Recipe For Mixing And Baking Bread

Time Needed For Bread Making

Now, the greater the number of yeast plants, the more quickly, other conditions being favorable, will the bread be lifted up; and, in making bread, we take this fact into consideration.

If bread is to be made quickly, two, even three, compressed yeast cakes may be used to a pint of liquid. Thus made, the whole process need not take over three hours. If dough is to be mixed at night and baked with the first fire in the morning, the quantity of yeast may be reduced to one third cake to a pint of liquid. The longer time of fermentation, as a rule, gives the best flavored bread; for the by-products of fermentation, which give a peculiar and characteristic sweetness to the loaf, are generated during the longer process. In using a large quantity of yeast, we may improve the flavor of the bread, at the expense of time, by "cutting down" the dough once or twice after it has risen to double its bulk.

As the dough quickly rises again, after a part of the gas has been let out, this does not lengthen the process to any considerable extent. Still, except during extreme heat, when souring may be anticipated, the method fulfils the requirements of occasional rather than general practice.

Proportions Of The Ingredients

The quantity of liquid rather than the quantity of flour determines the size of the loaf. Two cups of liquid will make two loaves of bread of average size; but, whether two, two and one half, or three portions of flour be used to one of liquid, the difference will be one of texture rather than of size. Two cups of liquid will be found a most convenient unit of measurement. With this use from one third cake of compressed yeast to one whole cake or even two or three cakes, according to the length of time to be spent in the operation, softened in half a cup of lukewarm liquid. If liquid yeast be used, take half a cup to two cups of liquid, in case the dough is to stand over night. A level teaspoonful of salt, two tablespoonfuls of sugar, if desired, and from two to three pints of flour complete the necessary ingredients.

The Utensils

Utensils For Making Bread

A heavy earthenware bowl holds the heat. It is easily cleaned, and with care will last a lifetime. It should be used for no other purpose. The yellow ware is preferable. For mixing the dough, no utensil is more easily handled than a broad-bladed knife. A knife with wooden handle and blade an inch and a half wide can be purchased for fifty cents. A close-fitting tin cover with three or four perforations near the top keeps the dough in the bowl from forming a crust, and furnishes means of escape for gases. The favorite pan in this country for baking bread is about eight inches long, four inches wide, and three inches deep: two of these are required for baking bread made with two cups of liquid. Russia iron pans of French make, in which two or more long, round loaves are baked side by sode, are occasionally used. Cylindrical pans with covers are seen on the market; but bread is more wholesome when baked in an open pan.