Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1910-04-16

ar. This results in Il tCrtIlrl Iilun lht
products of which are alc"h.I and car
bon dioxide gas the gas which makes
the bread light. The average house
keeper is familiar with lCI-t Il ICavpn
in three forms that which She makes
herself by combining p.I,ll""S. huur.
hop water and Il "Starlrr eft from Il
previous baking: also the dry and
compressed ycaStS The last two are
practically the same. the dry Yeast
having been mixed with more flour or
cornmeal in order to preserve the
plants for longer time. Th" Chlrt
difference between these three forms
of leaven Is in the number and kind OF
yeast plants which they contain. The
compressed yeast-the small square
cake which comes wrapped in tin foil
contains the largest number OF plants
and so Is able to produce the greatest
amount OF gas in a given time. making
it possible to finish the bread in fewer
hours The commercial ycastS are sup
posed to be what is known as II "pure
culture"-in other words. one variety
of pants-thcrcfore is more uniform in
strength and composition.
Yeast plants exist in the air. and it
is upon these we depend in making
salt rising" bread The -four and wa
ter with little salt are mixed into a
batter, then set aside in a warm place
to ferment. 1t contains sufficient gas
to make into dough when full of holes
or when like a sponge. and this fer
mentation has been caused by the ac-
tion of the wild yeasts in the air.
The Process of 8readmaking.
This article is In no sense an eX
PLANTATION of all the scientific technical
tiles of breadmaking because the sub
ject Is too big and complicated to be
thoroughly treated in a column or two.
1t Is simply an attempt to outline some
of the principles to be observed and
to give a few helpful suggestions to
women who may not have a satiSfac-
tory method of their own The follow
ing recipe is for bread made with com
pressed yeast, and when care is taken
to maintain an even temperature,
about so degrees. throughout the proc
ess the bread should be ready for the
oven in about four hours from the time
1t Is started. The special advantage
Of the compressed yeast is that 1t is
more rapid. and when it is used bread
need not be set overnight
Compressed Yeast Bread
Add two tablespoonfulS of shorten
Ing (butter or lard,. one tablespoonful
of sugar and one teaSpOonfu of salt
and one cake of compressed yeast dis
solved in three tablespoonfus of cold
water to one pint of scalded milk or
one-half milk and one-half water
Then stir in -four until dough is stiff
enough to beat vigorously. Turn on
molding board and knead until dough
does not stick to the board using more
-four as necessary, a little at time.
Put In a well CREASED bowl and brush
surface lightly with melted butter to
keep from cruSting over. Cover with
towel and let rise again until double
its size about three hours. At the
end of that time mold into rolls or
loaves and put into creased pans.
brushing the surface with melted but
ter Cover as before and set to rise
until double its size; then bake.
Bread should be baked as soon as
it is sufficiently light, and the oven
should be hot enough to brown flour in
fifteen minutes. about 300 degrees. AT
this temperature ordinary sized loaves
Of broad should be Drowned all over
Bread should be turned from pan as
soon as taken from oven and placed
uncovered in such a position that all
sides will be exposed TO the air. not
allowing 1t to come in contact with
anything which will give 1t an un-
pleasant odor or taste. When cold 1t
should be put into a box or jar to
which the air can have access and be
kept in a dry cool place. This amount
Of yeast will raise three times as much
-four and other ingredients If longer
time is given for 1t to become light.
breadmakcrS often fail is in the baking.
Bread to be thoroughly digestible
should be thoroughly baked. The or
dinary sized loaf requires from one
hour and a quarter to one hour and n
half to bake sufficiently. and. that this
may be accomplished without burning.
the oven should not be too hot in the
beginning The bread should not be-
gin to brown until after the first ten
minutes.
Many changes take place in bread
during the baking. The yeast plants
are killed by the high temperature. the
gas expands. making the loaf still
lighter, the fermentation is stopped,
the alcohol is driven off and a large
amount of the moisture Is evaporated.
Also the browning of the crust in
creases the ease with which the loaf
is digested, and the action of the yeast
on the gluten is also supposed to aid
its digestion.
Whole Wheat Bread.
Scald a cupful of milk, take from
the fire and add heaping teaspoonful
Of salt. level teaspoonful Of sugar
and tablespoonful Of shortening.
Add cupful of cold water to the
scalded milk and when the mixture is
Iukewarm add one-half yeast cake that
has been dissolved In one-half cupful
of lukewarm water. Beat In enough
whole wheat -four to make rather
aside until light. Then stir In as
much more whole wheat -four as you
can beat in with a spoon. 1t must be
stiff. Beat well, turn into creased tins,
let rise until light, then bake an hour