COOPERATIVE HOME ECONOMICS EXTENSION CIRCULAR
MARCH 1, 1915.
NUMBER 5.
Montana State College of Agriculture and Mechanic Arts and the
U. S. I)epartment of Agriculture, Cooperating.
Acts of Congl'es·s of May 8 and June 30, 1914.
BREAD
POINTS TO BE CONSIDERED IN BREADMAKING
Single Loaf: I t has been found most satisfactory to bake the
bread in single loa,f tins instead of haking 3, 4 to 6 loa.ves in a single
'large tin. A pan \vith the dimensions 80 in. x 30 in. x 3 in. is quite
satisfactory. A loaf to fit this tin will bake in 45 minutes.
Flour: Flour when in its best stage for baking (a few months
o1cV s.hould be granular in feel, creamy W'hite in color and sweet in
flavor.
Liquid: A moderately stiff dough gives the most sa,tisfactory
bread. Water produces an inelastic breau, fine in textll1'e, sweet
1I1 flavor but one which dries out quickly 011 keeping'.
Milk increases the elasticity of the crumb and keeping qualities.
Potato water increases the lightness and elasticlty of the crumb
c,nd especially the keeping qualities of the bread.
Yeast~ The yeast should be used while in a healthy, active,
growing stage. vVben the yeast begins to lag the souring bacteria
begin their work. It seems best to carry the liquid ye'ast in potato
water.
Salt: The p1"Oper proportion of salt (I t per c of liquid) im~
proves the flavor of the bread and the tenderness, elasticity and the
texture of the crumb. Too much salt makes the cmmb tough and
moist, gray in color and poor in flavor and textl11'e.
Sugar: The propel' proportion of sugar (2 t per c of liquid)
improves the flavor, elasticity and moisture of the crumb. Too much
sugar ma,kes the crumb tough, moist, coarse in texture and poor
in color.
Molding: The most satisfactory bread is produced by molding
the dough lightly into a loaf with the least kneading' possible.
Rising: Chilling the dough lessens the volume and gives a
compact bread with a tough crumb .and coarse texture.
BREAD TO BE SCORED SHOULD BE 24 HOURS OLD
BREAD SCORE CARD
POINTS:
20
General appearance
30 Flavor
50 Crumb
Total
-
--..-
10
5
5
( Odor .....---...--.....-....-...- IS
. ( Taste
IS
. ( Color .._..
__.._.._. ..._ 10
( .Texture ._
_._.__ 10
-.- . (Tendemess
10
( Elasticity
__
_..__ 10
( Moisture
__
10
- --
__
( crust...... """""""""""
--.
( Size ..( Shape
-..- -..
__
..._
_
_._
__
roo
The Characteristics of Good Bread as set forth by theaccepteel .
English authorities, Owen Simmons and William Jago, are in general as fdHows:
Flavor
Odor, taste-a sweet nutty flavor of the wheat grain and a
sweet odor.
Crumb
Texture-the ga.~ cavities must be small and evenly distributed and the cell walls must be thin and elastic.
Color-Creaminess rather than' whiteness.
Tenderness, elasticity-Crumb must be tender anel
elastic.
Moisture-The crumb must be neither dry and
crumbly nor doughy. There must be absence
of heavy streaks either along side or bottom or
in the center of loaf.
General Appearance
Crust-A uniform golden brown, in thickness about
18 inch.
SHORT PROCESS BREAD
3.% c (?) flour (varies with the flour) .
water (potato water preferred)
.% cake compressed yeast.
I t salt
2 t sugar
I t butter
I C
Soak the yeast ill'· ~ c of the water till soft. Place the sugar,
~a!lt and butter in a howl, add the yeast and the remainder 0.£ the
water.
Next, add enough flour to make a soft batter; beat hard
~ill all ingredients are thoroughly blended, then work in enough
dour to make a soft dough. Gradually mold in the remainder of
the flour, kneading until smooth and elastic. Set away tOI rise
until the dough has doubled in buJk, knead for 5 min. Set 'Cliway
tc rise a se<;ond time. 'W'h~en the dough has doubled in bulk, shape
into a loaf wJth the least kneading possible. Place in a greased
pan to rise until light. Bake 50 min. Remove from oven and
place on a cooikJ', uncovered, to cool.
LONG PROCESS BREAD-Method l.
In the making of long process bread, use the recipe given for
Short Process bread. Inogtead of the .% cake of compressed yeast, add
only 34 cake, or ~ cake yeast foam.
Follow the dir~ctions for maJdng, 'previously given under Short
Process bread with one exception. In the first step in the method of
manipulation make a soft sponge instead of making a stiff dough.
Allow the sponge to rise until full of bubbles and 0.£ sweet alcoholic
odor, then add the remainder of the flour and proceed as directed.
Note-Be carefullnever to chill bread during the process of making, nor. ag'ain allow it to reach a temperature above 35 degrees
centigrade.
LONG PROCESS BREAD-Method 2.
