MILK AND FAT IN BREAD
30. Milk is sometimes used as a part or as all of the liquid in bread.
While it adds nutritive value and is thought by many persons to improve
the texture, it is not absolutely essential to successful bread making.
Whenever milk is used, it should first be scalded thoroughly. A point
that should not be overlooked in connection with the use of milk is that
the crust of milk bread browns more readily and has a more uniform color
than that of bread in which water is used as liquid.
31. Like milk, fat adds nutritive value to bread, but it is not an
essential ingredient. If it is included, care should be taken not to use
too much, for an excessive amount will retard the growth of the yeast.
Almost any kind of fat, such as butter, lard or other clear tasteless
fats, or any mixture of these, may be used for this purpose, provided it
does not impart an unpleasant flavor to the bread.
PROPORTION OF BREAD-MAKING MATERIALS
32. 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.
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