(11) What are the advantages of: (_a_) the long process of bread making? (_b_) the quick process?
(12) What is: (_a_) a sponge? (_b_) a dough?
(13) (_a_) Why must bread dough be kneaded? (_b_) How is it possible to tell when dough has been kneaded sufficiently?
(14) At what temperature should bread be kneaded?
(15) How should bread be cared for after it is removed from the oven?
(16) What points are considered in the scoring of bread?
(17) What part of bread making may be done in a bread mixer?
(18) What are the differences in time and oven temperatures in baking rolls and bread?
(19) Mention briefly the procedure in making rolls, buns, and biscuits.
(20) Score a loaf of bread you have made and submit the points as you have scored it.
REQUIREMENTS AND PROCESSES FOR MAKING HOT BREADS
1. Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and are intended to be served while they are fresh and hot. Hot breads, to call such breads by the name in common use, are made by baking a batter or a dough mixture formed by mixing flour, liquid, salt, and a leavening agent. The nature of the mixture, however, is governed by the proportion of flour and liquid, the two ingredients that form the basis of all bread mixtures; and by incorporating with them such ingredients as eggs, sugar, shortening, flavouring, fruits, nuts, etc. there may be produced an almost endless variety of appetising hot breads, which include popovers, griddle cakes, waffles, muffins, soft gingerbread, corn cake or corn bread, Boston brown bread, nut loaf, and baking-powder and beaten biscuit. Because of the variety these hot breads afford, they help considerably to relieve the monotony of meals. In fact, the housewife has come to depend so much on breads of this kind that their use has become almost universal. As is well known, however, certain kinds are typical of certain localities; for instance, beaten biscuit and hoe cake are characteristic of the Southern States of the United States, while Boston brown bread is used most extensively in the New England States and throughout the East. The popular opinion of most persons is that hot breads are injurious. It is perhaps true that they may be injurious to individuals afflicted with some digestive disturbance, but, at any rate, the harmful effect may be reduced to a minimum by the correct preparation and baking of these foods.