The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-10-22
EVOLVED" SWEET DOUGHs
Jeanette Boyer

u e
How fortunate for tOday=s housewife that !
we have an evolution in bread MAKING as
wen as an evolution Of man. Our evolved
bread is so simply lone in comparison
10 the bread made in an older day.
l can remember that bread making dav
was about as bad as wash day. Busy
grandmother, how she worked At night
the everlasting" yeast saved from the week
before was brought out Of it's hiding place
The dough was put together and mixed
then trundled to bed, wrapped in bankers
so as not to chill over night. At dawn
next day. Grandmother would be up to
punch and knead her dough. And after
various punches and pats the bread would
be put in pans, only to stand about the
kitchen an hour or two. At last it was put
in the oven, and a whole evening and most
of a day had gone into its manufacture.
What About Granddaughter?
But does the grand-daughter make ''eyol-
we'd" bread that way? Indeed, no. With
plenty OF the soft yeast which she can
get fresh at the grocery store every day.
she mixes her bread after breakfast and
has 1t out of the oven long before noon.
50 easily done, so quickly done, such de-
Hcious bread with every baking.
why" say many women, I'D Just as
soon make bread as cake"
To my mind bread making is one OF our
most interesting cookery processes, be-
cause we're working with a living plant
which is going to grow and develop. Yeast
is a very delicate One-celled plant. 1t is
like other plants and must have certain
S+OW WCA~
First Of all, yeast must have air. That
is why it is well to sift the flour which
you use for bread in order to aereate it
as well as to get accurate measurements
as Of course flour packs in the sack or
bin on standing. When the dough is
rising it is better not to grease the out
side OF the dough heavily. The grease
closes out air, and the dough needs to
breath. If the dough must stand long,
a thin coating OF grease will keep it from
drying and forming a crust.
Thn naoCt n1onk wnvrCN Lo-1 o,aA- -.
so we use a liquid in bread. Sometimes
it is just water, sometimes milk. Potato
water is a good liquid, and it is thought
by many that bread made out of it does
potatoes . also encourage the growth OF
yeast. But bread made of milk is most
l nutritious, the milk supplying food ele.
mentS which are lacking in white flour
y Some kind Of food must be furnished OF
which the yeast plant is to grow. For tina
reason we usually add sugar to bread. Su.
gar will also improve the color Of the
crust and the flavor. The yeast will work
too, on the starch Of the flour, transform
= ing some OF 1T to sugar and using it fol
I food.
t Plenty Warm, But Not Too Much
And since the yeast plant is delicate, /
! needs warmth in order to grow must luxur
u iantly. But too much heat will kill tn
e plant. That is the reason that the liqui,
q must be only luke-warm. Eighty de
o grees is the right temperature and tina
{ is only a very little warmer than rOOI
temperature. SO a room that is about com
t, Portable for you will be comfortable 70
4 your yeast. If the dough is cold, the yeas
will not be killed, but it will not grOV
3 fast. So if yOur dough becomes chilled
l. simply give it a longer time to rise.
r Those the four essentials for the yeas
= plant. When using the fresh, moist yeas
~ the dough may be mixed up. stiff at ono
Is and put to rise, without starting wit
d. a sponge. Rising, as the housewife cal
it, is really a fermentation process, fl
as the yeast grows it forms two substance
carbon diOxide gas and alcohol. The Ga
is bubbles which form in the dough kee
Is charging and stretching the gluten
ID the flour more and more. That is why
is necessary to punch the dough down VIII
a it reaches about double its original siz
80 that the big bubbles will be broken Z
d. and the gluten of the flour will not lOI
Wont IL Taste Yeasty9
T. When bread is. baked, the yeast plal
he is killed, the gas and alcohol. driven OF
~ and the gluten walls Of the bubbles 81
- so the bread is light and spOngy. Sin
all Of this is true, no need worry abO'
ly using too much yeast for fear it w
ne taste. The only way in which it cou
taste is tina the dough has stood too Ion
Eand the alcohol has turned to acid viii
will not bake out, and whic viii ma
h sour bread. The more yeast that
n used, the quicker the bread may be mad
= "Dear Jeanette Boyer" writes ar
-, friend, won't you please give us 70
'Oi recipe for Rex Cinnamon Rolls? ! tast
of them at a friends and they were the be
- had ever eaten Indeed, I will. TT
is the recipe and the foundation Of ma
tLS other sweet doughs
Foundation Sweet Dough
OF 4 cups sifted Rex Flour, ? cakes CO..
pressed yeast, 1 cup milk, scalded and CO.
ed, 1 teaspoon salt, X cup butter, a c
he sugar, ? eggs.
the milk and stir to dissolve the yea
"a Add the sugar, beaten eggs, salt and floI
mix, add the melted butter and mix vt
t~horoughly. Turn out on Toured boar
well-greased bowl. Cover and set as
to rise-let double in bulk about two hOu
Knead down and let rise 45 minutes
Cinnamon Rolls
Shape dough as for tea ring. For nIl
use brown sugar, cfnnamons and raisi
Roll as for jelly roll, a cut in. pieces
Inch thick. Grease well an OblOng d
place aiayer OF brown sugar and !
meats about t~hree-fOurths inch thick
pan. Dot well with butter. Place cut S
face Of the ron on this filing; Bake
moderate oven $3.50 degrees F.) for o
half hour. Invert pan on oil paper
large platter, leaving pan over rolls
one minute to allow the butterscoteh to
Apple AXE
Turn dough on bread board, roll
an inch thick. Place in two well greas
shallow pans shaping dough to the p
with the hands. Brush with butt
sprinkle with sugar. Cut apples in eigh
and press into dough, sharp edge DO
ward. Sprinkle with cinnamon. Cover
let rise about One-half hour Bake
!, minutes in moderate oven $3.50 degrees
Keep covered with pan for first 10 mint
in order that the apples may be thorou
" cooked. All kinds Of eruit cake can
made using reasonable fruits.
Parker House Rolls
Form dough into long rOlls cut as
would a Jelly roll. making each piece ali
One-half inch thick. Form each piece