(Study pages 99-122)

Bread

Demonstration: Illustrate proportion of flour and liquid for (1) Batters, (2) Muffin Mixtures, (3) Soft Dough, (4) Pastry Dough. See pages 99 - 100.

See experiments with Leavening Agents, page 108.

If members are in the habit of making their own bread, hold a bread contest, appointing judges to grade the bread according to the chart designed by Professor Isabel Bevier for the Illinois Domestic Science Association, viz.

Flavor.........

35

Lightness...............................................

15

Grain and Texture.....................................

20

CrustColor }

Depth }.................

Texture }

10

CrumbColor }.................. Moisture }

10

Shape and size..............

10

100

Size of pan recommended, 7 1/2 x 3 1/2 x 2 3/4 inches

Pastry and Cake: Illustrate the difference between bread and pastry flour by making two cakes exactly alike and baking at the same time. Illustrate the effect of a quick and a slow oven on the same dough. Topic: Use of thermometers.

Bread: Quotations from prose and poetry by members. References: Farmers' Bulletin No. 112, Bread and the Principles of Bread Making; No. 114, Skim Milk in Bread Making. Story of a Grain of Wheat, by W. C. Edge. ($1. oo, postage 10c)