"It is highly important that the heat of the
oven should be just right when the bread is put in
it ; for if it bakes too quickly, it will not rise
properly, and if it bakes too slowly it will lack
character and sweetness. Close observation, how-
ever, will very soon enable any one to decide
when the oven is at right heat.
" When the bread is baked, the heat of the oven
should decrease gradually, so that the last of the
baking may be done very moderately. Be careful
not to remove the bread from the oven until it is
well done, or perfectly * soaked,' as the Southern
cooks say. When done, the crust should be
firm, and equally brown all over. It should ])e a
rich russet-gold, on the verge of a browner tinge,
— not that pale, sickly hue suggesting a dull fire,
and general dilapidation. To determine if bread
is done, wet your finger, and touch the bottom of
the pan outside ; if it hisses, the bread is done,
unless it has baked too rapidly.
" My grandmother's test was to touch the bottom
of the loaf to the end of her nose ; if it burned
her nose, the bread w\as not done. But you can
HOW WE MADE BREAD. 29
judge best from the length of time it has been in
the oven, and from its lightness, whether or not
bread is thoroughly baked. A loaf six inches
thick should bake an hour, and thinner loaves in
proportion ; and a loaf of bread is much lighter
after than before it is well-baked. Always bake
small, thin loaves, unless forced to economize
oven-room, as they are sweeter than larger ones.
For this reason braided bread, or French twist, is
a desirable form of loaf.
" For the twist, take a piece of dough the size
of a small loaf, and bring it into a long loaf shape,
pointing it at the ends by giving them an extra
pressure or rolling ; then, with a rolling-pin, flat-
ten it like a pie-crust, rolling back and forth
lengthwise, as it must be much longer than it is
wide. Leave it an iuch*iu thickness, and, with a
a sharp knife, cut it lengthwise into three strips of
equal width. Leave these strips unseparated at
the end farthest from you, aud carefully plait or
braid them, pinching the ends well together.
Lift the twist with care, and place it in a pan
large enough to hold it without crushing or mar-
ring its form. If the dough is not allowed to get
cold and is properly covered, such twists will rise
in fifteen or twenty minutes ; but rememl)er, they
should be lighter than bread. If not baked too
brown, they will heat over nicely, by being placed
for a few minute^ in a hot oven and allowed to
30 COOKING AND CASTLE-BUILDING.
heat thoroughly, to the extent of taking on a
browner tinge. A twist reheated I think better
than one newly baked ; but a twist dried for half
an hour in a warm oven is another thing. Many
cooks bake twists too lightly ; all bread is more
digestible well baked.
Page 10
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"It is highly important that the heat of the oven should be just right when the bread is put in it ; for if it bakes too quickly, it will not rise properly, and if it bakes too slowly it will lack character and sweetness. Close observation, however, will very soon enable any one to decide when the oven is at right heat.
" When the bread is baked, the heat of the oven should decrease gradually, so that the last of the baking may be done very moderately. Be careful not to remove the bread from the oven until it is well done, or perfectly * soaked,' as the Southern cooks say. When done, the crust should be firm, and equally brown all over. It should be a rich russet-gold, on the verge of a browner tinge, — not that pale, sickly hue suggesting a dull fire, and general dilapidation. To determine if bread is done, wet your finger, and touch the bottom of the pan outside ; if it hisses, the bread is done, unless it has baked too rapidly.
" My grandmother's test was to touch the bottom of the loaf to the end of her nose ; if it burned her nose, the bread was not done. But you can
judge best from the length of time it has been in the oven, and from its lightness, whether or not bread is thoroughly baked. A loaf six inches thick should bake an hour, and thinner loaves in proportion ; and a loaf of bread is much lighter after than before it is well-baked. Always bake small, thin loaves, unless forced to economize oven-room, as they are sweeter than larger ones. For this reason braided bread, or French twist, is a desirable form of loaf.
" For the twist, take a piece of dough the size of a small loaf, and bring it into a long loaf shape, pointing it at the ends by giving them an extra pressure or rolling ; then, with a rolling-pin, flatten it like a pie-crust, rolling back and forth lengthwise, as it must be much longer than it is wide. Leave it an inch in thickness, and, with a a sharp knife, cut it lengthwise into three strips of equal width. Leave these strips unseparated at the end farthest from you, aud carefully plait or braid them, pinching the ends well together. Lift the twist with care, and place it in a pan large enough to hold it without crushing or marring its form. If the dough is not allowed to get cold and is properly covered, such twists will rise in fifteen or twenty minutes ; but remember, they should be lighter than bread. If not baked too brown, they will heat over nicely, by being placed for a few minutes in a hot oven and allowed to
heat thoroughly, to the extent of taking on a browner tinge. A twist reheated I think better than one newly baked ; but a twist dried for half an hour in a warm oven is another thing. Many cooks bake twists too lightly ; all bread is more digestible well baked.