BREAD. 321 



light, almost foaming ; but be sure not to delay kneading until it begins to sub- 

 side. 



Kneading. — Sift the flour, say 6 qts., in a pan, make a hole in the mid- 

 dle, pour in the sponge; add a pinch of salt, and, dexterously mingling the 

 flour with the soft sponge by the hand, gradually add a quart of warm milk or 

 warm water, quickly incorporating the whole into a smooth, even mass. Cover 

 the kneading-board with flour, place upon it the dough, which must not be soft 

 enough to stick or stiff enough to make much resistance to pressure, and knead 

 vigorously and long. Half an hour's energetic kneading is not too much for a 

 family baking. By that time the bread should be elastic, free from stickiness, 

 and disposed to rise in blisters. Cover with a soft bread-cloth folded to four 

 thicknesses, and set it where a temperature of about blood-heat will be main- 

 tained. 



In two hours it should have risen to fully twice its volume. Place it again 

 upon the board; divide with the hands (which may be floured, or, better, but- 

 tered) a portion of the size which you wish for your loaves, remembering that 

 it will rise again half as much more; lightly mold it into a smooth, shapely 

 loaf, with as little handling as possible, and place in a well-greased pan. Set 

 the loaves back in their warm comer for half an hour, when they should be 

 very light and show signs of cracking. Bake at once in a hot oven, with a 

 steady heat, from 45 minutes to 1 hour, according to the size of the loaves. 

 Take immediately from the pans and wrap in soft, fresh linen until cold. 



Bisctiit Prom Some of the Dough.— A portion of the dough will 

 make a pan of delicious biscuits by adding a piece of butter as large as an egg 

 to sufficient dough for a small loaf, mixing it lightly but thoroughly, and 

 molding into small round balls, set a little distance apart in the pan. They will 

 soon close up the space, and should rise to twice their first height. The swift, 

 sure touch which makes the work easy, rapid, and confident, will come with 

 practice; but the necessary practice may come only with patience and determi' 

 nation. 



To Make Bread Crust Soft and Delicate.— Take a cup of cream 

 off the pan, and put it into your bread when you are about molding it, and it 

 will cause the crust to be very soft and delicate. 



Remarks. — Knowing this to contain good sound sense, from the fact that I 

 know the Vienna bread has a softer and more delicate crust than common 

 bread, I mention it, believing that one reason, at least, for this is that the Vienna 

 bread is made richer with milk than the common, as you will notice, by com- 

 parison. Bread should not be made too thin and soft, in kneading, nor too stifif 

 and hard; but of such a consistence that when you press the doubled hand 

 upon the mass of dough the depression will quickly rise up again to nearly its 

 former shape. Let beginners be a little careful in all the foregoing points of 

 instruction, and the author has no fears in guaranteeing a bread that they, even, 

 shall not be ashamed of. If bread, or rather the sponge, becomes sour from 

 being set over night (although it is conceded not to be best to set it over night), 

 or from neglect to knead it at the right time (when just fully light), dissolve a 

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