The quantity of flour required for a bread recipe will depend entirely on the kind of flour that is to be used, bread flour having a much greater absorbing power for liquid than has pastry or blend flour. When, in the process of mixing the bread, the sponge is stiffened by adding the remaining flour to it, the last cupful or two should be added cautiously, in order not to make the mixture too stiff. In some instances, more flour than the recipe calls for may be required to make the dough of the right consistency. The amount can be determined only by a knowledge of what this consistency should be, and this will be easily acquired with practice in bread making.
72. The beginner will find it a good plan to begin making bread entirely of white flour, for the reason that it is easier to determine the consistency of the dough mixture at various stages, as well as during the kneading, if there is no coarse material, such as bran, corn meal, nuts, fruits, etc., in the dough. Later, when a definite knowledge along this line has been acquired, one after the other of the bread recipes should be tried. They are no more difficult to carry out than the recipes for white bread; indeed, the woman who has had experience in bread making will find that she will be equally successful with all of them.
73. WHITE BREAD.--Bread made from white flour, which is commonly referred to as white bread, is used to a much greater extent than any other kind, for it is the variety that most persons prefer and of which they do not tire quickly. However, white bread should not be used to the exclusion of other breads, because they are of considerable importance economically. This kind of bread may be made by both the quick and the long processes, for the ingredients are the same, with the exception of the quantity of yeast used. The amounts given in the following recipes are sufficient to make two large loaves or three small ones, but, of course, if more bread is desired, the quantity of each ingredient may be increased proportionately.
WHITE BREAD--LONG PROCESS
(
Sufficient for Two Large or Three Small Loaves
)
- 2 Tb. fat
- 2 Tb. sugar
- 1/2 cake compressed yeast, or 1 cake dried yeast
- 1 Tb. salt
- 1 qt. lukewarm liquid
- 3 qt. flour
- 1 c. flour additional for kneading
Put into the mixing bowl the fat, the sugar, the salt, and the yeast that has been dissolved in a little of the lukewarm liquid. Add the remainder of the liquid and stir in half of the flour. Place this sponge where it will rise overnight and will not become chilled. In the morning, add the remainder of the flour, stirring it well into the risen sponge, and knead the dough thus formed. Allow it to rise until it has doubled in bulk and then knead it again. After it is properly kneaded, shape it into loaves, place them in greased pans, let them rise until they have doubled in bulk, and then bake them.
Combining the ingredients in the manner just mentioned is following the sponge method of the long process. By adding all instead of half of the flour at night, the straight-dough method of this process may be followed.