If the yeast is active, the dough will rise
quickly; but if it is not of good quality or if it has been killed or
retarded in its growth by improper handling, the dough will rise slowly.
Usually, dough should be allowed to rise until it has doubled in bulk. A
good way in which to determine when this takes place is to put a small
piece of the dough in a glass, such as a measuring glass, a tumbler, or
a jelly glass, and mark on this glass where the dough should come when
it has increased to twice its size. This glass set beside the vessel
containing the dough will show when it has risen sufficiently. This plan
is illustrated in Figs. 5 and 6. Fig. 5 shows a glass half filled with
dough and a bowl of bread dough ready to be placed where they will keep
warm for the first rising; and Fig. 6 shows the same dough after it has
doubled in bulk, as is evident from the fact that the glass is
entirely full.
KNEADING THE DOUGH
[Illustration: Fig. 7]
51. Purpose of Kneading.--As has been pointed out, it is necessary to
knead dough one or more times in the making of bread, the number of
kneadings depending on the method that is employed. The purpose of
kneading is to work the dough so as to distribute evenly the gas that is
produced by the yeast, to increase the elasticity of the gluten, and to
blend the ingredients.
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