Bread is the most important article of food in the daily diet. And the many processes employed in making and baking gives us a great variety of appetizing breads, that furnish the largest amount of food value for the least money expended.

The process of making these yeast mixtures is most interesting, and a little careful study and practice will surely reward you for your time and trouble.

The first essential for perfect bread is a good flour; second, careful manipulation and third, proper baking.

The longer the batter is beaten, the less kneading the dough will require. When dough can be lifted in a mass on a spoon, it is ready to knead.

Dough is kneaded to mix the ingredients thoroughly, to make the gluten elastic and to work in the air. It is sufficiently kneaded when it can be left on the board for a minute or more without sticking.

In cool weather the bowl containing the dough may be set in a pan of warm water. To keep the dough from cooling, mix and knead it quickly.

Quick handling prevents the dough from cooling and hastens the process of rising.

Always make small loaves to insure bread being baked through; in large loaves the heat may fail to penetrate to the center of the loaf.

If bread rises much after being put in the oven, the heat is not great enough, but if it begins to brown in less than fifteen minutes, the heat is too great. During the first ten minutes the loaves are in the oven they should merely rise and perhaps begin to show a little brown in spots; in the second period of ten minutes they should become a delicate brown all over the surface and cease to rise; in the third period they should finish browning, and in the fourth they should shrink slightly from the pans. After the first ten minutes the oven heat can be decreased slightly, and as baking continues it may be lessened still more.

When baking is completed, the loaves will give forth a hollow sound when tapped, and will shrink from the pan.

After baking remove bread at once from the pans and allow to cool in fresh air, uncovered. Do not put away until perfectly cold.

For all rolls, plain or fancy, use the bread formula. If a richer dough is desired, changes may be made in the following manner:

Use milk instead of water for liquid; both shortening and sugar may be increased by one tablespoon or more to each cup of liquid. Also the white of one egg may be added. With these changes it may be found necessary to use a little more flour.

Dark breads are valuable for their mineral salts and coarse texture. They should be included in the diet particularly that of children and elderly persons. They are valued mainly for their laxative qualities.