Gancel's culinary encyclopedia of modern cooking

Gluten bread can be made of water or partly milk and is treated like graham bread. For 6 persons the sweetening and shortening is omitted. Make a straight dough of 2 qts. of water and 2 qts. of milk, iy2 ounces of yeast, 3 ounces salt, 6 ounces lard and y2 pt. molasses. Use only gluten flour to make the dough and let come up only once. Work down and after a short interval, proceed moulding in loaves as usual and bake in a medium hot oven; Pullmab Bread or Sandwiches For Pullman bread use any milk dough, which is not too stiff. It should be passed several times through rollers which are fastened to the bench or table with clamps, before moulding into loaves. It is used mostly for sandwiches especially in railroad cars. The pans in which this bread is baked should be 10 inches long, 4 y2 inches wide and 4 inches high with a sliding cover. Give % proof in the pan, close the cover and bake in a medium hot oven. Breads baked in covered pans have the advantage to retain their moisture longer, have a better taste and the crust is very thin. The waste will also be minimized when these loaves are cut for sandwiches. v Pulled Bread Made of freshly baked milk bread either in pans w. sliding cover or in the American loaf style. Take off the crust and pull either w. the aid of two forks or breaking the loaf in 3 parts and using your hand, long strips, they may have any shape, toast on baking sheets in a medium oven to a nice brown. Bread must be turned once or twice to have a uniform color on all sides. When oven is too hot the inside will not be 388 — crisp. Served w. almost every meal or w. cheese. Very healthy, especially for invalids. NOTE. — Open in case shape use for divers culinary dishes served in loaf bread, or crust after dry, when pounded it can be used for brown bread crumbs. Rai6in Bread Make a stiff dough of 1 gall, milk, boil the milk first and cool down to 75 deg., add 6 ounces yeast, 4 ounces salt, 12 ounces sugar, 1 lb. butter and 8 eggs. Mix all these ingredients well w. the milk, and make with a strong flour a straight dough. Cover and let rise for two hours. After it has raised double the size, work one and the dough. Scale into 1 y2 lbs. loaves sultana raisins, and iy2 lbs. currants in the dough. Scale into 1 y2 lb. loaves, let rise for 20 mi¬ nutes, form the loaves and put in pans. Pan should be half full. Let prove to % height of the pan and bake in medium hot oven. Rye Bread Make a rather stiff dough of 75 deg. from 1 gall, of water, 3 ounces of yeast, and 5 ounces of salt. Use fresh rye flour mixed with the same quantity of wheat flour. Let come up once, work down and let set about 10 minutes; divide in 2 lbs. pieces and mould round. When all are formed, shape right off in long, round pointed loaves, pressing the seam well together. Place on boards or in boxes cov. w. cloth, smooth sides down, raise cloth for support and let come only one third its size. Turn on with corn meal or rye flour, dust, peel, wash over with water, give 3 or 4 slanting cuts across and bake in a hot oven. Wash again w. a thin white white of egg; wash again as soon as taken from the oven.