the size in bulk it was when set to rise, and should be so aerated all through that when lifted, in the pan, the sense of weight will be scarcely perceptible. Bread should be put to bake as soon as it is suffi- ciently light ; and the oven, at the time the dough is put into it, should be at a temperature of 375 degrees — or hot enough to nicely brown a spoonful of flour, if put in it, in two minutes, and it should be kept at almost the same temperature throughout the baking. At that temperature rolls will bake in twenty or twenty-five minutes, and ordinary sized loaves in from forty-five to fifty minutes. A loaf of bread when perfectly baked is a beautiful chestnut brown all over. If either the ends, sides, or bottom have a sickly hue, or are perceptibly lighter in color than the top, the loaf has been im- perfectly baked, and should be returned to the oven. A loaf of bread when sufficiently baked will not burn the hand, if lifted from the baking pan and laid on the open palm ; and if tapped on the bottom with the finger it will emit a hollow sound. Bread not sufficiently baked deteriorates rapidly and will begin to grow moldy, and frequently ropy, in three or four days, while perfectly baked bread may be kept from mold, and in very good condition, for a week or ten days. Bread as soon as taken from the oven should be turned from the pans, and placed, uncovered, in such position as will expose the greatest amount of surface to the fresh air, without allowing it to come in contact with anything likely to give it an unpleasant taste or odor. And when cold it should be put in a box or jar to which the air can have access, and be kept in a dry, cool room Bread- Making. 191 or closet. To wrap bread in cloths while warm prevents the escape of gas or steam, destroys the crispness of the crust, and robs the bread of much of its fine, nutty flavor. The quantity of flour necessary to be mixed with a certain quantity of wetting to make dough of the proper consistency for bread cannot be given accurately by weight or measure, without knowing the special brand of flour to be used, as the quantity varies accord- ing to the quality. But each quart of wetting will require from three pounds and ten ounces to three pounds and twelve ounces, or from seven to seven and one half pints of the best flour, and the amount of dough mixed from these proportions of wetting and flour will make four medium-sized loaves, or about five pounds, of good bread. The quantity of yeast used in bread-making is quite important, and if an insuflicient quantity is used the bread will be devoid of the rich, nutty flavor, which is a prominent characteristic of all good bread, and will frequently have a yeasty smell or taste. Bread is never improved by the addition of grease or sugar. Grease interferes with the perfect action of the yeast, and sugar destroys much of the fine flavor of the flour. The simplest, easiest, and best method of making bread that has yet been discovered is the method given above. The formula is that used by the Vienna bakers, who have for many years had the repu- tation of being the best bread-makers in the world. And all bread made in that manner is known as Vienna bread. I92 The Art of Cookery.

AI-modernized reading of the original text

the size in bulk it was when set to rise, and should be so aerated all through that when lifted, in the pan, the sense of weight will be scarcely perceptible. Bread should be put to bake as soon as it is sufficiently light ; and the oven, at the time the dough is put into it, should be at a temperature of 375 degrees — or hot enough to nicely brown a spoonful of flour, if put in it, in two minutes, and it should be kept at almost the same temperature throughout the baking. At that temperature rolls will bake in twenty or twenty-five minutes, and ordinary sized loaves in from forty-five to fifty minutes. A loaf of bread when perfectly baked is a beautiful chestnut brown all over. If either the ends, sides, or bottom have a sickly hue, or are perceptibly lighter in color than the top, the loaf has been imperfectly baked, and should be returned to the oven. A loaf of bread when sufficiently baked will not burn the hand, if lifted from the baking pan and laid on the open palm ; and if tapped on the bottom with the finger it will emit a hollow sound. Bread not sufficiently baked deteriorates rapidly and will begin to grow moldy, and frequently ropy, in three or four days, while perfectly baked bread may be kept from mold, and in very good condition, for a week or ten days. Bread as soon as taken from the oven should be turned from the pans, and placed, uncovered, in such position as will expose the greatest amount of surface to the fresh air, without allowing it to come in contact with anything likely to give it an unpleasant taste or odor. And when cold it should be put in a box or jar to which the air can have access, and be kept in a dry, cool room Bread- Making. 191 or closet. To wrap bread in cloths while warm prevents the escape of gas or steam, destroys the crispness of the crust, and robs the bread of much of its fine, nutty flavor. The quantity of flour necessary to be mixed with a certain quantity of wetting to make dough of the proper consistency for bread cannot be given accurately by weight or measure, without knowing the special brand of flour to be used, as the quantity varies according to the quality. But each quart of wetting will require from three pounds and ten ounces to three pounds and twelve ounces, or from seven to seven and one half pints of the best flour, and the amount of dough mixed from these proportions of wetting and flour will make four medium-sized loaves, or about five pounds, of good bread. The quantity of yeast used in bread-making is quite important, and if an insuflicient quantity is used the bread will be devoid of the rich, nutty flavor, which is a prominent characteristic of all good bread, and will frequently have a yeasty smell or taste. Bread is never improved by the addition of grease or sugar. Grease interferes with the perfect action of the yeast, and sugar destroys much of the fine flavor of the flour. The simplest, easiest, and best method of making bread that has yet been discovered is the method given above. The formula is that used by the Vienna bakers, who have for many years had the reputation of being the best bread-makers in the world. And all bread made in that manner is known as Vienna bread. I92 The Art of Cookery.

The art of cookery