MAKING BREAD In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white bread-that is, bread made from white flour--but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated. Before these recipes are taken up, though, it will not be amiss to look further into the various ingredients used in the making of bread.

The fat used in bread making may vary in both quantity and kind. For instance, if less than 2 tablespoonfuls is called for in a recipe, this amount may be decreased; but it is not well to increase the amount to any extent. Likewise, the fat may be of any kind that will not impart a disagreeable flavour to the finished product. It may be left-over chicken fat, clarified beef fat, lard, butter, cooking oil, or any mixture of clear, fresh fats that may be in supply.

The sweetening for bread is, as a rule, granulated sugar, although sirup, molasses, brown sugar, or white sugar of any kind may be employed. Sweetening is used merely to give a slightly sweet flavour to the bread, and the kind that is used is of slight importance.

The liquid, as has been stated, may be water or milk or any proportion of both. The milk that is used may be either whole or skim. In addition to these two liquids, the whey from cottage cheese or the water in which rice, macaroni, or potatoes have been cooked should not be overlooked. Potato water in which a small quantity of potato may be mashed serves as a yeast aid, as has been pointed out. Therefore, whenever, in a bread recipe, liquid is called for and the kind to be used is not stated specifically, use may be made of any of the liquids that have been mentioned.

The quantity of flour required for a bread recipe will depend entirely on the kind of flour that is to be used, bread flour having a much greater absorbing power for liquid than has pastry or blend flour. When, in the process of mixing the bread, the sponge is stiffened by adding the remaining flour to it, the last cupful or two should be added cautiously, in order not to make the mixture too stiff. In some instances, more flour than the recipe calls for may be required to make the dough of the right consistency. The amount can be determined only by a knowledge of what this consistency should be, and this will be easily acquired with practice in bread making.

The beginner will find it a good plan to begin making bread entirely of white flour, for the reason that it is easier to determine the consistency of the dough mixture at various stages, as well as during the kneading, if there is no coarse material, such as bran, corn meal, nuts, fruits, etc., in the dough. Later, when a definite knowledge along this line has been acquired, one after the other of the bread recipes should be tried. They are no more difficult to carry out than the recipes for white bread; indeed, the woman who has had experience in bread making will find that she will be equally successful with all of them.

Back to Bread Recipes