All loaves of bread of whatever shape,
and biscuits, rolls, etc;, are much nicer if when almost baked they
are carefully moved out on oven-shelf and brushed, using the pas-
try brush, with the Eoll Glaze, (which is two yolks* beaten with
twice their l^ulk in water and half teaspoon sugar) and then return-
ed to oven till done.
There are various methods of testing bread and ascertaining
when it is thoroughly baked.
1. A loaf of bread, if sufficiently done, will not burn the hand
when lifted from the baking pan. If it does, there is more hot steam
within than is consistent with thorough baking, and the loaf should
be replaced, instantly, in the oven.
2. If the bottom of a well-baked loaf be tapped with the fin-
ger, a hollow, empty sound will be emitted, but underdone or heavy
bread gives forth a dull sound.
3. The crust of a loaf when properly baked is a rich, brown
color; and if the inside or crumb be subjected to light pressure,
while fresh, it rebounds the instant the pressure is removed.
4. Underdone bread is easily compressed into wads, when it
resembles putty in appearance.
REMOVAL FROM THE PANS.
i
I
Bread as soon as baked should be taken from the pans and
placed, uncovered, in such position as will expose the greatest possi-
ble amount of surface to the air. This will prevent the crust from
20 BREAD-MAKING.
becoming sodden, and permit the rapid escape of the carbonic acid
gas evolved :n the process of fermentation. This gas is essential to
expand the dough and lighten the bread, but its presence is not con-
ducive to health, and it should be encouraged to take its exit at the
earliest possible moment after performing its mission.
The ceii walls of fermented bread are coated with glassy starch
which is quite moist and adhesive while the bread is warm and fresh
and if bread is eaten while in this condition — although very thor-
oughly baked — it becomes a compact mass, almost impervious to
the gastric juices, and resists for a much* longer time than stale or
cold bread, the digestive powers of the stomach. Moreover, the
yeast plants or germs generated during the fermentation^ although
in a great measure destroyed by the heat of the oven, continue to
a certain extent to live for sometime after bread has been baked, and
if taken into the human system may prove injurious to health.
Hence fermented bread should never be eaten till, at least thorough-
Iv cold.
Experience proves that butter, lard or grease of any kind put in-
to dough does not improve the quality of the bread, and as it to
some extent affects the fermentation injuriously, it should, when
used, be added at the last kneading. But as the crisp tenderness
caused by its introduction can be produced perfectly by skillful
manipulating and baking, no "shortening" other than milk ie ever
necessary in bread.
To prevent dough from sticking, the bowl or vessel in which it
is put to rise should always be greased with a little lard, butter
or drippings.
If bread and rolls are brushed lightly with milk immediately
before they are put in, and after they are taken from the oven, the
color and flavor of the crust will be materially improved. ✪ Bread
Page 12 · 1 recipe record on this page
Presented as published in 1890. 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
All loaves of bread of whatever shape, and biscuits, rolls, etc;, are much nicer if when almost baked they are carefully moved out on oven-shelf and brushed, using the pastry brush, with the Roll Glaze, (which is two yolks* beaten with twice their bulk in water and half teaspoon sugar) and then returned to oven till done.
There are various methods of testing bread and ascertaining when it is thoroughly baked.
1. A loaf of bread, if sufficiently done, will not burn the hand when lifted from the baking pan. If it does, there is more hot steam within than is consistent with thorough baking, and the loaf should be replaced, instantly, in the oven.
2. If the bottom of a well-baked loaf be tapped with the finger, a hollow, empty sound will be emitted, but underdone or heavy bread gives forth a dull sound.
3. The crust of a loaf when properly baked is a rich, brown color; and if the inside or crumb be subjected to light pressure, while fresh, it rebounds the instant the pressure is removed.
4. Underdone bread is easily compressed into wads, when it resembles putty in appearance.
REMOVAL FROM THE PANS.
Bread as soon as baked should be taken from the pans and placed, uncovered, in such position as will expose the greatest possible amount of surface to the air. This will prevent the crust from
becoming sodden, and permit the rapid escape of the carbonic acid gas evolved in the process of fermentation. This gas is essential to expand the dough and lighten the bread, but its presence is not conducive to health, and it should be encouraged to take its exit at the earliest possible moment after performing its mission.
The ceii walls of fermented bread are coated with glassy starch which is quite moist and adhesive while the bread is warm and fresh and if bread is eaten while in this condition — although very thoroughly baked — it becomes a compact mass, almost impervious to the gastric juices, and resists for a much longer time than stale or cold bread, the digestive powers of the stomach. Moreover, the yeast plants or germs generated during the fermentation, although in a great measure destroyed by the heat of the oven, continue to a certain extent to live for sometime after bread has been baked, and if taken into the human system may prove injurious to health. Hence fermented bread should never be eaten till, at least thoroughly cold.
Experience proves that butter, lard or grease of any kind put into dough does not improve the quality of the bread, and as it to some extent affects the fermentation injuriously, it should, when used, be added at the last kneading. But as the crisp tenderness caused by its introduction can be produced perfectly by skillful manipulating and baking, no "shortening" other than milk ie ever necessary in bread.
To prevent dough from sticking, the bowl or vessel in which it is put to rise should always be greased with a little lard, butter or drippings.
If bread and rolls are brushed lightly with milk immediately before they are put in, and after they are taken from the oven, the color and flavor of the crust will be materially improved.
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Bread