8. Use round or French bread-pans; in the corners
of rectangular pans the dough has not room fully to
expand. Make small loaves always, to insure the
bread's being baked through ; in large loaves, the heat
may fail to penetrate to the centre, and some yeast may
remain alive. This yeast, fermenting in the stomach
of the person that eats the bread, is likely to cause
serious indigestion. If obliged to use pans more than
four inches broad, bake the bread from one hour and
a quarter to one hour and a half, decreasing the
heat after the first half hour. Why should it be
decreased ?
9. If the oven is too hot, set a pan of water in it for
a few minutes. If bread rises much after being put
into the oven, the heat is not great enough ; if it begins
to brown in less than fifteen minutes, the heat is too
great. If the loaf rises or browns more on one side
than on the other, turn it around.
10. The crust, by preventing the inside of the loaf
from drying, keeps the centre from becoming hotter
than about 212° F. Which is more digestible, crust or
crumb ? Why ?
11. Bread is baked when it shrinks from the sides
of the pan. To make the crust crisp and tender, rub it
132 THEORY AND PRACTICE OF COOKERY
while hot with a bit of butter twisted in a piece of
cloth or paper. Set fresh loaves on edge in such a way
that air reaches all sides of them. When cool put
them in a tin box or stone jar, without wrapping.
Wrapping bread in cloth makes it damp and musty.
234. Uses for stale bread. — Stale bread, if heated in
a closely covered pan, becomes almost like new. Keep
pieces of stale bread by themselves in a jar or covered
bowl. Stale slices may be used for toast. (See direc-
tions for toasting bread, § 153.) Dry broken pieces in
a warm oven until they are crisp, but not brown.
Crush them on a board with a rolling-pin kept for this
purpose ; sift the crumbs, and keep them in a jar to
use for croquettes, etc. They will keep several weeks.
Coarser or browned crumbs may be used for the tops of
scalloped dishes. Stale crumbs not dried are suitable
for bread puddings and filling of scalloped dishes.
Bread dried slowly in the oven till brittle and brown
all through is liked by many people and is excellent
for children.
Fancy Bread Recipes
Parker House Rolls
Flour, 4 cupfuls. Scalded milk, 1 cupful.
Salt, 14. teaspoonful. Compressed yeast, 1 cake, mixed with
Butter, 2 tablespooiifuls. Lukewarm water, ]4- cupful.
Sugar, 1 tablespoonful ; extra butter melted.
Reserve one-half cupful of flour. Sift the salt with
the rest, rub in the butter, and sift again. Let the
milk cool until lukewarm ; then stir into it the yeast
BREAD 133
and add the flour gradually, using as much of the
reserved portion as is necessary. When stiff enough,
knead the dough on a board. Let it rise until tripled
in bulk. Roll out about one-half inch thick, cut with
a biscuit-cutter, spread lightly with melted butter,
crease with the back of a knife-handle dipped in flour,
and fold almost double. Let the rolls rise until doubled
in bulk (about twenty minutes). Brush them with
water or milk, and bake in a very hot oven fifteen
minutes.
Swedish Rolls
Flour, about 4 cupfuls. Scalded milk, 1 cupful.
Sugar, 2 tablespoon fuls. Compressed yeast, 1 cake mixed with
Salt, i^ teaspoonful. Lukewarm water, % cupful.
Page 62
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
8. Use round or French bread-pans; in the corners
of rectangular pans the dough has not room fully to
expand. Make small loaves always, to insure the
bread's being baked through ; in large loaves, the heat
may fail to penetrate to the centre, and some yeast may
remain alive. This yeast, fermenting in the stomach
of the person that eats the bread, is likely to cause
serious indigestion. If obliged to use pans more than
four inches broad, bake the bread from one hour and
a quarter to one hour and a half, decreasing the
heat after the first half hour. Why should it be
decreased ?
9. If the oven is too hot, set a pan of water in it for
a few minutes. If bread rises much after being put
into the oven, the heat is not great enough ; if it begins
to brown in less than fifteen minutes, the heat is too
great. If the loaf rises or browns more on one side
than on the other, turn it around.
10. The crust, by preventing the inside of the loaf
from drying, keeps the centre from becoming hotter
than about 212° F. Which is more digestible, crust or
crumb ? Why ?
11. Bread is baked when it shrinks from the sides
of the pan. To make the crust crisp and tender, rub it
132 THEORY AND PRACTICE OF COOKERY
while hot with a bit of butter twisted in a piece of
cloth or paper. Set fresh loaves on edge in such a way
that air reaches all sides of them. When cool put
them in a tin box or stone jar, without wrapping.
Wrapping bread in cloth makes it damp and musty.
234. Uses for stale bread. — Stale bread, if heated in
a closely covered pan, becomes almost like new. Keep
pieces of stale bread by themselves in a jar or covered
bowl. Stale slices may be used for toast. (See direc-
tions for toasting bread, § 153.) Dry broken pieces in
a warm oven until they are crisp, but not brown.
Crush them on a board with a rolling-pin kept for this
purpose ; sift the crumbs, and keep them in a jar to
use for croquettes, etc. They will keep several weeks.
Coarser or browned crumbs may be used for the tops of
scalloped dishes. Stale crumbs not dried are suitable
for bread puddings and filling of scalloped dishes.
Bread dried slowly in the oven till brittle and brown
all through is liked by many people and is excellent
for children.
Fancy Bread Recipes
Parker House Rolls
Flour, 4 cupfuls. Scalded milk, 1 cupful.
Salt, 14. teaspoonful. Compressed yeast, 1 cake, mixed with
Butter, 2 tablespooiifuls. Lukewarm water, ]4- cupful.
Sugar, 1 tablespoonful ; extra butter melted.
Reserve one-half cupful of flour. Sift the salt with
the rest, rub in the butter, and sift again. Let the
milk cool until lukewarm ; then stir into it the yeast
BREAD 133
and add the flour gradually, using as much of the
reserved portion as is necessary. When stiff enough,
knead the dough on a board. Let it rise until tripled
in bulk. Roll out about one-half inch thick, cut with
a biscuit-cutter, spread lightly with melted butter,
crease with the back of a knife-handle dipped in flour,
and fold almost double. Let the rolls rise until doubled
in bulk (about twenty minutes). Brush them with
water or milk, and bake in a very hot oven fifteen
minutes.
Swedish Rolls
Flour, about 4 cupfuls. Scalded milk, 1 cupful.
Sugar, 2 tablespoon fuls. Compressed yeast, 1 cake mixed with
Salt, i^ teaspoonful. Lukewarm water, % cupful.