poor, over moist, doughy or heavy bread?

Bread may truly be called the staff of life, as it will maintain life
longer than any other single food.

Yet many women think bread-making is a simple task; that the
ingredients can be thrown together helter-skelter and good results
obtained; or that any kind of flour will make good bread. This is
a great mistake. To make good palatable bread it requires good
materials, a reasonable amount of care and attention. But first of all
must come the knowledge of the flour.

A good blend of hard winter flour is necessary and it can easily be
tested by pressing a small quantity of it in the hand; if the flour
is good, it will retain the shape of the hand. Graham or whole wheat
flour and rye flours can be used for variety and to advantage in
making bread.

Other cereal flours do not contain gluten to allow them to be used
alone for making the yeast-raised breads. Keep this in mind and thus
prevent failures. The yeast is a single-cell plant and must be given
the proper temperature, moisture and food for its successful growth.
When this is supplied, each little cell multiples a thousand times,
thus pushing and stretching the dough. This makes it rise or become
light.


WHY DOUGH FALLS

When the yeast cells have absorbed or consumed all the food that they