Rural School Leaflet 



i°53 



Water may be used in place of milk, in which case the bread is tougher 

 and grayer in color than when made with milk. 



Potato water, boiled whey, thin gruels, are also used as liquids in making 

 bread. These substances seem to produce a loaf of bread that is both 

 moist and tender. 



Whole wheat flour, graham flour, and small quantities of oatmeal, 

 corn meal, or other cereals are often used for modifying or changing the 

 character of bread. 



Bread is frequently mixed directly into a dough and is then allowed to 

 rise only once before being shaped into the loaf. This saves time and 

 the results are nearly as good as when the batter is made and allowed to 

 rise first. 



A crumbly crumb is obtained by increasing the amount of shortening. 



SCORE CARD FOR BREAD 



Flavor, taste, odor 40 points 



Lightness ] 

 Doughiness [ 

 ] Moisture 

 I Color 

 Hardness 

 Depth 

 Color 

 Form and size of loaf 10 points 



The exhibit of each contestant will be judged on the following basis: 



Loaf of bread 80 points 



Essay 20 points 



Texture of crumb 



Texture of crust - 



40 points 



10 points 



