
grain even. The water used in mixing
the bread softens the gluten, AMI
cements all the particles of -four to-
gether ready for the action of the car
bonic acid gas, and converts the water
into steam and the alcohol into vapor,
but it, meantime, loses one-sixth of
it's weight by the escape of these
through the pores of the bread. Some
of the starch changes into gum, the
cells of the rest are broken by heat.
the gluten is softened, and the bead
is in the condition most easily acted
upon by the digestive fuids.''
Whole Wheat Bread.
IN many homes the only bread
served is the ordinary plain white
bread. 1t may be that this is the
only kind which the family relish. II
SO, all right. When properly made.
surely they will appreciate the variety
offered in some of these breads. They
are excellent for luncheon and break
fast. The whole wheat and gluten
breads are used exclusively on some
tables, being considered more whole
some. To make whole wheat bread
dissolve cake of compressed yeast
in gill of lukewarm water. Pour into
a bowl pint. of milk and stir into it
a pint of boiling water. Add q tea
spoonful each of salt and sugar, and
when the liquid is blood-warm add the
yeast. Stir in q quart of whole-wheat
flour, or enough to make a batter. Beat
for nearly ten minutes, then beat in
enough flour to make dough that can
be kneaded. Turn upon a Toured
board and knead for ten minutes and
set to rise with towel over it. At
the end of three hours knead for five
minutes, make into loaves, knead each
of these for two minutes, and set to
rise for about an hour before baking in
a steady oven"
Here is an easy way of making ten
der, nutritious, whole-wheat bread
without the tiresome kneading. Dis
solve one cake of compressed yeast in
one cupful of whole-wheat flour sifted
with one heaping teaspoonful of salt.
Let it stand while you scald a pint OF
milk to which you have added two
level tablespoonfuls of butter and three
tablespoonful of granulated sugar.
When the milk is scalded add a pint
of cold water, which should make it
the right temperature for mixing. Add
the milk to the sponge in the mixing
bowl and sift in gradually three pints
of the whole wheat flour, stirring all
the while. It should be the thickest
possible batter, and if it seems at all
thin add another cupful of the -four.
Beat the batter with a wooden spoon
for five minutes, then remove the
spoon, sprinkle the batter lightly with
cne-fourth of cupful of -four cover
snugly and let it stand in a warm place
over night. In the morning give the
batter another two minutes beating,
divide it into thirds, turn into Suttered
pans, cover and let it stand for Is
minutes, then place in a moderate oven
and bake for one hour. This guam
tity will make three goodsized loaves,
and must be baked in separate pans,
as you cannot mold it as though it had
been kneaded.'
Gluten Bread.
It is difficult to buy the pure gluten
bread. It can be made at home read
lily, with the assurance that neither
milk, which contains sugar, nor sugar
itself, enters into its composition. In
the winter the sponge can be set at
night, but in the summer it is advis-
able to set in the morning and make
later in the day. Dissolve half a
cake of compressed yeast in half a
cup of lukewarm water, a teaspoonful
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