Unfermented Bread

Carbon dioxide is obtained to lighten bread by causing cream of tartar and bicarbonate of soda to unite chemically.

To one part soda use two parts cream of tartar. When given moisture and heat carbon dioxide is obtained.

Baking powder is a combination of the following ingredients :

Bicarbonate of soda................. 84 grammes to:

Cream of tartar..................... 188 grammes.

Starch............................. 5 to 20 per cent.

White Flour Bread

1 slice (1 oz.) =73 Calories.

1 pint hot milk (or water). 1 pint cold milk (or water).

1 tablespoon sugar.

2 tablespoons butter or lard.

1 tablespoon salt.

1 Fleischmann's yeast cake.

Flour.

Into mixing bowl put the scalded milk, add the butter; when melted add the sugar, salt and cold milk. Save onehalf cup of this liquid, and when lukewarm soften the yeast in it and stand where it will keep warm. To above mixture add warmed sifted flour (sift twice before using) to make a thin batter, add softened yeast and more flour until stiff enough to knead. Knead until light and spongy. Care should be taken not to add more flour than is absolutely necessary. Butter a large stone crock or bowl, place bread in it and cover. Let rise three and one-half hours at about 75 degrees Fahrenheit (in a medium warm room). Then remove from jar and knead about twenty minutes until smooth and velvety, put into pans, cover carefully and let rise one hour or until double its bulk.

Bake in a hot oven from forty-five minutes to one hour, depending upon size of loaves.

If hard crust is desired, remove from pans and cool in a draft of air. For soft crust, before bread cools roll it in a clean cloth.

This quantity will make three good sized loaves; one-half the amount may be used for one large loaf.

Entire Wheat Bread

1 slice (1 oz.) = 70 Calories.

2 cups scalded milk.

2 cups boiling water.

3 tablespoons butter. 3 tablespoons salt.

5 tablespoons molasses.

2 yeast cakes dissolved in ½ cup lukewarm water. 2 cups white flour. Entire wheat flour enough to knead.

Make as for wheat flour bread, and add molasses after the first rising.

One-half of recipe may be used.

Whole Wheat Or Graham Bread

Make the same as wheat flour bread, adding two tablespoons of sugar or molasses. Make a batter with white flour, using three or four cups, then use whole wheat or graham flour. Let rise longer than for white bread, and put immediately into pans without second kneading.

Note

Omit sweetening if desired.

Gluten Bread (For The Diabetic)

1 slice (1 oz.)=71 Calories. ½ yeast cake. 3½ cups Gum Gluten Flour.

2 cups lukewarm water. ½ teaspoon salt.

Soften the yeast in a small portion of the water and add to the ingredients. Mix to a stiff dough and knead thoroughly, using more gluten if necessary to keep it from sticking to the board. Shape into a loaf, place in a buttered pan for about two and one-half hours to rise until the dough is about twice its bulk. Then bake for forty-five minutes. If desired the dough may be given a second mixing after the first rising, letting it rise again before baking.

Note

Gum Gluten Bread may be made the same as ordinary wheat flour bread with the exception of shortening, which is not required.

Avoid having the water too warm or the bread will be sticky; the chill taken off is all that is necessary.

If desired, one cup of nut meats cut in small pieces may be added to dough just before putting into pans.