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
[Illustration: FIG. 2.]
33. 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_.
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