Scald the cream. Cool, and add the warm water, the yeast, salt, and Gluten flour, sufficient to make Breads 35 one loaf. Set in a warm place to rise. When light, knead into a loaf, and leave in a warm place to rise again. Then bake from forty minutes to an hour, according to the size of the loaf. *Gluten Bread, No. 2. — 1 cup soft yeast (home- made), 1 cup sweet milk, 2 cups Gluten flour, y2 teaspoonful salt.✪ Gluten Bread, No. 2 Mix, and mold for ten minutes, adding a little flour, if it is required. Put in tins, and let rise until its bulk has been doubled. Bake in a mod- erate oven about three quarters of an hour. ^German Coffee Rolls. — When light bread-dough is ready for the pan;*, take one pound of the dough, add one half a cup of sugar, the yolk of one egg, and five tablespoonfuls of cocoanut cream. Mix thoroughly, adding enough flour to make a mod- erately stiff dou✪ German Coffee Rollsgh. Bake in the form of old-fash- ioned twisted doughnuts, or any fancy shape de- sired, lay on an oiled pan far enough apart so they will not touch; when risen, bake in a rather quick oven. *Wheat Loaf. — Make a batter from one quart of lukewarm water, one-half teaspoonful of salt, and sufficient white flour to make it the right con- sistency. Beat vigorously, and let it stand over- night. Add to the light batter two teaspoonfuls 36 Healthful Cookery of olive oil, and enough flour to make a dough that can be kneaded. The flour should be a mixture of three-fourths coarse wheat flour and one-fourth white flour✪ Wheat Loaf. Knead one hour; set to rise in the tin, and when light, bake slowly in an oiled tin for three hours. This bread is excellent for constipa- tion, if the coarse wheat flour is obtained by grind- ing the whole grain of the wheat in a mill. Unfermented, or Aerated, Bread Unfermented breads made light by the introduc- tion of air are of two kinds, batter breads and dough breads. Air is introduced into the former by brisk and continuous agitating or beating of the batter ; into the latter, by a thorough and continuous kneading, chopping, or pounding of the dough. All materials used for making these breads should be of the very best quality. All breads, whether fermented or unfermented, are lighter if baked in some small form, and this is particularly true of unfermented breads made light with air. For this reason, breads made into a dough are better baked in the form of rolls, bis- cuits, or crackers, and batter breads in small iron cups. It is especially essential in making aerated breads that everything be in readiness before be- ginning to put the bread together. All the ma- terials should be measured out, the utensils to be used close at hand, and the oven properly heated. 37 38 Healthful Cookery The heat of the oven for baking should be suffi- cient to form a slight crust over all sides of the bread before the air escapes, but not sufficient to brown it within the first fifteen minutes. To aid in forming the crust on the sides and bottom, the iron cups should be heated before introducing the batter, except for bread in which egg is used. The degree of heat required for baking will be about the same as for fermented rolls and biscuit, and the fire should be so arranged as to keep a steady but not greatly increasing heat. The heat should be greatest at the bottom of the oven.

AI-modernized reading of the original text

Scald the cream. Cool, and add the warm water, the yeast, salt, and Gluten flour, sufficient to make Breads one loaf. Set in a warm place to rise. When light, knead into a loaf, and leave in a warm place to rise again. Then bake from forty minutes to an hour, according to the size of the loaf. *Gluten Bread, No. 2. — 1 cup soft yeast (homemade), 1 cup sweet milk, 2 cups Gluten flour, y2 teaspoonful salt. Mix, and mold for ten minutes, adding a little flour, if it is required. Put in tins, and let rise until its bulk has been doubled. Bake in a moderate oven about three quarters of an hour. ^German Coffee Rolls. — When light bread-dough is ready for the pan;*, take one pound of the dough, add one half a cup of sugar, the yolk of one egg, and five tablespoonfuls of cocoanut cream. Mix thoroughly, adding enough flour to make a moderately stiff dough. Bake in the form of old-fashioned twisted doughnuts, or any fancy shape desired, lay on an oiled pan far enough apart so they will not touch; when risen, bake in a rather quick oven. *Wheat Loaf. — Make a batter from one quart of lukewarm water, one-half teaspoonful of salt, and sufficient white flour to make it the right consistency. Beat vigorously, and let it stand overnight. Add to the light batter two teaspoonfuls Healthful Cookery of olive oil, and enough flour to make a dough that can be kneaded. The flour should be a mixture of three-fourths coarse wheat flour and one-fourth white flour. Knead one hour; set to rise in the tin, and when light, bake slowly in an oiled tin for three hours. This bread is excellent for constipation, if the coarse wheat flour is obtained by grinding the whole grain of the wheat in a mill. Unfermented, or Aerated, Bread Unfermented breads made light by the introduction of air are of two kinds, batter breads and dough breads. Air is introduced into the former by brisk and continuous agitating or beating of the batter ; into the latter, by a thorough and continuous kneading, chopping, or pounding of the dough. All materials used for making these breads should be of the very best quality. All breads, whether fermented or unfermented, are lighter if baked in some small form, and this is particularly true of unfermented breads made light with air. For this reason, breads made into a dough are better baked in the form of rolls, biscuits, or crackers, and batter breads in small iron cups. It is especially essential in making aerated breads that everything be in readiness before beginning to put the bread together. All the materials should be measured out, the utensils to be used close at hand, and the oven properly heated. Healthful Cookery The heat of the oven for baking should be sufficient to form a slight crust over all sides of the bread before the air escapes, but not sufficient to brown it within the first fifteen minutes. To aid in forming the crust on the sides and bottom, the iron cups should be heated before introducing the batter, except for bread in which egg is used. The degree of heat required for baking will be about the same as for fermented rolls and biscuit, and the fire should be so arranged as to keep a steady but not greatly increasing heat. The heat should be greatest at the bottom of the oven.

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