The yeast most commonly used in bread makingis compressed yeast, a product of distilleries.
Such bread is supplied in France, where the housekeepers in the city, though noted for their thrift, do not think of bread making at home as a practical or economical procedure.
White flour may have coarser material mixed with it, for variety in bread making, such as rye or Indian meal, or graham flour.
It is studied in the chapter on preservation of fruit, but in bread making we need to foster its growth instead of destroying it as, you will recall, we found necessary in preserving.
Yeast fermentation is studied in the chapter on bread making (Chapter XII), and the mechanical method is a commercial process exclusively.
Lard, compound lard and cotton-seed oil are the fats generally employed in bread making.
For this reason yeast is required in bread making.
The third process in the art of bread making is pushing or “punching” the dough down.
It is this property which makes the latter so satisfactory in bread making.
In order that dry yeast may begin to grow, it is necessary to make a sponge of the materials used in bread making.
Possibly the first essential to a correct knowledge of bread making is familiarity with the ingredients required.
No definite rule can be given for the exact proportion of liquid and flour to be used in bread making, because some kinds of flour absorb much more liquid than others.
The quality of flour used in bread making is of very great importance, because flour of poor quality will not, of course, make good bread.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "bread making" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
