YEAST BREADS MADE AT HOME (Part III of IV)

"WHYS" OF CERTAIN PROCEDURES

Mixing Ingredients

1. Thorough mixing of all ingredients is very essential so that all are evenly distributed and that the yeast plants can begin work at once.
2. 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.
3. 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.

Kneading

1. The gluten in flour needs to be developed or strengthened so that it can stretch and hold up the loaf of bread.
2. The carbon dioxide gas formed by the yeast is distributed by kneading. A finer texture is produced when kneading is well done.
3. 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.
4. 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".

Temperature

  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.

Rising

  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.

Separating Dough

  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.

Greasing Dough

  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.

HOME-MADE DRY YEAST — 3 DOZEN CAKES

  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.

BREAD MADE WITH "LIQUID YEAST" OR A "STARTER"

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