Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-12-09
Points Out Reason Why
Dough Falls and De-
scribes Doughbo1 to Be
Made at Home
Recipe for Loaf That Ex.
GELS in Flavor, Texture
and Keeping Qualities
Ciuen
By MRS. NJ. A. WILSON

/. RREAD, the staff Of life, must be
/ palatable and good if we are to
: be satisfied with it when We eat
= Can you think of anything that will
spoil meal more quickly than poor,
|, overmoist, doughy or heavy bread?
: Bread may truly be called the
: staff of life, as it will maintain life
. longer than any other single food.
; Yet many women think bread
/. making is a simple task; that the
. ingredients can be thrown together
/ helter-skelter and good results OBJ
tanned; or that any kind of flour will
make good bread. This is a great
; mistake. To make good, palatable
. bread it requires good materials, a
. reasonable amount Of care and at
tention. But first of all must come
the knowledge Of the -four.
A good blend of winter wheat
flour is necessary and it can easily
be tested by pressing a small guam
? tity of it in the hand; if the -four
) is good, it will retain the shape of
I the hand. Graham or whole wheat
!. flour and rye flours can be used for
variety and to advantage in making
bread.
Other cereal fours do not contain
sufficient gluten to allow them to
be used alone for making the yeast
! raised breads. Keep this in mind
and thus prevent failures. The yeast
. is a single-cell plant and must be
given the proper temperature, mois-
ture and food for its successful
growth. When this is supplied, each
little cell multiplies a thousand
times, thus pushing and stretching
|. the dough. This makes it rise or
become light.
Why Dough Falls
I. When the yeast cells have absorb
ed or consumed all the food that
they can obtain from the sugar,
-four, etc., the dough will recede or
fall. Now, if the dough is carefully
handled at given time, this will
not take place, and so for this rea-
son the dough is permitted to stand
only for a given length of time
before it is worked and then placed
in the pans.
Few utensils will be required for
making bread, but they must be
scrupulously clean, if the bread is
to have a good flavor. Potatoes and
other cooked cereals may be used
with good results. Compressed yeast
will give the best results, and either
the sponge or straight dough meth
DDS may be used.
Bread made by the sponge method
will require longer time to make
than the bread that is made by the
straight dough method. Sponge
dough consists in setting the sponge
and letting it rise until it drops back,
usually in two and one-half hours,
and then adding sufficient -four to
make a dough that can be easily
handled.
The straight dough method con-
, sists of making dough at the start
To make bread successfully, do not
set the dough over the range, do not
set it on the radiators and do not
place it where it will be in draft,
to rise. Cold chills the dough and
retards the yeast. Yeast grows sue
'cessfully only in a warm, moist tenn
I perature from 80 to 85 degrees Fahr-
enheit.
Dough Box
. would like to tell the housewife
about dough box that I have found
to work very successfully. The bak-
er's success in making bread is
founded on the fact that he can