Yeasts

Compressed yeast has very quick action and with it bread can be made and baked in from 3 to 6 h, if the dough is kept at 750 to 900. The more yeast used and the higher the temperature the quicker is the action. Care should be taken however, that the yeast is fresh and in good condition.

The dried yeast cakes and the home made yeasts give as good results, but take longer than the compressed yeasts.

The action of the yeast in the bread is to produce the gas carbon dioxide (C02) and alcohol. First some of the starch is acted upon by an enzyme in the flour and changed into sugar, which is subsequently changed by the yeast into carbon dioxide and alcohol. When a certain amount of these two have been produced they act on the yeast, stop its growth and finally kill it, after which time no more alcohol and carbon dioxide can be produced. Then bacteria such as those producing acetic acid become active and sour bread results.

To prevent this, as soon as the dough has doubled its bulk, which is an indication that as much alcohol and carbon dioxide as is safe is present, it should be kneaded down to permit the escape of the gas. If at this point one has not time to knead it, it can be slashed through several times with a knife, or torn apart, to effect the same result.

As yeast is a plant, it is necessary to keep the dough at the proper temperature to obtain desired results. For quick action it should be kept warm by setting in a warm place, in warm water or by wrapping the bowl. If the temperature is too low, the action is slow and the dough may not rise sufficiently in time for baking. If it is too high, there is greater tendency for the dough to sour. A thermometer is a great help in controlling the temperature. A common bath thermometer with large stem can be obtained at most drug stores for 25 cents. When used it should be taken out of the wooden case and thrust into the dough.

When it is desired to postpone the baking, the dough may be set in a cool place, between 50° and 6o°, to prevent further rising and loaves or biscuits made when wanted or when convenient, allowed to rise in the pan and baked. It is often desirable to hold a part of the dough over night or longer, to have hot biscuits for breakfast or other meal.

Kneading

Kneading is for the purpose of mixing and perfectly blending all the ingredients so that the yeast will be thoroughly distribute throughout the entire mass, and the action be the same in all parts of the dough, thus making the texture fine and even throughout. The first kneading mixes and blends the materials, the last perfects the grain. The action of kneading should be such as to get the greatest results from the least expenditure of energy by the worker; in other words, to make each motion count to its fullest extent. The dough should be folded toward one, rolled away, moving the entire mass under the hands at the same moment. The action consists of three montions: 1st, folding (the dough is folded toward one), 2nd, rolling (rolled away from one under pressure of the hands), 3rd, turning (the dough is turned quickly so that it lays lengthwise from the kneader). This seems a complicated action, but if practiced, becomes very simple. Punching and pounding dough is useless waste of energy, affecting only a very small portion of the dough with each strenuous motion. It is not so much the time given to the kneading as the way it is done which counts, for more can be accomplished by kneading in the proper way for 5 m than in double or treble that time by misdirected motions.

Bread Mixers

Bread mixers may be used to advantage and will save much time and energy if one finds turning a crank easier than kneading. Housekeepers inexperienced in bread making usually have better success with a bread mixer than in kneading by hand. There is not so much danger of adding too much Hour, thus making a very stiff dough which does not rise properly and gives a tough, hard loaf.

Baking

Baking bread kills the yeast plant, prevents further fermentation, expands the gas, thus making the bread light, sets the gluten cell walls, and develops the flavor. Thorough baking is absolutely necessary to produce good, wholesome, digestible bread. A pound loaf should bake 1 h in a moderate oven, a pan of biscuit, according to their size, from 20 to 30 m.

If the oven is too hot when the bread is put in there will be heavy streaks through it, and the crust will burst at the point of least resistance, usually along the top or side.

Loaves should be small, not over a pound in weight and should be baked in separate pans, so that the heat will penetrate quickly and thoroughly to the center of the loaf. The best sized pan is 4x8x3 inches.

Care Of Bread After Baking

After baking turn the bread out and lay on a wire cake cooler or a rack in such a way that the air will circulate freely all around it. When cold put into a fin bread box or a stone jar, and cover tightly.

Under no circumstances use a cloth around bread. It absorbs the moisture, will very soon have an odor, and will give a taste to the bread. If one desires to wrap the bread use brown paper, such as manilla. The bread box or jar should be scalded and aired at least once a week.