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WHOLE-WHEAT FRUIT BREAD.
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| Wednesday, May 6, 2009 |
A very delicious whole-wheat bread is produced by combining fruit, which, besides improving the flavour, adds to the food value of the bread. Thin slices of this kind of bread spread with butter make excellent summer sandwiches. If the short process is employed, the amounts specified in the following recipe should be used, but for the long process the
quantity of yeast should be decreased.
WHOLE-WHEAT FRUIT BREAD
(Sufficient for Three Small Loaves)
1 yeast cake
2 c. lukewarm liquid
2 Tb. fat
1/4 c. brown sugar stoned, chopped dates
2 tsp. salt
6 c. whole-wheat flour
1-1/2 c. seeded raisins or stoned, chopped dates
1 c. white flour for kneading
Dissolve the yeast cake in a little of the lukewarm liquid and add it to the fat, sugar, and salt that have been put into the mixing bowl. Pour in the remainder of the liquid and add half or all of the flour, depending on the bread-making method that is followed. Stir in the fruit before all the flour is added and just before the dough is shaped into loaves. After it has risen sufficiently in the greased pans, proceed with the baking. |
posted by neptunus @ 10:32 PM
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GRAHAM BREAD WITH NUTS.
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To increase the food value of graham bread, nuts are sometimes added. This kind of bread also provides an agreeable variety to the diet. The following recipe is intended to be carried out by the short process, so that if the long process is desired the quantity of
yeast must be reduced.
GRAHAM BREAD WITH NUTS
(Sufficient for Two Loaves)
1 cake compressed yeast
2 c. lukewarm liquid
1/4 c. molasses
2 Tb. fat
1 Tb. salt
2 c. white flour
4 c. graham flour
1-1/2 c. chopped nuts
1 c. white flour additional for kneading
Dissolve the yeast in a little of the lukewarm liquid and mix it with the molasses, fat, and salt. Add the remaining liquid and the white flour. Let this sponge rise until it is light. Then stir in the graham flour, adding the nuts while kneading. Let the dough rise until it doubles in bulk. Shape into loaves, place it in the greased pans, and let it rise until it doubles in size. Bake for an hour or more, according to the size of the loaves. |
| posted by neptunus @ 10:31 PM
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GRAHAM BREAD.
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To lend variety to the family diet, frequent use should be made of graham bread, which contains even more bulk and mineral salts than whole-wheat bread. In bread of this kind, both graham and white flour are used. Since graham flour is very heavy, it prevents the bread from rising quickly, so the bread is started with white flour. The accompanying recipe contains quantities
for the short process, although it may be adapted to the long process by merely using one-half the amount of yeast.
GRAHAM BREAD
(Sufficient for Two Loaves)
2 Tb. fat
1/4 c. brown sugar
2 tsp. salt
1 cake compressed yeast
2 c. lukewarm liquid
2 c. white flour
3 c. graham flour
1 c. white flour additional for kneading
Put the fat, the sugar, and the salt in the mixing bowl, and to them add the yeast that has been
dissolved in a little of the liquid. Pour over these ingredients the remainder of the liquid and stir in the white flour. When the mixture is to be made stiff, add the graham flour. Then knead the dough, let it rise, knead again, place it in greased pans, let rise, and bake.
A point to be remembered in the making of graham bread is that sifting removes the bran from
graham flour, and if lightness is desired, the flour may be sifted and the bran then replaced. |
| posted by neptunus @ 10:31 PM
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WHITE BREAD--QUICK PROCESS
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(Sufficient for Two Large or Three Small Loaves)
2 Tb. fat
2 Tb. sugar
1 Tb. salt
2 cakes compressed yeast
1 qt. lukewarm liquid
3 qt. flour
1 c. flour additional for kneading
Put the fat, the sugar, and the salt into the mixing bowl, and then to them add the yeast dissolved in a few tablespoonfuls of the lukewarm liquid. Add the remaining liquid and stir in half or all of the flour, according to whether the process is to be completed by the sponge or the straight-dough method.
One yeast cake may be used instead of two. However, if the smaller quantity of yeast is used, the process will require more time, but the results will be equally as good. After the dough has been allowed to rise the required number of times and has been kneaded properly for the method selected, place it in greased pans, let it rise sufficiently, and proceed with the baking.
