PROPORTION OF BREAD-MAKING MATERIALS
No definite rule can be given for the exact proportion of liquid and flour to be used in bread making, because some kinds of flour absorb much more liquid than others. It has been determined, however, that 3 cupfuls of flour is generally needed for each small loaf of bread. With this known, the quantity of flour can be determined by the amount of bread that is to be made.
The quantity of liquid required depends on the quantity and kind of flour selected, but usually there should be about one-third as much liquid as flour. The particular method that is selected for the making of bread, as is explained later, determines the amount of yeast to be used. If it is desired not to have the bread rise quickly, a small quantity, about one eighth cake of compressed yeast or 2 tablespoonfuls of liquid yeast, is sufficient for each loaf; but if
rapid rising is wanted, two, three, or four times as much yeast must be used to produce a sufficient amount of carbon dioxide in less time.
It should be remembered that the more yeast used, the more quickly will the necessary gas be created, and that, as has already been shown, it is the formation of gas that makes bread light and porous. In addition to flour, liquid, and yeast, 1 teaspoonful of salt, 1
tablespoonful of sugar, and 1 tablespoonful of fat are the ingredients generally used for each loaf of bread.
UTENSILS FOR BREAD MAKING
NECESSARY EQUIPMENT.
--Not many utensils are required for bread making, but the ones that are needed must be of the right kind if the best results are to be obtained. The necessary equipment is illustrated in Fig. 2. It includes a mixing bowl and cover a; a flour sieve b; measuring cups c of standard size, one for moist and one for dry ingredients, measuring spoons d, and a case knife or a spatula e for measuring; a long-handled spoon f for mixing; and baking, or bread, pans g.
Unless the table is such that it can be used as a molding board, it will be necessary to provide in addition to the equipment mentioned, a molding board of suitable size.
The mixing bowl may be an earthen one or a metal one like that shown in the illustration. The size of the pans used and the material of which the pans are made should also receive attention. The loaves will be found to bake more quickly and thoroughly if they are not made too large and each one is baked in a separate pan. Pans that are 8 inches long, 3 1/2 inches wide, and 3 inches deep are of a convenient size.
They may be made of tin, sheet iron, aluminum, or heat-resisting glass, the only requirements being that all the pans used at one baking be of the same material, because, as heat penetrates some materials more quickly than others, the baking will then be more uniform.
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