Much care should be exercised
in heating these materials, for good results will not be obtained unless
they are brought to the proper temperature. The flour should feel warm
and the liquid, whether it be water or milk, should, when it is added,
be of such a temperature that it also will feel warm to the fingers. If
water is used, it ought to be just as pure as possible, but if milk is
preferred it should be used only after it has been scalded. The yeast
should be dissolved in a small quantity of lukewarm water. Hot water
used for this purpose is liable to kill the yeast and prevent the bread
from rising, whereas cold water will retard the growth of the yeast.
COMBINING THE INGREDIENTS
38. As soon as the bread ingredients have received the proper treatment,
they are ready to be combined. Combining may be done by two different
methods, one of which is known as the _short process_ and the other as
the _long process_. As their names indicate, these methods are
characterized by the length of time required for the bread to rise. Each
method has its advantages, and the one to select depends on the amount
of time and energy the housewife can afford to give to this part of her
work. Persons who use the long process believe that bread made by it
tastes better and keeps longer than that made by the short process;
whereas, those who favor the short process find that it saves time and
labor and are convinced that the quality of the bread is not impaired.
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