, in the dough. Later, when a definite knowledge along
this line has been acquired, one after the other of the bread recipes
should be tried. They are no more difficult to carry out than the
recipes for white bread; indeed, the woman who has had experience in
bread making will find that she will be equally successful with all
of them.
73. WHITE BREAD.--Bread made from white flour, which is commonly
referred to as _white bread_, is used to a much greater extent than any
other kind, for it is the variety that most persons prefer and of which
they do not tire quickly. However, white bread should not be used to the
exclusion of other breads, because they are of considerable importance
economically. This kind of bread may be made by both the quick and the
long processes, for the ingredients are the same, with the exception of
the quantity of yeast used. The amounts given in the following recipes
are sufficient to make two large loaves or three small ones, but, of
course, if more bread is desired, the quantity of each ingredient may be
increased proportionately.
WHITE BREAD--LONG PROCESS
(Sufficient for Two Large or Three Small Loaves)
2 Tb. fat
2 Tb. sugar
1/2 cake compressed yeast, or 1 cake dried yeast
1 Tb. salt
1 qt. lukewarm liquid
3 qt. flour
1 c. flour additional for kneading
Put into the mixing bowl the fat, the sugar, the salt, and the yeast
that has been dissolved in a little of the lukewarm liquid.
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