water which feels
warm to the hand.

(3) Place one test-tube in cracked ice and
freeze the mixture. Afterwards thaw, and place
the same test-tube in lukewarm water.

Observe the results, and compare the amount of gas formed under the
different conditions.

LESSON II

PRACTICAL BREAD-MAKING

Ingredients of plain bread:

1. Liquid.--(1) It wets the mixture and causes the
ingredients to adhere.

(2) It furnishes steam for a lightening
agent.

(3) It allows the gluten to become sticky
and elastic.

(4) It furnishes moisture for yeast plants.

2. Yeast.--It gives off carbonic acid gas, which lightens
the mixture.

3. Salt.--(1) It gives a flavour.

(2) It retards the growth of the yeast
plant.

4. Flour.--(1) It thickens the mixture.

(2) It supplies food for the yeast plant.

(3) It supplies gluten for a framework for
the mixture.

Amount of ingredients for one small loaf:

Liquid--1 cup or 1/2 pt.
Salt--1/2 tsp.
Flour--About three times the amount of liquid

Yeast--Amount depends on the time given the bread to rise, as follows:

12 hr. to rise 5 hr. to rise 3 hr. to rise
1/4 yeast cake 1/2 yeast cake 1 yeast cake

NOTE.--One cake of compressed yeast contains
about the same number of yeast plants as one
cake of dry yeast or one cup of liquid yeast.

Process in making bread:

(1) Mixing (stirring, beating, and kneading).--
(_a_) This mixes the ingredients. (_b_) It
incorporates air to aid the yeast plant and to
act as a lightening agent. (_c_) It makes the
gluten elastic.

(2) First rising.--This allows the yeast plants
conditions and time to produce carbonic acid
gas, until the dough is distended to twice its
original size.

(3) Moulding.--(_a_) This distributes the gas
evenly throughout the loaf. (_b_) It shapes the
loaf.

(4) Second rising.--This again allows the yeast
plants time to produce gas which will distend
the dough to twice its size.

(5) Baking.--(_a_) The heat of the oven expands
the a