Mrs. Wilsons Cook Book | Page 2

thrown together helter-skelter and good results
obtained; or that any kind of flour will make good bread. This is a great
mistake. To make good palatable bread it requires good materials, a
reasonable amount of care and attention. But first of all must come the
knowledge of the flour.
A good blend of hard winter flour is necessary and it can easily be
tested by pressing a small quantity of it in the hand; if the flour is good,
it will retain the shape of the hand. Graham or whole wheat flour and
rye flours can be used for variety and to advantage in making bread.
Other cereal flours do not contain gluten to allow them to be used alone
for making the yeast-raised breads. Keep this in mind and thus prevent
failures. The yeast is a single-cell plant and must be given the proper
temperature, moisture and food for its successful growth. When this is
supplied, each little cell multiples a thousand times, thus pushing and
stretching the dough. This makes it rise or become light.
WHY DOUGH FALLS
When the yeast cells have absorbed or consumed all the food that they

can obtain from the sugar, flour, etc., the dough will recede or fall.
Now, if the dough is carefully handled at a given time, this will not take
place, and so for this reason the dough is permitted to stand only for a
given length of time before it is worked and then placed in the pans.
Few utensils will be required for making bread, but they must be
scrupulously clean, if the bread is to have a good flavor. Potatoes and
other cooked cereals may be used with good results. Compressed yeast
will give the best results, and either the sponge or straight dough
method may be used.
Bread made by the sponge method will require a longer time to make
than the bread that is made by the straight dough method. Sponge
dough consists of setting the sponge and letting it rise until it drops
back, usually in two and one-half hours, and then adding sufficient
flour to make a dough that can easily be handled.
The straight dough method consists of making a dough at the start. To
make bread successfully, do not set the dough over the range, do not set
it on the radiators and do not place it where it will be in a draft, to rise.
Cold chills the dough and retards the yeast. Yeast grows successfully
only in a warm moist temperature from 80 to 85 degrees Fahrenheit.
DOUGH BOX
I would like to tell the housewife about a dough box that I have found
to work very successfully. The baker's success in making bread is
founded on the fact that he can regulate the temperature of his shop and
thus prevent drafts from chilling the dough. This box is just an ordinary
cracker box with the lid hinged on it. It is then lined with thick asbestos
paper on the inside and then covered with oilcloth on the outside. The
bowl with the dough is then placed in the box to retain its temperature
and to be free from drafts while it rises. In cold weather this box can be
heated by placing a warm iron in it when starting to mix the dough, and
then removing the iron before placing the dough in the box. This box
will easily pay for the time and cost in a few weeks, and then, too, it
will prevent failure.

Now to get the proper temperature--always use a thermometer.
Remember that you cannot successfully gauge the correct temperature
of liquids that are used for making bread by testing with the finger or
by testing them from the spoon. Any plain thermometer that can be
found in the house will do for this work. Scrub it with soda and water
to remove the paint. Remember, in cold weather to heat the mixing
bowl. See that the flour is not lower than 65 degrees Fahrenheit.
All water or half water and milk may be used in making bread. When
the milk is used it must be scalded and then allowed to cool.
Evaporated or condensed milk does not require scalding. Simply add
the hot water to acquire the proper temperature.
POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING
Earthen mixing bowls or clean cedar pails make the best utensils to set
the bread dough in. These utensils will retain the heat and are easy to
clean, and when they are closely covered, prevent a hard crust from
forming on the dough.
Do not fail to give the dough plenty of proof--that is, let it rise for a
sufficient length of time as given in the recipes.
Use a good grade of blended flour.
Use the ball