The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1914-12-24
GOOD BREAD.
Copyright, 1914. by the Mcclure News
naper SYndiCateO

Copyright, 1914 by the Mcclure News
paper Syndicate)
Thomas A. Edison not very long ago
made a statement insinuating that most
women did not understand the scien-
tific process of bread making and that.
therefore the making of bread by most
women was largely a matter of guess
work. Sometimes the bread turned out
well, sometimes poorly.
Now, whether or not IL Is necessary
to understand the scientific principles
underlying cooking in order to be
good cook is an open question. Many
good cooks, who could be relied on,
never have known anything about the
chemistry and physics of cooking.
They know that certain conditions pro-
duce certain results, that certain mix
lures tuEn out in a certain way. Why
and wherefore they know not and care
not. And so long as their cooking Is
good what cares anybody else?
But bread making is so variable thar
more accurate information about II
might well be aimed at by every cook.
Nobody knows everything there is to
know about yeast, so the home cook
need not fear a troublesome amount OK
knowledge.
To begin with, yeast, an organized
ferment, develops properly at a tenn.
perature between II and 95 degrees,
Fahrenheit. 1t requires for growth
heat, moisture and food and its growth
is what makes the bread rise. It's food
is sugar-which it gets from the starch
of flour-and perhaps little nitro
gen, although even scientists are not
sure about that. 1t requires oxygen,
also, for it's best development. AS 1t
grows it produces carbon diOxide gas.
Now yeast, in the proper surround
ings of heat, food and moisture, grows.
1t is made up of tiny plants, and they
multiply, producing carbon dioXide gas.
thus pushing apart the particles Of the
dough It is feeding on. When it has
grown enough and produced enough
carbon diOXide gas so that the bread is
Tight" the bread is put into the oven
and the higher heat of the oven kills
the yeast and further fermentation is
stopped.
Salt is used in bread to give it 2
palatable taste and also to prevent the
growth of certain ferments. Either
milk or water can be used for the
moistening, but either should be free
from any contamination. Each makes
a palatable bread, but milk gives more
nutrition.
The kneading process of bread dis
tributes the yeast evenly through the
whole mass of dough and thus insures
even rising and fine grain: exposes
every part of the dough to oxygen in
the air, and thus helps the yeast to
grow.
When bread is kneaded by hand.
there is danger that some bacteria will
enter into the bread and cause harmful
lamentations. A bread mixer that il
scrupulously clean is the best kneader,
The kneading in one of these small
household machines is more even, too,
than that done by hand, and it Is GER
tainly easier for the cook than knead-
ing by hand.
The amount Of moisture and flour
needed varies, according to the flour.
A good quality OF white wheat flour
is used, generally with a third it's own
quantity of moisture. Practice alone
tells the cook how much flour and how
much milk or water to use.
Judge bread by its sweet odOr. Its
pleasant taste it's even texture, its
thin and flaSy crust, the absence of
large holes, and even shape and even
light brown color on the outside.