74. WHOLE-WHEAT BREAD.
--Bread made out of whole-wheat flour has a distinctive flavour that is very agreeable to most persons. This kind of bread is not used so extensively as that made of white flour, but since it contains more mineral salts and bulk, it should have a place in the diet of every family.
When made according to the following recipe, whole-wheat bread will be found to be a very desirable substitute for bread made of the finer flours.
WHOLE-WHEAT BREAD--QUICK PROCESS
(Sufficient for Two Small Loaves)
3 Tb. fat
1/4 c. brown sugar
1 Tb. salt
1 cake compressed yeast
3 c. lukewarm liquid
8 c. whole-wheat flour
1 c. white flour for kneading
Place the fat, the sugar, and the salt in the mixing bowl and add the yeast cake dissolved in a little of the liquid. Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making bread by the quick process.
The long process may also be followed in making whole-wheat bread, and if it is, only one-half the quantity of yeast should be used. |
| posted by neptunus @ 10:31 PM
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WHITE BREAD.
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--Bread made from white flour, which is commonly referred to as white bread, is used to a much greater extent than any other kind, for it is the variety that most persons prefer and of
which they do not tire quickly. However, white bread should not be used to the exclusion of other
breads, because they are of considerable importance economically.
This kind of bread may be made by both the quick and the long processes, for the ingredients are the same, with the exception of the quantity of yeast used. The amounts given in the following recipes are sufficient to make two large loaves or three small ones, but, of course, if more bread is desired, the quantity of each ingredient may be increased proportionately.
WHITE BREAD--LONG PROCESS
(Sufficient for Two Large or Three Small Loaves)
2 Tb. fat
2 Tb. sugar
1/2 cake compressed yeast, or 1 cake dried yeast
1 Tb. salt
1 qt. lukewarm liquid
3 qt. flour
1 c. flour additional for kneading
Put into the mixing bowl the fat, the sugar, the salt, and the yeast that has been dissolved in a little of the lukewarm liquid. Add the remainder of the liquid and stir in half of the flour. Place this sponge where it will rise overnight and will not become chilled. In the morning, add the remainder of the flour, stirring it well into the risen sponge, and knead the dough thus formed. Allow it to rise until it has doubled in bulk and then knead it again. After it is properly kneaded, shape it into loaves, place them in greased pans, let them rise until they have doubled in bulk, and then bake them.
Combining the ingredients in the manner just mentioned is following the sponge method of the long
process. By adding all instead of half of the flour at night, the straight-dough method of this process may
be followed. |
| posted by neptunus @ 10:30 PM
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BREAD RECIPES
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In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white bread-that is, bread made from white flour--but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated. Before these recipes are taken up, though, it will not be amiss to look further into the various ingredients used in the making of bread.
71. The fat used in bread making may vary in both quantity and kind. For instance, if less than 2
tablespoonfuls is called for in a recipe, this amount may be decreased; but it is not well to increase the amount to any extent. Likewise, the fat may be of any kind that will not impart a disagreeable flavour to the finished product. It may be left-over chicken fat, clarified beef fat, lard, butter, cooking oil, or any mixture of clear, fresh fats that may be in supply.
The sweetening for bread is, as a rule, granulated sugar, although sirup, molasses, brown sugar, or white sugar of any kind may be employed. Sweetening is used merely to give a slightly sweet flavour to the bread, and the kind that is used is of slight importance.
The liquid, as has been stated, may be water or milk or any proportion of both. The milk that is used may be either whole or skim. In addition to these two liquids, the whey from cottage cheese or the water in which rice, macaroni, or potatoes have been cooked should not be overlooked. Potato water in which a small quantity of potato may be mashed serves as a yeast aid, as has been pointed out. Therefore, whenever, in a bread recipe, liquid is called for and the kind to be used is not stated specifically, use may be made of any of the liquids that have been mentioned.
The quantity of flour required for a bread recipe will depend entirely on the kind of flour that is to be used, bread flour having a much greater absorbing power for liquid than has pastry or blend flour. When, in the process of mixing the bread, the sponge is stiffened by adding the remaining flour to it, the last cupful or two should be added cautiously, in order not to make the mixture too stiff.
