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YEAST BREAD

A good loaf of bread should be rounded at the top and light in weight; the crust should be smooth, golden brown, tender and crisp. When cut, the crumb should show a fine grain, tiny even holes; be moist and elastic and spring back to shape when pressed; it should taste slightly sweet.

INGREDIENTS FOR DOUGH

FLOUR: Sift flour before using. For white bread, use all-purpose flour. ENRICHED FLOUR is wheat flour which contains added vitamins and minerals. It can be used in any recipe calling for flour with no difference in method or taste.

INSTANT ALL-PURPOSE FLOUR is processed so that it looks and pours like sugar, and requires no sifting. It measures evenly, doesn't pack down, and disperses instantly in cold liquids without lumping. Follow directions on the package when substituting for regular flour in ordinary recipes. Combine with other dry ingredients by stirring. Caution: doughs made with instant flour have a slightly different "feel"; do not add extra flour.

SALT AND SUGAR: Sugar in limited amounts quickens the action of the yeast; salt will retard the action of the yeast.

POTATO WATER helps keep bread moist and also hastens the rising. To make 1 cup potato water, wash and peel 1 or 2 potatos, coverwith boiling water, and when thoroughly cooked, drain off and save potato water. Mash potato fine, and add to potato water.

SHORTENING: Butter, margarine, emulsified vegetable shortenings, meat fat, or vegetable oil.

LIQUID: Use water, milk, skim milk, whey, potato or rice water alone or mixed with water. Milk should be scalded and cooled to lukewarm (98-105 degrees F) before adding yeast.

YEAST: There are two types used in home baking: compressed fresh or cake yeast, and active dry granulated yeast. Both are living substances, and must be activated in warm liquid. One package dry yeast may be used in place of 1 cake of yeast. Dissolve contents of package of dry yeast in 1/4 cup water that feels warm to the touch (110 degrees F), somewhat warmer than the liquid for cake yeast. Then follow any recipe using yeast. Cake yeast is perishable and must be kept in the refrigerator. Dry yeast will be kept for several months on the pantry shelf; check package for expiration date.

GENERAL RULES FOR MAKING BREAD

TO MIX
There are two methods of mixing dough--the straight dough method where a stiff dough using all the flour is made at once; and the--the straight dough method where a stiff dough using all the flour is made at once; and the sponge method, where a sponge is made first with part of the flour, and allowed to rise; the rest of the flour is added later to make a stiff dough.

TO KNEAD
Toss dough on a floured board. Fold edges of dough toward center, press down and away with palm of hand, turning dough around and around as you knead until it no longer sticks to hand or board; handle dough lightly. Dough is ready when smooth and elastic, full of blisters and, when pressed with fingers, it springs back.

TO RAISE
Let dough rise at room temperature, 70 to 82 degrees F, free from drafts. When dough has doubled, cut down with knife or punch down, and if time permits, let rise again.

TO SHAPE
Divide dough into equal parts and place in greased loaf pans. Loaves should be half the depth of the pan. Cover and let rise until the sides of the dough have nearly reached the top and the center is well rounded.

TO BAKE
Bake in a moderate oven, 350 degrees F, about 45 minutes or until well browned, according to size of loaf. When done, loaf shrinks from pan and has a hollow sound when tapped. Remove. If a hard crust is desired, allow the air to circulate around it. If a soft crust is desired, wrap bread in a cloth until cool.

BASIC BREADS

WHITE BREAD

Dissolve yeast in warm water. Pour rest of liquid over shortening, sugar, and salt. Cool to lukewarm. Add dissolved yeast and half the flour, and beat well. Add remaining flour gradually. Toss onto a floured board and knead until smooth and elastic. Put dough into greased bowl, cover, and let rise. Proceed as in General Rules above. Makes 2 loaves.

