(1) Mixing (stirring, beating, and kneading).-- (_a_) This mixes the ingredients. (_b_) It incorporates air to aid the yeast plant and to act as a lightening agent. (_c_) It makes the gluten elastic. (2) First rising.--This allows the yeast plants conditions and time to produce carbonic acid gas, until the dough is distended to twice its original size. (3) Moulding.--(_a_) This distributes the gas evenly throughout the loaf. (_b_) It shapes the loaf. (4) Second rising.--This again allows the yeast plants time to produce gas which will distend the dough to twice its size. (5) Baking.--(_a_) The heat of the oven expands the air 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