Potato Yeast.
Soak I cake ye'aoS-t foam in 0 c water (lukewarm) .. Mas~ 3
medium sized boiled potatoes. Pour over them I pt water 111 whIch
they were boiled. To this boiling potato water add flour to make
a moder.ately stiff batter. When lukewarm add .the yeast ca~(e. ~e1
stand until full of bubbles and of sweet alcoholic odor. ThIS reClpt
will make 5 loaves ()~ bread.
For 'long process bread, pl'O'ceed as for short process bread. Instead of the .% cake of compressed yeast, add the potato yeast.
All measurements level. c-cup; t-teaspoon; T-tablespoon.
WHITE NUT BREAD
I C
3 t B. P.
2
~ c chopped nuts
Rlour (about 3 c)
milk (rich)
eggs (beaten)
.% to Y;; c sugar
y;;
t salt
Mix dTy ingredienitS, add to egg and milk mixture. Mixtme
should be almost the consistency of baking powder biscuit dough.
Let stand -in pan 20 min. before baking.
BROWN NUT BREAD
I C nub;
3 c Graham flotU"
I c white flour
Y;; to I c sugar
sour milk
Y;; c sour cream
I t salt
I t soda
2 C
Bake in a slow oven.
BAKING POWDER BISCUIT
I T hutter and 1arc1mixed
Y;;c (scant) milk or water
4 t salt
2 t Baking powder
I c flour
ELECTION CAKE
I
lb. fruit
( coitro'11
(raisins
(2 kit-ids)
( currants
20 Ibs. flour
}:4 t cloves,
X t nutmeg
o t cinnamon
10 t salt
cakes yeast
:
lb. blltter
lb. sugar
I pt milk
34 c fruit juice
2 eggs
I
T
10
Make sponge first.
CURRANT TEA RING
cakes compressed yeast or
Icake yeast foam
I c milk scalded and woled
I c 1ukewarm water
I T sugar
2
Rlour
6 T lard or butter
c sugar
3 eggs
I t salt
o
Dissolve yeast and I T sugar in lukewann liquid. Add enough
flour to make a sponge, beat ).1l1til smooth. Co,ver and set aside to
rise in a warm place.. When light· add lard or butter and sug'ar
thoroug1bly creamed, eggs beaten unltil light. sa,lt, and the remainder of the ,flour gradually or enongh to make a modera:-e1y ~ti.ff
dougb. Turn 011' board and knead lightly. Cover, set aside in a
warm place. to rise until dough has doubled~ in bulle.
Roll out iil oblong piece ~ inch thick. Brush with melted butter, sprinkle with brown sugar, currants and cinnamon. Roll up
lengthwise and place in a circle on a large shalloW' greased pan or
baking sheet. . Cut with scissors. Allow to rise again and then hake.
N ate-It is not necessa,ry to set a sponge in the beginning when
campi-essed yeast is used, but a moderately stiff dough may be made
and kneaded well 'in the first process.
SWEET FRENCH ROLLS
C milk
yeast cake soaked in
~ c luke warm water
~ c sugar
Flour
I
I
I t salt
r egg
Yolk r egg
y,; c melted butter
Scald milk; when lukewarm add dissolved ye-aiSt cake and ry;lc
fJour; beat well, cover and let rise nntil light. Add sugar, salt, eggs
well beaten, butter mld enough more Blour to knead. Knead, let
rise again. Shape into rolls. Let loise, then bake in a hot oven.
Note-A few gratings from the rind of a lemon or 71 t lemon
extract may be used for flavoring'.
PARKER HOUSE ROLLS
c sowlded milk
3 T butter
2 T sugar
2
I
I
t salt
yeast cake diss'OIved in
;4. c water
Flour
A:dd butter, sugar and salt to mille. When lukewarm add disCover and let rise until light. Cut
down and add enough flour to knead. Let rise again. Toss on a
:1 lig'htly ±1loured board and roll 1-3 inch in thickness. Shape with a'
lJisct.1'it cutter. With the handle of a case knife make a crease
_ throug'h the middle of each piece, brush over 71 with melted butter,
fold and press edges together. Place in an oiled pan, cover, let
d50 and bake ;n a hot oven about 20 m;n.
.' solved yeast cake 'ai!1'C1 3 c flour.
•
f
I
GERMAN COFFEE BREAD
I C
scalded milk
1-3 c butter
Y<i c sugar
o
t salt
I
egg
1-3 yeast cake dissolved in
Y<i c lukewarm water
o c raisins stoned and cut
ill pieces
Add butter, sugar and salt to milk; when lukewarm add dissolved yeast cake, egg well beaten, flour to make stiff batter; cover and
let rise over night; in the morning add the raisins, then spread in
buttered dripping pan. Before baking, brus.h over with beaten egg
and cover with the folllowing rnixture j melt 3 T butter, add 1-3 c
sugar and I t cinnamon. When sugar is partia:lly melted, add 3 T
flour.