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Caption: War Publications - WWI Compilation 1923 - Article 42
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WAR BREAD RECIPES The following compilation of recipes for war breads has heen prepared in the hope that it may be helpful in lessening the use of wheat. BREAD Bread is made from flour of wheat or other cereals by the addition of water, salt, and a ferment. Wheat flour is best adapted for bread making, as it contains gluten in the right proportion to make a spongy loaf. Gluten, the protein of the wheat, is a gray, tough, elastic substance, insoluble in water. Gluten, being elastic, is expanded by the gas developed in bread dough by fermentation, thereby causing the bread to rise. Flour should always be sifted before measuring. Yeast is a microscopic plant of fungus growth, and is one of the lowest forms of vegetable life. The yeast plant reproduces by a process known as budding, multiplying very rapidly. Like other plants, favorable conditions for its growth are (1) food, (sugar); (2) warmth, (25° to 35° C. or 70° to 90° F.) ; (3) moisture. Fermentation, the production of alcohol and carbon dioxide, is the result of the growth of the yeast plant. The yeast plant is killed at a temperature of 100° C. or 212° F. Liquid, dry, or compressed yeast may be used for raising bread. Good bread depends primarily upon good yeast. Fermented bread is made by mixing flour to a dough with water or milk, salt, and a ferment. The dough should be thoroly kneaded to mix the ingredients and should be allowed to rise in a favorable temperature until it has doubled it bulk. It is then ready to be shaped into loaves. When it has doubled its bulk again, it is ready to be baked. Bread is baked (1) to kill the ferment, (2) to render the starch digestible by cooking, (3) to drive off alcohol and carbon dioxide, (4) to develop flavor. The loaf should continue rising for the first fifteen minutes while baking, and continue browning for the next twenty minutes. The heat may then be reduced and the baking finished in fifteen minutes. Rolls require more heat than bread. They should continue rising for the first five minutes and begin to brown in eight minutes. Bed by Mrs. F . L. Stevens at the University of Illinois School for Housekeepers. 2
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