Bake in an oven hot enough to brown a teaspoonful
of flour in one minute; spreading the flour on a bit of broken plate, that
it may have an even heat. Loaves of this size will bake in from forty-five
to sixty minutes. Then take them from the pans; wrap in thick cloths kept
for the purpose and stand them, tilted up against the pans till cold.
Never lay hot bread on a pine table, as it will sweat, and absorb the
pitchy odor and taste; but tilt, so that air may pass around it freely.
Keep well covered in a tin box or large stone pot, which should be wiped
out every day or two, and scalded and dried thoroughly now and then. Pans
for wheat bread should be greased very lightly; for graham or rye, much
more, as the dough sticks and clings.
Instead of mixing a sponge, all the flour may be molded in and kneaded at
once, and the dough set to rise in the same way. When light, turn out. Use
as little flour as possible, and knead for fifteen minutes; less time
being required, as part of the kneading has already been done.
GRAHAM BREAD.
One quart of wheat sponge; one even quart of graham flour; half a
teacupful of brown sugar or molasses; half a teaspoonful of soda dissolved
in a little hot water; and half a teaspoonful of salt.
Pour the sponge in a deep bowl; stir in the molasses, &c, and lastly the
flour, which must never be sifted.
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