BREAD, MUFFINS, ROLLS, WAFFLES, FRITTERS, ETC.
WARNING
The making of bread is, to a large degree, a chemical operation, and should be carried on with as much accuracy as a chemist would use in his laboratory. The flour should be weighed or measured. The other ingredients should also be weighed or measured accurately.
Temperature is a particularly important factor in making good bread. Do not let sponge or dough get chilled.
When potatoes are used, be sure that they are sound, white and mealy, and in the fall, when the new crop is on the market, be careful that the potatoes are fully ripe. More failures in bread making are due to the use of potatoes which are thought to be ripe, but which are not fully matured, than any other one thing.
In making cake, a difference may be noted if the eggs are large or small, if small use either more eggs or more water or milk.
RECIPE FOR BREAD
(University of Nevada Method)
Warm Gold Medal Flour in oven.