The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1911-12-21

Bread of some kind In the universal
food given among the most primitive
OF nations. The ancient Egyptians had
an unleavened bread made OF wheat |
and meal. The ancient Syrians ate
bread made OF dried mulberries ground
TO a flour. The Greeks we're the bes
bread makers among che ancient ma |
tons. The earliest known bread made |
by the Greeks was unleavened made |
OF wheat and barley ground In hand |
mills by the women slaves. The Ro-
mans were the first to make wheat
-four into loaf. Wheat bread was at
first luxury enjoyed only by the rich
while the poorer classes ate cheaper
breads made OF barley or other ce-
reals. The modern wheat bread as we
use Il may almost be called an evolu-
ton. II is only within comparatively
recent years that the yeast plant has
been properly understood and the cul-
ture isolated In such way as TO get
as result the wholesome. palatable.
nice appearing loaf which we now
know.
We have two classes OF leavened
breads-Light or yeast breads and
quick breads or those made light by
the use Of effervescents like soda or
baking powder. The yeast breads must,
Of course. be made from cereals con-
taining a sufficient amount of glutin
to retain the shape OF the little air
cells formed by the escaping carbon
dioxide gas. II rye or cornmeal is used
for light bread II must be used In COM
bination with wheat -four. Glutin is
not needed In cereals for quick breads
because there is no necessity for re-
tanning the gas produced by the effer-
vescent oven for short length OF
time. THIS gas escapes Immediately
upon the application of heat, leaving
the bread light and porous as desired.
There is a large variety OF quick
breads. Among those we have gems,
mullins, biscuit, Boston brown bread.
corn bread. oatmeal bread. popovers,
etc. Since wheat contains a larger
amount OF protein than any other ce
real, and this Is the real nourishing
food element among the food groups
the bread OF modern Europe and
America Is made almost altogether
from wheat -four. This lack OF pro
tein In corn meal and other cereals
deficient In this element is remediet
by the use OF milk and eggs In breat
made from these cereals.
The subject OF bread making shoult
be one of universal interest. Since tn,
scientific study Of the yeast plant an,
the remarkable advancement In tn,
milling OF -four there is no excuse ex
cept ignorance, on the part OF tn,
housewife, for poor bread. Sprini
wheat -four IL the only kind containing
enough glutln for successful breat
making. We have a variety OF yeast
on the market. The quick process o
bread making using compressed yeas
has gained great popularity within re
cent years. This yeast is preferre,
because II is purer culture Of the yeas
plant and therefore gives surer re
suits. Yeast Foam and Home Mad
Yeast are very similar in results. 4
liquid yeast obtained from brewer
ies) Is being used to very great ex
tent by the housewives OF the presen
day. This yeast is commonly know
as everlasting yeast" A smal
amount OF the sponge is kept each tim
and with the addition OF sugar 4
ready to save for the ncxt baking
This yeast may be renewed from tim
TO time by the addition OF potato waite
the yeast plant growing particular
we'll In potato starch. A paragraph o.
the making OF yeast breads woul
hardly be complete without a fey
words In regard to the great moder
inventioh-tho Bread Mixer. Th
bread mixer cannot be too highly re,
commended as labor saving devic
for the houswife. Besides the actui
economy In the labor of kneading,
great deal OF the untldlness resultin
from scattering -four. etc. is don
. away with. This modern invention
cannot be too highly praised. In orde
to get sure results In the making {
quick breads have a hot oven, a goo
brand OF -four. the best baking powde
(the phosphate powders, IL properl
made. are considered besD and
! thorough knowledge OF the gener;
rules for mixing, and baking quic
breads.
We know that the study OF brea
/ is one of great importance and wi
find a study of the origin, histor.
. kinds. varieties, and the process {
, making breads a most interesting on