Here is bread, which strengtheneth man's heart; and therefore is called the staff of life.

- Matthew Henry.

Bread-Making

GOOD bread flour is a rich creamy yellow in color, is slightly gritty, and if squeezed hard in the hand, will not hold form, but will crumble apart upon release. Pastry flour contains more starch and less gluten (protein) than bread flour. It is paler in color, velvety to the touch, and retains the form of the hand after the pressure test. Most bread flours on the market are from blended spring and winter wheat, but the pressure test always holds good for selection.

The three essentials in bread-making are flour, yeast and liquid. The yeast plant grows best in a temperature of 86° F. Bread should therefore be set to rise in a warm place, free from drafts. On the other hand, too great heat will kill the yeast plant and make the bread sour. About 75° F. is the most practical temperature to maintain. Two risings are sufficient if the ingredients have been well mixed. Dough permitted to rise until too light will be full of holes; bread baked before it is sufficiently light will be heavy. Bread must be well covered while rising to prevent a crust from forming on the top of the dough. Several thicknesses of clean towels are best for this purpose if a covered bread-raiser is not used. The bread in the pans must also be covered until it is put in the oven.

The use of the patent bread-mixer shortens the work of bread-mixing and is therefore to be recommended.

Kneading

To knead the bread push the dough with the palm and draw it forward with the fingers. Use as little flour on the board as possible as a soft dough makes better bread than a stiff dough. The more it is worked the finer will be the grain; but if a great deal of flour is worked in it will become hard. Knead until the dough is smooth and elastic to the touch: about twenty minutes is the usual time: about three minutes in the patent bread-mixer.