F.W.U.A. COOK BOOK 11

BREAD

Different kinds of breads are made from flour mixed with a leavening
agent and a liquid. Breads are sweetened and flavored in many ways
and shortened or made tender by the addition of fat.

Equal amounts of dry and liquid ingredients make a pour batter—
as popovers. Twice as much dry as liquid ingredients make a drop batter
—muffins, cake. Three times as much dry as liquid ingredients make a
soft dough—as biscuits. Four times as much dry as liquid ingredients
make a stiff dough—as pastry.

Methods of Raising

All breads are leavened or lightened by the introduction of some gas
which makes the bread porous and therefore more digestible. Three gases
function in the lightening of breads—steam, air, and carbon dioxide.

(1) Steam is produced in every mixture which is baked and seldom
functions alone except occasionally in thin mixtures. When this is put
into the hot oven, the liquid is converted into steam, which expands and
puffs the mixture up several times its original size.

(2) Air is introduced in three ways: by sifting flour, beating mixture,
and by the addition of beaten eggs. As the mixture bakes, the air expands
and raises it. Air is present in every mixture which is baked.

(3) Carbon dioxide is obtained in two ways—by means of yeast or
by means of baking powder.
To Make Flaky Biscuits:

Roll dough on bake board, fold over and roll, repeat this five or
six times. The biscuits will be flaky and easily split.

BASIC WHITE BREAD

1 cup hot water 1 cake fresh yeast (1 pkg. fast
2 tbsp. sugar rising yeast)
2 tsp. salt 2 tbsp. lukewarm water
1 tbsp. shortening or salad oil 6 cups flour (about)
1 cup water
Method:

To one cup of hot water add sugar, salt and shortening and stir until
dissolved. Add another cup of water; cool to lukewarm. Dissolve yeast
in 2 tbsp. lukewarm water; if using fast rising yeast be sure to follow
instructions on the package. Gradually add flour, mixing to smooth stiff
dough. Knead on lightly floured board until smooth and satiny but not
sticky. Shape into ball; place in greased bowl, cover and let rise in a warm
place until double in bulk. Knead; divide in half and shape into loaves.
Put into loaf pans 8%x4% inches, well greased and let rise in warm
place until double in bulk again. Bake in hot oven (400° F.) 40-45 min-
utes. Remove from pan; cool on wire rack. Makes 2 one-lb. loaves.

Frances A. Hicks, Central Office
BREAD AND BUNS

2 pkgs. fast rising dry yeast 6 tbsp. granulated sugar
2 cups water (% cup lukewarm 4 tsp. salt

for yeast, 1% cups to cool _ 4 tbsp. shortening

milk) 11 cups flour

2 cups milk, scalded
Dissolve yeast in % cup water, lukewarm. Add 1 tsp. of sugar for
each package of yeast, sprinkle yeast on top of water and let stand 10