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YEAST BREADS MADE AT HOME — From the COOKS.COM Culinary
Archive.
YEAST BREADS MADE AT HOME (Part III of IV)
- Thorough mixing of all ingredients is very essential so that all
are evenly distributed and that the yeast plants can begin work
at once.
- Addition of shortening — the shortening needs to be added near the end of the
mixing so that it will not be absorbed by only part of the flour.
When added at the beginning, the flour which is added first, quickly
absorbs the shortening causing gray streaks in the bread.
- White flour should be sifted before use in order to lighten it. The same
measurements cannot be taken for all flours because of the varying
gluten and moisture content. More soft wheat flour is required than hard wheat
flour to give the same stiffening effect. Whole wheat flour needs
only to be stirred and loosened. If sifted, the bran should be returned
to the flour for greater nutritive value.
- The gluten in flour needs to be developed or strengthened so that it can
stretch and hold up the loaf of bread.
- The carbon dioxide gas formed by the yeast is distributed by kneading.
A finer texture is produced when kneading is well done.
- Kneading is done by pushing the dough with the heels of the palms of
the hands and curving fingers over the dough to keep it from flattening
too much. Quick, light kneading is better than extreme pressure.
The ball of dough should be turned a quarter round with
each pressing.
- When the dough has been adequately kneaded, you will be able to stretch it
thinly enough to see through it without having it tear. Bakers call this the
"Window test".
The best temperature for bread fermentation is between 80 degrees and
85 degrees F. If dough is allowed to become warmer than 85 degrees, the
conditions become more favorable for the growth of less desirable organisms
that may be present which may give the bread an undesirable flavor or even
hinder the development of the yeast.
A digital or instant read dial thermometer is helpful in bread making as it is an accurate
guide in keeping the correct temperature. The "feel" test can be used by
experienced bread makers, but is not an entirely dependable method for
beginners.
The rising of the dough should be stopped at the right point to insure
best texture in bread. Sour or unpleasant flavor develops in dough if
allowed to rise too long. If allowed to rise too high before loaves are
baked, a coarse-grained texture will result. When dough has risen enough,
a slight depression made with the finger will remain on the surface.
When soft-wheat or general-purpose flour is used, only one rising of the
dough is necessary. However, a second rising will improve the quality
of bread made with hard-wheat or bread flour.
When dividing dough into loaves or making individual rolls, it is best
to cut the dough. "Pinching off" the dough presses the dough into a solid
mass which may cause uneven heavy streaks.
Ungreased dough becomes dry, and when this is kneaded through the mass,
solid particles will appear in the finished product. This also applies to
dough which is stored in the refrigerator. Only a slight film of melted
shortening should be used, however, so that no streaks of it will be found in the
bread.
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Boil 1 cup fresh buttermilk. Cool. When cooled, add the
buttermilk to 1 cup of water in which 1 cake of compressed yeast has been
dissolved.
Add flour to make a thick batter. Let stand over night at 82
degrees F.
In the morning, stir in enough corn meal to make a stiff dough.
Roll out one-half inch thick and cut into two-inch squares. Dry
in the air at room temperature. Use this in the same way as you would
any dry cake yeast.
Keep covered in a ventilated place, but not air tight. Thorough
drying is necessary to prevent molding and deterioration. Under proper
storage conditions this will keep for several weeks in the home.
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3 medium-size potatoes
2 c. boiling water; about 1 1/2 c. cool water
3 tbsp. sugar
2 tsp. salt
1 c. "starter" or
1 package or cake yeast in 1 c. lukewarm water.
Good, clean potatoes must be used. Wash and pare the potatoes,
cut them into small pieces, and cook until tender in the 2 cups of boiling
water. Mash the potatoes in the water in which they were cooled.
Add cool water to make a total of 3 cups of potatoes and liquid.
Add the sugar, salt, and 1 cup of "starter" or if there is no "starter"
available, use 1 cake of dried or compressed yeast softened in the 1 cup of
lukewarm water. Allow this mixture to stand over night.
In the morning it should be light and frothy. Stir in well and
take out 1 cup to save as a "starter" for the next baking; put this "starter"
in a clean, scalded jar, loosely covered, and keep in a cool place until
the next baking. In very cold weather, care must be taken that the
"starter" does not freeze.
For making bread with starter, to the 3 cups of liquid yeast remaining
after the "starter" has been taken out, add the following ingredients;
mix and proceed according to the general method.
2 tsp. salt
3 tbsp. sugar
2 or 3 tbsp. shortening; about 8 or 9 c. of flour
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