Cookery and housekeeping

After half an hour open the door, turn and separate the loaves, close the door as before, and let the loaves bake for one hour and a half more, that is, two hours altogether. In bread thus baked, each loaf has a rich brown crust all over. A 2 -lb. loaf requires about 1 lb. 8 ozs. flour ; 10 ozs. water ; 2 ozs. salt ; \ oz. yeast. Making and baking bread are processes which require more explanation than it is easy to give F F 2 436 BREAD. without the processes being carried on at the same time. It is therefore desirable for the cook to take a lesson from a practical baker using the same yeast and the same kind of oven she is to continue to use. Bread. 3i lbs. seconds flour ; I oz. German yeast ; Half a saltspoonful salt. Put the flour in a large pan. Mix the yeast with a gill of tepid water, and stir in a basin till it is a stiff paste. Then add ij pints water, stir smoothly, and add the salt Then mix this with the flour, and work lightly together with the hands. Bake either as a loaf, or in a tin, or a Sheffield baking-pan. {See illustration on p. 215.) Vienna Rolls. Have ready in a bowl a tablespoonful of butter or lard ; make it soft by warming a little and stirring with a spoon. Take i quart unsifted flour, add to it 2 heaped-up teaspoonsful Yeatman's yeast powder, then mix and sift them thoroughly together, and place in the bowl with the butter. Take about one pint of milk, mix in \ teaspoonful of salt, and then stir it into the flour, &c., with a spoon, forming the dough, turn out on a board, and knead sufficiently to make smooth. Roll out half an inch thick, and cut with a large round cutter. Then ROLLS. 437 fold each one over to form a half round, wetting a little between the folds to make them stick together. Place them on buttered tins, so as not to touch, wash them over on the top with milk to give them a gloss, and then bake immediately in a hot oven about twentyminutes. French Rolls. I quart flour ; 1 teaspoonful salt ; 2 teaspoonsful Yeatman's yeast powder ; I tablespoonful lard ; Nearly i pint milk. Sift the flour, salt, and powder together thoroughly ; rub in the lard cold, add the milk, and mix into a rather firmer dough than ordinary. Flour the board, turn out the dough, and immediately give it one or two quick vigorous kneadings to complete its smoothness and quality. Divide it into pieces the size of an Ggg, and each piece in half, which yoU form under the hands into the appearance of short thick rolls tapering sharply at each end. Put two of these pieces together side by side, pinching the ends together a little ; lay them on a buttered baking-tin, wash over with milk. Bake in a hot oven fifteen m.inutes. Muffins. I quart flour ; \ teaspoonful sugar ; I „ salt ; 438 RICE MUFFINS. 2 large teaspoonsful Yeatman's yeast powder ; i^ pints milk.