984 Rural School Leaflet. 



not been quite as thoroughly baked as they should have been. When 

 we tested the centers of the loaves they were found to have a yeasty 

 taste and odor, showing that the time of baking had been too short. 

 For a loaf 4^2 inches long, 3 inches wide and 8 inches thick the time of 

 baking should not be less than fifty minutes. The loaf should then 

 be a good brown on all sides. It may take a longer time than this if 

 the oven is not just right, but it should not take a shorter time, for then 

 the oven is too hot. The loaf should not be pale, but should have a good 

 brown color, indicating just the right amount of heat. 



If loaves are made larger than the dimensions given the length 

 of time of baking should be increased according to size, an hour and 

 a half to two hours being needed for the very large loaves. It is there- 

 fore poor economy to make huge loaves of bread. The smaller ones 

 are easier and quicker to bake and more wholesome because the propor- 

 tion of crust to crumb is greater. Loaves that are too small are not 

 practical, and dry out too much in the baking. Hence we must have 

 some standard for size. 



The sweetness of the loaf is the qext point to consider. This does 

 not mean the sweetness which is the result of adding sugar, but the 

 natural sweetness which comes with careful making and baking. Bread 

 that is carefully and completely baked may still be sour, for if it has been 

 allowed to rise too long or if the yeast used has been in poor condition, 

 or if it has been carelessly made and all utensils and materials used in 

 making it have not been scrupulously clean the bread sours in rising. 

 This sourness remains in the bread even after it is baked and may make 

 it an unwholesome form of food. Hence sweetness of a loaf is an 

 important consideration. 



Texture, shape and flavor are important because appearance and taste 

 • influence us very much in deciding how much of a food we shall eat. A 

 loaf of bread may be sweet and thoroughly baked and still be of such 

 texture and flavor that it is not tempting to us. We choose some other 

 food not so good for us as the wholesome loaf of bread. Good bread 

 should appeal to us as much as cake. 



Because you have failed to win a prize this year do not be discouraged. 

 Tr}^, try again. I expect there will be another contest next year and 

 you have all that time to experiment with bread making and to try 

 the result upon the family. If you failed to enter this contest you have 

 indeed missed an opportunity, for any girl who expects to develop 

 into a woman of importance and influence is very badly handicapped 

 if she cannot do well some of the simple but important things which 

 concern her most. 



