Breads, Biscuits, Muffins, Etc.
The quyality and texture of yeast breads depebd upon the kind of flour used and the handling of the dough
A good white flour for bread feels granular to the touch when rubbed in the fingers, and after being pressed
together in one's hand, does not keep the shape. Only good flour and fresh yeast should be used. The dough
must not be made too stiff nor allowed to rise until too porous. Proper kneading can only be learned by experience;
all lumps should be worked out, leaving the dough even and smooth. When sufficiently kneaded, it will not stick
to the board.
Care must be taken in shaping the loaves to have them of uniform thickness throughout and smoothly rounded on the top.
losf and above. Too hot an oven will bake the outside of the loaf too soon, leaving the center too little cooked.