Sprinkle flour thinly over the top and pat out the dough until it is about 1 inch thick. Cut the dough with a biscuit cutter, and place the biscuits thus cut out on baking sheets or in shallow pans. If a crusty surface is desired, place the biscuits in the pan so that they are [...]
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, [...]
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 [...]
97. Bread that has become stale need not be wasted, for there are many uses to which it may be put. As such bread has lost much of its moisture, it is desirable for toast, for it browns more quickly and makes crisper toast than fresh bread. Thick slices of it may also be cut [...]
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 [...]
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 [...]
51. Purpose of Kneading.–As has been pointed out, it is necessary to knead dough one or more times in the making of bread, the number of kneadings depending on the method that is employed. The purpose of gkneading is to work the dough so as to distribute evenly the gas that is gproduced by the [...]
45. Purpose of Rising.–Rising is an important part of the process of bread making, no matter which method is employed. In a sponge, its purpose is to blend the ingredients after they have been mixed, as well as to permit the growth of the yeast; in a dough, after the gas has been evenly distributed [...]
PRELIMINARY TREATMENT OF INGREDIENTS
37. The first step in bread making, and without doubt the most important one, is the making of the dough. It consists in moistening the flour by means of a liquid of some kind in order to soften the gluten and the starch, to dissolve the sugar, and to cement all the [...]
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