GOLD STANDARD PURE FOOD PRODUCTS

HOW TO SHAPE BREAD AND BISCUIT.

To shape bread dough in loaves, divide dough im parts, each
part large enough for a loaf; knead until smooth, and if possible

avoid seams in underpart of loaf. If baked in brick pan, place |

two loaves in one pan, brushing between with a little melted but-
ter. If baked in long, shallow pan, when well kneaded, roll with
both hands to lengthen, care being takea that it is smooth and of
uniform thickness. Where long loaves are baked on sheets, shape
and roll loosely ,in a towel, sprinkled with cornmeal for last rising.
To shape bread dough in biscuits, pull or cut off as many small
pieces (of uniform size) as there are to be biscuits. Flour palms

of hands slightly; take up each piece and shape separately, lifting |

with thumb and first two fingers of right hand and placing in palm
of left hand, constantly moving dough round and round while
folding toward the centre; when smooth, turn it over and roll
between palms of hands. .Place in greased pans close together,
brushing between with a little melted butter, which will cause bis-
cuits to separate easily after baking. For finger roll, shape bis-
cuits and roll with one hand on part of board where there is no
flour until of desired length, care being taken to make smooth, of
uniform size and round at ends. Biscuits may be shaped in a
great variety of ways, but they should always be small, as large
biscuits, though equally good, never tempt one by their daintiness.
Where bread is allowed to rise over night, a small piece of yeast
cake must be used; one-fourth yeast cake to one pint of liquid is
sufficient; one-third yeast cake to one quart liquid. Bread mixed
and baked during the day requires a larger quantity of yeast; one
yeast cake or sometimes even more to one pint of liquid. Bread
dough mixed with a large quantity of yeast should be watched

during rising, and cut down as soon as mixture doubles its bulk.

If proper care,is taken the bread will be found most satisfactory,
having neither “yeasty” or “sour” taste.

AFTER BAKING THE BREAD.

Remove loaves at once ‘from pans and place side down ona
wire bread or cake cooler. If crisp crust is desired, allow bread
to cool without covering; if soft crust, cover with a towel during
cooling process. When cool, place in atin box or stone jar and

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