In order that the beginner may bring into use the bread-making
principles and directions that have been set forth, and at the same time
become familiar with the quantities of ingredients that must be used,
there are here given a number of recipes for the making of bread. These
recipes include not only white bread-that is, bread made from white
flour--but whole-wheat, graham, rye, and corn bread, as well as bread in
which fruit and nuts are incorporated. Before these recipes are taken
up, though, it will not be amiss to look further into the various
ingredients used in the making of bread.
71. The fat used in bread making may vary in both quantity and kind. For
instance, if less than 2 tablespoonfuls is called for in a recipe, this
amount may be decreased; but it is not well to increase the amount to
any extent. Likewise, the fat may be of any kind that will not impart a
disagreeable flavour to the finished product. It may be left-over
chicken fat, clarified beef fat, lard, butter, cooking oil, or any
mixture of clear, fresh fats that may be in supply.
The sweetening for bread is, as a rule, granulated sugar, although
sirup, molasses, brown sugar, or white sugar of any kind may be
employed. Sweetening is used merely to give a slightly sweet flavour to
the bread, and the kind that is used is of slight importance.
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