Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-02-19
Breads Made With Yeast
u, Jean Hub,p.

Bread oi some Kind hus been use"
hv man su,, the first dawn oi t"-
niyntlon. During the earlier s'agts
q consisted chieON ~ p"~dcr"d meal
ana water baked IN the sun cor CA hit
STONES. This kind of bread had tn"
satu. rhau,,t,risti'e ut ih" m"d'i"
see biscuit. lrackcrs aud lsc'Rksa ~
fur aa digr~tibilitN was concerned. VI
had great density, u wJa dlHiCuh 10
inasticatc. and the starch ~ " pre-
~pntyd hut litil" more surinrc y" wv.
digestive ntsids than that in the nara
cutuuult grdln, th, seed 81 inc NlHu'
Experience must hos" taught ~"
scWi-,.Viiiz,d man That lighI p"'-
uus luaf was more digrNthlr lhhh
u.us.. one Probably SOME dough was
lacridcntully Irif exposed Nrtst PWh's
settled upon 10 from iho u' ietm'n .
mtiun set in and th' pl'si1ihi' CO..
porous bread was thus rugE"stVd.
Yeast.
Yeast rs Il MICROSCOPE phnt. capa-
/ bl, uT producing alcohol" ttIW'h
tatluu. and DO must nr treated jus.
other forms ur plant liir ~ Ne WIh'
la tu gr,v w must UoNldc ih'
RIGHT ktud of ,uil Ruhiei,ut muisinr"
aud uittblr toWptratur' Nii"I l'.
| WORK Be- don. thr ,tulitl "i tie >thr'
must o., destroyed Cos beat
CIirni~ir, ~ ir,Rd Making.
] tn, chemical reactions concerned
| n bread mthine Jr" N,inilar 80 lh"-'
/ In beer making To tur Nuur anu
warm water b. added the Yeast Nhl'h
| begins Go act 90 once" hui ri"N "
| mur, rapidly VI sugar has been and' =
| ana tho dough is semi Nuid Niih"h'
4 ihr addition ul sugar No change i-
1 evident 90 the eye tor some noun
as "a, fermentation ot starch 60 sugar
| gives rte, Geo mo- snS"uuH iT"du'N
| rhs sugar is dcromuus"d hS thr sea
| plant into alcohol AMI the gaT. '"r'nN
diuNidc. Tie hitrr product hmh
arf known DO, The swelling 81 lh'
| Vlipfr mase aud tie bunhh'a "h'''
iuppcar uu The surface.
| The production uf the ,ut'un dinN'
id, j. ,ltr end eft th, chemical pro
rrss. The rest ls purely mo- h'hi'"'
object ~ talking
| Tu, baHin- cot iuAl h"s TOT W.
object tu hin iIr t'rmrnr 90 h'al
lths starch sufficiently tu render u
vastly soluble Geo ,NuBud tn rtfhui
diuxidc aud drive on ih' alcohol g.
lstmru Ca. gluten and Eco MAX, chem
heat rhuugvs which shall give pl'''
lant flavor o. The crust
Quirk baking giV's white Loaf
u,yaus, ih, starch hIH undergone Do
luttlr .hangr The Ions, SLOW uakin'
I #INN" % |''NI'''h 'fNtNf 'N.' WV
Inutty flavor suu q crisp crust
General Directions.
| The uuuid is warmed that th' lHl
sugur ANA salt may readily blend Will
the other ingredients and thul th'
dough may rise moro rapidly. W nor
10 iF b,luv goo drgrrrf FuhrTnh'h "I
cool enough SEQ avoid tOokiun th'
l,eau. that IH added aud wei WlAr'
Through ga, h4uid ~uihri"nt flour %
then missed IA tn give thr desired con
lsiatrnpv Tor hpradlus. bnv in'H ui'
Iuf liquid Gee tire, ~ -Four De- the IHua
proportion. One ,rust cake o." on
pint of uuuid and about thf'' pint
of Hour VAL make two medium 'ai1r'
loaNCr.
when urm missed lho duugh b
ln,ndpd Jutt enough i' blend uU in
gradients thDE 30 r pu' usrt leo 'h'
!, | bowl brushed over Win rJtc, o
win melted uuttci aud covered Whil'
Ia b. rising such precautions aid %
preventing 90, formation 81 ar
crust caused los iHr evaporation %
the water uu the surface during ~
. uurrs- uf I.rue
After 900. t,tth s doUblD itS 'uli
In should uD ku.ldru enough tr &C.
ldlstIuutr th, 4r uHuul,s which has
tuu together iug Zoo. med lHr3, one.
and lu thtp. b. fur uwhIus SINAI
\ ! shapes ar, pryivIdUi, to large one
. ice thcl ur more apt Geo h' th"r"ushl
I, fuohrd.