LESSON CXIV

LEAVENING WITH BAKING SODA, SOUR MILK, AND CREAM OF TARTAR: STEAMED BROWN BREADS

ADDITIONAL LEAVENING FOR SOUR MILK MIXTURES.—Instead of using prepared baking powder as additional leavening for sour milk mixtures (see previous lesson) cream of tartar with sour milk and baking soda may be used. Enough baking soda must be used, however, to neutralize both the sour milk and the cream of tartar. This involves a double reaction:

(a) Baking soda + sour milk —> water + carbon dioxide gas + neutral substance.

(b) Baking soda + cream of tartar —> water + carbon dioxide gas + a neutral substance.

If molasses is used with the sour milk and baking soda, a third reaction occurs:

It has been found that the following proportion of cream of tartar and baking soda is effective in leavening: 1 1/4 _teaspoonfuls of cream of tartar with 1/2 teaspoonful of baking soda._ These quantities of materials are sufficient to leaven 1 cupful of flour. 1 1/2 _teaspoonfuls of cream of tartar with 2/3 teaspoonful of baking soda are required to leaven 1 cupful coarse wheat flour or flour or meal other than wheat._

In determining the quantity of cream of tartar and baking soda to use with mixtures containing sour milk or other acid food, note the quantity of flour (or other cereal) in the recipe. Assuming that 1/2 teaspoonful of baking soda (with the necessary "acid" material) leavens 1 cupful of flour, determine the total quantity of baking soda, which (with the necessary "acid" material) will leaven the flour. Then determine how much of the baking soda will be neutralized by the sour milk or other "acid" food. Assuming that l-1/4 teaspoonfuls of cream of tartar are needed to neutralize 1/2 teaspoonful of baking soda, use enough cream of tartar to neutralize the remainder of the baking soda. For example, if a recipe calls for (among other ingredients) 2 cupfuls flour and 1 cupful of sour milk, 1 teaspoonful of baking soda (with the necessary "acid" material) will be needed to leaven the flour. Since 1 cupful of sour milk will neutralize only 1/2 teaspoonful of baking soda, enough cream of tartar (i.e. 1 1/4 teaspoonfuls) will be needed to neutralize the remainder of the baking soda.

GENERAL SUGGESTIONS FOR STEAMED QUICK BREAD MIXTURES.—A quick bread mixture that is to be steamed should be placed in a covered utensil. If the mold or the can used for steaming has no cover, an oiled paper should be tied over the top. As with all quick breads, the molds for steamed mixtures should be oiled. If the quick bread is a pour batter, the mold should be oiled and then sprinkled with flour. It should never be filled more than two thirds full.

A steamer placed over boiling water may be used for the steaming; or a kettle of boiling water containing a rack may be used. If the latter device is employed, the boiling water in the kettle should come halfway to the top of the molds. As the water evaporates, add more boiling water. Less time is required in the steaming, if the mold is placed directly in the water.

At least one hour is required for steaming breads. The longer brown bread is steamed, the darker it becomes. A mixture in an earthen mold requires more time than does one in a tin or granite mold (see Experiment 46).

PLAIN BROWN BREAD

2 cupfuls graham flour 2/3 cupful white flour 3/4 cupful brown sugar 2/3 teaspoonful salt 1 2/3 teaspoonfuls baking soda 1 1/2 teaspoonfuls cream of tartar 2 cupfuls sour milk

Mix all dry ingredients thoroughly. Turn the sour milk into a mixing bowl. Add the dry ingredients; mix well. Turn at once into an oiled bread pan, and bake in the oven from 50 to 60 minutes; or fill one-pound baking powder cans (which have been oiled) two thirds full, and steam at least 4 hours. If the bread is steamed, remove it (after steaming) from the molds and dry in the oven for a few minutes.

BOSTON BROWN BREAD

1/4 cupful sugar 1 cupful corn-meal 2 cupfuls graham flour 3/4 teaspoonful salt 2 teaspoonfuls baking soda 2 teaspoonfuls cream of tartar 2 cupfuls sour milk 1/2 cupful molasses

Mix the dry ingredients (except the sugar) thoroughly. Turn the molasses, sugar, and sour milk into a mixing bowl. Add the dry ingredients; mix well. Turn at once into oiled molds, and steam at least 4 hours. Remove from the molds, and dry in the oven for a few minutes.

Rye meal or bread crumbs may be substituted for 1 cupful of graham flour.

If dried bread crumbs are used, moisten them with a little cold water before adding to the other ingredients.

1 cupful of raisins may also be added to the ingredients of the above recipe. If raisins are used, cut them in two and sprinkle flour over them.

BUTTER BALLS

Cut firm butter into half-ounce pieces and place in a pan of ice water. Scrub the butter paddles; place in boiling water for 10 minutes; and then in the pan of ice water until chilled. Place a piece of butter on one of the paddles and hold the paddle stationary. Shape the butter with the other butter paddle, moving it in a circular direction. Hold the paddle over the ice water while shaping. Place the butter balls in a cool place.