WHITE BREAD (SPONGE METHOD)

TO MAKE THE SPONGE: Dissolve the yeast in warm water with 1 teaspoon sugar, beat in 2 cups flour to make smooth batter. Cover and let rise in a warm place until doubled in bulk. To make the dough, pour the milk over the shortening, salt, and 1 tablespoon sugar. Cool to lukewarm, add to the sponge. Stir in remaining 4 cups flour gradually. Toss dough on lightly floured board and knead until smooth and elastic. Place in greased bowl, let rise. Proceed as in "General Rules" above.

FRENCH BREAD

Follow either recipe for White Bread, above, omitting sugar and shortening. Divide dough into 4 equal parts and shape into long, narrow loaves. Place on greased pans, far apart. Splash 1/8 inch deep through top of loaf, lengthwise. Brush with beaten egg white mixed with water. When doubled in bulk, bake in hot oven, 400 degrees F, for first 15 minutes, then 350 degrees F, until crisp and well-browned.

CHEESE BREAD

Dissolve yeast in warm water. Pour boiling water over salt, sugar and shortening. Stir; add milk, yeast and eggs. Add half the flour; beat. Add rest of flour and beat again. Let rise until doubled in bulk, add cheese and beat again. Place in greased loaf pan, let rise until doubled in bulk. Bake at 400 degrees F for 20 to 25 minutes. Excellent toasted. Makes 1 loaf.

SABBATH TWISTS (CHOLLA)

Pour water over salt, sugar and oil in mixing bowl. When lukewarm, add yeast dissolved in warm water, add eggs and flour gradually. Mix and stir, then knead until smooth and elastic. Cover, set aside in a warm place until doubled in bulk. Cut down dough, divide in half. Put one-half on board, cut into 4 equal parts, roll each 1 1/2 inches thick, twisting 3 into a braid; fasten ends well and place in floured bread pan. Cut remaining 1/4 into 3 parts, roll each part 1/2 inch thick, braid and lay on top of braid in pan. Let rise until doubled in bulk. Make second cholla. Brush with beaten yolk of egg and sprinkle with poppy seed. Bake in hot oven 1 hour, 400 degrees F, 15 minutes, then at 350 degrees F. For hard crust, cool unwrapped.

RAISIN BREAD (BARCHES)

Dissolve yeast in warm water. Set aside in warm place. Pour hot milk or water over butter, sugar and salt in a mixing bowl and when lukewarm, add the yeast and the egg. Mix and knead well on bread board with the rest of the ingredients, using more flour if necessary until smooth and elastic. Return to bowl, cover closely and set in a warm place until doubled in bulk. Form into plain loaves or divide dough into 4 parts, roll into long strands and with 3 of the strands, make a braid. Place in a large pan. Fold the remaining strand double, twist like a tope and lay lengthwise down the center of bread. Brush with beaten yolk of egg, sprinkle with poppy seed, if desired; let rise until double in bulk. Bake in a moderately hot oven (375 degrees F) 1 hour, until well browned. Makes 1 large loaf, or 2 smaller ones.

MILWAUKEE RYE BREAD

Dissolve yeast in 1/4 cup of the warm liquid. Add remaining liquid. Stir in rest of ingredients, knead until smooth and elastic. Let rise in warm place until doubled. Form into loaves, place in pans, let rise. When doubled in bulk, brush top with water, bake in a moderately hot oven (375 degrees F) 1 hour or longer. Makes 2 loaves.

CORN-RYE BREAD

  • 1 1/2 cups cold water
  • 3/4 cup corn meal
  • 1 1/2 cups boiling water
  • 1 1/2 tablespoons salt
  • 1 tablespoon sugar
  • 2 tablespoons shortening
  • 2 cups mashed potatos
  • 1/3 cup lukewarm water
  • 1 cake yeast or 1 package dry, granular yeast
  • 6 cups rye flour
  • 2 cups wheat flour
  • 1 tablespoon caraway seed
Stir the cold water and corn meal until smooth; add the boiling water and cook, stirring constantly, for about 2 minutes. Add salt, sugar and shortening and let stand until lukewarm. Add potatoes and the yeast dissolved in the lukewarm water, and then the rye and wheat flour and caraway seed. Mix and knead to a smooth, stiff dough, using wheat flour or corn flour on the board. Cover, set aside in warm place until doubled in bulk. Shape into 3 or 4 loaves, place in greased pans. Let rise to top of pans, bake 1 hour or longer in moderately hot oven (375 degrees F).