In some instances, more flour than the recipe calls for may be required to make the dough of the right consistency. The amount can be determined only by a knowledge of what this consistency should be, and this will be easily acquired with practice in bread making.
72. The beginner will find it a good plan to begin making bread entirely of white flour, for the reason that it is easier to determine the consistency of the dough mixture at various stages, as well as during the kneading, if there is no coarse material, such as bran, corn meal, nuts, fruits, etc., in the dough. Later, when a definite knowledge along this line has been acquired, one after the other of the bread recipes should be tried. They are no more difficult to carry out than the recipes for white bread; indeed, the woman who has had experience in bread making will find that she will be equally successful with all of them. |
| posted by neptunus @ 10:29 PM
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USE OF THE BREAD MIXER
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The advantage of a bread mixer in bread making is that it practically does away with hand mixing and kneading; however, all the other steps described are the same, depending on the process used. As has been mentioned, the housewife who bakes such a small quantity as three or four loaves of bread can get along very well without a bread mixer; at least, for so few loaves a bread mixer does not seem so necessary as when six or more loaves are to be made at one time, when it is a decided convenience.
However, bread mixers can be had in various sizes to meet the requirements of the housewife.
In using a bread mixer like that described in Essentials of Cookery, Part 2, the ingredients are placed in the mixer and thoroughly mixed together by turning the handle, and after the sponge or the dough has risen, the kneading is performed by again turning the handle. The amount of turning to be done is, of course, regulated by the ingredients and the method that is followed.
In addition to the bread mixer mentioned, there is another convenient type that is constructed in two parts, the top part having a sifter in its bottom, through which the flour or other dry ingredients are sifted. The sifting is done with a crank, which also operates a shaft to which is attached a number of knives extending in different directions. These knives accomplish the mixing and the kneading. The bread is allowed to rise in the lower part of the bread mixer, the top part being removed after the mixing and sifting have been accomplished.
Any of the bread-making methods described may be used with the bread mixer without change in the
process, and no kneading need be done by hand except a sufficient amount to shape the loaves after the last rising and before they are placed in the pans.
SERVING BREAD
Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods, it appeals more to the appetites of those who are to eat it if it is served in an attractive manner. A few ideas as to the ways in which it may be served will therefore not be amiss.
As fresh bread is not easily digested, it should not usually be served until it is at least 24 hours old. Before it is placed on the table, it should be cut in slices, the thickness of which will depend on the preference of the persons who are to eat it. If the loaf is large in size, the pieces should be cut in two, lengthwise of the slice, but in the case of a small loaf the slices need not be cut.
Various receptacles for placing bread and rolls on the table, such as a bread boat, a bread plate, and a bread basket, are also used to add variety in serving. Whichever of these is selected, it may be improved in appearance by the addition of a white linen doily. For rolls, a hot-roll cover is both convenient and attractive.
Sometimes, especially when a large number of persons are to be served, a roll is placed
between the folds of each person's napkin before they are seated at the table. Occasionally bread becomes stale before it is needed on the table. Such bread, however, should not be
discarded, especially if the loaves are uncut.
Uncut loaves of this kind may be freshened by dipping them quickly into boiling water and then placing them in a very hot oven until their surface becomes dry. If desired, slices of bread that have become stale may be steamed in order to freshen them; but unless great care is taken in steaming them the bread is liable to become too moist and soggy. |
| posted by neptunus @ 10:29 PM
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The shape of the loaf, in order to be perfect and to score 5, should be uniform and symmetrical. Any such shape as that shown in Fig. 15 would fall below perfect. The size of the loaf, for which a score of 2 is given, is determined from the standpoint of thorough baking. The exact size that a loaf must be is a rather difficult thing to state, because the sizes vary
considerably, but a loaf of an ungainly size should be guarded against, for it would not score well.
Bread made in pans of the size already mentioned would score high with regard to size. The
crust, whose combined characteristics score 8, should be a golden brown in color in order to
receive the score of 2 for its shade. A pale loaf or one baked too brown would not receive full credit. If the required color extends uniformly over the entire loaf, the bottom and the sides, as well as the top, 2 more is added to the score of the crust for
uniformity of color.
