26. PRELIMINARY PREPARATION OF INGREDIENTS.–Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured. Always sift the flour that is to be used for this purpose. This is a rule [...]
CLASSES OF LEAVENING AGENTS
3. As has been pointed out, the ingredients that are actually required in the making of hot breads are flour, liquid, salt, and leavening, and to give variety to breads of this kind, numerous other materials, including sugar, shortening, eggs, fruit, nuts, etc., are often added. With the exception of leavening agents, [...]
2. Hot breads are quickly and easily made, but in this part of COOKING, as in every other phase of it, certain principles must be understood and applied if the most satisfactory results are desired. These principles pertain chiefly to the ingredients used, the way in which they are measured and handled, the proportions in [...]
1. Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and gare intended to be served while they are fresh and hot. Hot breads, to gcall [...]
83. While the preceding recipes call for bread in the form of loaves, it should be understood that bread may be made up in other forms, such as rolls, buns, and biscuits. These forms of bread may be made from any of the bread recipes by adding to the mixture shortening, sugar, eggs, gfruit, nuts, [...]
70. 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 [...]
67. 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 [...]
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 gthey make these qualities a standard by which any kind of bread may be gscored, or judged. Those who are [...]
56. PURPOSE OF BAKING.–The various processes in the making of bread that have been considered up to this point may be successfully carriedg out, but unless the baking, which is the last step, is properly done, the bread is likely to be unpalatable and indigestible. Much attention gshould therefore be given to this part of [...]
53. After the dough is properly kneaded in the manner just explained, it is placed in the mixing bowl and allowed to rise again. When it has risen sufficiently for the last time, depending on the process employed, it should be kneaded again, if it must be reduced in size, and then shaped into loaves [...]
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