The Lakeland evening telegram., 1917-01-24
Mrs. Dora Barnes, County Canning Club
Agent Gives Recipes For BreaG

TX. reason IL is one of our most impor
te ant industries. Seven-tenths of tn
ny bread is made in the home. In thi
Is. lact lies the opportunity and responst
Dihty to influence the standard
= The essentials in bread are LIQUID
flour and yeast.
a. Inc non-essentials are salt. sugar
= and fat. we can make bread witbou,
"a the non-essentials but of cuorse we
d could not have as good a product.
4. A lew words about the essentials in
bread. Liquid-water and miIk Or .
= mixture of water and milk NAV he
used. Water makes bread which does
not readil ybecome dry. Milk makes
: whittier dryer loaf and seems to make
the crumb little more tender.
Fiour-as we all know there are two
Kinds of wheat. winter and sprinq al.
80 TWO Kinds OF flour bread and pastry
flour
Winter wheat produces a soft or
P'stry Hour. 1t is very white in color
and feels powdery, when squeezed i
STICKS together. has a fresh odor II
contains less gluten and a high ner
cent of starch.
Spring wheat is the hard or bread
nour' II contains more gluten is cream
Wnite in color, feels granular and
tails apart when squeezed. has fresh
odor and nutlike taste. h
Pastry flour breaks easily. is tender.
NOT plastic. To make pastry flour ont T
OF bread flour add one cup cornstarch {
10 hve cups of flour. We use pastry
nour for all pastries, cakes and
breads which are not raised bv means .
of yeast.
riour Tor bread making should con. Iv
tam gluten, which is yellowish sub Id
stance very elastic and gives dough liz
Us rising properties by making it ex. lin
pand. kneading develops the gluten III
feast-is little microsconic n,on, In
needing air. moisture, warmth and
ood for growth.
Ihe purposes of raising bread with ID,
east. l. 1t makes the material l;pbt. lin
u more porous and hence easier Of |lu
nastication and more palatable. . We
rehoers 1t more digestable, because I2
he porous matter is more easily acted |su
pom by the digestive juices than the wi
iore SOLID unleavened bread. 3 The tn
east imports certain flavor to bread co
we have discussed the essentials sta
ow let us consider the non-essentiaIs gr,
ait is added for flavor a,tbo :. nm
akes the rising longer. and If too to
uch is used it spoils the texture and ab,
,lor. :,
sugar is added for flavor, sometimes loa
leu ior color and flavor it gives to ant
9 crust. 1t makes the crust darker the
u IL TOO much is used 1t makes tbe h,
cad tough. Two tablespoons for l +
u is sufficient. 1t also gives ouick be
ID for the yeast plants.
Fat is used to surround tho o,,.on
''oies ana prevents them from unit butt
ana makes the bread more tender cak,
" gives silky texture and gives trac
7or.
Pl
ne food content of bread. II ia M, bpt
'eriect food 1-3 water. Ito protein
starch. Ten cents worth OF broad
- -. ioou Vaiue than any cake
ho h.,.. @ "or.n OF food. swee
ne baking of bread-The ovan N :
aid De hot enough to brown a tea. w,
'h OF hour light yellowish brown skins
I've minutes. The oven should be nm
,ho 40 minutes than dur very
on :. When bread them
-, ~ oe all even golden colan
=, ."e outside. The in Allow
Oh ioaf should be soft but should to oh
mob, spring back when warm
MAKE a dent in it with your fin. the
II oeht remains where you made smoo,
gu may known that your bread To oo
oaa hu~, the re
ead brushed with milk before bak. ada ;
II 10 -" ,. ' oiuse' add Il
,s ,oaa oses'ioie than quick flour.
,noh,,, s'areh is more mixing
'uehiy cooked. Has smaller pro. a crn.
moro 'iiie saver be- drafts
fa,o, sua.s Anaue at the time. can n
fo,na.,.e may oe made from be mi
c.to anu iess expensive Where
monet
X and water or white bread: erate,,
cup; tb.-Tablespoon; tea. bea,
!. '".
mill. dough
~ sugar, I. salt; IA but nv