Yeast bread making...3

This more from the American Woman cookbook published in 1940.

                       GENERAL DIRECTIONS IN MAKING BREAD

   Scald all liquids to ensure destruction of micro-organisms which might interfere with action of the yeast plant.
 Add fat, sugar and salt to the hot liquid and let it cool until it is lukewarm.
Add yeast cake , softened in a small amount of water to which 1 teaspoon of sugar maybe added.
  Add the flour , sifted before measuring, except for graham and whole wheat flours, which are measured before they are sifted. There are two methods of flour into the dough.

                      SPONGE METHOD

    Add 1/2 of the flour to the liquid-and-yeast mixture and beat thoroughly. Set in a warm place. When the batter is light , add remaining flour, or enough to make a dough of the desired stiffness, and knead thoroughly until it no longer sticks to board.

                         STRAIGHT DOUGH METHOD

   Add to the liquid -and-yeast mixture all the flour to be used or enough to make a dough to make a dough of the desired stiffness and knead thoroughly until it no longer sticks to the board. This method may always be used with compressed yeast.

  KNEADING dough ----Press the dough away with the palms of your hands. Stretch the dough from the edge, folding the back edge over to the center. Press the dough away with the palms of your hands, exerting sufficient force to cause the part folded over to adhere to the mass under it, and repeat folding. Turn dough 1/4 around and repeat kneading. Continues turning, folding and kneading until dough is smooth and elastic and will not stick to an unfloured board.
    FIRST RISING of DOUGH---Remove dough from receptacle, bring the top around the under side and fold edges together. This leaves a ball-shaped mass, round and smooth on the smooth on the upper surface. Bread carefully shaped in this way seems to give a better product than seamy rough dough. Put back in receptacle. Grease the dough, cover the receptacle . return to warm place to rise again. This second rising is not essential but is worth while because it improves both the texture and the flavor of the bread.
    SHAPING INTO LOAVES---- Shape by folding the sides of a piece of the dough under while pressing the dough so as to lengthen it. The top should be kept perfectly smooth and the only crease in the dough should be on the underside as the loaf us placed in the tin. If a soft crust is desired, grease the dough. To braid, cut into 3, roll lengthwise, pinch together at one end, and proceed. Cover and allow to rise until double its bulk.
    BAKING BREAD----A loaf of average size should bake from 50 to 60 minutes at a beginning temp of about 400 degrees. After 15 or 20 minutes, the temp of the oven maybe reduced. A moderate heat for 60 minutes. produces better bread than a hot oven for 30 minutes.
  The baking process maybe divided into 4 periods:
     First 15 minutes the dough should continue to rise.
Second 15 minutes the dough should crust over and brown slightly.
    Third 15 minutes the center of the loaf should bake and the crust continue to brown.
    Fourth 15 minutes the loaf should shrink from the sides of the tin and should be browned evenly over its entire surface. It should have a hollow sound when tapped.

Bread is baked to complete the rising ,kill the yeast plants, drive off carbon dioxide and alcohol , dextrinize the crust, harden the cell walls of the crumb and develop the desired flavor.

                    TESTS for DETERMINING when BREAD is DONE

1. When the color is a rich golden brown.
2. When the loaf shrinks away from the sides of the pan.
3. When the sides of the pan sizzle when touched with a damp finger.
4. When a clean toothpick inserted comes out free from any particles of the dough
5. When the loaf gives a hollow sound on being tapper.