hold the bare arm inside for a few seconds. If the arm
cannot be held within while thirty is counted, it is too
hot to begin with. The following test, however, is
more accurate : For rolls, the oven should be hot
enough to brown a teaspoonful of flour in one minute,
and for loaves in^-ye minutes. The fire should be of
sufficient strength to keep up the heat for an hour.
The heat should increase for the first fifteen minutes,
remain steady for the next fifteen minutes, and may
then gradually decrease during the remainder of the
baking.
The common test for well-baked bread is to tap the
bottom with the finger ; if it is light and well done, it
will sound hollow ; while heavy bread will have a dull
sound. A thoroughly baked loaf will not burn the
hand when lifted upon it from the pan.
Whole- Wheat Breads. — Essentially the same
principles are involved in the production of bread from
all kinds of wheat flour. Good material and good care
are absolutely necessary to good bread. Flours and
meals made from the entire grain of wheat ferment
more readily than does ordinary white flour, and hence,
without careful management, bread made from the
former is more liable to become overfermented and
sour. In making whole-wheat breads, use as short a
course of fermentation as practicable, and let it proceed
at a medium temperature. Knead the dough more
thoroughly than for white flour.
Such breads require a hotter oven at first and a
longer time for baking. From one to one and one-half
hours are needed, according to the size of the loaf and
the heat of the oven.
FEEMENTED BREAD. 43
Whole-wlieat breads will be lighter if at least one-
third white flour be employed. If the bread is made
with a sponge, the white flour is best used for that
purpose. The length of time the whole-wheat flour
is undergoing fermentation will in this way be some-
what lessened, and thus its liability to become sour
decreased.
RECIPES.
Milk Bread with White Flour.— Scald and cool one pint of
unskimmed milk. Add to the milk when lukewarm, one fourth
of a cup, or three tablespoonfuls, of liquid yeast, and three cups
of flour. Give the batter a vigorous beating, turn it into a clean
bread-bowl or small earthen crock, cover, and let rise over night.
In the morning, when well risen, add two or three cupfuls of
warm flour✪ Milk Bread with White Flour, or sufficient to knead. Knead well until the dough
is sufficiently elastic to rebound when struck forcibly with the
fist. Allow it to rise again in mass ; then shape into loaves ;
place in pans ; let it stand until light, and bake. If undesirable
to set the bread over night, an additional tablespoonful or two of
yeast may be used, to facilitate the rising.
Vienna Bread.— Into a pint of milk sterilized by scalding,
turn a cup and a half of boiling water. When lukewarm, add
one-half cup of warm water, in which has been dissolved a cake
of compressed yeast, and a quart of white flour✪ Vienna Bread. Beat the batter
thus made very thoroughly, and allow it to rise for one hour ;
then add white flour until the dough is of a consistency to knead.
Knead well, and allow it to rise again until very light. Shape
into four loaves, handling lightly. Let it rise again in the pans,
and bake. During the baking, wash the tops of the loaves with
a sponge dipped in milk to glaze them.
Page 22 · 2 recipe records on this page
Presented as published in 1897. 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
hold the bare arm inside for a few seconds. If the arm cannot be held within while thirty is counted, it is too hot to begin with. The following test, however, is more accurate : For rolls, the oven should be hot enough to brown a teaspoonful of flour in one minute, and for loaves in five minutes. The fire should be of sufficient strength to keep up the heat for an hour. The heat should increase for the first fifteen minutes, remain steady for the next fifteen minutes, and may then gradually decrease during the remainder of the baking.
The common test for well-baked bread is to tap the bottom with the finger ; if it is light and well done, it will sound hollow ; while heavy bread will have a dull sound. A thoroughly baked loaf will not burn the hand when lifted upon it from the pan.
Whole-Wheat Breads. — Essentially the same principles are involved in the production of bread from all kinds of wheat flour. Good material and good care are absolutely necessary to good bread. Flours and meals made from the entire grain of wheat ferment more readily than does ordinary white flour, and hence, without careful management, bread made from the former is more liable to become overfermented and sour. In making whole-wheat breads, use as short a course of fermentation as practicable, and let it proceed at a medium temperature. Knead the dough more thoroughly than for white flour.
Such breads require a hotter oven at first and a longer time for baking. From one to one and one-half hours are needed, according to the size of the loaf and the heat of the oven.
Whole-wheat breads will be lighter if at least onethird white flour be employed. If the bread is made with a sponge, the white flour is best used for that purpose. The length of time the whole-wheat flour is undergoing fermentation will in this way be somewhat lessened, and thus its liability to become sour decreased.
Milk Bread with White Flour.— Scald and cool one pint of unskimmed milk. Add to the milk when lukewarm, one fourth of a cup, or three tablespoonfuls, of liquid yeast, and three cups of flour. Give the batter a vigorous beating, turn it into a clean bread-bowl or small earthen crock, cover, and let rise over night. In the morning, when well risen, add two or three cupfuls of warm flour, or sufficient to knead. Knead well until the dough is sufficiently elastic to rebound when struck forcibly with the fist. Allow it to rise again in mass ; then shape into loaves ; place in pans ; let it stand until light, and bake. If undesirable to set the bread over night, an additional tablespoonful or two of yeast may be used, to facilitate the rising.
Vienna Bread.— Into a pint of milk sterilized by scalding, turn a cup and a half of boiling water. When lukewarm, add one-half cup of warm water, in which has been dissolved a cake of compressed yeast, and a quart of white flour. Beat the batter thus made very thoroughly, and allow it to rise for one hour ; then add white flour until the dough is of a consistency to knead. Knead well, and allow it to rise again until very light. Shape into four loaves, handling lightly. Let it rise again in the pans, and bake. During the baking, wash the tops of the loaves with a sponge dipped in milk to glaze them.
Records on this page
Milk Bread with White FlourVienna Bread