6^0 Reading-Course for Farmers' Wives. 



The yeast plant is a fungus somewhat alhed to the molds, but micro- 

 scopic. It still retains life in a dry or quiescent state, as in yeast cakes. 

 Under the influence of heat and moisture it grows rapidly, giving off gas 

 that puffs up or " raises " the dough. 



To insure satisfactory growth of the yeast, the temperature should be 

 as uniform as possible and be kept near 70° F. Therefore, both flour 

 and liquid may be warmed before mixing, especially in winter. If the 

 room is cold, the pan of bread should be set in another of warm water, 

 to which more hot water may be added from time to time to keep an 

 even heat. 



A small amount of sugar helps the action of the yeast, while more 

 .sugar or much salt retards the process. Shortening is not essential, 

 especially when the liquid used is whole milk. When shortening is to be 

 used, melt it in the warm liquid instead of rubbing it into the flour, for 

 nothing is gained by that process and time and strength are lost. 



The flour may be put in until we have a dough stiff enough to knead, 

 using about three times as much flour as liquid; or half the flour may 

 be stirred in at first and when that " sponge " has risen until foamy, the 

 remainder of the flour is added. This is often a convenient division of the 

 process for a busy woman : she may mix a sponge before breakfast when 

 she would not have time to finish a stiff dough, the mixture thus getting 

 a better start than if nothing were done until after breakfast ; later in 

 the day, the remainder of the flour may be worked in and when that 

 dough has risen until double in bulk, the loaves or rolls are shaped and 

 put in the pans to rise again before baking. With one compressed yeast 

 cake to a pint of liquid and three pints of flour, the whole process may 

 be accomplished inside of five hours. The time must be extended in 

 proportion to the reduction o£ the yeast and the lowering of the 

 temperature. 



The patent bread mixer is a helpful device when large quantities must 

 be made. The housekeeper can put in the deep pan the right propor- 

 tions of salt, sugar, lukewarm liquid and yeast and measure out the 

 sifted flour in another pan. Then stronger hands than hers are often 

 ready to turn the handle and thus mix the dough. 



Other raised doughs conform to the same general rules. Bread flour 

 should be used in preference to pastry flour when yeast is called for. 



