Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-05-06
90 Table Talks.
by Jeanette Boyer. Home Service Dept,
ROYAL Milling Company

WaAAiF III 4tNb ~ WOQiQ plODdDl1 ltti u
little cool to your hand. although that
depends on how warm-handed you are.
The plittle plant is delicate. II the
liquid which you use is hot. the yeast
Will be killed. II it Is cold. the yeast
Will not grow. So the right temperature.
which is about lukewarm, is very i'm
portant to get. That yeast does not
grow when 1t is cold, we make use Of In
the ice box rolls which are nice for sum-
mertime cooking.
Many women, in their endeavor to
have the dough warm enough, have 1t
too warm. and this causes bread of
coarse texture. grey color and often bad
flavor. A room which is comfortable for
you to sit In Will be comfortable for the
yeast. Two Kinds Of Yeast
AND while we are talking about yeast,
we must explain the two Kinds of yeast.
The compressed yeast is my favorite. be-
cause 1t is not necessary TO be long
about making bread. 1t is fresh n
active. the yeast cells are fairly bursting
TO grow. N as soon as they are un-
wrapt from their tin foil prison, are
given air, food, moisture and warmth,
they become very lively and increase
rapidly.
However, one is not always able to get
fresh compressed yeast. and 1t must be
fresh. The dry yeast, then, can we'll be
used. But more time must be allowed
since the yeast plant is not active, but is
in spore state. rather like seeds. and
must be awakened before it is ready to
grow luxuriantly. Therefore, with the
dry yeast, we must make a sponge the
night before. The next morning. we may
mix the dough stiff and proceed exactly
as for the compressed yeast
Let's Mix Together
Suppose now. that we are mixing bread
dough together. We have dissolved the
yeast in the liquid which is lukewarm.
then we dissolve the sugar and the salt.
N, 49, .~-.x LII - n u - --..~1. -
since salt retards the growth of yeast.
and should we add too much, we'll kill
the yeast plant entirely, and our bread
will be heavy. e the melted shorten
ing can be added to the liquid. Next
We'll add the flour and perhaps, to our
surprise you'll find that you can measure
your four accurately. Beware OF adding
too much -four. or you'll have dry.
crumbly bread which will not keep we'll
The less flour you can use, and still
handle your dough. the moister and
Walter your bread will be.
When you have added all the flour
which you think is necessary. and hat
should be a little less than necessary.
turn the dough out on a Toured board
and knead 1t we'll. Let the dough be
soft and do not worry If 1t is slightly
sticky. Do the best you can. Then put
1t to rise in a creased bowl and put in a
rather warm place.
las Balloons
What happens while 1t is rising? Brief
ly, the little yeast plant is growing on
the sugar and starch. AS 1t grows 1t
forms two things. carbon dioxide gas and
alcohol. Since the yeast is distributed
all through the dough, there will be gas
all through the dough and we have little
gas balloons or sacks forming. The elastic
gluten Of the -four is forming the walls
OF the little balloons. n the more gas,
the more the balloons expand. If we do
1 Nof ~ ~ thu - Ar.Y~ 4I4 a11o~.4
will stretch as much as they can and
then burst. SO when the dough has about
doubled in height, We punch 1t Town to
distribute the gas and break up the sacks
and prevent the gluten losing It's elastic
power.
Simply punch down the center. fold
over the sides, turn the dough over and
let 1t rise again. The next time 1t rises
1T can be shaped into loaves or rolls and
placed in the baking pans. Let 1t rise
about double after 1t is nodded, and then
bake In a rather hot oven, from $50 de-
grees to 400 degrees F. Large Ioaves
put in about $50 and let the heat grad
ually decrease. The smaller loaves and
rolls bake at the former temperature. A
large loaf takes about an hour or more
to bake. and the rolls take from 20 to As
minutes depending on their size and
shape.
There are more things to tell you, but
these are the most important. and I've
used up more space han even a generous
editor can allow. I will include but one
bread recipe, which can be used for
loaves or plain rolls. If you or any
others who are interested In bread would
like to have recipes for cinnamon rolls,
and ice box rolls, send me a stamped,
self-addressed envelope. The bread story
is a long one, n If I haven't told 1t ali.
please write to me again.
Rev EIOur Hrpa1 RpCinQ
ITO be set in the morning)
Use less flour than is called for in your
usual recipes because Rex flour is strong
in gluten and will absorb water or milk
readily. giving volume with less -four.
Eleven cups (2A lbs.) Rex flour, ]
level tablespoon salt, 2 tablespoons short
ening. / at. water, 2 cakes compressed
yeast, 2 level tablespoons sugar.
Dissolve yeast, sugar and salt in luke
warm water Tor "a milk and "a water).
Gradually stir In the -four and then
work in the shortening. Knead until the
dough is smooth. Allow to rise until
light (about IL hours. Punch or knead
down and allow to rise until light tabout
rs min.). Mold into %loaves. place in
pans. Allow to rise to double its size.
then bake.
TO BAKE. Entire time Of baking one
hour. Hot oven, or 425 degrees F., for
the first fifteen minutes, lowering to
moderately hot oven, or 375 degrees F.,
to finish the baking. Size OF pans, 4x8-
inc loaf tins. Amount. three ~ pound
loaves.
Bread is lone when it leaves the sides
Of the pan. Remove from pans and brush
over with melted butter If you wish a
soft crust.
A shallow pan Of water placed In the
oven under the loaves causes the loaves
to rise better and produces a more ten
der crust.
Sponge Method for Above Recipe
Soak one cake Of dry yeast In one cup
of lukewarm water. When soft, add re-
naming three cups of liquid and the two
tablespoons sugar. Stir In five cups Rex
flour, beat thoroughly to mix ingredients
and let stand in warm place-about 30
degrees F.-over night. In the morning
add salt, shortening n the remaining
six cups of flour. Knead until smooth
and elastic. Place in a well creased bowl,
turning npugh round several times to
thoroughly grease the top. Let rise until
double in bulk-about IL hours. Punch
or knead down and allow to rise again
for % minutes. Round 1t and allow to
stand for ten minutes Mold into loaves,
place in pans, n allow to rise to double
its size-about one o u Bake as above.
HOW TO MAKE BREAD
Dear Jeanette Boyer:
/ read your helps on pie crusts, and
the right temperatures for baking, and 1t
has improved my pies SO much.
Now I wonder If 1t would be asking
too much If you would send me some of
your bread methods? For the last few
months I've failed to have good bread.