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_ Delected Recipes

See QS
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For Everyday Use
in the Home

Bread, Biscuit and Rolls,

BREAD MAKING.

Bread should be baked in a hot oven. If the oven be too hot
the crust will brown quickly before the heat has reached the centre

and prevent further rising. The loaf should continue rising ‘for

the first fifteen minutes of baking, when it should begin to brown,
and continues browning for the next twenty minutes. The last
fifteen minutes it should finish baking, when the heat may be re-
duced. When bread is done, it will not cling to sides of pan, and
may be easily removed. Biscuits require more heat than _ loaf
bread, and should continue to rise the first five minutes, and begin
to brown in eight minutes. Experience is the best guide for
testing temperature of oven. Various oven thermometers have
been made, but none have proved practical. Bread may be brushed
over with melted butter three minutes before removal from oven, if
a tender crust is desired. If a darker crust is desired, brush over
with milk before baking.

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