Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-06-10
Bread-makinc i'm the Home

Bread is indeed the staff of life.
In the hurry and turmoil OF the
present Gay we may not pause often
enough to refie't upon the true
secse and meaning of this term. II
would be. a strange world, indeed
however. if there were no more bread
to be had. Just what the effect the
Lnss: of bread to the human race
might be is, of course, matter OF
conjecture; but it is undoubtedly
true that it would change our stand
ards of life and affect the whole
welfare of the human race to an
astonishing degree.
In the great World war the
French soldier subsiSted largely on
bread. This was one reason it was
relatively easy for France to main.
tain. her fighting forces on an Ell,
ficient basis. even under the most
trying of field conditions.
Many of our digestive troubles or
the present day are traceable TO t
use Or improperly made breads. This
rs matter of such vital interest
and concern to the people of our
state and the nation as a whole that
any data which can be p~-.,ented
that will help to make bread-making
a more universal practice in the
home and at the same time improve
the quality is a great desideratum.
The extension division. of the
Georgia State College of Agriculture
has the following suggestions to OF,
f,e On to the best practice to lnsti-
tute and follow in making bread
a more wholesome character and so
meet the requirements OF the boys
and girls and men and women OF
this state.
Yeast Bread-Materials
1. /. Yeast. Compressed, or, dry,
yeast may be used, though the proc
ess hatened by using compress
ed yeast. a cake of compressed
yeast is made up of tiny, living
plants, that are destroyed by heat
and. retarded by. cold. They grow
best at a temperature of rs to 80
degrees, F. To test yeast, put some
in warm water with a little sugar.
QIot wa -er should never be used, as
it will kill the yeast) If tn, yeast
isfaIive, bubbles of gas should come
to the top in fifteen minutes.
2. Flour. Any standard brand Of
-four, nav be used, though it is pref
cradle to havs a. hrd wheat flour.
This flour is. made from spring
r. Is slightly gritty when rubbed
between the fingers. When pressed
TIGHTLY in the hand It does not re-
/. in the imprint Of the fingers very
long and when shaken briskly soon
falls to powder. Soft wheat flour
is made from soft winter wheat, and
is known as pastry, or biscuit flour.
1t feels very SIT and smooth when
rubbed between the fingers, : and he
tain the, imprint Of the fingers
when pressed between the mand does
not readily fall to powder after
being compressed.
3. Liquid. Milk, water and potato
water may be used in mixing bread.
The food value is increased by the
use of Mill. Half milk and half wa
ter is sometimes sed.
FIAT: Lard, vegetable COM
pound, butter, or any wholesome
coo'-fre fat my be used.
5. Sugar. Sugar improves the
flaw" of bread and hastens the ac-
p ton of the yeast
Processes
1. nliness-CIeanliness is nee
essary in bread making to prevent
any disagreeable fiavors. Scald all
! utensils before using. Be very sure
that the hands of the person knead-
ing the dough are thoroughly clean.
2. Utensils-A bowl. or pan for
mixing. teaspoon, one-half pint cup
mixing spoon, knife, or spatula, bak-
ing pans 1-2 inches long, 8 1-2
inches wide and 8 inches deep, board,
and racks are needed. A rack may
= be made by stretching wire netting
over a wooden frame.
3. Baking-The oven should be
moderate to hot about 400 degrees
F., when the bread is put in. The
pans should never touch each other
After fifteen minutes the tempera-
ture should. rise slightly about 25
degrees e., and then gradually low
er to 375 degrees F., so that the crust
will not become too hard. If no
thermometer is at hand, place a tea
spoon of flour in a tin ON the
rack on which the bread pans are
to be placed. If it becomes a gold
en- brown ~iny five. minutes the over
is sufficiently hot for the dough. In
using kerosene oil stove oven, an
asbestos mat placed on the top of
the oven will help to remedy the
poor baking. If asbestos cannot be
had, use a board, papers, or maya
zines.
a. Care of aBread-After the bread
leaves the oven. place the loaves I'M