Bread and life, home, and hospitality are inextricably associated in the human imagination and experience. Old as history, breadmaking was one of the first culinary arts practiced -and at a time when home itself was little more than a few flat stones arranged around a fire.
Now most of peoples of the earth have breads characteristically their own. In our country we have no single traditional bread. We have instead welcomed the traditions of all peoples that have come here and made them our own.
Made with or without leavening, bread appears in a hundred different, delightful guises -as soft loaves and crusy loaves and crusty loaves, holiday breads and coffee cake, waffles, griddlecakes, popovers, muffins and doughnuts, and in other forms too numerous to mention.
Here are some definition we might want to know:
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Yeast: Grows in the presence of a given amount of moisture and sugar at a temperature of about 80 degress F, Producing in the process tiny bubbles of carbon dioxide gas which leaven the bread dough. A ddough must be leavened and to rise and become light.
Compressed Yeast (moist cake)-Grayish tan though may be slightly browned at edges; breaks with a clean edge and crumbles easily between the fingers when fresh; must be kept in refrigerator and used within a week for best results; soften in lukewarm liquid (80 degrees F to 85)