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WHITE BREAD.
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| Wednesday, May 6, 2009 |
--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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