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BREADS

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SHAPING THE LOAVES (Continued)

Stretch the dough slightly to make it uniform
in size, then fold the ends in to meet the centre.
Press out any air bubbles. Seal seams firmly
with the fingers.

SECOND RISING:

Loaves should be placed in the greased pans
with folded side down; grease the tops to pre-
vent drying. Cover and allow dough to stand
in a warm place which is free from direct heat
or cool drafts.

TEST FOR DONENESS:

Bake bread in a hot oven—400° to 425°. Bread
is done when the crust is an even golden
brown and the loaves lift free from the pan
and sound hollow when tapped on the bottom.

Fold the dough again and seal the edges care-
fully by pinching together with the fingers.
The shaped loaves may now be placed in
greased 814” x 414” bread pans.

OVEN-READY:

When completely raised, the dough for white
bread should fill the pan with the centre
rounded slightly above the edge. A gentle
touch of the fingers leaves a slight impression
when the loaves are oven-ready.

COOL THE LOAVES:

comes from the oven. Place loaves on a rack
to cool. When thoroughly cooled, store in a
well-ventilated bread box. For a soft crust,
brush warm loaves with butter or margarine.

Purity Flour is vitamin-enriched for extra nutrition 9