C/he PURITY C@DKB@K

THE ART
OF
MAKING
BREAD

GENERAL RULES

To make light, appetizing bread of
good color, texture and keeping qualities,
it is necessary to have good bread flour
and good yeast. But even satisfactory
materials will give disappointing results
if they are not handled properly, and the
application of the advice contained in the
following discussion is therefore recom-

mended.

Fiour should always be stored in
a dry place, free from odors. Sift flour
as it is required, and, in cold weather,

warm it before using.

Yrast may be obtained in the form
of both dry and moist cakes. Moist or
compressed yeast can be used in baking
bread by any process, and is particularly
useful in the quick methods. Dry yeast,
which keeps much better than the com-
pressed form, can be used directly in the
overnight sponge process, but should not
be employed when shorter methods are