676 IOWA DEPARTMENT OF AGRICULTURE 



Sixth meeting — Bread — examination and sampling of loaves of bread 

 baked by the members the day before with mutual criticism. A second 

 exercise by the members in judging bread by the score card. 



GIRLS' BREAD CONTEST REQUIREMENTS. 



In girls' clubs it is imperative to divide the members for contest pur- 

 pose into two classes, since it is obviously unjust to expect or allow girls 

 from J.5 to 18 years of age to compete with those from 8 to 14. The by- 

 laws respecting bread contests may conveniently be as follows, which 

 will serve as a guide for other subjects, such as canning and preserving 

 fruit, sewing, etc. 



[Used in Indiana.] 



1. Each contestant shall agree to bake at least 25 individual loaves 

 of bread between the 1st of May and the 1st of November.' 



2. Each contestant shall agree to exhibit two loaves of bread at the 

 annual show. 



3. Each contestant shall do all the work without any outside help. 



4. Each contestant shall keep a record of the details concerning the 

 work done. (See record card.) 



5. Each contestant shall write an essay, of not over 400 words, giving 

 record of number of loaves baked in summer, kinds of flour used, sources 

 and*kinds of yeast, the manner of baking, cooling, and the storing of 

 bread, and the length of time required for each process in bread making. 



6. Each contestant shall agree to write a second essay of not over 

 400 words on the history of bread, bread as made in other countries, 

 what yeast is and how it grows, the manufacture of flour, the difference 

 between hard and soft wheat flour, the quality of a loaf of bread as 

 affected by the wheat and the flour entering into its composition. 



RECORD CARD (BREAD). 



The following record should be carefully kept and filled out by each 

 contestant: 



(1) Receipt in full. 



(2) Manner of making: 

 (a) Kind of yeast used. 



(&) How long was dough rising before molding into loaves? 



(c) "What was temperature of dough when set to rise? 



(d) How long rising the second time? 



(3) Was oven very hot when bread was put in to bake? 



(4) How long baked? 



(5) How cooled? 



COOKING. 



The following card for scoring bread, together with its explanation, 

 is offered as a suggestion to be followed or modified as is expedient in 

 each case, and will serve as a guide to the preparation of score cards 



