School and Home Cooking Part 75

QUESTIONS

From _U.S. Department of Agriculture_, Bulletin No. 28, tabulate the percentage composition of white, of graham, and of whole wheat bread.

Under what conditions should a sponge be made when compressed yeast is used?

What kind of bread is most satisfactory in high alt.i.tudes, _i.e._ where the climate is dry? Explain.

Why is potato water a more valuable liquid for bread making than water?

What is the purpose of adding boiling water to rolled oats in making Oatmeal-Potato Bread (see _Subst.i.tuting Other Cereals for Wheat Flour_)?

Compare the quant.i.ty of yeast used in Oatmeal-Potato Bread with that used in plain wheat bread. Account for the difference.

LESSON Cx.x.xVIII

ROLLS AND BUNS

PLAIN ROLLS OR BISCUITS

For rolls or biscuits use the recipe for Bread, adding twice the quant.i.ty of fat, and using milk for part of the liquid. Or they may be made by kneading more fat into any bread dough. Knead well after the first rising; then cut into pieces half the size of an egg, and shape into b.a.l.l.s. Place the b.a.l.l.s some distance apart in a pan or place the b.a.l.l.s so that one touches another. The latter plan of placing in the pan produces biscuits having a small amount of crust. Allow the biscuits to rise to double their bulk; then bake in a hot oven.

PARKER HOUSE ROLLS

2 cupfuls hot milk and water 3 tablespoonfuls fat 2 tablespoonfuls sugar 1 teaspoonful salt 1 yeast cake 1/4 cupful lukewarm water Bread flour

Make a sponge of the ingredients, using 3 cupfuls of flour. Beat thoroughly, cover, and let rise until light. Then add enough flour to knead. Knead, cover, and allow to rise until doubled in bulk. Knead again slightly, and roll out on a floured board until 1/3 of an inch in thickness. Cut into rounds with a biscuit cutter; put a bit of b.u.t.ter or subst.i.tute near the edge of the biscuit; fold; and press the edges together. Place in an oiled pan; cover. Let rise until double in bulk, and bake at 425 degrees F. from 20 to 30 minutes.

The crust may be _glazed_ with a mixture of milk and sugar a few minutes before removing the biscuits from the oven. Use 1 part sugar to 2 parts milk. Diluted egg white also may be used for glazing.

A corn-starch paste is sometimes used for _glazing_. It is made as follows: Mix 2 teaspoonfuls of corn-starch with the same quant.i.ty of cold water. Add 3/4 cupful of boiling water; stir and cook for 5 minutes. Brush this over the top of the rolls, sprinkle with sugar. Return the rolls to the oven and continue baking until the crust is browned.

POTATO YEAST ROLLS

Use the recipe for Parker House Rolls as a basic rule. In preparing the sponge, use 2 cupfuls of dry mashed potatoes instead of flour. Decrease the liquid to 1 cupful. Increase the quant.i.ty of salt to 1 tablespoonful.

When the sponge is light, add sufficient wheat flour to make the dough of the proper consistency. Proceed as for plain wheat rolls.

_Rye flour_ may be used instead of wheat in preparing these rolls.

CINNAMON BUNS

Use one half of the recipe for Parker House Rolls. After the dough has risen, roll until 1/4 inch thick, and spread with the following:

1/2 cupful b.u.t.ter or b.u.t.ter and other fat softened 2 tablespoonfuls cinnamon 1 cupful currants or raisins 1 cupful brown sugar

Roll the dough as for Jelly Roll or for Fruit Rolls and cut into slices 1 inch thick. Place in well-oiled pans or m.u.f.fin tins, with a cut surface resting on the pan. When very light, bake in a moderate oven about 30 minutes. The buns may be basted with mola.s.ses or sugar, or with a milk and sugar mixture (see _Parker House Rolls_). Add 1 teaspoonful of the basting material to each bun 15 minutes before removing from the oven.

BISCUITS WITH PRUNE OR RAISIN FILLING

1 cupful milk 1 cupful water 2 tablespoonfuls sugar 1 teaspoonful salt 3 tablespoonfuls fat 1 to 3 eggs 2 cakes compressed yeast 1/4 cupful lukewarm water Bread flour (about 7 cupfuls)

Heat the milk and water. Turn into a bowl and add the sugar, salt, and fat. Let the mixture stand until it is lukewarm in temperature. Mix the yeast with the lukewarm water and add it to the lukewarm milk mixture.

Break the egg; beat the white and yolk separately. Add the egg to the other ingredients.

Through a sifter, add enough flour to knead. Knead and roll out on a floured board until about 1 inch in thickness. Cut into rounds with a biscuit cutter. Make a depression in the center of each biscuit, fill with prunes or raisins prepared as directed below.

Place the biscuits on greased pans, let them rise (in a warm place) until doubled in bulk; bake in a hot oven.

PRUNE OR RAISIN FILLING

1 pound dried prunes _or_ 1 1/2 cupfuls seeded raisins 1 teaspoonful cinnamon 1/8 teaspoonful cloves 2 tablespoonfuls lemon juice 1/4 teaspoonful salt Sugar

Soak the fruit in enough water to cover overnight or for several hours.

Cook as directed on until the fruit is tender and the water is almost evaporated. If prunes are used, remove the stones. Add the spices, lemon juice, and salt. Also add sugar "to taste."

QUESTIONS

Why should a sponge be made when eggs are to be added to the yeast mixture?

What would be the disadvantage in adding them to a dough, after the dough had stiffened?

What must be done to produce biscuits having much crust rather than little crust?

What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking?

How many times are Biscuits with Prune or Raisin Filling allowed to rise?

How does yeast bread made with one rising differ from that made with several risings?

Why is it necessary to cook the fruit used for filling for biscuits until the water is almost evaporated? What would be the effect on the biscuits of much moisture in the filling?

RELATED WORK

LESSON Cx.x.xIX

FOOD FOR GIRLS AND BOYS

THE YOUNG GIRL.--Adolescence is a period of great activity and growth.

Much physical development characterizes the years of youth.

During the time of rapid growth, it is very easy to acquire craving not only for sweets, but for condiments and highly seasoned and spiced foods and for foods of decided and contrasting flavor. As previously explained, such foods used excessively are harmful. It is especially necessary that a girl growing into womanhood use foods which furnish building and energy- giving nutrients in sufficient quant.i.ty as well as materials to promote growth.