The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1927-04-21

4 How to Make Bread
W Dear jeanette Boyer:
Ie L read your helps on pie crusts
! and the right temperatures for bak
e ing, and it has improved my pies s.
Il much.
Now | wonder if it would be ask
: ing too much if you would send m,
: some of your bread methods? For tn,
l last few months I've failed to have
!, good bread. I even changed flour, but
cannot find out where my trouble is
Yours truly,
Miss Clara R.
My dear Miss R.:
Both the Carbon County News and
are glad that the Table Talks help
ed you solve some of your pie prob
lens, and that you have come to us
concerning bread Well certainly do
our best to warrant your confidence.
Since you haven't told me what YOUR
poor bread was like l cannot suggest
any special remedies, but will tell YOU
what | can about general methods of
mixing and baking, and perhaps from
the discussion you can pick out the
faults which have caused vour
troubles. In other words, wherever
the shoe fits, why put it on!
The Flour
You have mentioned flour. Good
bread, since it is about 60 per cent
Hour, requires a good brand of bread
Hour. BY bread flour, is meant flour
which is rich in a high quality gluten.
Flour contains two main ingredients.
gluten and starch, and it is the gluten
which absorbs water, and which gives
Dread bought elasticity and strength.
and power to expand with oven heat.
A good bread flour, then, is one
Rhich absorbs relatively large
AMOUNT of water, which makes an
Elastic, almost sticky, dough, and
which gives loaves of good volume
nd fine flavor. The better the flour
-ou use the less you will need to use
1 it and thereby good flour is an
economy. j
Since wheat varies in it's protein
ontent, SO flour varies in the amount
nd quality of it's gluten. I would
uggest then, that you use a brand l
flour which is "kitchen-tested.o {
nd which is guaranteed to give uni a
orm results. G
The Yeast
Do you know why good yeast is i
ke the sun? Because it rises in the y
east and sets in the vest! Ranking in i,
1portance with the flour, [ would h
ace yeast. To realize the fascina- a
IN OF bread-making, one must I'M =.
rstand that yeast is very tiny o.
e-celled plant which grows in the n,
cad dough. 1t is alive, and like 9th o,
plants must have the right condi- IL
ms in order to grow we'll. 10
First of all the yeast plant must a.
We food. This is furnished by the 70
'rch OF the flour and by the sugar no
llch is usually added to bread
cond, the yeast plant needs mois- b,,
e, supplied by the water or milk. an
lrd, yeast must have oxygen of the a
;. Therefore it is we'll to sift the inc
ur before using it, and to fold the ca,
Ugh as one kneads it. 1t is better
to grease the top Of the dough too TO,
avily as the bread is rising, since So,
dough must breathe and of course en-,
dough is never put into an air. tv
mt can to rise. one
lastly yeast requires certain wr
cunt OF warmth to grow it's best,
lch is around 80 degrees F. This
not very warm, in fact it would
baby feel little cool to your
id, although that depends on how
'm-handed you are. The little -,
Mt is delicate. If the liquid which i
use is hot, the yeast will be kill ,ua
II it is cold the yeast will not vii
W. So the right temperature, I
ch is about lukewarm is very i'm !
tant to get, that yeast does not .
W when it is cold, we make use of I
5he ice box rolls which are nice .
summer cooking. >
Lany women, in their endeavor to :
e the dough warm enough, have hi,
20 warm, and this causes bread of wa+
Sc texture, grey color and often al
flavor. A room which is comfor- ~
for you to sit in will be comfor- lo,,
ie yeast houl
Two hinds of Yeast allo,
nd while we are talking about Is !
It, we must explain the two kinds in p
east. The compressed yeast is my size,
rite, because it is not necessary Tc