, 1934-11-23
LESSON 8
HOW TO MAKE coon BREAD

HOW TO MAKE GOOD BREAD
or the routine foods In our diet
Eone Is more ordinary to IA than
bread. But I really think that this,
the most common Of all our COM
mon foods. can be SO very good that
the ake-it-for-granted member Of
your family will not be able 10 eat
1t without remark. Before We begin
TO discuss the art of bread-making
let Ia look for q moment at an ideal
loaf OF bread.
It's crust viii be crisp and golden
with what is called a bloom" To
the taste, II will be sweet and nutty
When cut, the bread viii show an
even texture, and II win be light
and spongy. with the sweet flavor
Of the wheat berries. Such bread
win be nutritious satisfying and
good TO eat.
Bread which We regard as one OF
the simplest OF our foods IA made
from the very simplest Of ingred-
tents. They are: Bread flour Of
assured quality - good yeast TO
tighten the mixture, salt 10 bring
out the flavor. sugar not TO sweeten
the bread, but TO supply food for
the yeast: shortening, to give q finer
texture, to add nourlshment. to keep
the bread moist: liquid-wh0le
milk. skinned milk, water or pota-
TO water, or q mixture Of these.
Potato water supplies extra food
for the yeast and makes the loaf
stay moist longer.)
Yeast-As the most unique in
gredient In our list, we give some
space here to the yeast. Yeast Is
a living growing plant. Like all
plants, It must have food, moisture
and q favorable temperature. When
all these conditions are right, the
tiny plnnt-it Is SO small that there
are millions Of them in q single
yeast ~CaRe-grOws and gives off gas,
which expands the little elastic cells
formed BY the gluten in the flour.
As every n knows, the products
Of yeast action have a distinctive
flavor Of their own.
The yeast food required is sugar
(Which we mix into the cough) and
air tw0rked In BY kneadinR). The
right temperature Is very important.
About 30 or IS degrees +. (this mas
vary a trifle either way) is consid-
n cred TO be about best for the yeast
The temperature OF the LIQUID Yeast
should be taken with a thermom-
eter OF tested BY dropping on the
inside Of your wrist, where II should
feel neither warm nor cold.
II Is necessary. too, TO keep an
even correct temperature during ris-
ing. This problem for some people
Is a difficult one. A thermometer
IS a real help. Then you can AK
pertinent, and see what. for YOU is
the ideal condition for your sem
sitive sponge. II you have a suit
able warm corner, you might be in
terested In a wooden cabinet made
from a packing case. In this the
sponge may be placed and the tenn
perature controlled by a low turned
oil lamp
Yeast Is familiar to the home
bread maker IN a number Of forms
compressed, dry and liquid. Dry
yeast has all possible moisture re-
Y moved. Compressed yeast has about
khe moisture OF cheese. and comes
wrapped In tin-foil: being fresh. Il
Is necessary 70 store Il in a cool
place. For the constant bread
maker, liquid yeast Is a real con-
vtnience, since IL is SO rapid In use.
It Is prepared from the dry Yeast
cakes as described below.
Dry yeast will keep indefinitely:
compressed yeast must be bought
fresh and should he OF creamy
color, no strong odor. and should
break clelnly without crumgllng.
Liquid yeast must be made fresh
every 10 days or two weeks.
Directions for Bread Making
The yeast Is first dissolved IN a
sweetened liquid. which has been
Scalded and cooled to lukewarm
scalding Of the LIQUID will prevent
possible souring. but the liquid must
Nle cooled, as q too high temperature
Kills the yeast).
The Sponge-Beat in warmed
flour 10 make a thin batter which