Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-04
W. Wilson Recipes
fo, ,Quickbredds
..v,s Lesson Tells Secret oj
succe,s in Baking
,,R,M. A. WILSON

4ti~ BY MNfHyHWs rya.As an
s,ttsat i'''a.s ';a.sx.! ~; ass:;s1SsS =; E.
| .s;ur Most interesting Of the ur,-
..,.ned breads 10 the bread made
4. orthodox Jewish housewives
-. passover week. This formI OF
I sI!.s IA, been used by them from the
/. q Moses to the present day; 1t
!. .lmple mixture Of -four and water
Ss.d IN thin fat cakes, and Is very
..s,s, & the pilot or ships biscuit
!, 'S,,ot Or ships biscuit Is made from
~ nd water, and can be kept any
.....h a time. Crackers and biscuits.
NJ IA M English know them. are orteh
i Es.s1 - s1.f forms Or bread have the excess
II -sfsr driven out BY baking sha ars
,rsfors concentrated forms OF 0reHu
~. Scx; earliest history Of bread baking
I ". ~ that the dough was baked by
ss;ns on hot stones or In the ashes OF
I3s a.. Then came crude forms OF
~ srsn. @ M which q fire. was built and
I. % soins Until the structure was suf-
{ 5.,tIy hot to bake the bread: From
4 Ii,y tine to the present, with the steam
5sus Of tho modern baker, Is indeed
ykSsteyer the construction OF oven,
/. ". cAsnse that takes pace in the bread
Ss.rS tbe process Of baking Is essen
I ssiis ,he same. The bread goes in in
SyDia mass, and the heat creates an
5ns IN the constituents Of the dough
~ nroduces a gas that makes the
3Ed firht. of uniform color and GRUMPY
jssn baked. This Is true of breads
msde with both yeast and the modern
~ vhsteyer manner breads are made
IA baked, there 10 q small loss Of
~eiature ~ content. This usually amounts
n slut one ounce for every pound Of
Z tie Nv dough. ~
HXyy or soggy breads are common,
~ s2re not q desirable form Of food,
M 2re considered conducive to diges-
tives disturbances, due to the fact that
thssNisestive Juices seldom penetrate
shrdGe6 the mass, and 1t ferments,
cfeaAing various, toxic gases.
When the crumb Of the break breaks
froG its place while cutting, this Is
ofb1h due to insufficient fermentation,
or He dough may have lost its tenacity
- 5eing overworked or kneaded.
ihxe and irregular holes In the
br&id, in place Of the small even hole,
uA2ks an Overworked dough, or else 1t
hakbeen permitted to stand too long in
~ pans before baking. II they are
ict6d Just below the crust at the top
ofsthe loaf, this shows that the oven
w too hot and the. crust was formed
IN the gases created by the leaven-
iS6Aad finished expandinG. Bad smell.
inR sticky bread Is unfit for food, and
~, developed a disease known to the
halSrs as rope; the germ that causes
th2 trouble enters the bread with the
yslH, and survives during the baking
TIe best method to destroy this bac.
tsrt1m is to scald the utensils, then bake
~ -: in dry heat and sun in the fresh
Sur bread is caused by tactic acid
ferment, and Is dreaded by all bakers
and housewives.
tbs condition is caused by the form.
ing s'@ Tactic acid, and in the worst
caSeslby the formation OF butyric acid,
( which is the development of undesirable
bacteria. This trouble is caused by dirty
utensils or faulty yeast or It may be
caused by allowing the dough to stand
too long during the process of ferment.
ing. These conditions are unusual and
*ldom.pccur II proper care and atten.
t!on 10 given to the process.
Lsavening or Quick Process Breads
This type of breads is c.assed as the
quick doughs, and is prepared from
various formulate under different titles
and baked of at once.
Biscuit
Biscuit forms quick bread and Is
well known and needs little description.
History tells us that the small loaf
or biscuit Is over 1000 years old. The
word biscuit really means twice baked.
Standard recipe:
Place In mixing bowl
TAree and one. quarter CUPS of flour,
Ome teaspoon of salt,
Three lecel tablespoons of baking
poHder.
Silt to mix md then rub into the pre
pared Hour five tablespoons of shorten =
insi uaing level measurements, and then
form q dough with one cup of milk.
mop and work this dough we'll and
tnen turn on a pastry board that has
oeen slightly Toured and roll or pat