[pic]Extra-Credit Bread Project
To make this bread, a special recipe for traditional white bread from the 1959 Fanny Farmer Cookbook was used. The recipe called for oil, salt, sugar, hot milk, hot water, dry yeast, warm water, and flour. It was important that the water not be too hot because too high of a temperature could kill the yeast. Therefore, I used water that was just slightly warmer than body temperature (around 110 degrees). After all the ingredients were mixed, the dough was still very wet, so I had to sprinkle a large quantity of flour on the counter before starting to knead the dough. The dough then rose more slowly than anticipated, which I determined was because I had used an older cookbook that called for dry yeast, and I had actually used rapid-rise yeast in the recipe, thinking that it was the same. Interestingly, I read that cooks used to “proof” the yeast (dissolve it in warm water and let it sit for five minutes before using it --to check if it was fresh) before adding it to the rest of the recipe. The rapid-rise yeast of today is apparently so efficient in its activity that it actually runs out of nutrition if left to sit in water. It is to be added to the recipe along with the other ingredients (including the warm water). Once the bread had risen to the point it had doubled in size, I took it out to knead some more. The dough was much like a series of spider webs, and quite sticky, so I had to add a little more flour to the dough (and also flour my hands to keep them from sticking to the dough). I tried to be extra careful not to add too much flour or knead the dough for too long, because the recipe said that that would make the bread tough. It was rather difficult to form the dough into shaped loaves, but I was finally able to do so. I then placed the loaves of dough in a warm spot to rise (I used the oven because it was still warm from earlier). After the dough rose, I...