Yeast Bread

( Originally Published 1918 )

SUBJECT MATTER

Yeast bread is made light by the presence of a gas produced by the action of yeast in the sponge or dough. Yeast is a microscopic plant which grows in a moist, warm temperature and feeds on starchy materials such as are present in wheat. A portion of the starch is converted into sugar (thus developing new and pleasant flavours), and some is still further changed, giving off the gas upon which the lightness of the bread depends. If the yeast is allowed to work for too long a time or the temperature is very hot, a souring of the dough may result. This souring can be prevented by kneading the dough thoroughly, as soon as it has risen well or doubled in bulk, or by putting it in a very hot oven to bake, when it has reached this stage. The yeast plant thrives in a heat of about the same temperature as our bodies. A little extra heat will only make it more active, hut boiling temperature will kill it. Cold makes yeast inactive, though it does not kill the plants.

Yeast develops in a natural state on hops and other plants. It is prepared for market in the form of dry or moist cakes. The latter must be kept very cold. For home use, a liquid yeast is often prepared from the dry cakes. This has the advantage of being more active.

When the yeast has been added to a batter, it is spoken of as a sponge. When the hatter has had enough flour added, so that it may be handled, it is called a dough. If the bread is to be made in a few hours, the yeast is made up at once into a dough. If it is to stand overnight, a. sponge is often made first. More yeast is required for quick rising. in ordinary circumstances, one yeast cake is sufficient for one quart of liquid. Thorough kneading and baking are both essential tu the success of the bread.

PRELIMINARY PLAN

Arrange to have the class meet the afternoon before, in order to begin the process by making the sponge, and to come early in the morning to care fur the dough. Begin the study of flour, yeast, and bread in a pervious class period, correlating the work with geography, nature study, or sonic other subject. Either white or whole-wheat flour may be used for the breads.

RECIPES

Bread

(Prepared with dry yeast )

1 dry yeast cake 2 tsp. salt

1 c. warm water 2 tbsp. sugar

1 c. flourtbsp. lard or butter 1 qt. water or milk (scalded) Flour enough to make a soft dough.

At noon put a dry yeast cake to soak in a cup of warm water. When it is soft, add a cup of flour, cover, and put in a warm place to grow light. This will require several hours.

In the evening, when ready to begin the dough, mix the salt, sugar, fat, and hot liquid in a large bowl; when lukewarm, add the cup of light yeast and enough flour to knead (about three quarts). Ally thoroughly and knead it into a smooth dough, and continue this process until it is soft and elastic. Return the dough to the bowl, moisten, cover, and set in a moderately warm place for the night. Tie sure that the place is free from draughts. In the morning knead slightly; divide into loaves or shape in rolls; put into pans for baking; cover, and let it rise until double in bulk. Bake large loaves from 50 to 60 minutes. Rolls will bake in from 25 to 35 minutes, for they require a hotter oven.

It is of the utmost importance that aII yeast breads be thoroughly cooked. (Makes 4 loaves.)

(Time required for making bread with dry yeast, from 16 to 20 hours.)

2 tsp. salt

2 tsp. sugar

1 tbsp. lard or butter

1/4 cake compressed yeast (1 cake if set in morning)

1/ C. water (lukewarm) Flour, white or whole wheat.

when lukewarm, add the yeast softened in the lukewarm water, then the flour gradually and, when stiff enough to handle, turn the dough out on a floured board and knead until soft- and elastic (20 minutes). Return the dough to the bowl, moisten, cover, and let it rise in a warm place until double in bulk ; then knead slightly, divide into loaves or shape into rolls, coyer, and let rise in the pan in which they are to be baked until double in hulk, and hake from 50 to 60 minutes. (Makes 2 loaves.)

(Time required for making bread, if one cake of compressed yeast is used, 6 hours.)

METHOD OF WORK

If the class is large, prepare two or three bowl. of sponge, so that all can have sonic practice in stirring and kneading. Do not make too large a quantity of bread to bake in the oven, unless arrangements can be made to do some of the baking at the home of one of the pupils. Use the bread for the school lunch or (livide it among the class to take home.