PUMPERNICKEL

Follow directions for Corn-Rye Bread above, using rhy graham meal in place of the rhy flour. Make smaller loaves and bake them thoroughly.

SOUR DOUGH FOR RYE BREAD

Reserve 1 cup rye dough, above, set in warm place to ferment overnight. Stir down, store in refrigerator. Use 1/2 cup sour dough instead of 1 cake or package yeast in recipe for any rhy bread.

NORWEGIAN RYE BREAD

  • 1 cup graham flour
  • 1/4 cup brown sugar
  • 3 cups rye flour
  • 1 tablespoon salt
  • hot water
  • 1 cake yeast or 1 package dry granular yast
  • 1 cup warm water
  • flour
Mix dry ingredients. Pour and beat in as much hot water as flour will take up, making stiff batter. Cover, let stand until lukewarm. Add the yeast, dissolved in warm water, and just enough flour to knead. Let stand till doubled in bulk. Shape into loaves; when doubled in bulk, bake in moderately hot oven (375 degrees F) 1 1/4 hours.

VARIETY BREADS

COMBINATION BREAD

  • 1 tablespoon shortening
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1 cup rolled oats
  • 1 cup corn meal
  • 2 cups boiling water
  • 2 cakes compressed yeast or 2 packages dry granular yeast
  • 1/2 cup lukewarm water
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 1 3/4 cups white flour
Add shortening, salt, sugar, rolled ats and corn meal to boiling water, let stand 1 hour. Add yeast dissolved in the warm water, then add rye, whole wheat and white flour. Beat thoroughly, knead, place in bowl, cover and let rise. When doubled in bulk, knead, shape into 2 loaves; let rise until doubled in bulk and bake in a moderately hot oven (375 degrees F) about 45 minutes.
GLUTEN BREAD
  • 1 cake yeast or 1 package dry granular yeast
  • 1/4 cup warm water
  • about 6 cups of gluten flour
  • 3 cups hot milk or water
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 2 tablespoons sugar, if desired
  • 1 egg
Dissolve yeast in warm water. Heat milk to lukewarm, add with 2 cups of flour to yeast to make a sponge. Let stand in warm place. When doubled in bulk, add salt, butter, sugar, if used, the beaten egg and enough gluten flour to make a stiff dough. Knead until smooth and elastic. Shape into loaves. Let rise until doubled in bulk. Bake about 1 hour in moderate oven (350 degrees F).

GRAHAM BATTER BREAD

  • 3/4 yeast cake or 3/4 package dry granular yeast
  • 1 1/2 cups warm water
  • 3 cups graham flour, unsifted
  • 1 cup wheat flour
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup molasses, or 1/4 cup sugar Dissolve the yeast with a little of the warm water, mix the rest of water with other ingredients in the order given and add to yeast. Add, if neessary, more wheat flour to make a soft dough. Cover bowl and set in warm place. When doubled in bulk, beat and pour into bread pans, filling them half full. Let rise until nearly to top of pan; bake in a moderate oven (350 degrees F) for about 45 minutes. Makes 2 loaves.

    OATMEAL BREAD

    • 1 1/2 cups rolled oats
    • 2 cups boiling water
    • 2 teaspoons salt
    • 1/4 cup sugar
    • 1 cake yeast or 1 package dry granular yeast
    • 1/4 cup lukewarm water
    • 4 1/2 to 5 cups wheat flour
    Grind the rolled oats if a finer texture is desired. Pour the boiling water over the oats, salt and sugar and let stand until lukewarm. Add yeast dissolved in 1/4 cup warm water and gradually beat in the flour. Knead it to a smooth dough. Let rise until doubled in bulk. Toss on floured board, shape into 2 loaves and place in greased bread pans. Let rise again until double and bake in a moderate oven, 350 degrees F, from 45 to 60 minutes.


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