February 7, 1955 Basic Cookery No. 6 Bread Standard White Bread, Whole Wheat Bread

Standard White Bread

1 c. milk
3 T. sugar
2 1/2 t. salt
6 T. shortening
1 c. warm water
1 pkg or cake yeast, active dry or compressed
6 c. flour (about)

Scald milk, stir in sugar, salt and shortening, cool to lukewarm. Measure into bowl 1 c.warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups of the flour and beat until smooth. Stir in additional 3 cups of flour. Turn out onto floured board. Knead until smooth and elastic 8 to 10 minutes. Cover. Let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch down, turn out on board. Divide in half, let rest 15 to 20 minutes. Shape into loaves.  Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft until center is slightly higher than side of pan, about 1 hour. Bake in hot oven at 400 degrees about 50 minutes. Yield: 2 loaves.

Whole Wheat Bread

3/4 c. milk
3 T. sugar
4 t. salt
1/3 c. shortening
1/3 c. molasses
1 1/2 c. warm water
2 packages or cakes yeast active dry or compressed
4 1/2 c. whole wheat flour
2 c. white flour

Scald milk, stir in sugar, salt, shortening and molasses. Cool to lukewarm. Measure into bowl 1 1/2 c. warm water. Sprinkle or crumble yeast into water. Stir until dissolved. Stir in lukewarm milk mixture. Add 1/2 mixture of whole wheat and white flour. Beat until smooth. Stir in remaining flour mixture. Turn dough on lightly floured board. Knead until smooth and elastic. Placed in greased bowl; brush top with soft shortening. Cover. Let rise in place, free from draft, until doubled in bulk, about an hour and 15 minutes. Punch down and turn out on lightly floured board. Divide in half; shape into loaves. Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft, until center is slightly  than edge of pan, about 1 hour. Bake in hot oven 400 degrees F. about 50 minutes. Yield 2 loaves.


Bread Baking tips:

Temperature is important. Yeast is a living plant, too much heat can kill the action of the yeast. For best results dissolve active dry yeast in warm, not hot water, (105 degrees) and compressed yeast in lukewarm water (95 degrees). To test the temperature, drop a little water on the inside of your wrist. Warm, not hot water feels comfortably warm. Lukewarm water feels neither warm nor cold. Be sure milk is lukewarm before adding to the dissolved yeast.

Kneading is important: Kneading is the part of the process of mixing yeast dough during which the rough uneven texture of the dough changes to a smooth elastic ball. You can actually fell this change take place as you work the responsive dough with your hands. Kneading does these things:

1. Helps blend ingredients
2. Improves flavor
3. Develops the gluten which in turn develops good grain and texture

Rising of dough is important: Always grease the surface of the dough and cover bowl with a clean towel. set bowl in a warm place, free from draft until doubled in bulk. To test for double in bulk press two fingers deeply into the dough. If holes remain when fingers are withdrawn the dough has probably doubled in bulk. DOUGHS THAT ARE BUBBLY AND THAT COLLAPSE ARE OVER FERMENTED.

Shaping is important: The dough, ready for shaping, feels warm and is easy to handle. If any flour is needed on board, use it sparingly. After shaping dough is ready for second rising ina warm, cozy spot.

Baking is important. Have oven to temperature before putting bread in oven. Leave space between loaves for heat to circulate. To test for doneness, remove a pan from oven and tip the loaf out of the pan. Tap the bottom or sides of the loaf for a hollow sound.

Care after baking: Cool completely on a rack. The best method for storing is in the food freezer or refrigerator freezing compartment. Properly cooled bread, wrapped airtight in moisture-proof material and stored in the freezer will retain its moisture, remain free from mold and retain its freshness for several weeks. The next best method is in a ventilated breadbox at room temperature.