ny kind of flour will make good bread. This is
a great mistake. To make good palatable bread it requires good
materials, a reasonable amount of care and attention. But first of all
must come the knowledge of the flour.

A good blend of hard winter flour is necessary and it can easily be
tested by pressing a small quantity of it in the hand; if the flour
is good, it will retain the shape of the hand. Graham or whole wheat
flour and rye flours can be used for variety and to advantage in
making bread.

Other cereal flours do not contain gluten to allow them to be used
alone for making the yeast-raised breads. Keep this in mind and thus
prevent failures. The yeast is a single-cell plant and must be given
the proper temperature, moisture and food for its successful growth.
When this is supplied, each little cell multiples a thousand times,
thus pushing and stretching the dough. This makes it rise or become
light.

WHY DOUGH FALLS

When the yeast cells have absorbed or consumed all the food that they
can obtain from the sugar, flour, etc., the dough will recede or fall.
Now, if the dough is carefully handled at a given time, this will not
take place, and so for this reason the dough is permitted to stand
only for a given length of time before it is worked and then placed in
the pans.

Few utensils will be required for making bread, but they must be
scrupulously clean, if the bread is to have a good flavor. Potatoes
and other cooked cereals may be used with good results. Compressed
yeast will give the best results, and either the sponge or straight
dough method may be used.

Bread made by the sponge method will require a longer time to make
than the bread that is made by the straight dough method. Sponge dough
consists of setting the sponge and letting it rise until it drops
back, usually in two and one-half hours, and then adding sufficient
flour to make a dough that can easily be handled.

The straight dough method consists of making a dough at the start. To
make bread successfully, do not set the dough over the range, do not
set it on the radiators and do not place it where it will be in a
draft, to rise. Cold chills the dough and retards the yeast. Yeast
grows successfully only in a warm moist temperature from 80 to 85
degrees Fahrenheit.

DOUGH BOX

I would like to tell the housewife about a dough box that I have found
to work very successfully. The baker's success in making bread is
founded on the fact