The Pattern cook-book

The kneading should be continued for not less than twenty minutes, as brisk and long working of the dough makes the pores fine and regular, while gaping holes in bread are the result of too little kneading. Wiien the kneading is done, work the dough into a flat, round mass, and place it in the center of the bread-pan; cover the pan with a cloth and set it in a warm place, taking care it is not in a draught of air and that the temperature is even. There is much force in the lament, '• My bread took cold last night," for cold arrests fermentation. If kneaded at night, the bread will be ready for finishing early in the morning — as early as six o'clock ; if kneaded in the day, it should be allowed five or six hours ro rise to the desired lightness, after which it is ready for THE MOULDING. When the bread has risen to three times its original size, knead it down in the pan, cut it into equal parts, place one of these at a time upon the board, and mould it into a perfectly smooth, oblong loaf. During this second working only a dusting of flour will be required to keep the dough from sticking to the board, if the first kneading was sufficiently thorough. Place each loaf in a separate pan, which should be eight inches long, four inches wide and four inches deep. The pans must be well greased. The loaves should reach only half way to the top of the pans, which should stand in a warm place until the dough reaches the top, when it is ready for THE BAKING. This is fully as important as the other steps in making bread. The oven should not be too hot, and a little experience in baking will soon teach the novice when the temperature is right. For the unskilled there are many wavs of testing: the heat. The baker's method is to throw a little flour on the floor of the oven, and if it browns quickly without taking fire, the heat is sufficient; or if the hand can be held in the oven while one can count twenty, the heat is strong enough. If a thermometer is used, it should indicate 360°. The bread should bake from forty-five to sixty minutes. The dough should rise in a round mound above the top of the pan and should begin to lightly brown after fifteen minutes. Bake according to the clock always, for the baking of bread is something that will not take care of itself. It is an erroneous idea that anything must not be looked at while baking in the oven. Look at the bread frequently, and turn it whenever it needs it. When it is well baked, it will emit a hollow, empty sound when tapped with the fingers. Remove the loaves immediately from the pans when done. If left in them or set on a pine table, the bread sweats or absorbs the odor of the wood. If crisp crust is preferred, do not cover the loaves, but place them where the air will circulate about them. A bread or cake cooler made of fine wire is a useful article upon which to place newly baked bread. If a soft, tender, wafer-like consistency is liked in the crust, wrap the loaves while still hot in several thicknesses of cloth, and when cold, place them in a stone jar or a tin box. Remove the cloth, as it absorbs moisture and gives the bread an unpleasant odor and taste. Keep the jar well covered ; and scald it every baking-day, airing it thoroughly to receive the fresh bread. HOP YEAST.