ir and gas in the dough, which causes the
gluten framework to distend. (_b_) The water
changes to steam, which becomes another agent
in distending the gluten. (_c_) The starch on
the outside of the loaf becomes brown in the
dry heat of the oven, while the inside starch
is made soluble in the moist heat of the
mixture. (_d_) The gluten stiffens into the
distended shape. (_e_) The yeast plants are
killed.

In this lesson, after deciding on the necessary ingredients, the pupils
may be told the amount of each to use for their class work. They should
then measure and mix these ingredients and set the dough away for the
first rising. While the bread is rising, the kitchen may be put in order
and the other steps of the process reasoned out and written.

Other school work must be taken then, until the dough has fully risen,
when the process may be completed. After each stage of the process has
been carried out, the notes on it may be written.

With the foregoing principles of bread-making in mind, the class should
be able to make any bread mixture. Each pupil should have entire
responsibility for the process of making one small loaf of plain bread.
About half a cup of liquid, mixed with the other necessary ingredients,
makes a good-sized loaf for practice. Smaller loaves than this give
little chance for manipulation.

In Household Management centres, where the pupils come from other
schools for the lesson period only, the process will have to be divided
into two lessons. The first lesson may include the first two
stages--mixing and first rising--each pupil using small quantities, say
for one eighth of a loaf of the ordinary size. At the end of the lesson,
they may carry their dough home for completion, or it may be used by
another class which is ready for the later steps of the process.

The second lesson will include the last three steps--moulding, second
rising, and baking--and it will be necessary for the teacher to have
dough prepared for the moulding stage when the class arrives.

LESSON III

FANCY BREADS

These mixtures are but variations of plain bread. The extra ingredients,
such as milk, eggs, butter, spices, sugar, currants, raisins, peel,
etc., are added at the most convenient stage of the process.

NOTE.--If there is not time to have one fancy
bread, such as Parker House rolls or