66. The last thing to be scored, namely, the flavor, merits 30 points. To determine this characteristic, chew a small piece of bread well. If it is not sour nor musty, has a sweet, nutty flavor, and shows that the correct amount of salt and sugar were added in the mixing, it may receive a perfect score.
USE OF THE BREAD MIXER
67. The advantage of a bread mixer in bread making is that it practically does away with hand mixing and kneading; however, all the other steps described are the same, depending on the process used. As has been mentioned, the housewife who bakes such a small quantity as three or four loaves of bread can get along very well without a bread mixer; at least, for so few loaves a bread mixer does not seem so necessary as when six or more loaves are to be made at one time, when it is a decided convenience. However, bread mixers can be had in various sizes to meet the requirements of the housewife.
68. In using a bread mixer like that described in Essentials of Cookery, Part 2, the ingredients are placed in the mixer and thoroughly mixed together by turning the handle, and after the sponge or the dough has risen, the kneading is performed by again turning the handle. The amount of turning to be done is, of course, regulated by the ingredients and the method that is followed.
In addition to the bread mixer mentioned, there is another convenient type that is constructed in two parts, the top part having a sifter in its bottom, through which the flour or other dry ingredients are sifted. The sifting is done with a crank, which also operates a shaft to which is attached a number of knives extending in different directions. These knives accomplish the mixing and the kneading. The bread is allowed to rise in the lower part of the bread mixer, the top part being removed after the mixing and sifting have been accomplished.
Any of the bread-making methods described may be used with the bread mixer without change in the process, and no kneading need be done by hand except a sufficient amount to shape the loaves after the last rising and before they are placed in the pans.
SERVING BREAD
69. Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods, it appeals more to the appetites of those who are to eat it if it is served in an attractive manner. A few ideas as to the ways in which it may be served will therefore not be amiss.