Omaha daily bee., 1910-04-30

Gours and meals made from these grains.
and this Information is now available FOR
the use 1f every citizen Brasd forms an
important part Of the Iiet u the people
although 10 .s not su much depended upon
u America as in European countries. The
poorer classes .n Europe live largely by
hrcad alone because they cannot afford
other food In the United states there is
comparatively an abundance ~ other food
available FOR nearly an u the people. The
AGRICULTURAL population In the United states
ls possessed OF the largest and most varied
food supply OF any one large class 1f peo-
pie n the world.
Bread is made from wheat rye barley,
oats, maize, nillet. rice. sesame. and some
other grains But In the Omitted states only
wheat. rye and maize. or Indian corn are
used 90 a considerable extent Wheat s
The eading br-adstuft .u Europe and is BY
far the most used iu the United states IL
Yields the flour best suited 90 bread unak-
ing, the aim OF which is TO produce an ap-
pcuEing and nutrious loaf az tho least ak
peuditure OF money and labor Wheat con-
-alns gluten which, in the dough. acts as
an elastic -onJuiner for gases generated bv
yeast OF other leRvcn and makes a light
loaf Rive has less gluten than wheat and
therefore rye bread ls heavier and more
compact Corn has no gluten and there
fore cornbrszd viii not rise"
+ The greatest amount OF bread consumed
in the cities and IN the northern part OF
the United states Is yeast bread. OF the
variety known in the south and vest as
light bread This bread is made Of white
aour. II usually is raised. or made light.
+ by the addition OF yeast in some form
. Tha wnagf which fr -,oTf,- -,,--
scopic plants. feeds on the material in the
dough and sets mp an alcoholic fermenta-
ton giving or a gas called carbun-dioxtd
This gas Duffs out the dough and makes
the bread light. Yeast u used most xener-
a4lYs IN che United States in the form OF
compressed or dry Yeast for sale IN the
markets.. However, some housewives keen
up the ancient practice OF saving A lump
from one batch Of dough for leaveninR tbe
next This Is the process which was used
IN ancient Egypt, forty centuries asro. II
was this leaven which the Jews in their.
escape from Egypt were unable To use or,
account OF their hurry thereby establish
ing the precedent FOR the Feast OF T-nleav-
ened Bread.
bread eaten hot is usually made light bv
some other method than the use OF vsast
According to the accepted doctrines OF Tho
best black cooks in the south. a combina-
Ton OF soda and butJsrmik produces the
most deiectable bread. Baking powders ara
formed BY the mixture OF an acid and An
a-AAIlhe powder, which when mixed with
dough. give Off carbon-dioxid quite al a.
lec1Vely as does yeast prodivtng the dough
/ be not too thick and heavy. In aer-,te4
bread. which is very popular in England
but not used much in this country. IN.
3 ruu fu
( directly by machtnery. "Salt-rising.' bread
IS a seif-raiBed bread in which fernsntz
asquired from the air produce the Jgavan-
ing gas. Beaten biscuit a form Of by-aad
very popular in the south ana earnn b,,,,
not ana cold are made by vigorously beas
ID ing the dough. This beating ir,Dr,v,,,,
II countless tiny air bubbles in the douRb
Il Whlch IN baking, expand. and thus Ieavsn
II Ils biscuit. Many forms OF uuIeaveus5
bread are eaten in America CraakerS oy
DIscult as the English call them are nearly
All unIeavened Cornbread. in its best fprrnz
II OF hoecakes and johnnycaks is unleava,.5
ana must be eaten when quite hot and
fresh. anu
hread Is the oldest known form Of art,
fieiaily prepared food. Ths testiynon, 81,
the Bible proves that the msthods 1f bra,,1
baking in ancient Egypt we're not esuaD-
Ia!Iy diEEimilar from those In use today
LoAves OF bread were found in ovsna IN
Fompeii which were just the same az tbosa
made m modern Italy. Nevertbeles. tba
people OF the twentieth century sntov bss-
ter bread than ever has been known bsr,r.
because Of the advancement in the az, ,s
sI7hoing the grain In preparing ana hand
Ahg the flour, and in the actual making
anu cooking OF the bread. In America the
greater portion OF the bread is purchaaed
rom the bakers. England imports three
Iourths OF the wheat 1t uses. yet bread Ia
70 De bought from the English bakeries for
Less man ha4r OF what 1t sells for In the
tinted states. This perhaps Is sufficient
pI'oL Oh the greater economy OF the
european method Of supplying the demand
Z. for bread
5X RGZDERLC j. HAsx1H
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