12
THE
CHEM AW A
AM ERICAN
a quantity retards the growth of the yeast germs: also, the dough is
made so dense that the yeast cannot readily expand. Too much shorten
ing, whether lard or butter, will cause the same results.
We are now ready to mix up our bread. Into the mixing bowl we
measure two cups of yeast, also reserving another cupful for starting the
next baking. For shortening we use two tablespoons of melted butter-
add sufficient flour to make the dough stiff enough to handle on thè
kneading board. The mixture may at first be stirred with a spoon, but
as it stiffens it must be finished with the hands.
While the bread is being mixed we shall consider the kinds of yeast to
be used. Yeast comes into the household in three forms—that of liquid
compressed and dry yeast. The liquid, or home brewed, made from
potatoes is most commonly used by the housewife and generally gives
the best satisfaction as it is not always possible to get compressed veast
cakes.
The use of dry yeast will lie very convenient for those living far from
market; when properly made it will keep reasonably well in any cli
mate. Many bakers make splendid bread with it, but it will require
longer time to rise than the liquid or compressed yeast, as it requires
that the sponge should be set over night, also great care must be taken
to prevent fermentation from going too far and so making sour bread.
Potato yeast is what we have used in making our bread today and the
receipt for it is this: One cup of cooked potatoes well mashed and free
from all lumps; into this was stirred the water in which they were
cooked and enough more to make three cupfuls; a tablespoon each of
salt and sugar were added, also the cup of yeast that had been reserved
from the last baking. This mixture was allowed to stand for several
hours—or until the process of fermentation was well established; this
may be ascertained by its foamy appearance as the bubbles of gas work
their way through.
The object of kneading the dough is to thoroughly mix all the mater
ials. This process works all the ingredients together, thus giving a
better texture to the bread, for if not sufficiently kneaded the loaves
will be very porous and full of large air holes. In kneading, the edges
of the dough are worked in toward the center, pulled over, pressed
down into the mass, then pressed away from you with one hand, while
with the other the whole is turned round and round, so bringing all
parts of the dough under an even pressure. When the dough is smooth,
elastic, and rises quickly when pressed down and does not stick to thè
hand, it is then sufficiently kneaded and is ready to be placed to rise.
We place it in a clean mixing bowl, then brush over with melted but
ter so that a crust may not form over the top and so prevent the dough
from rising properly.