|
Classic
Cook Books
< last page | next page >
page 211
BREAD.
Among all civilized people bread has become an article of food of the first
necessity; and properly so, for it constitutes of itself a complete life
sustainer, the gluten, starch and sugar which it contains representing ozotized
and hydrocarbonated nutrients, and combining the sustaining powers of the animal
and vegetable kingdoms in one product. As there is no one article of food that
enters so largely into our daily fare as bread, so no degree of skill in
preparing other articles can compensate for lack of knowledge in the art of
making good, palatable and nutritious bread. A little earnest attention to the
subject will enable any one to comprehend the theory, and then ordinary care in
practice will make one familiar with the process.
GENERAL DIRECTIONS.
The first thing required for making wholesome bread is the utmost cleanliness;
the next is the soundness and sweetness of all the ingredients used for it; and,
in addition to these, there must be attention and care through the whole
process.
Salt is always used in bread-making, not only on account of its flavor, which
destroys the insipid raw state of the flour, but because it makes the dough rise
better.
In mixing with milk, the milk should be boiled--not simply scalded, but heated
to boiling over hot water--then set aside to cool before mixing. Simple heating
will not prevent bread from turning sour in the rising, while boiling will act
as a preventive. So the milk should be thoroughly scalded, and should be used
when it is just blood warm.
Too small a proportion of yeast, or insufficient time allowed for the dough to
rise, will cause the bread to be heavy.
The yeast must be good and fresh if the bread is to be digestible and nice.
Stale yeast produces, instead of vinous fermentation, an acetous fermentation,
< last page | next page >
Classic
Cook Books
|
