COOPERATIVE HOME ECONOMICS EXTENSION CIRCULAR

COOPERATIVE HOME ECONOMICS EXTENSION CIRCULAR NUMBER 5. MARCH 1, 1915. Montana State College of Agriculture and Mechanic Arts and the U. S. I)epartment of Agriculture, Cooperating. Acts of Congl'es s of May 8 and June 30, 1914. BREAD POINTS TO BE CONSIDERED IN BREADMAKING Single Loaf: It has been found most satisfactory to bake the bread in single loa,f tins instead of haking 3, 4 to 6 loa.ves in a single 'large tin. A pan \vith the dimensions 80 in. x 30 in. x 3 in. is quite satisfactory. A loaf to fit this tin will bake in 45 minutes. Flour: Flour when in its best stage for baking (a few months o1cv s.hould be granular in feel, creamy W'hite in color and sweet in flavor. Liquid: A moderately stiff dough gives the most sa,tisfactory bread. Water produces an inelastic breau, fine in textll1'e, sweet 1I1 flavor but one which dries out quickly 011 keeping'. Milk increases the elasticity of the crumb and keeping qualities. Potato water increases the lightness and elasticlty of the crumb c,nd especially the keeping qualities of the bread. Yeast~ The yeast should be used while in a healthy, active, growing stage. vvben the yeast begins to lag the souring bacteria begin their work. It seems best to carry the liquid ye'ast in potato water. Salt: The p1"oper proportion of salt (I t per c of liquid) im~ proves the flavor of the bread and the tenderness, elasticity and the texture of the crumb. Too much salt makes the cmmb tough and moist, gray in color and poor in flavor and textl11'e. Sugar: The propel' proportion of sugar (2 t per c of liquid) improves the flavor, elasticity and moisture of the crumb. Too much sugar ma,kes the crumb tough, moist, coarse in texture and poor in color. Molding: The most satisfactory bread is produced by molding the dough lightly into a loaf with the least kneading' possible. Rising: Chilling the dough lessens the volume and gives a compact bread with a tough crumb.and coarse texture. BREAD TO BE SCORED SHOULD BE 24 HOURS OLD

POINTS: 20 General appearance BREAD SCORE CARD ( ( ( crust... """"""""""" 10 Size..- --. 5 Shape -..- - -.. 5 30 Flavor - --..-. ( Odor ( Taste...---... --...-...-...- IS IS 50 Crumb - -- -.-.. ( Color.._...._.._...._ 10 (.Texture.._. 10 (Tendemess 10 ( Elasticity.. 10 ( Moisture 10 Total... _. roo The Characteristics of Good Bread as set forth by theaccepteel. English authorities, Owen Simmons and William Jago, are in general as fdhows: Flavor Odor, taste-a sweet nutty flavor of the wheat grain and a sweet odor. Crumb Texture-the ga.~ cavities must be small and evenly distributed and the cell walls must be thin and elastic. Color-Creaminess rather than' whiteness. Tenderness, elasticity-crumb must be tender anel elastic. Moisture-The crumb must be neither dry and crumbly nor doughy. There must be absence of heavy streaks either along side or bottom or in the center of loaf. General Appearance Crust-A uniform golden brown, in thickness about 18 inch.

SHORT PROCESS BREAD 3.% c (?) flour (varies with the flour). I C water (potato water preferred).% cake compressed yeast. 2 t sugar I t butter Soak the yeast ill' ~ c of the water till soft. Place the sugar, ~a!lt and butter in a howl, add the yeast and the remainder 0. the water. Next, add enough flour to make a soft batter; beat hard ~ill all ingredients are thoroughly blended, then work in enough dour to make a soft dough. Gradually mold in the remainder of the flour, kneading until smooth and elastic. Set away toi rise until the dough has doubled in bujk, knead for 5 min. Set 'Cliway tc rise a se<;ond time. 'W'h~en the dough has doubled in bulk, shape into a loaf wjth the least kneading possible. Place in a greased pan to rise until light. Bake 50 min. Remove from oven and place on a cooikj', uncovered, to cool. LONG PROCESS BREAD-Method l. In the making of long process bread, use the recipe given for Short Process bread. Inogtead of the.% cake of compressed yeast, add only 34 cake, or ~ cake yeast foam. Follow the dir~ctions for majdng, 'previously given under Short Process bread with one exception. In the first step in the method of manipulation make a soft sponge instead of making a stiff dough. Allow the sponge to rise until full of bubbles and 0. sweet alcoholic odor, then add the remainder of the flour and proceed as directed. Note-Be carefullnever to chill bread during the process of making, nor.ag'ain allow it to reach a temperature above 35 degrees centigrade. LONG PROCESS BREAD-Method 2. Potato Yeast. Soak I cake ye'aos-t foam in 0 c water (lukewarm).. Mas~ 3 medium sized boiled potatoes. Pour over them I pt water 111 which they were boiled. To this boiling potato water add flour to make a moder.ately stiff batter. When lukewarm add.the yeast ca~(e. ~e1 stand until full of bubbles and of sweet alcoholic odor. ThIS reclpt will make 5 loaves ()~ bread. For 'long process bread, pl'o'ceed as for short process bread. Instead of the.% cake of compressed yeast, add the potato yeast. All measurements level. c-cup; t-teaspoon; T-tablespoon.

