In addition to the matters just mentioned, the utensils in which to
combine the hot-bread materials and bake the batters or doughs are of
importance. While none of these is complicated, each must be of the
right kind if the best results are expected. The final point to which
attention must be given is the baking of this food. Proper baking
requires on the part of the housewife familiarity with the oven that is
to be used, accuracy in judging temperature, and a knowledge of the
principles underlying the process of baking.
* * * * *
LEAVENING AGENTS
CLASSES OF LEAVENING AGENTS
3. As has been pointed out, the ingredients that are actually required
in the making of hot breads are flour, liquid, salt, and leavening, and
to give variety to breads of this kind, numerous other materials,
including sugar, shortening, eggs, fruit, nuts, etc., are often added.
With the exception of leavening agents, none of these ingredients
requires special attention at present; however, the instruction that is
given in _Bread_ regarding flour should be kept in mind, as should also
the fact that all the materials for hot breads should be of the best
quality that can be obtained.
As is known by this time, leavening agents are the materials used to
leaven, or make light, any kind of flour mixture.
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