YEAST BREADS MADE AT HOME

Marie Straszheim and Lois Oberhelman

CONTENTS

• Advantages of Making Bread at Home
• Ingredients Used in Bread
  • Flour
  • Liquid
  • Yeast
  • Fat
  • Sugar
  • Salt
• Recipes
  • White Bread
  • Whole Wheat Bread
• Methods of Mixing Bread
  • Straight Dough
  • Sponge
• "Whys" of Certain Procedures
  • Mixing Ingredients
  • Kneading
  • Temperature
  • Rising
  • Separating Dough
  • Greasing Dough
• Dry Yeast Made at Home
• Liquid Yeast or "Starter"
• Yeast Rolls
  • Refrigerator Rolls
  • Shaping Rolls
    • Parker House
    • Cloverleaf Rolls
    • Fan-Tans or Butter Crisps
    • Bow-Knots
    • Crescent Rolls
    • Butterfly Rolls
    • Cinnamon Rolls
• Care of Bread after Baking
• Difficulties Which May Occur in Breadmaking

YEAST BREADS MADE AT HOME

  The art of breadmaking is one that can be easily learned and one which gives a great feeling of satisfaction — of real achievement.  Even the inexperienced person can, by following the simple "hows" and "whys" of  breadmaking, delight her family with delicious, golden-crusted bread and fluffy, tender rolls.

  Bread in some form is a standard food for most American families three times a day.  In some families, bread supplies one-third to one-half of the day's energy.  It is economical, easily obtainable, and has a generally well-liked flavor.

  Whole grain bread is an excellent food because if furnishes iron, phosphorus, vitamin B1 or thiamin, and niacin, as well as starch for energy.  The enriched white bread has some of the same food elements as whole grain but not in the same amount.

ADVANTAGES OF MAKING BREAD AT HOME

  A variety of luscious homemade bread and rolls can add interest to the family meals as well as assure an adequate supply of bread.

  It is less expensive to bake at home than to buy bread, and especially is this significant in larger families where a considerable amount of breadstuff is used.  Savings made by baking at home amount to approximately one-half the cost of baker's bread. 

  From one bushel of wheat about 40-45 pounds of flour can be milled.  This will make approximately 53-63 pound loaves of bread.