ed in bulk, or by putting it in a very hot oven
to bake, when it has reached this stage. The yeast plant thrives in a
heat of about the same temperature as our bodies. A little extra heat
will only make it more active, but boiling temperature will kill it.
Cold makes yeast inactive, though it does not kill the plants.

Yeast develops in a natural state on hops and other plants. It is
prepared for market in the form of dry or moist cakes. The latter must
be kept very cold. For home use, a liquid yeast is often prepared from
the dry cakes. This has the advantage of being more active.

When the yeast has been added to a batter, it is spoken of as a sponge.
When the batter has had enough flour added, so that it may be handled,
it is called a dough. If the bread is to be made in a few hours, the
yeast is made up at once into a dough. If it is to stand overnight, a
sponge is often made first. More yeast is required for quick rising. In
ordinary circumstances, one yeast cake is sufficient for one quart of
liquid. Thorough kneading and baking are both essential to the success
of the bread.

PRELIMINARY PLAN

Arrange to have the class meet the afternoon before, in order to begin
the process by making the sponge, and to come early in the morning to
care for the dough. Begin the study of flour, yeast, and bread in a
previous class period, correlating the work with geography, nature
study, or some other subject. Either white or whole-wheat flour may be
used for the breads.

RECIPES

_Bread_

(Prepared with dry yeast)

1 dry yeast cake
1 c. warm water
1 c. flour
1 qt. water or milk (scalded)
Flour enough to make a soft dough
2 tsp. salt
2 tbsp. sugar
2 tbsp. lard or butter

At noon put a dry yeast cake to soak in a cup of warm water. When it is
soft, add a cup of flour, cover, and put in a warm place to grow light.
This will require several hours.

In the evening, when ready to begin the dough, mix the salt, sugar, fat,
and hot liquid in a large bowl; when lukewarm, add the cup of light
yeast and enough flour to knead (about three quarts). Mix thoroughly and
knead it into a smooth dough, and continue this process until it is soft
and elastic. Return the dough to the bowl, moisten, cover, and set in a
moderately warm place for the night. Be sure that the place is free from
draughts. In the morning knead slightly; divide into loaves or shape in
rolls; put into pans for baking; cover, and let it ri