it, making a deep cross cut on the top from side to side with a sharp knife. Cover the basin, and let it stand in a warm place again for about one hour, or until the dough is well risen. It should be about twice its original size, and the cut on the top almost invisible. Turn out again on the board, re-knead lightly, and make up into loaves the size and shape desired. For a cottage loaf make one large ball with a smaller one on the top. Press a floured finger through the middle of both, and make four or five cuts at regular intervals round the sides. For a Coburg loaf form the dough into an oval shape, and make several deep cuts across the top. If the loaves are to be baked in tins, grease the tins first, and do not more than half fill them. After shaping the loaves, place them on a baking sheet (greased and floured for the loaves that are not in tins), and set them to prove for fifteen or twenty minutes. That is, place them again in a warm place to rise — on the rack above the fire is a very good place. The bread should be covered with a cloth or piece of paper, to prevent any smuts from falling on it. To bake the bread, place it in a hot oven to begin with until the loaves are well risen and slightly browned, then in a more moderate oven until they are cooked through to the middle. If an oven thermometer is used, 350° Fahr. will be about a right degree of heat to begin with. The time will depend on the size of the loaf. If the above quantities are made into two loaves they will take from 1 to 1£ hour to bake. When ready, the bread should give a hollow sound when tapped on the bottom ; it must on no account be underbaked. Directly the bread is taken from the oven, it should be turned on its side to allow the steam to escape. It must be quite cold before it is stored away. Probable cost, 8 d. Notes. — There are different ways of making bread, but the above method is perhaps one of the simplest for a beginner. It is somewhat difficult to give exact rules as regards quantities and time, as these are bound to vary according to the material used and the prevailing conditions, but after one or two trials, the careful worker will soon learn to judge what is best, and be successful in producing a good batch of bread. 2647. Steamed Bread Make the dough according to directions given above✪ Steamed Bread, and half fill well-greased tins. Cover with greased paper, and steam in the same way as a pudding. Care must be taken that the water does not enter the tin. The time will depend on the size and thickness of the loaf, but it may be tested with a hot skewer ; 2 sufficiently cooked the skewer will come out dry. The bread may be put in a hot oven for a few minutes after removing it from the tin, to brown the outside. 556 COOKERY FOR EVERY HOUSEHOLD 2648. Brown Bread If lbs. brown meal. 2 gills water. 1 gill milk. | oz. German yeast. 2 tea-sps. salt. 1 oz. butter✪ Brown Bread.

AI-modernized reading of the original text

it, making a deep cross cut on the top from side to side with a sharp knife. Cover the basin, and let it stand in a warm place again for about one hour, or until the dough is well risen. It should be about twice its original size, and the cut on the top almost invisible. Turn out again on the board, re-knead lightly, and make up into loaves the size and shape desired. For a cottage loaf make one large ball with a smaller one on the top. Press a floured finger through the middle of both, and make four or five cuts at regular intervals round the sides. For a Coburg loaf form the dough into an oval shape, and make several deep cuts across the top. If the loaves are to be baked in tins, grease the tins first, and do not more than half fill them. After shaping the loaves, place them on a baking sheet (greased and floured for the loaves that are not in tins), and set them to prove for fifteen or twenty minutes. That is, place them again in a warm place to rise — on the rack above the fire is a very good place. The bread should be covered with a cloth or piece of paper, to prevent any smuts from falling on it. To bake the bread, place it in a hot oven to begin with until the loaves are well risen and slightly browned, then in a more moderate oven until they are cooked through to the middle. If an oven thermometer is used, 350° Fahr. will be about a right degree of heat to begin with. The time will depend on the size of the loaf. If the above quantities are made into two loaves they will take from 1 to 1£ hour to bake. When ready, the bread should give a hollow sound when tapped on the bottom ; it must on no account be underbaked. Directly the bread is taken from the oven, it should be turned on its side to allow the steam to escape. It must be quite cold before it is stored away. Probable cost, 8 d. Notes. — There are different ways of making bread, but the above method is perhaps one of the simplest for a beginner. It is somewhat difficult to give exact rules as regards quantities and time, as these are bound to vary according to the material used and the prevailing conditions, but after one or two trials, the careful worker will soon learn to judge what is best, and be successful in producing a good batch of bread. 2647. Steamed Bread Make the dough according to directions given above, and half fill well-greased tins. Cover with greased paper, and steam in the same way as a pudding. Care must be taken that the water does not enter the tin. The time will depend on the size and thickness of the loaf, but it may be tested with a hot skewer ; If sufficiently cooked the skewer will come out dry. The bread may be put in a hot oven for a few minutes after removing it from the tin, to brown the outside. 2648. Brown Bread If lbs. brown meal. 2 gills water. 1 gill milk. | oz. German yeast. 2 tea-sps. salt. 1 oz. butter.

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