from forming on the dough.

Do not fail to give the dough plenty of proof--that is, let it rise
for a sufficient length of time as given in the recipes.

Use a good grade of blended flour.

Use the ball of the hand, near the wrist, to knead and work the dough.
Kneading is most important and should be thoroughly done. Do not be
afraid of hurting the dough; you can handle it as roughly as you like.
Heavy, active kneading distributes the yeast organisms and develops
the elasticity of the gluten and gives body and strength to the dough.

Now, a word about the baking. Bread is baked to kill the fermentation
and to hold the glutinous walls of the dough in place and to cook the
starch and thus make it palatable and easy to digest.

An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter
than this. Too much heat browns the loaf before it has time to bake in
the centre.


SALT

Salt controls the action of the yeast. It also retards or delays the
proper fermentation if too large an amount of it is used. Then again,
if not enough salt is added to the mix, the yeast becomes too active
and thus produces an overlight loaf of bread. One ounce of salt to
each quart of liquid in summer, and three-fourths of an ounce in
winter will give the best results to the home baker.