After these points are scored, a slice of bread should be cut from the loaf in order that the remaining points may be scored. As fresh bread does not cut easily, and as a well-cut slice must be had for this purpose, special care must be taken to obtain the slice. Therefore, sharpen a large knife and heat the blade slightly by holding it near a flame; then cut a slice at least 1/2 inch thick from the loaf before the blade has had time to cool. With such a slice cut, the character of the crust, by which is meant its toughness or its tenderness, may be determined. A score of 2 is given if it is of sufficient tenderness or is devoid of toughness. The depth
of the crust, which depends on the amount of baking the loaf has had, receives a score of 2 if it is perfect.
A deep crust, which is the preferred kind, is produced by long, slow baking; bread that is baked only a short time has a thin crust, which is not so desirable and would not score so high.
64. The lightness of the bread can easily be scored when the bread is cut. It is judged by the size of the holes, and if it is perfect it receives a score of 20. If the bread is not light enough, the holes will be small and the bread will feel solid and unelastic; if it is too light, the holes will be large and coarse.
65. The internal appearance, which is scored next, includes several characteristics. For the even distribution of gas, which is determined by the uniformity of the holes, 10 points are given. If the kneading has been done right and the bread has risen properly, the gas will be distributed evenly through the loaf, with the result that the holes, which make the bread porous, will be practically the same throughout the entire loaf. Such a texture is better than that of a loaf that has some large and some small
holes.
The moisture in the bread, which receives 5 if it is of the right amount, is tested by pinching a
crumb between the fingers. If the crumb feels harsh and dry, the bread is not moist enough, and if it feels doughy, the bread is too moist. The elasticity, for which 5 is given, is determined by pressing the finger gently into a cut place in the loaf.
The bread may be considered to be elastic if it springs back after the finger is removed and does not break nor crumble. As compared with cake, bread is always more elastic, a characteristic that is due to the quantity of gluten it contains. Still it should be remembered that the
elasticity must not amount to toughness, for if it does the quality of the bread is impaired. To score 15 for color, the inside of the loaf should be of an even, creamy white. A dull white or gray color would indicate that flour of a poor quality had been used, and dark or white streaks in the bread would denote uneven mixing and insufficient kneading.
66. The last thing to be scored, namely, the flavor, merits 30 points. To determine this characteristic, chew a small piece of bread well. If it is not sour nor musty, has a sweet, nutty flavor, and shows that the correct amount of salt and sugar were added in the mixing, it may receive a perfect score. |
| posted by neptunus @ 10:28 PM
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CARE OF BREAD AFTER BAKING.
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As soon as the bread has
baked sufficiently, take it from the oven, remove
the loaves from the pans, and place them to cool
where the air may circulate freely around them.
A bread rack, or cake cooler, like the one on
which the loaf rests in Figs. 14, 15, and 16, is
very satisfactory for this purpose, but if such a
device is not available, the loaves may be placed
across the edges of the empty pans so that nearly
the entire surface is exposed. Whichever plan is
adopted, it should be remembered that the bread
must be carefully protected from dust and flies.
Bread should never be permitted to remain in the
pans after it has been baked nor to cool on a flat
surface; neither should the loaves be wrapped
while they are warm, because the moisture will collect on the surface and the bread will not keep so
well.
After the loaves have become sufficiently cool, place them in the receptacle in which they are to be
kept. This should have been previously washed and dried and then allowed to stand in the sunshine, so
as to be free from mold or any substance that will taint or otherwise injure the bread. After the loaves
have been put into it, keep it well covered and allow no stale crumbs nor pieces of bread to collect. To
keep such a receptacle in good condition, it should be scalded and dried every 2 or 3 days.
SCORING BREAD
61. OBJECT OF SCORING BREAD.
--By the
scoring
of bread is meant simply the judging of its
qualities. Persons who understand what good bread is agree very closely on the qualities that should
characterize it, and they make these qualities a standard by which any kind of bread may be scored, or
judged. Those who are not proficient in the making of bread, as well as those who have had very little
experience, will do well to have their bread judged by experts or to learn how to score it themselves. By
following this plan, they will be able to find out the good and bad points of their bread and then, by
ascertaining the causes of any poor qualities, will be in a position to make improvements. So that the
beginner may learn how to judge the qualities of her bread, she should study carefully the accompanying
score card and its explanation.
