Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Although much of the left-over bread is utilized Other hotels use single pans which are made to in the kitchen and help's dining room, sometimes hold one two-pound loaf. These pans are from it accumulates in such quantities that all of it twelve to eighteen inches long and about three WASTE OF BREAD BAKED IN OPEN PANS. NEW PULLMAN. OPEN SINGLE PAN. WASTE OF BREAD BAKED IN OPEN PANS. inches deep, narrow on the bottom and wide on the top. Bread baked in these open pans forms a round SHEET IRON PAN. cannot be used, and it is sold for very little, or given away for chicken or horse feed. As I said above, the largest part consists of trimmings and ends of toast bread. This part of the waste can be cut down to almost nothing, if the proper kind of pans are used for baking the toast bread in. Almost all the restaurants who buy their bread from the baker are using bread which is baked in covered pans; and some wide-awake hotel men also use covered pans (known as Pullman pans ) to bake the toast bread in. But in a majority of the hotels this is not the case. in most hotels the bread used for toast is baked m large square pans, about i8 x 25 x 3 inches, and five or six two-pound loaves are baked in one pan. NO WASTE OF BREAD WHEN BAKED IN COVERED PANS. top, the sides and ends contract, and a thick brown crust forms in baking. Bread toasts better when a day or two old. The loaves baked in the multiple pans are cut or often broken apart, and each loaf is cut in slices, suitable for toast. From each end of the loaf one thick slice is cut ofi that goes into the waste barrel; and when the other slices are toasted they are trimmed square, and the brown top and bottom crust also goes in the waste barrel. One other drawback of bread baked like this is, that the crumb soon gets very dry, and in hot kitchens large cracks form in the center of the loaves, which makes it unfit to be cut in slices. Nearly all of this waste disappears if the bread is baked under cover, or in Pullman pans. The pans are called Pullman Bread Pans because the bread used on dining cars and in many depots is baked in these pans. The pans are not a novelty. I have used pans like these twenty-five years ago in New York City at the old Sinclair Hotel. The proprietor, Mr. Ashman, had the pans made after his own design to prevent waste. The reason why these pans are not more in use, is (probably) because it is easier for the baker to use large open pans. Baking single loaves in closed pans makes more work in cleaning, greasing and handling the pans. But I think this is offset in the smaller amount he would have to bake. The size of the regular Pullman pan as used at depots, is ten inches long and about four and onehalf inches square, with a sliding cover. This size makes a large square slice, which is especially well suited for sandwiches. For hotels it would be more profitable to use two sizes of pans: a large size like above for club sandwiches and other purposes where a large slice is required; and a smaller size, about 3^ or 3^ inches square, for toast. Both sizes of pans could be from eighteen to twenty inches long. This size would reduce the waste of ends. The smaller size also makes a nice slice, if used for table bread. Breads like this, baked in covered pans, acquire a different taste. The crumb becomes moiater and retains its moisture longer. Only a very thin crust is formed in baking, and the flavor is like that of Vienna bread. The flavor and the thin crust makes this bread often more acceptable to patrons who do not like the hard-crusted French bread; and others would relish it for a change.