I C milk (rich) 2 eggs (beaten).% to Y;; c sugar WHITE NUT BREAD y;; t salt 3 t B. P. ~ c chopped nuts Rlour (about 3 c) Mix dty ingredienits, add to egg and milk mixture. Mixtme should be almost the consistency of baking powder biscuit dough. Let stand -in pan 20 min. before baking. BROWN NUT BREAD 2 C sour milk Y;; c sour cream I t soda Bake in a slow oven. I C nub; 3 Graham flotu" I c white flour Y;; to I c sugar BAKING POWDER BISCUIT 2 t Baking powder I c flour I T hutter and 1arc1mixed Y;;c (scant) milk or water 4 t salt I lb. blltter T lb. sugar I pt milk 34 c fruit juice 2 eggs ELECTION CAKE ( coitro'11 I lb. fruit : (raisins (2 kit-ids) Make sponge first. 2 cakes compressed yeast or Icake yeast foam I c milk scalded and woled I c 1ukewarm water I T sugar ( currants 20 Ibs. flour }:4 t cloves, X t nutmeg o t cinnamon 10 t salt 10 cakes yeast CURRANT TEA RING Rlour 6 T lard or butter o c sugar 3 eggs Dissolve yeast and I T sugar in lukewann liquid. Add enough flour to make a sponge, beat ).1l1til smooth. Co,ver and set aside to

rise in a warm place.. When light add lard or butter and sug'ar thoroug1bly creamed, eggs beaten unltil light. sa,lt, and the remainder of the,flour gradually or enongh to make a modera:-e1y ~ti.ff dougb. Turn 011' board and knead lightly. Cover, set aside in a warm place. to rise until dough has doubled~ in bulle. Roll out iil oblong piece ~ inch thick. Brush with melted butter, sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise and place in a circle on a large shallow' greased pan or baking sheet.. Cut with scissors. Allow to rise again and then hake. N ate-it is not necessa,ry to set a sponge in the beginning when campi-essed yeast is used, but a moderately stiff dough may be made and kneaded well 'in the first process. SWEET FRENCH ROLLS I C milk I yeast cake soaked in ~ c luke warm water ~ c sugar Flour r egg Yolk r egg y,; c melted butter Scald milk; when lukewarm add dissolved ye-aist cake and ry;lc fjour; beat well, cover and let rise nntil light. Add sugar, salt, eggs well beaten, butter mld enough more Blour to knead. Knead, let rise again. Shape into rolls. Let loise, then bake in a hot oven. Note-A few gratings from the rind of a lemon or 71 t lemon extract may be used for flavoring'. PARKER HOUSE ROLLS 2 c sowlded milk 3 T butter 2 T sugar I yeast cake diss'oived in ;4. c water Flour A:dd butter, sugar and salt to mille. When lukewarm add dis-..' solved yeast cake 'ai!1'c1 3 c flour. Cover and let rise until light. Cut down and add enough flour to knead. Let rise again. Toss on a :1 lig'htly ±1loured board and roll 1-3 inch in thickness. Shape with a' ljisct.1'it cutter. With the handle of a case knife make a crease _ throug'h the middle of each piece, brush over 71 with melted butter, f fold and press edges together. Place in an oiled pan, cover, let d50 and bake ;n a hot oven about 20 m;n.

I C scalded milk 1-3 c butter Y<i c sugar o t salt GERMAN COFFEE BREAD I egg 1-3 yeast cake dissolved in Y<i c lukewarm water o c raisins stoned and cut ill pieces Add butter, sugar and salt to milk; when lukewarm add dissolved yeast cake, egg well beaten, flour to make stiff batter; cover and let rise over night; in the morning add the raisins, then spread in buttered dripping pan. Before baking, brus.h over with beaten egg and cover with the folllowing rnixture j melt 3 T butter, add 1-3 c sugar and I t cinnamon. When sugar is partia:lly melted, add 3 T flour.