Omaha daily bee., 1917-04-04
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Science Department GsnAa/1 Iqk School

The alcohol escapes in the baking.
The carbon dioxide lightens the mass
of dough. 1t also passes off in the
baking. A little shortening may be
added to bread dough to make more
tender loaf.
The excellent reputation that bread
| has as a food is not undeserved. With
butter, or some kinds of fat, it forms
a perfect food, as fat is the only
| foodstuff that is particularly lacking.
One hears great deal about the SUI
perior value of the coarse brown
breads. In defense OF the white
breads it must be granted immedi-
ately that white bread is more COM
pletely digested and assimilated than
brown breads; hence, weight for
weight, one receives more food value
in terms of heat units from white
than from brown bread. But heat
units are not the only necessity of a
well-balanced diet. Mineral matter,
that very valuable foodstuf, which &C.
ours in such small amounts, is par
ticularly found in the hulls of grains.
Hence in that respect brown bread
is superior to white. One of the spe-
cial functions OF this mineral matter
is to keep the digestive tract clear. In
this function any rough material, such
as the bran of grains, aids; thus the
coarse breads are particular aids to
good health as they help in the elimi-
nation of the body wastes. r.~
As was stated in the first para
graph of this article, many a house
wife of today has never mastered the
process of bread making. There are
many reasons for the state OF affairs,
and do not believe laziness is the
chief one. For there are many points
in favor of buying bakers bread.
Bought bread is absolutely sure, for
the large-scale baker can control his
conditions better than the average
housewife, and he employs experts
for every stage of the process. Bought
bread saves time and labor; bought
bread gives as much food value,
weight for weight, as homemade
bread, and bought bread is made in as
clean manner-if not, cleaner man
ner-than the average home made
bread. Especially is this statement
true if the bread-making is left to the
unframed worker in the kitchen. Do
you know that in the large bakeries
the room where the bread rises con-
tains washed air? On the side of
home made bread are two unanswer-
able arguments-the flavor and the
cost. The question of favor is unhesi-
tatingly on the side of homemade
bread, in the opinion of most people,
but there is less difference in cost
than is popularity supposed. If one
counts the value of the housewives
time there is no money saving; with
out counting time, l0-cent loaf costs
about cents. The 6-cent estimate is
based on the assumption that four
loaves are made at once. In a large
family, where more loaves would be
made, the cost is slightly less per
loaf; in case where fewer loaves are
made, the cost is slightly more. The
reason that home made bread is more
filling" is that it weighs more in pro-
portion to bulk thai bakers bread.
Hence slice of home made bread
does give more food value than a
slice of bakers bread; but, weight for
weight, there is no difference in food
value.
RECIPE FOR BREAD u Loaves).
c. liquid. T. fat.
l yeast cake. 3 OTIS. flour (?)
T. sugar. T. salt.
Scald the milk or use boiled water;