Buckeye Cookery

page 10

placed in the pans, because here is the point where observation and discretion,
are so indispensable. In hot weather, when the yeast is very good and the bread
very light, it must not stand over fifteen minutes before placing to bake. If it
is cold weather and the yeast is less active, or the bread not perfectly raised,
it may sometimes stand an hour in the pans without injury. When it is risen so
as to seam or crack, it is ready for the oven; if it stands after this it
becomes sour, and even if it does not sour it loses its freshness and sweetness,
and the bread becomes dry sooner after baking. Bread should undergo but two
fermentations; the saccharine or sweet fermentation, and the vinous, when it
smells something like foaming beer. The housewife who would have good, sweet
bread, must never let it pass this change, because the third or acetous
fermentation then takes place. This last can be remedied by adding soda in the
proportion of one tea-spoon to each quart of wetting; or, which is the same
thing, a tea-spoon to four quarts of flour; but the bread will be much less
nutritious and healthful, and some of the best elements of the flour will be
lost. Always add salt to all bread, biscuit, griddle cakes, etc., but never salt
sponge. A small quantity of white sugar is an improvement to all bread dough.
Bread should always be mixed as soft as it can be handled.

TO BAKE BREAD.

Here is the important point, for the bread may be perfect thus far and then be
spoiled in baking. No definite rules can be given that apply equally well to
every stove and range; but one general rule must be observed, which is to have a
steady, moderate heat, such as is more minutely described in the directions for
baking large cakes. The oven must be just hot enough; if too hot, a firm crust
is formed before the bread has expanded enough, and it will be heavy. Many test
the oven by sprinkling a little flour on the bottom; if it browns very quickly,
it is too hot, but if it browns gradually, it is just right. An oven in which
the hand can not be held longer than to count twenty moderately, is hot enough.
When the bread is done (to test which, break apart and press gently with the
finger; if elastic it is done, but if clammy, not done; and must be returned to
the oven), wrap in a coarse towel

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