Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/65

 holie, and if allowed to continue, it is followed by acetic fermentation, which is the cause of sour bread. The addition of sugar hastens the fermen- tation process.

The dough when heated to the baking point, kills the yeast plant, evaporates the alcohol, expands the gases, and fixes the cell walls.

1. Seald liquid te destroy organisms which might inhibit the growth of the yeast plant.

2. Add the fat and sugar, if used, and salt to the hot liguid, and cool to lukewarm.

3. Add the yeast which has been dissolved in sealded and cooled water to which a teaspoon of sugar may have been added to hasten the yeast action.

4, Add the flour, sifted if white, in either of the following methods:—

Sponge Method—Add half the amount of flour to the liquid mixture, and beat thoroughly. Cover and set to rise in warm place until spongy and full of holes. Add flour enough to make a dough which Hog i kneaded. Cover and let rise until double in bulk.

Straight Dough Method—Add all the flour to the ie mixture, or enough flour to make a dough which can be kneaded. Cover and let rise until: double in bulk.

5. To knead—turn dough onto a floured board and press with ball of hand, bringing dough back with finger tips, doubling over and pressing again with the palm, using sufficient force to make the dough stick. Turn part way around and repeat folding and kneading until the dough springs back from the pressure of the finger and feels elastic and light and does not stick to an unfloured board. Kneading distributes the yeast plants and gives uniformity of texture.