SCORE CARD
External Appearance:
Shape
5 %
Size
2 %
Crust:
Shade
2 %
Uniformity of Color
2 %
Character
2 %
Depth
2-8 %
Lightness
20 %
Internal Appearance:
Even distribution of gas 10 %
Moisture
5 %
Elasticity
5 %
Color
15 %
Flavor
30 %
Total
100 %
62. EXPLANATION OF SCORE CARD.
--A study of the score card will reveal that a certain
number of points are given to a loaf of bread for appearance, both external and internal, for lightness,
and for flavor. To determine these qualities best, allow the loaf to cool thoroughly after baking. Then
consider the various points, and decide how nearly perfect the loaf is in respect to each one of them. Add
the numbers that are determined upon, and the result obtained will show how the bread scores. |
| posted by neptunus @ 10:28 PM
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OVEN TEMPERATURE FOR BAKING.
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-In baking bread, it is necessary first to provide the oven with heat of the right temperature and of sufficient strength to last throughout the baking. As is indicated in Fig. 4, the usual oven temperature for successful bread baking is from 380 to 425 degrees Fahrenheit, but in both the first and the last part of the baking the heat should be less than during the middle of it.
An oven thermometer or an oven gauge is a very good means of determining the
temperature of the oven. But if neither of these is available the heat may be tested by placing in the oven a white cracker, a piece of white paper, or a layer of flour spread on a shallow tin pan. If any one of these becomes a light brown in 5 minutes, the oven is right to commence baking. Every precaution should be taken to have the oven just right at first, for if the bread is placed in an oven that is too hot the yeast plant will be killed immediately and the rising consequently checked.
Of course, the bread will rise to some extent even if the yeast plant is killed at once, for the carbon dioxide that the dough contains will expand as it becomes heated and will force the loaf up; but bread baked in this way is generally very unsatisfactory, because a hard crust forms on the top and it must either burst or retard the rising of the
loaf.
If the heat is not sufficient, the dough will continue to rise until the air cells run together and cause large holes to form in the loaf. In an oven that is just moderately hot, or has a temperature of about 400 degrees, the yeast plant will not be killed so quickly, the dough will continue to rise for some time, and the crust of the bread should begin to brown in about 15 minutes.
58. Fig. 14 illustrates a loaf of bread that has risen too much. The inside texture is coarse and the shape of the loaf is not good. Fig. 15 shows the result of uneven temperature. The high side is caused by exposure to more intense heat than the opposite side, and the crack is the result of a too rapid formation of the crust. Sometimes it is advisable to keep the crust from becoming hard too rapidly.
In order to do this, and at the same time produce a more even color, the top of the loaf may be moistened by brushing it with milk before it is put into the oven. Fig. 16 shows a well-formed loaf of bread that has had the right amount of rising, and Fig. 17 shows the inside texture of bread for which the mixing, rising, and baking have been correctly done.
59. TIME FOR BAKING AND CARE OF BREAD IN OVEN.
--The time required for baking bread and the care it should receive in the oven are also important matters to know. How long the bread should bake depends on the size of the loaf. Under proper oven temperature, a small loaf, or one made with 1 cupful of liquid, ought to bake in from 50 minutes to 1 hour, while a large loaf requires from 1-1/2 to 2 hours. As has been explained, the loaf should begin to brown, or have its crust formed, in about 15 minutes after it is placed in the oven, and the baking should proceed rather slowly.
To get the best results in baking, the pans should be placed so that the air in the oven will circulate freely around them. If they are so placed that the loaves touch each other or the sides of the oven, the loaves will rise unevenly and consequently will be unsightly in shape, like those shown in Figs. 14 and 15. If the loaves rise higher on one side than on the other, even when the pans are properly placed, it is evident that the heat is greater in that place than in the other parts of the oven and the loaves should therefore be changed to another position.
Proper care given to bread while baking will produce loaves that are an even brown on the bottom, sides, and top and that shrink from the sides of the pan. |
| posted by neptunus @ 10:27 PM
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