Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 3 of 13 · from the scan, no model involved
dry, heavy-textured bread.
3. Liquid - The usual liquids used in making breads are milk, water, and water in which potatoes have been cooked. Water makes breads crusty. Milk gives them a soft crust and a creamy white crumb. All liquids must be used at the proper temperature: 105-115 degrees Fahrenheit for regular yeast and 125-130 degrees Fahrenheit for the rapid-rise yeast. Use a thermometer to check temperature. Hotter liquids will kill the yeast.
4. Sugar - Sugar is the food the yeast needs to make the gas which causes the bread to rise. It also helps the crust brown and adds flavor. White sugar, molasses, brown sugar and honey can be used.
5. Salt - Salt controls the action of the yeast, slowing the rising time and allowing the flavor development to take place. If you omit the salt, the dough will be sticky and the bread will have a yeasty flavor.
6. Fat - Margarine, butter, salad oils, or shortening make breads tender, keep them soft, and give them a soft, silky crumb.
In addition to the above ingredients, some recipes call for eggs. Eggs add flavor and improve the structure so that breads can be richer and more nutritious. (Note: if someone is cutting back on eggs and cholesterol in their diet, they should choose recipes for French bread, English muffins, bagels, or a recipe with no egg in it or use two egg whites in place of one whole egg.
Other ingredients - Herbs and spices, nuts and fruits add flavor,
88.2%