Kneading Your Dough For Bread Making
By Jake Samples
Purpose of Kneading.–As has been pointed out, it is necessary to knead dough one or more times in the making of bread, the number of kneadings depending on the method that is employed. The purpose of kneading is to work the dough so as to distribute evenly the gas that is produced by the yeast, to increase the elasticity of the gluten, and to blend the ingredients. It is a very important part of the work of bread making, for to a great extent it is responsible for the texture of the finished product. At first, kneading may be found to be somewhat difficult, but the beginner need not become discouraged if she is not proficient at once, because the skill that is necessary to knead the bread successfully comes with practice. So that the best results may be attained, however, it is advisable that the purpose for which the kneading is done be kept constantly before the mind during the process.
Kneading Motions.–Several motions are involved in the kneading of bread. In order to carry out the kneading process, first cover lightly with flour the surface on which the kneading is to be done; this may be a suitable table top or a molding board placed on a table. Then remove the dough from the mixing bowl with the aid of a case knife or a spatula, and place it on the floured surface. Sift a little flour over the dough, and flatten it slightly by patting it gently. Next, take hold of the edge of the mass at the side farthest from you and fold the dough over the edge nearest you. Then work the dough with a downward pressure and, push it out with the palms of the hands. With the motion completed, turn the entire mass around and knead it in the same way in another direction. Continue the kneading by repeating these motions until the dough has a smooth appearance, is elastic, does not stick to either the hands or the board, and rises quickly when it is pressed down.
To prevent the dough from sticking to the hands and the board, flour should be added gradually during the process of kneading, but care should be taken not to use too much flour for this purpose. The lightness and sponginess of the finished loaf depend largely on the quantity of flour used at this time, so that if the dough is made too stiff with flour, the bread will be hard and close after it is baked. As soon as the dough can be kneaded without its sticking to either the hands or the board, no more flour need be added; but, in case too much flour is used, the dough may be softened by means of milk or water. Such dough, however, is not so satisfactory as that which does not have to be softened.
Want to find out about growing asparagus and grilling asparagus? Get tips from the Fruits And Vegetables website.
Losing Weight In Simple Terms
By Jules Sims
Did you know that weight loss (and weight gain) is simple mathematics? For example, if you were to eat an extra 100 calories per day you would gain 10 lbs in one year. The good news is that the opposite holds true too - burn 100 calories more per day than what you take in and by the end of the year you can lose 10 lb. But why is it so much harder to lose weight than to gain it? Because it takes a matter of minutes (sometimes seconds) to eat 100 calories, but longer to burn it off.
Looking at the big picture of losing say 30 or 40 pounds can feel daunting, so give yourself a break. That is, break your goal down into small doable pieces. Accumulate a 100 calorie deficit per day - burn 100 calories more than you consume - and you will lose 10 pounds by the end of the year. Double that and you’ve lost 20! It’s easier than you might think.
First, do you ever eat something just because it’s there? You can eat a couple hundred calories and not even realize it. The mayo or dressing on a deli sandwich, the butter served with the bread basket or a cookie from the office lunch room… before you know it you’ve eaten 100 calories. Pay attention to condiments and cheese that are added to most sandwiches. If you can take it or leave it, leave it. Watch out for snack plates at the office or home. It’s easy to eat 100 calories or more when you’re not even hungry. Look at your eating habits to see where you can carve unwanted items. My motto is, eat when you’re hungry and make it worth the calories!
Next, look at the calories you put out. Use an accelerometer (a pager-like device that accurately measures calories burned during activity) to measure your current level of calorie burn and then burn more over time. To burn an extra 50-100 calories park farther away, take the stairs, walk the dog an extra block and do a few jumping jacks. The key is to measure the calories so that you can see your success daily and know that what you are doing is working.
Start measuring calories out and paying attention to “hidden” calories coming in. You will quickly see how to achieve a 100 or more calorie deficit per day and easily have a more fit and trim body next year!
Find tips about hangover food and prevent hangover at the Health And Nutrition website.
Learn About Indian Corn
By Jake Samples
The word corn has been applied to various grains and is now used in a variety of ways in different countries. In ancient times, barley was called corn, and at the present time, in some countries, the entire year’s food crop is referred to by this name. The English apply the name corn to wheat, and the Scotch, to oats. In the United States, corn is the name applied to the seed of the maize plant, which is a highly developed grass plant that forms the largest single crop of the country. The seeds of this plant grow on a woody cob, and are eaten as a vegetable when they are soft and milky, but as a grain, or cereal, when they are mature. Corn is native to America and was not known in Europe until Columbus took it back with him. However, it did not meet with much favor there, for it was not grown to any great extent until within the last 50 years. Those who took it to Europe gave it the name Indian corn, because they had found the Indians of America raising it.
Of the corn grown in the United States, there are three general kinds: field corn, sweet corn, and pop corn. Field corn, as a rule, is grown in large quantities and allowed to mature; then it is fed to animals or ground and cooked for the use of man. This corn consists of three varieties, which are distinguished by the color of the grain, one being white, one yellow, and one red. All of them are made into a variety of preparations, but the white and the yellow are used as food for both man and animals, whereas red field corn is used exclusively for animal food. White corn has a mild flavor, but yellow corn is sometimes preferred to it, because foods made from the yellow variety have a more decided flavor. The two principal varieties of field corn, when prepared as cereal food for man, are hominy and corn meal. Sweet corn is not grown in such large quantities as field corn. It is generally used for food before it is mature and is considered as a vegetable. Pop corn, when sufficiently dry, swells and bursts upon being heated. It is used more as a confection than as a staple article of food. Therefore, at this time, consideration need be given to only the principal varieties of field-corn products, which, as has just been stated, are hominy and corn meal.
Information on pictures of vegetables can be found at the Fruits And Vegetables site.
